Name: Sea Salt Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 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)

Sea Salt Chocolate Zucchini Bread

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Author: Stephanie Dodier
Prep Time: 20
Cook Time: 40
Total Time: 1 hour

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)

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Instructions

Preheat your oven to 375 F.
First, shred the zucchini. Use the shredding attachment on your food processor or use a cheese grater.
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.
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.
Grease a loaf pan using coconut oil. Pour the ingredients into a loaf pan.
Sprinkle the coarse sea salt on top of the mixture.
Place in oven to bake for 30-35 minutes or until toothpick comes out clean when you poke it.
Enjoy!