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Preheat oven to 350F.
Grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink.
In a large bowl, mash the ripe banana.
Add the eggs, almond butter, and coconut nectar.
Whisk the wet ingredients together.
Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink.
Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.
Add the almond flour, baking powder, and sea salt. Whisk again until combined.
Finally, fold in the chocolate chips.
Line a loaf pan with parchment paper.
Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean.
Drag a butter knife around any edges not covered by parchment paper.
Pull the ends of the parchment paper to remove the bread from the pan.
Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.