Chocolate Blueberry Zucchini Bread

This is an update from last July’s chocolate zucchini bread. I used a touch less sweetener, added some blueberries and made muffins too, so bake time for that is below.

If you are looking for a “veggies for breakfast” option, a healthy snack for after work or school, or even a dessert, this quick bread might do the trick. Enjoy!

Ingredients

• 1 cup almond butter
• 1/4 cup cacao powder
• 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup grade b maple syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 pint organic blueberries

Directions

1. Preheat your oven to 375°F.
2. In a medium bowl combine the almond butter, maple syrup and cacao powder and combine well.
3. Add eggs and fold them in as well.
4. Next, add vanilla, baking soda and salt.
5. Over another small bowl, shred your zucchini until you have one full cup.
6. Put shredded zucchini into a clean towel and squeeze out excess water.
7. Add zucchini pulp to the mixture and stir.
8. Fold in blueberries last.
9. Place mixture in a lined or greased 5×9″ loaf pan (I greased my pan with coconut oil). Or use regular-sized muffin tin.
10. Bake for 40 minutes (for loaf) or 25 minutes (for 1 dozen muffins). When a toothpick comes out clean when inserted in the center, it is done.
11. Let sit for about 20 minutes before serving.
12. Enjoy!