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Preparation Time: 10 minutes
Cook Time: 50 minutes
Servings: 12 slices
Ingredients
1/4 teaspoon sea salt
1/4 cup melted coconut oil
1/4 cup cocoa powder, unsweetened
1/4 cup canned coconut cream with extra 2 tablespoon
1/2 cup erythritol
1/2 cup chopped walnuts
1/2 cup chocolate chips, sugar free
1 big egg
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup neatly squeezed zucchini, grated
1 1/2 cup almond flour
1 1/2 teaspoon baking soda
2 teaspoons ground cinnamon
Instructions
1. Heat the oven up to 375°F then use a parchment paper to line a loaf pan then set aside.
2. Trim the zucchinis ends off then use a veggie grater to grate then and paper towel to squeeze out every excess water.
3. With a mixing bowl, add in the cocoa powder, almond flour, cinnamon, erythritol, baking soda and salt then mix and set aside.
4. Add the coconut oil, zucchini, vanilla, coconut cream, apple cider vinegar and egg into the cocoa powder mixing bowl then combine together.
5. Add the chocolate chips, chopped nuts into the mixture and stir together, then pour into the lined loaf pan.
6. Fit the pan into the oven and bake for 50-55 minutes, once baked, allow the bread to cool down to room temperature.
7. Slice then serve and enjoy or store in the fridge for up to 4 days.
Nutrition Information
Calories: 185 | Fat: 17.1g | Protein: 4.9g | Carbs: 6.1g | Fiber: 2.7g
