My name is Nina Hordila and I am a food coach, diet planner and enthusiastic cook.
My goal is to help individuals find the right balance between a fit and healthy lifestyle regime.
I am really passionate about food, especially when it comes to cooking for clients and friends.
more at www.ninaspaleokitchen.com
¾ cup (170 grams) nutbutter ( I used cashew butter, but you can use almond, hazelnut or even peanut if not strict paleo)
⅓ cup organic raw honey
¼ cup cocoa powder
2 tablespoons coconut flour ( if you are using normal wheat flour please use 4-5 tablespoons)
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
1 handful dried cranberries ( raisins will work too)
Preheat your oven to 180 C degrees.
Shred your zucchini and remove the excess liquid. Using your hands squeeze until the zucchini feels water-less.
Place zucchini in a bowl with the rest of your ingredients. Using a large spoon fold everything in until all the ingredients are combined.
Pour your ingredients into a small loaf pan.
Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.
Let cool, cut and serve!