Directions
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Preheat oven to 350 F. and grease a medium loaf bread pan (or you can use a cake tin) with coconut oil. (I used a silicon pan)
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Place the almond flour, coconut flour, Cacao mix, baking soda, and salt in a mixing bowl and combine so there are no lumps.
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Place the zucchini onto a tea towel or a few sheets of paper towel, wrap it up in the towel and squeeze out the excess moisture. Then add the zucchini to the flour mix.
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In a food processor, process the bananas to a puree. Add in the eggs, maple syrup, coconut oil, vinegar and vanilla and process all together.
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Add the dry ingredients to the wet mix and combine to form a thick batter. It should be quite thick.
- Add chocolate chips and combine
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Scoop the mixture into your baking pan and smooth out evenly.
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Bake the loaf for approximately one hour, it can be more or less depending on your oven. The top should be dark brown and will feel just firm in the middle. Keep an eye on the it, if you see it's burning on the top cover it with parchment paper.
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Allow the cake to cool to room temperature before slicing. Store in the fridge for up to a week or freeze slices for a longer life.