Holy cannoli. Wait, what? HOLY ZUCCHINI! This stuff is phenomenal. If you are looking to incorporate some green vegetables into your DESSERT or BREAKFAST, look no further. Seriously, why didn’t I think to mix vegetables with chocolate earlier on? This bread is the perfect go-to breakfast treat. Zucchini bread always seems to either become too dry or too wet when I have made it in the past. Adding the cocoa powder and coconut oil gives it the perfect texture, and you can easily freeze a loaf for later!
What’s better on top than some grass-fed butter or ghee? Well, I don’t think anything. Maybe ice cream. Yeah, if you want to create a monster, I would throw a scoop of ice cream on top of a slice and stop, drop, and roll onto the couch. However, if you are running out the door and heading to work, the gym or to run errands, quickly slice yourself a piece, throw it into the toaster and scoop a dollop of ghee right on top! I recently became very well acquainted with Hima of Tin Star Foods. She has now become my Guardian of Ghee Angel. Really, though. Tin Star’s ghee is the BOMB. She makes it all herself and hand pours it in small batches. But where does the butter come from? The ghee comes from 100% grassfed cows, and their farmers are direct contributors to the Kerrygold co-op. When I heard this, I was jumping for joy. Kerrygold is one of my favorite companies, period. Their factory is located in my hometown, and I cannot wait to score a tour. For grassfed butter, I always turn to Kerrygold and now for ghee, I get to turn to Tin Far Foods. Woo!!!!!!! The ghee will add a little bit more moisture, saltiness and sweetness to the puzzle. But you won’t be puzzled. Everything will become quite clear after you finish off a piece.
Chocolate Zucchini Bread
|Cook Time||35 minutes|
|Prep Time||5 minutes|
- In a food processor, combine the almond flour, almond meal and cacao powder until well mixed.
- Add in sea salt and baking soda and pulse.
- Now, pulse in eggs, stevia, coconut oil, honey, as well as the shredded zucchini and pulse the ingredients until well combined.
- Transfer batter to a greased loaf pan (a 9x5 or 8x4 will do). Cover the bottom with parchment paper.
- Bake at 350° for 35-40 minutes
- Cool for 2 hours on a wire rack and serve. Top it off with some butter or ghee, obviously!