Cherry Almond Zucchini Bread

 

Cherry Almond Zucchini Bread

This (paleo, gluten free, dairy free) zucchini bread is kid approved and an excellent way to use up all that summer veg. Enjoy it as a snack, dessert, or breakfast.

Method

  1. Preheat oven to 350 degrees and grease a medium loaf pan or line with parchment paper.

  2. In a medium bowl, combine the flour, cacao, baking soda and salt.

  3. in a large bowl, whisk together the coconut oil, almond butter, sugar, eggs and almond extract until well combined.

  4. Add the dry to the wet ingredients and mix to combine.

  5. Add in the shredded zucchini, cherries, then the chopped almonds

  6. Transfer batter to pan and bake until a toothpick inserted near the center comes out clean, about 60 minutes.

  7. Cool the loaf on a wire rack for 10-15 minutes.

Ingredients

  • 2 large eggs room temperature

  • 1/4 cup coconut sugar

  • 1/8 cup organic coconut oil melted

  • 1/4 cup smooth almond butter unsalted

  • 1 tsp almond extract

  • 1 1/2 cups blanched almond flour

  • 4 Tbsp raw cacao powder

  • 1/4 tsp Himalayan sea salt

  • 1 tsp baking soda

  • 2 medium zucchini shredded (about 2 cups) and water squeezed out

  • 1/2 cup cherries, pits removed and chopped

  • 1/4 cup chopped almonds

 
Food, Breakfast, snack, summerErin Mulligansummer, vegetables, chocolate, breakfast, snack