Dreamy Zucchini and Choc Chunk Bread

Allow me to introduce you to my newest obsession, my Dreamy Zucchini and Choc Chunk Bread - and boy is it dreamy!

This bread ticks a lot of hormone-friendly boxes. It's full of good fats, low-carb (in fact, it's pretty much keto), gluten-free, contains no refined sugars, and it's packed with nutrients thanks to the sneaky addition of zucchini.

The dark chocolate makes it fudgy and delicious, but it is not super sweet, so I like to think of this recipe as more of a 'bread' rather than a cake. You can always alter the ingredients to suit your tastebuds.

For an extra hormone-loving tip, top a slice with your favourite nut butter, and you have yourself the perfect hearty snack or breakfast!

Anyway, it's super delicious, and it's not going to mess up your hormones, so that's all you need to know. Now get baking!

INGREDIENTS

• 4 flax eggs OR 4 pasture-raised eggs

• 1/2 teaspoon vanilla essence

• 1/3 cup organic coconut sugar

• 1/2 cup liquid coconut oil

• 1/2 cup almond flour

• 1/3 cup coconut flour

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1 cup organic shredded zucchini (make sure you really squeeze out all the moisture!)

• 1/2 cup dark choc (75-90% cacao), chopped in to chunks

• Extra dark choc chunks to decorate on top

• Pinch of salt

DIRECTIONS

1. Preheat oven to 180 degrees Celsius and grease a bread dish well, or line with parchment paper

2. Whisk together the eggs, vanilla, coconut sugar and coconut oil

3. Mix in the almond flour, coconut flour and baking powder until evenly combined

4. Fold in the zucchini, salt, then the dark chocolate hunks well

5. Sprinkle extra choc on top and bake in oven for 45-50 minutes or until ready

6. Slice and enjoy!

RECIPE NOTES

*Store leftovers in the fridge for 5 days or in the freezer for a couple of months. Reheat before eating!

xxxx Brigitte

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