Tigernut Flour Zucchini Bread (Paleo, Nut Free)

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Maple syrups

  ¼ cup or 81g

• Avocado oil

  2 tbsp or 28g

• Vanilla extract

  1 tsp or 4g

• Wheat flour

  White, cake, enriched

  1 ½ cup unsifted, dipped or 206g

• Cocoa

  Dry powder, unsweetened

  ⅓ cup or 29g

• Bread, gluten-free, white, made with tapioca starch and brown rice flour

  33g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Dark chocolate

  70-85% cacao solids

  ¼ cup, chips or 42g

Directions

1. Preheat oven to 350 degrees F. Line an 8" x 4" baking pan with parchment paper, set aside.
2. In a large mixing bowl, whisk together all wet ingredients. This includes the shredded zucchini, eggs, maple syrup, avocado oil and vanilla extract.
3. Add the dry ingredients (except chocolate chips) and whisk batter until smooth. This includes the tigernut flour, cocoa powder, tapioca flour, baking soda and salt.
4. Fold the chocolate chips into the batter.
5. Pour the batter into the lined baking pan. Optional: top with additional chocolate chips.
6. Place pan in the oven and bake at 350 degrees for 35-40 minutes.
7. Remove from oven and cool 5 minutes in baking pan. Then, remove the loaf and cool on a wire cooling rack.
8. Best stored in fridge up to one week.
9. Recipe by: Katie (source: https://bakeitpaleo.com/tigernut-flour-zucchini-bread/)

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