This was my first time trying this recipe from my friend, Carol, and to be honest, I was skeptical. Chocolate and vegetables together? And, I am not typically a zucchini fan. But when my clients shared their surplus of garden veggies with me, I had no reason not to try it. The verdict? This is ah-maaazing! And super easy with a prep time under 10 minutes. Next time, I would add an egg or a scoop of protein to balance the carb:protein ratio, and swap the honey for a natural sweetener (xylitol, stevia or erythritol), but wanted to try the original recipe before I started to tweak it. Perfect with your morning coffee, or as an afternoon snack. I usually bake a whole loaf, enjoy a piece then slice individual servings and freeze for quick grab n’ go. If you try it, let me know what you think over on my Facebook page! 🙂
Preheat oven to 350 degrees F. Spray small loaf pan with zero-cal cooking spray (I used and like Coconut Oil Spray).
Bowl 1 (dry ingredients), mix:
- 1-1/4 cups almond flour
- 1/4 cup unsweetened cocoa powder (preferably organic)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
Bowl 2 (wet ingredients), mix:
- 2 whole eggs
- 2 TB coconut oil
- 1/4 cup honey
- 3/4 cup zucchini, grated
Combine all, mix well and pour into loaf pan. Bake 35-45 minutes at 350 degrees F, or until fork comes out clean. Remove from oven, let set in pan ~5 min. then move to wire rack to finish cooling.
*Yield: one small loaf (8 servings).
Nutrition per serving:
12.4g fat (4.1g sat)
14.3g CHO (2.8g fiber)
A 5 using the Metabolic Effect Label Rule! (rounded numbers)