CHOCOLATE CHIP ZUCCHINI BREAD

serving size: makes 1 Loaf

INGREDIENTS

1 1/2 cups almond flour

1/2 cup tapioca flour

1/4 cup coconut flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

3/4 cup coconut sugar

1/2 cup of mini chocolate chips

3 eggs

2 tbs melted ghee or butter

1/2 cup buttermilk (can DIY with 1/2 cup of milk with 1 tbs of apple cider vinegar)

1 1/2 cups grated zucchini (drained in a strainer or cheesecloth)

INSTRUCTIONS

1. Preheat oven to 350F and line or grease a loaf tin
2. In a large bowl whisk all the dry ingredients (minus the chocolate chips) together
3. In a medium bowl whisk all the wet ingredients together (minus the zucchini) when wet ingredients are combined fold in drained grated zucchini
4. Add the wet ingredients mixture into the dry and fold until combined, fold in the chocolate chips
5. Pour batter into prepared loaf tin and bake for 50-60 minutes or until a toothpick runs clean
6. Allow the loaf sit in tin for 10 minutes then remove from tin and cool on a drying rack to prevent a soggy loaf
7. Slice and serve ENJOY!!