Chocolate ZUCCHINI Tea Cake

Makes: 1 Loaf 
Preparation: 20 mns
Total Time: 60 mns

Benefits
This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.
Coconut oil, which studies have shown can help our immune system fight viruses, is one of the ingredients that gives this cake a moist, rich texture. Sweetened with honey and a bit of vanilla stevia, this makes an excellent snack for the kids or a summer evening dessert with a cup of Iced herbal tea!

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
1/3  cup honey 
¼ teaspoon vanilla stevia (or Vanilla sugar if Stevia is not available)
¾ cup zucchini, grated

Directions

1. In a food processor combine almond flour and cacao powder
2. Pulse in salt and baking soda
3. Pulse in eggs, coconut oil and honey, stevia, then zucchini
4. Transfer batter to a greased 6.5 x 4 inch baby loaf tin, dusted with almond flour
5. Bake at 350° for 35-40 minutes
6. Cool for 2 hours and serve

Source: Picture and Recipe from Elana's Pantry