• 1 cup shredded zucchini
  • 3/4 cup almond butter
  • 1/4 cup pure maple syrup
  • 2 large eggs, slightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup dark chocolate chips or Cocoa nibs
  1. Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan with nonstick cooking spray or line with parchment paper.
  2. In a large bowl, mix shredded zucchini, almond butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour, baking soda and cinnamon. Mix until just combined. Next, fold in chocolate chip reserving about a tablespoon for sprinkling on top.
  3. Pour batter into prepared pan, smooth top and sprinkle the tablespoon of chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean. The bread will develop a nice brown crust, so don’t be nervous if you observe this while baking.
  4. Once done baking, remove from oven and transfer pan to a wire rack to cool for 15 minutes. Once cool enough, remove bread from pan and transfer to wire rack to cool completely.