Chocolate Zucchini Bread (Adapted for Body Ecology)

I LOVE this recipe! I may or may not eat this for breakfast sometimes. It is so simple to make, this will help you with those sugar cravings! I found this recipe and tweaked it a bit to meet my nutritional guidelines  Let me tell ya, it is so good!!!! You won't believe it is as healthy as it is!  I sometimes enjoy it with a glass of  my homemade fermented cinnamon milk. Bam! Mind blown!

Step 1. Preheat oven to 350. Line your baking pan with parchment paper.

Step 2.  Mix all the dry ingredients together. It should look like this:

Step 3.. Whisk the wet ingredients until combined

Step 4. Combine wet with dry. Except zucchini. The consistency may be different than what you are used to, it will be a little "spongy." Don't worry!!! It will be ok!  If you want to take your life in your hands like me, just give a little taste test! I always do, I sometimes wonder if I have enough for an entire loaf after all my taste testing. Ha! 

Step 5. Add the zucchini....you have my permission to taste it again.

Step 6. Pour the batter into prepared pan and put it in the oven and cook for 45-55 minutes. Test with a toothpick or knife. When a few crumbs fall off, you'll know it's done.

Step 7. I know it's tempting, but put the loaf down and walk away. Let it cool down before you burn your taste buds and can't taste the healthy goodness you just made! (Trust me, I know from personal experience) 
The bread will also just fall apart if you dig in too soon.  Let is cool down in the pan for 20 minutes and then completely on a cooling rack.  Enjoy!!!!  

Condensed Recipe Instructions
Ingredients

1/2 cup (36 grams) Cocao (or unsweetened cocoa powder)

1/4 cup (33 grams)Coconut Flour

1/4 cup (27 grams) Quinoa flour (homemade or store bought)  or Brown Rice Flour

1/4 cup (30 grams)Tapioca Starch

1 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon xanthan gum

3 large (155 grams) eggs

1/2 Cup Lakanto (read about it here and buy it here)

1/2 cup Organic Butter, Ghee or Coconut Oil

2 teaspoons (8 grams) vanilla extract

1/4 teaspoon liquid vanilla stevia

2 cups (190 grams) unpeeled, grated zucchini (use large holes on box grater)

Instructions

Preheat the oven to 350 degrees F.

Grease an 8- x 4-inch loaf pan. Line with parchment paper. Grease the paper.

Sift together the cocoa powder, coconut flour, quinoa flour or brown rice flour, tapioca starch, sea salt, baking powder, baking soda, and xanthan gum.

Whisk together the eggs, lakanto, butter or other. vanilla extract, and liquid vanilla stevia.

Add the wet ingredients to the dry ingredients. Mix until combined.

Stir in grated zucchini.

Turn into prepared pan.

Bake for 45 - 55 minutes or until just a few moist crumbs stick to a toothpick when inserted in the center of the loaf.

Let cool in the pan for 20 minutes then remove and let cool completely on a baking rack.

Store in an airtight container in the refrigerator. This loaf also freezes well.