Chocolate Zucchini Bread

{makes 2 mini loaves}

1 medium zucchini, shredded (about 1.5 cups shredded)

2 eggs, whisked

3/4 cup almond butter*

1/2 cup honey

1/4 cup cocoa powder

2 tablespoons almond flour

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

Preheat oven to 375 degrees. Shred your zucchini using a food processor or cheese grater. Remove all of the liquid from the zucchini by squeezing it between paper towels until it feels dry. Mix the zucchini with all the other ingredients until they are combined and are a deep chocolate color. Pour the batter into two mini loaf pans (mine are about 5x3in). Bake in oven for 25-35 minutes, or until a toothpick poked into the center comes out clean. Let cool, cut each loaf into 8 slices and serve! I keep my leftovers in a sealed container in the fridge. *You can substitute another nut butter, or sub butter.

{serving size = 1 slice – recipe makes 16 servings}

109 calories, 2g fiber, 7g fat, 3g protein, 12g carbs, 9g sugar

Actual nutrition information will vary based on the brands and ingredients you use.

Recipe found on MyFitnessPal as “FG8 Chocolate Zucchini Bread”