Decadent chocolate, protein-rich almond flour, grated zucchini and warming spices that announce the arrival of fall. A sumptuous, healthy, gluten-free cake that you will not be able to resist. And you don’t have to… Eat Well and Be Well!
Ingredients:
- 1 1/2 cup almond flour *
- 1/4 cup unsweetened cacao powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp allspice powder
- 1/4 tsp vanilla powder
- 1/8 tsp ginger powder
- 2 tbsp coconut oil
- 1/4 cup + 1 tbsp maple syrup
- 2 large eggs
- 3/4 cup grated zucchini (excess liquid squeezed out)
- 1/4 cup chocolate chips (optional) – I used a piece of chopped-up 75% dark chocolate bar
Preparation:
- Preheat the oven at 175 degrees Celsius
- Place the almond flour and cacao powder in a food processor and pulse a few times until combined
- Add the salt, baking soda and spices and pulse again a few times
- Add the eggs, maple syrup, coconut oil and pulse until you have a uniform batter
- Add the zucchini and pulse again
- Add the chocolate chips if using and give it one last quick pulse
- Pour into a greased loaf pan
- Bake in the preheated oven for 35 – 40 minutes
- Allow to cool
This recipe was adapted from Elana’s Pantry’s Chocolate Zucchini Bread. I love the way she uses a food processor to mix the ingredients. Works like a dream!
* If you can’t find store-bought almond flour, make your own: place a cup of raw almonds in a bowl and cover them with hot water. Let it sit for 10 minutes, drain and you will be able to peel off the skin easily. Spread out the almonds on a dry kitchen towel and let them dry. Place in a food processor and pulse until you have a slightly coarse, flour-like consistency. Be careful not to over-process them or it will turn into almond butter, which is also really good but not for this recipe..!
