Almond Chocolate Zucchini Cake
1 cup almond flour
1/2 cup coconut flour
1/4 cup plus 1 tablespoon cocoa powder
1/2 teaspoon baking soda
1 tsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup oat milk
1/4 cup coconut oil
1/4 cup plus 1 tablespoon maple syrup
2 tsp vanilla extract
1 cup grated zucchini
1 cup semi sweet chocolate chips
Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
In a medium bowl, combine the flours, cocoa powder, baking powder, baking soda, cinnamon and salt.
In a large bowl, whisk together the eggs, milk, coconut oil, honey, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.
Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.
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