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Paleo Chocolate Zucchini Bread made with almond flour, coconut oil and honey is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.
Preheat oven to 350°F.
In a food processor combine almond flour and cacao powder. Pulse in salt and baking soda. Pulse in eggs, coconut oil, honey and stevia. Then mix in the zucchini.
Transfer batter to a greased and almond flour dusted 6.5 x 4 inch baby loaf pan. Bake at 350°F for 35-40 minutes. Remove from oven. Cool for 2 hours then serve!
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