1 1/2 cups blanched almond flour
1 1/2 teaspoons baking soda
1/4 cup raw cacao powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 cup zucchini, finely grated
1 large egg , room temperature
1/4 cup Greek plain yogurt, or dairy-free yogurt
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3 tablespoon raw honey
1 teaspoon apple cider vinegar
1/2 cup pecans, chopped
1/2 cup semisweet mini chocolate chips, dairy/soy-free brand
Instructions
- Preheat the oven to 350°F and spray an 8½ x 4½-inch medium loaf pan with non-stick spray.
- In a bowl, mix the almond flour, baking soda, cacao powder, ground cinnamon and salt.
- In a separate bowl, whisk the egg then mix in yogurt, coconut oil, vanilla, honey and apple cider vinegar. Make sure all is well combined.
- Using a rubber spatula, gently mix in the grated zucchini, chopped pecans and chocolate chips.
- Mix the wet and dry ingredients together. Do not over mix batter.
- Spoon the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 35 minutes.
- Cool completely on a wire rack. Store in an airtight container in the refrigerator.
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