Chocolate Chunk Zucchini Bread

Ingredients

• 1 1/2 cups (6 oz.) almond flour
• 3 tablespoons 0.75 oz. coconut flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup grated zucchini (water squeezed out after measuring)
• 3 eggs (room temperature)
• 3 tablespoons maple syrup
• 1 medium banana (mashed)
• 1 tablespoon coconut oil (melted)
• 1/2 cup 3 oz. dark chocolate chunks

Instructions

1. 1

   Grease one 9"x5" loaf pan (or 8"x8" square pan) and preheat the oven to 350ºF.

2. 2

   In a large bowl or mixer, combine the eggs, maple syrup, mashed banana, and coconut oil. Mix for medium for about 2 minutes. Add zucchini and stir to combine.

3. 3

   Add the almond flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in the chocolate chunks.

4. 4

   Pour the batter into the prepared pan and spread it evenly.

5. 5

   Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.

6. 6

   Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.

7. 7

   Store in an airtight container for 2 days at room temperature, or up to 5 days in the refrigerator. Can also be stored tightly wrapped in the freezer for up to 3 months.