2 cups almond flour
1/4 cup raw cacao powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 tablesppons coconut oil (melted)
4 tablespoons raw honey
1 teaspoon vanilla extract
2 small zuchinis, grated (1 cup)
1/2 cup semisweet chocolate chips
1-Preheat the oven to 350ºF (180ºC).
2-Mix almond flour with cacao powder, baking soda, cinnamon and sea salt in a bowl.
3-In a seperate bowl, whisk together the eggs, coconut oil, raw honey, vanilla extract and grated zucchinis. (After grating the zucchinis, pat with paper towel to remove access moisture. Fluff grated zucchini with fork before adding into the mixture.)
4-Add dry ingredients to wet and continue mixing.Stir in chocolate chips. Be careful not to over mix.
5-Grease your bread pan with coconut oil.
6-Pour in batter and bake about 30 minutes, until a toothpick comes out clean.
7-Let the cake cool before removing it from the pan.