02/03/2026
✨ INGREDIENTS
🥣 1 1/3 cups Blanched almond flour
🍫 6 Tbsp Unsweetened cocoa powder
🧂 1/4 tsp Fine sea salt
🧁 1 tsp Baking soda
🥚 3 Large Eggs
🍁 2/3 cup Maple sugar or 🥥 coconut sugar
🥥 1/4 cup Refined coconut oil
🥜 1/4 cupSmooth almond butter or cashew butter
🌼 1 tsp Pure vanilla extract
🥒 2 Fresh zucchini (the secret hero!)
🍫 2/3 cup Dark chocolate chips (paleo-friendly)
🔥INSTRUCTIONS
👩🍳 Preheat oven to 350°F and line a loaf pan with parchment paper
🥣 In a medium bowl, mix almond flour, cocoa powder, baking soda & salt — set aside
🥄 In a large bowl, whisk coconut oil, nut butter, sugar, eggs & vanilla until smooth
➡️ Add dry ingredients to wet (don’t overmix!)
🥒 Fold in shredded zucchini
🍫 Fold in chocolate chips
🫶 Pour batter into loaf pan
⏲ Bake ~50 minutes, until toothpick comes out clean
❄️ Cool 15 minutes, lift out using parchment, cool completely before slicing
🧊 Store leftovers in fridge up to 5 days
💡 Zucchini Tip!
🥒 Zucchini holds LOTS of water — squeeze it out!
✔️ Shred first
✔️ Let it rest on paper towels
✔️ Squeeze well before adding to batter
✨ Less moisture = perfect texture!