This bread is so moist and delicious, it’s like cake!
2 c superfine almond flour
1/3 c cocoa powder
1/2 c granulated sweetener (your choice, I use monk fruit or Stevia)
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt (not course ground)
1/3 cup neutral oil (avocado, canola)
4 large eggs, room temp and beaten
1/4 c milk of choice (I use almond milk)
1 medium zucchini’s, grated with moisture squeezed out
1 c sugar free chocolate chips ( I prefer dark chocolate)
Preheat oven to 350°. Grease an 8x4x3 loaf pan. Set aside.
In a large mixing bowl, add the dry ingredients and mix well. Add the remaining ingredients except for chocolate chips. When batter is smooth and incorporated, foldin chocolate chips.
Pour batter in loaf pan and bake for 35-40 minutes or until toothpick comes out clean.
Cool pan on baking rack for 15-20 minutes then remove from pan to cool completely before slicing.
2 c superfine almond flour
1/3 c cocoa powder
1/2 c granulated sweetener (your choice, I use monk fruit or Stevia)
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt (not course ground)
1/3 cup neutral oil (avocado, canola)
4 large eggs, room temp and beaten
1/4 c milk of choice (I use almond milk)
1 medium zucchini’s, grated with moisture squeezed out
1 c sugar free chocolate chips ( I prefer dark chocolate)
Preheat oven to 350°. Grease an 8x4x3 loaf pan. Set aside.
In a large mixing bowl, add the dry ingredients and mix well. Add the remaining ingredients except for chocolate chips. When batter is smooth and incorporated, foldin chocolate chips.
Pour batter in loaf pan and bake for 35-40 minutes or until toothpick comes out clean.
Cool pan on baking rack for 15-20 minutes then remove from pan to cool completely before slicing.