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 1/2 cups blanched almond flour (not almond meal)
1/2  cup cacao powder
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
4 large eggs
4  (1/4 cup) tablespoons coconut oil, room temperature
1/2  teaspoon vanilla stevia
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 stevia.
Briefly pulse in zucchini. (Add 1/2 cup walnuts now if you prefer.)
Transfer batter to a greased 6.5 x 4 inch medium loaf pan, dusted with almond flour.
Bake at 350° for 35-40 minutes.
Cool for 2 hours.