¼ cup dairy free chocolate chips, plus more for topping
Instructions
Preheat oven to 350°F and line or grease a 9x5 loaf pan.
Grate zucchini into a bowl, then use a paper towel to squeeze out the excess moisture. This is essential because you don’t want your cake to be runny or stay in the oven longer than the baking time. Set aside.
Whisk eggs in a large bowl. Add in almond butter, honey, vanilla, cinnamon and grated zucchini and mix gently until the wet ingredients are incorporated.
Sift in coconut flour, baking powder, baking soda, cocoa powder and sea salt, then mix until the batter is smooth. Add in chocolate chips.
Pour batter into the prepared loaf pan and top with more chocolate chips (optional). Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool at room temperature before serving.
Notes
Recipe by My Digital Kitchen at https://old.mydigitalkitchen.ca/2016/03/15/paleo-double-chocolate-zucchini-bread-2/