Recipe by A Clean Bake
This zucchini bread is paleo, grain free and dairy free, as well as being a great way to get extra vegetables into your day (not to mention extra cake!)
4 large eggs
1/4 cup mild oil
2 tsp vanilla extract
1 tsp apple cider or white vinegar
2 1/2 cups grated fresh zucchini, lightly packed
3/4 cup almond flour
35g coconut flour
1/4 cup tapioca flour
1/2 cup Norbu
2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 cups sugar free dark chocolate, chopped roughly
Preheat the oven to 180°C. Grease a loaf tin and set aside.
In a large mixing bowl, whisk the eggs, then whisk in the oil, vanilla, and vinegar.
Stir in the shredded zucchini, then set aside.
In a medium mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, sweetener, cinnamon, baking soda and salt.
Add the dry mixture to the wet mixture and whisk thoroughly to combine. Fold in the chocolate chunks.
Pour the batter into the prepared loaf pan and smooth into an even layer.
Bake for 70-80 minutes until the top is golden brown and firm to the touch, and a tester comes out relatively clean.
Cool for 15-30 minutes in the tin before turning out onto a rack to cool completely.