Ingredients
Scale
- 2 large eggs
- 1/3 cup honey
- 2 teaspoons vanilla
- 2 tablespoons melted butter or coconut oil
- 3/4 cup zucchini, shredded
- 3/4 cup almond flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- 1/4 cup cocoa powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup semi-sweet chocolate chips
- 2 – 3 squares Ghirardelli white chocolate, cut into small chunks
Instructions
- Preheat the oven to 350 F. Spray two 3 x 5 inch loaf pans (or one 5 x 9 inch loaf pan) with cooking spray.
- In a medium or large mixing bowl, whisk together the eggs, honey and vanilla until well mixed. Add the melted butter or oil in a thin stream while whisking until it’s all incorporated into the mixture.
- Sprinkle the dry ingredients over the egg mixture, then stir until the batter is well mixed. Stir in the chocolate chips and the white chocolate.
- Pour the mixture into the prepared pan(s) and put them in the oven to bake for 28 – 30 minutes or until a toothpick inserted in the center comes out clean. (Add 5 – 10 minutes cooking time for a larger loaf.)
- Let cool a bit, then cut and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.