Chocolate Chunk Coconut Zucchini Bread.
1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 10 minutes, then squeeze out any excess water. 3. In a large mixing bowl, stir together the coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, almond flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. If the bread is browning before it's done cooking, cover with foil. Remove and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter...preferably with a drizzle of honey too. Enjoy!
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: this bread keeps well for 2-3 days at room temperature.
Freezing: cool the bread, wrap well with plastic wrap, then store in a freezer safe container. Freeze for up to 3 months. Thaw for a few hours on the counter.