Gluten-free chocolate zucchini bread

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.

Phase 3 | Serves 8
Prep time: 15 minutes | Total time: 1 hour 

Ingredients

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

    Directions

    1. Preheat oven to 350 Fahrenheit. Lightly grease a 5” x 9” glass loaf pan with a little coconut oil.

    2. 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.

    3. 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.

    4. 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!

    Categories
    FAST METABOLISM DIET METABOLISM REVOLUTION FAST METABOLISM CLEANSE FAST METABOLISM FOOD RX THE BURN MAINTENANCE