This is an amazing recipe for late summer,, to use up all the zucchini left in the garden. It's also gluten free, and grain free, and dairy free. If you've never baked with almond flour, you're in for a treat- it's wonderful!
Ingredients:
1 ¼ cups blanched almond flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 large eggs
2 tablespoons coconut oil
¼ cup honey
¼ teaspoon vanilla stevia
¾ cup zucchini, grated