About
If you are a zucchini bread fan you will love the chocolate version! It is just as easy to whip together and makes use of all the delicious, fresh garden zucchini this time of year.
Ingredients
- 1 cup almond flour
- 1 tablespoon baking powder
- ¼ teaspoon coarse kosher salt by morton
- ¾ cup brown sugar replacement by swerve
- ⅓ cup 100% cocoa special dark by hershey's
- 6.5 ounce yellow squash
- 6 large raw egg
- 1 ½ tablespoon extra virgin olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat an oven to 350 F. Prepare a standard sized loaf pan with nonstick cooking spray. Combine all the dry ingredients in a food processor and pulse to combine.
- Add in the wet ingredients and pulse until well combined.
- Add in the grated yellow squash. Be sure to weigh out 6.5 oz of grated squash, then squeeze out at least 1 oz of water from it before adding it to the batter. Pulse the batter and squash together only a few times so pieces of squash remain.
- Pour into prepared loaf pan.
- Bake for 45-50 minutes until the bread is set and nicely puffed.
Nutrition Facts
- Servings: 16
- Calories: 89.5kcal/374.5kJ (per serving)
- Fat: 7.0g (per serving)
- Carbs: 3.3g (per serving)
- Protein: 4.3g (per serving)
