Servings: 4


1 1/4 cups blanched almond flour (do not use almond meal, too course)

1/4 cup cacao powder

1/4 tsp. himalayan sea salt

1/2 tsp. baking soda

2 large organic eggs

2 tbs. coconut oil

1/4 cup honey

1/4 tsp. vanilla extract

3/4 cup zucchini, grated


In a food processor combine your almond flour and cacao powder

Pulse in baking soda and salt

Pulse in eggs, coconut oil, honey,, and vanilla

Pulse in zucchini, briefly. The water from the zucchini will make the batter perfect for baking

Transfer batter to a greased (w/ coconut oil) and dusted with almond flour, 6.5 x 4 inch medium loaf pan

*Optional: Add organic raw shredded coconut to the top (before baking) for a toasted treat (as pictured)

Bake for 35 minutes at 350 degrees

Use a toothpick to check if the inside is completely cooked. If the toothpick comes out clean, then you’re good to go.

Cool bread for two hours

Serve and enjoy!