Chocolate, Almond & Zucchini Bread

Desserts, Snacks

Serves: 10

Ingredients:

• 3.5 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

Instructions:

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

2. 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.

3. 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.

4. 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.

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