Grain Free Chocolate Zucchini Bread (Paleo, Gluten Free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 cup Cocoa powder or cacao powder, unsweetened
  • 12 Dates, pitted dried
  • 1 Zucchini, medium

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1 Pinch Sea salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter

Found on primallyinspired.com

Description

Ingredients

• 12 pitted dried dates (I use THESE)
• 4 eggs
• 1 medium zucchini, cut in half, seeds scraped out and then cut into chunks
• ¼ cup butter, ghee or use refined coconut oil for dairy allergies
• 1 teaspoon vanilla extract (I use THIS)
• ½ cup coconut flour (I use THIS)
• ¼ cup unsweetened cocoa powder or cacao powder (I use THIS)
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• Pinch of sea salt
• Optional Toppings: mini chocolate chips (I use THESE dairy-free chocolate chips), coconut chips, raw pumpkin seeds

Directions

• Preheat oven to 375 degrees F.
• Place the dates, eggs, zucchini chunks, butter, and vanilla in the blender and blend until smooth.
• Add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt and blend until smooth and thick.
• Pour the batter into a well greased or parchment lined regular sized loaf pan (I use THIS).
• Top with any optional toppings if you are using toppings.
• Bake for 45-50 minutes or until center is cooked through.
• Let cool then enjoy!