Pane al cioccolato e zucchine senza glutine con farina di mandorle

Ingredienti

• 200 grams zucchini
• 150 grams almond flour
• 150 grams dark chocolate chips
• 60 grams arrowroot
• 18 grams cacao powder
• 4 Tablespoons maple syrup
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons extra virgin olive oil
• 6 grams baking soda

Preparazione

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   In a large bowl, combine all the dry ingredients (almond flour, arrow root, baking soda and cacao powder).

3. 3

   Rince zucchini under cold water and cut off the ends. Measure the amount needed. Then you can either grate it or blend it.

4. 4

   If you choose to grate the zucchini: in a separate bowl, combine all the wet ingredients (maple syrup oil, apple cider vinegar and grated zucchini). Stir.

5. 5

   If you choose to blend the zucchini: cut the zucchini in pieces. Transfer zucchini pieces to a small blender along with the maple syrup, oil and apple cider vinegar. Blend until smooth.

6. 6

   Then add the wet ingredients to the dry ingredients and mix with a spoon until well combined.

7. 7

   Add the chocolate chips, putting aside about a tablespoon to sprinkle on top of the batter once in the tin.

8. 8

   Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Sprinkle the rest of chocolate chips.

9. 9

   Bake for about 30 minutes. And voilà! Wait for it to cool down before removing from the tin. Serve at room temperature.Bon appétit !