Gluten Free Chocolate Zucchini Bread
Chocolate hazelnut butter blend (NOT Nutella… use a non-dairy, low sugar Nutella Alternative) Try Justin's Chocolate Hazelnut Butter Blend
1 cup zucchini, shredded then squeezed
2 large eggs
2 tbsp pure maple syrup
1 tbsp pure vanilla
1 tsp apple cider vinegar
½ tsp baking soda
Pinch of sea salt
What to Do:
Preheat oven to 400°F
Combine hazelnut butter, eggs, maple syrup, vanilla, and sea salt until smooth.
Add baking soda and ACV, mix.
Add shredded zucchini
Scoop into greased loaf pan, bake for 35-50 minutes (for one large loaf pan) or 24-28 minutes (for 2 small loaf pans). It’s done when a toothpick inserted into the middle comes out clean.
Allow to cool for several minutes, then enjoy!