Chocolate Raspberry Zucchini Bread (Paleo, Dessert, Dairy free, Gluten Free)

I am finally done being ward senior! What does that mean? Well hopefully you will be seeing a little more of me for one... and that I get somewhat of a life back! No more 16 hour days for this girl... at least for a couple months...

I made this recipe for my team who worked so hard this month on MTU! You know who you are! and thank you! I also let the boyfriend sample some... and he approved so hopefully you all do too!

I will keep this post short since I am still on call and just got home from the hospital. I am hoping I don't have to go back! But it's endocrine so I really can't complain.

Anyways let me know what you think about this one! I always love feedback.

*** NOTE: A kind reader pointed out that I forgot to include the cocoa powder in the ingredients list, so this recipe was altered on August 13, 2014 to include that.

*** NOTE: A kind reader pointed out that I forgot to include the cocoa powder in the ingredients list, so this recipe was altered on August 13, 2014 to include that.

Ingredients

3 1/4 cups almond flour (buy here

2 free range eggs

1 pint organic raspberries 

1 cup grated zucchini

1 TBSP organic vanilla extract (I use this kind

1/3 cup honey

1/4 cup grassfed butter or coconut oil (I used this brand)

1/2 cup organic cocoa powder

1/2 tsp organic cinnamon

1/2 tsp baking soda

1/4 tsp sea salt

 

Directions

1. Mix all ingredients together in your mix master (or by hand with a pastry blender)

2. Preheat oven to 350F

3. Grease a bread pan with butter or coconut oil 

4. Bake for 40-45 minutes or until a toothpick comes out clean 

5. Let cool for 1-2 hours and then remove loaf from pan 

6. Enjoy!

4 Comments

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