CHOCOLATE, ALMOND & ZUCCHINI BREAD

CHOCOLATE, ALMOND & ZUCCHINI BREAD

 Serves: 10
Prep: 10 mins
Cook: 55 mins

Nutrition per serving:
274 kcal          
17g Fats
23g Carbs         
10g Protein

 What you need

• 5 oz. (100g) coconut oil, at room temperature
• 4 oz. (120g) coconut sugar
• 2 eggs, beaten
• 1 medium zucchini, grated
• 3 tbsp. almond milk
• 1 tsp. vanilla extract
• 1 heaped cup (115g) spelt flour
• 50g chocolate whey protein powder
• 3/8 cup (50g) ground almonds
• 1 ½ tsp. baking powder
• 1 ½ tsp. cinnamon
• 4 tbsp. natural cocoa powder
• ½ tsp salt

 What you need to do

Preheat oven to 360F (180C). Grease a bread tin with oil or line with baking paper.

 In a large bowl whisk together coconut oil and sugar, until fluffy. Then gently mix in the eggs, zucchini, milk and vanilla until well combined.

 In another bowl combine the rest of the ingredients, and gradually add them to the other bowl mixing until combined. Don’t over-mix as it will make the cake tough.

 Transfer the mixture to the lined bread tin and bake for 45-55 mins., test with a skewer if it comes out clean then it is cooked inside. 

 Cool for 10 mins in the tin, and then transfer to wire rack and cool completely before enjoying. 

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