Healthier Chocolate Hazelnut Zucchini Bread

This can be made with all all-purpose flour, just FYI. The whole wheat and almond flours just give the recipe a nice healthy kick in the pants.

2 medium zucchini grated (about 2 cups worth)

1/3 cup melted coconut oil

½ cup maple syrup

2 eggs

2 tsp vanilla extract

1.5 cups whole wheat flour

½ cup almond flour (can sub all purpose)

1.5 tsp baking soda

1 tsp cinnamon

½ tsp salt

¼ cup chocolate hazelnut spread (Nutella)

Butter and honey, for serving

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Preheat your oven to 350 degrees F. Adjust the oven rack to the middle position. Spray or grease a 9-by-5-inch loaf pan.
Squeeze as much water out of the zucchini as you can. I do this by placing the shreds on a clean kitchen towel, wrapping it up, and wringing it out.
In a large mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until well mixed. Stir in the zucchini. Add the flours, baking soda, cinnamon, and salt. Mix just until combined. Spoon into the loaf pan and dollop tablespoons of Nutella on top (about 4). Swirl the spread around with the tip of a knife or fork or something similar, creating creamy, chocolatey swooshes.
Bake until risen, golden brown, and done all the way through; about 45 to 55 minutes. Serve warm with butter and drizzles of honey.

Find it online: https://mykitchenlittle.com/2020/05/14/healthier-chocolate-hazelnut-zucchini-bread/