Calories 453 kcal

Saturated Fat 5g

Polyunsaturated Fat 7g

Monounsaturated Fat 23g

Sodium 445mg

Potassium 573mg

Total Carbohydrates 31g

Dietary Fiber 8g

Sugars 14g

Protein 12g

 

Ingredients

• 1 cup Almond butter

• 2 Eggs

• 3 tbsp Honey

• 2 tsp Vanilla extract

• 2 tbsp Coconut Flour

• 2 tbsp Unsweetened cocoa powder

• 1 tsp Apple cider vinegar

• 1/2 tsp Baking soda

• 1/2 tsp Cinnamon

• 1/4 tsp Nutmeg

• Pinch of salt

• 1 Zucchini (small, shredded (about 1 cup)

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Instructions

1. Preheat the oven to 375 degrees F.

2. Line a bread pan with parchment paper.

3. Place the zucchini into a strainer and let drain for 10 minutes.

4. Meanwhile, whisk together the almond butter, eggs, honey, and vanilla in a large bowl.

5. Add the coconut flour, cocoa powder, apple cider vinegar, baking soda, cinnamon, nutmeg, and salt.

6. Stir well to combine.

7. Squeeze out any excess moisture from the zucchini.

8. Fold it into the batter and then pour the batter into the bread pan.

9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

10. Serve warm or store in an airtight container.