Friday, August 11, 2017


It's that time of year.  Zucchini is over-running your garden beyond your wildest expectations.  Here's a recipe to utilize that gorgeous ingredient that I think you'll really enjoy.

2 1/4 cups blanched almond flour (not almond meal)
1/4 cup coconut flour
1/2  cup cacao powder
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
5 large eggs
4  tablespoons (1/4 cup) coconut oil, room temperature
1 cup monk fruit/erythritol blend sweetener
1 1/2 cups zucchini, grated and drained/squeezed to dry out
1/2 cup chopped walnuts (optional)

In a food processor combine almond flour and cacao powder.
Pulse in salt and baking soda.
Pulse in eggs, coconut oil, and sweetener.
Briefly pulse in zucchini. (Add 1/2 cup walnuts now if you prefer.)
Transfer batter to a coconut-oil-greased 6.5 x 4 inch medium (preferably glass) loaf pan.
Bake at 350° for 60-65 minutes. Loaf is done when cake tester comes out clean.
Cool for 2 hours.