Gluten-free chocolate zucchini bread
Quick breads are wonderful in the winter, and they make great hostess or teacher gifts. But this year, make a healthy, Fast-Metabolism version. This gluten-free chocolate zucchini bread uses healthy coconut oil, lots of spices and just a little sweetener.
Prep time: 15 minutes | Total time: 1 hour | Serves 8 | Phase 3
- 1 ¼ cup raw almond flour (not blanched)*
- ¼ cup raw cacao
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons orange zest
- 2 large eggs, at room temperature
- 2 tablespoons organic, unrefined coconut oil, at room temperature
- ½ teaspoon liquid stevia
- 1 cup grated organic zucchini
- ¼ cup chopped raw walnuts
Preheat oven to 350 Fahrenheit. Lightly grease a 5” x 9” glass loaf pan with a little coconut oil.
Combine the almond flour, cacao, salt, baking soda, cinnamon and nutmeg in a food processor (you can also do this by hand). Pulse until combined.
Add eggs, one at a time, coconut oil and stevia. Pulse until all the ingredients are well mixed, then add zucchini and orange zest, pulsing until just combined.
Transfer to a bowl and fold in the walnuts. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing. One 1-inch slice is a healthy-fat serving for Phase 3.
*If you cannot find raw almond flour, you can easily make your own. Place raw almonds in a blender or food processor and pulse until you get a flour-like consistency. Don’t run the blender continuously or you’ll end up with almond butter!