If you’re like me, a meal just isn’t complete without a little something sweet. It doesn’t even need to be a very big treat. Just a little “something”.
This Chocolate Zucchini Bread is the perfect solution for that undeniable chocolate craving. The zucchini adds fiber and nutrients, the almond butter adds some protein and healthy fat, and go ahead and add the dark chocolate chips! After all, dark chocolate is filled with anti-oxidants and studies show, as far as sweets go, it’s good for you.
1 cup shredded zucchini with the excess water squeezed out
2 large eggs
2 tablespoon pure maple syrup
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1 tablespoon pure vanilla extract
1 teaspoon apple cider vinegar
1 cup almond butter
1-2 tablespoon dark chocolate chips, optional
Preheat oven to 400 F.
Grease a 5×9” loaf pan and set aside (you can also use two mini loaf pans if you’d rather).
In a medium bowl combine the almond butter, eggs, maple syrup, vanilla and sea salt and blend with a hand-held mixer for 2 minutes on medium speed.
Add baking soda and vinegar (don’t worry – it will fizz up. That’s ok) and blend for 30 more seconds.
Stir in shredded zucchini.
Place in the greased loaf pan.
Top with 1-2 tablespoons of dark chocolate chips if desired (just do it… you know you want to!)
Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes and when the toothpick comes out clean when inserted in the center, it’s done.
Allow to cool on a cooling rack and serve.
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