This was my first time trying this recipe from my friend, Carol, and to be honest, I was skeptical. Chocolate and vegetables together? And, I am not typically a zucchini fan. But when my clients shared their surplus of garden veggies with me, I had no reason not to try it. The verdict? This is ah-maaazing! And super easy with a prep time under 10 minutes. Next time, I would add an egg or a scoop of protein to balance the carb:protein ratio, and swap the honey for a natural sweetener (xylitol, stevia or erythritol), but wanted to try the original recipe before I started to tweak it. Perfect with your morning coffee, or as an afternoon snack. I usually bake a whole loaf, enjoy a piece then slice individual servings and freeze for quick grab n’ go. If you try it, let me know what you think over on my Facebook page! 
Preheat oven to 350 degrees F. Spray small loaf pan with zero-cal cooking spray (I used and like Coconut Oil Spray).
Ingredients
Bowl 1 (dry ingredients), mix:
- 1-1/4 cups almond flour
- 1/4 cup unsweetened cocoa powder (preferably organic)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
Bowl 2 (wet ingredients), mix:
- 2 whole eggs
- 2 TB coconut oil
- 1/4 cup honey
- 3/4 cup zucchini, grated
Directions
Combine all, mix well and pour into loaf pan. Bake 35-45 minutes at 350 degrees F, or until fork comes out clean. Remove from oven, let set in pan ~5 min. then move to wire rack to finish cooling.
*Yield: one small loaf (8 servings).
Nutrition per serving:
174 calories
12.4g fat (4.1g sat)
14.3g CHO (2.8g fiber)
5.5g protein
A 5 using the Metabolic Effect Label Rule! (rounded numbers)
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