Paleo Vegan Chocolate Zucchini Bread
Servings: 10 slices
Calories: 303kcal
Ingredients
- ½ cup almond butter
- ½ cup maple syrup
- ½ cup almond milk
- 1 flax egg*
- 1 cup almond flour
- ½ cup cacao powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 cup packed shredded zucchini
- ⅓ cup dairy free chocolate chips
Instructions
- Preheat oven to 350° and line a 9x5 loaf pan with parchment paper.
- In a large bowl, combine the almond butter, maple syrup, almond milk and flax egg. Stir until smooth. Add in the almond flour, cacao powder, salt, and baking soda and stir until well combined. Add in the zucchini and chocolate chips and stir again, mixing well.
- Spoon batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out clean.
- Slice and eat right away and store any leftovers covered in the fridge for up to a week.
Notes
*To make a flax egg, combine 1 tablespoon flax seed and 3 tablespoons water. Stir and let sit 5 minutes to thicken.
Nutrition
Calories: 303kcal | Carbohydrates: 25g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 188mg | Potassium: 236mg | Fiber: 6g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg