Zucchini Bread

I recently lost 85 lbs but I love my desserts! Things like Terafarm which give easy access to fresh and organic food help a lot in my journey. The delicious zucchinis in my box get converted into a scrumptious zucchini bread with chocolate chips for an added flavor boost. This recipe is super low carb, zero sugar, paleo and high in fiber! I end up making it quite often to satisfy my sweet tooth :).

Ingredients

• Shredded zucchini - from about 1 medium zucchini

• 1 large ripe banana OR 1c applesauce

• 6 large eggs

• 3 tablespoons pure maple syrup

• 2 tablespoons  coconut oil OR avocado oil

• 1 teaspoon pure vanilla extract

• 3/4 cup coconut flour

• 1 1/2 teaspoons ground cinnamon

• 3/4 teaspoon baking soda

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 4 ounces dark chocolate - chopped into chunks, or dark chocolate chips

Place a rack in the center of your oven and preheat the oven 350 degrees F. 

Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.

Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place the zucchini over a sieve and press a paper towel on the top to dry it. I personally use cheesecloth to strain it, but I know not everyone has that on hand.  Set aside.

In a large bowl, mash the banana or add the applesauce, then whisk in the eggs, maple syrup, coconut or avocado oil, and vanilla. 

Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir. The batter is very thick. 

Stir in the shredded and dried zucchini, then fold in half of the chocolate. 

Pour the batter into the prepared pan and gently smooth the top. Sprinkle the rest of the chocolate on top.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for 30 minutes. 

-Erin