Paleo Zucchini Bread (tested and approved by Sue Kass)
Preheat oven to 400. Prepare 1 dozen muffin tins or oil and line w/parchment standard loaf pan.
Blend until smooth:
1 c almond butter
2 Tbs cocoa powder
3 Tbs maple syrup
2 eggs
1 tsp vanilla
Add in
1/2 tsp baking soda
1 tsp apple cider vinegar
Mix well, then fold in
1 c. Shredded zucchini, excess moisture squeezed out.
Muffins take about 15-20 minutes, loaf 30-40.
Doubles, freezes well.