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Sea Salt Chocolate Zucchini Bread

Ingredients

Scale
  • 1.5 cups shredded zucchini (water out), well packed (1 medium zucchini)
  • 2 eggs, whisked
  • ¾ cup sunbutter (or almond butter)
  • ⅓ cup raw honey or maple syrup or 1 tsp stevia
  • ¼ cup cocoa powder
  • 2 tbsp. coconut flour
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. sea salt
  • 100 gr. 100% dark chocolate, chopped in small cubes (I used 100%)
  • 2 tbsp. coarse sea salt (optional for topping)

Instructions

  1. Preheat your oven to 375 F.
  2. First, shred the zucchini. Use the shredding attachment on your food processor or use a cheese grater.
  3. You will need to remove the excess liquid from the zucchini using cheese cloth, paper towel or a tea towel. Zucchini has a lot of water so you will need to squeeze until the zucchini feels waterless.
  4. Place zucchini in a bowl with the rest of the ingredients (except the coarse sea salt) . Using a large spoon, mix well until all the ingredients are combined and you have a deep chocolate color.
  5. Grease a loaf pan using coconut oil. Pour the ingredients into a loaf pan.
  6. Sprinkle the coarse sea salt on top of the mixture.
  7. Place in oven to bake for 30-35 minutes or until toothpick comes out clean when you poke it.
  8. Enjoy!

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