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.
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
- 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!
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
- 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!
