Saturday, January 4, 2014

GAPS-Friendly Chocolate Zucchini Bread



Wet Ingredients:
1 ½ cups packed shredded zucchini
5 large eggs, room temp
¼ cup melted coconut oil
1 tsp vanilla
1/3 – ½ cup honey, warmed

Dry ingredients:
½ cup coconut flour (sifted)
¼ cup almond flour
½ cup cocoa powder (sifted)
1 tsp baking soda
 ¼ tsp sea salt

Preheat oven to 350°.   
Prepare one loaf pan by lining bottom with parchment paper and oiling sides with coconut oil.

Combine dry ingredients well & set aside.
In large bowl, combine wet ingredients & mix well.  Add dry ingredients to wet ingredients slowly while mixing with electric mixer.  Scrape sides of bowl & mix well.
Scrape batter into prepared loaf pan.
Bake for about 50 minutes.
Let bread cool for five minutes then loosen bread from sides of pan with knife.  Remove from pan and cool on wire rack.

Store in airtight container in refrigerator.

High altitude:  Preheat oven to 355°.  Bake bread for 10 minutes then decrease oven temp to 350° for remaining 40 minutes.

adapted from The Paleo Chocolate Lover's Cookbook by Kelly Brozyna

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