1large zucchini finely shredded and liquid squeezed outabout 1 cup
1cupalmond flour
1/2cuparrowroot flour
1/4cupcoconut flour
1tspcinnamon
1/4tsppumpkin spice or nutmeg
1/4tspsalt
1tspbaking soda
1/2cupmini peanut butter cups + 3 Tbsp chopped mini peanut butter cups for toppingsubstitute mini chocolate chips or your favorite chopped chocolate bar
Instructions
Instructions:
Prepare the zucchini by finely shredding in food processor or using a hand held grater
Add shredded zucchini to a colander and sprinkle some salt all over to draw out the moisture and let sit for 10 minutes
Add to a mesh bag or towel and squeeze out all the excess liquid and set aside
Mash up ripe bananas using a fork in a large bowl
Add in the eggs and whisk with a fork or hand held mixer
Add the coconut oil, vanilla extract, maple syrup, shredded zucchini, and mix
Add in all the dry ingredients and mix
Add the mini peanut butter cups and mix
Add into a lined 8x5 loaf pan
Top with additional chopped mini peanut butter cups
Bake 350°F for 45-50 minutes or until a toothpick comes out clean (I did 50 minutes)
Let it cool completely before slicing ( I let mine rest for 1 hour before slicing)
Store in an airtight container in the refrigerator or freezer if you want it to last longer