Chocolate Zucchini Bread

Chocolate Zucchini Bread 1 1/2 super fine ground almond flour 1 1/2 tsp baking soda 1/4 cup unsweetened coco powder 2 tsp ground cinnamon 1/4 tsp salt 1 cup zucchini, finely shredded (squeeze out the water) 1 large egg 1 egg yolk 1/4 cup sour cream 1/4 cup coconut oil, melted 1 tsp vanilla 2 Tbsp granulated sugar 1 tsp apple cider vinegar 1/2 cup pecans, chopped 1/2 cup chocolate chips Preheat oven to 350°F Prepare a medium loaf pan with parchment paper. Approximately 81/2 x 41/2 size pan. Shred the zucchini, and squeeze out water using paper towels and set aside. Sift together, almond flour, baking soda, cacao powder, cinnamon and pink salt together in a medium bowl. In a separate bowl, beat together the egg and egg yolk, add sour cream and coconut oil and whisk until completely combined. Add vanilla, sweetener, apple cider vinegar and whisk together. Add zucchini, pecans and chocolate chips and stir well. Pour the wet ingredients into the dry ingredients and using a spatula or wooden spoon, gently mix together. You don't want to over mix. Just make sure the dry ingredients are completely incorporated into the wet. Spoon the batter into the pan, if you want sprinkle a few chocolate chips on top and bake for 35 minutes. Bread is finished when a toothpick comes out clean. Remove from oven and gently lift parchment paper out of loaf pan and let it cool completely before cutting. Delicious!!! Store leftovers in air-tight container in refrigerator.