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Preheat the oven to 375 degrees F.
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Line a bread pan with parchment paper.
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Place the zucchini into a strainer and let drain for 10 minutes.
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Meanwhile, whisk together the almond butter, eggs, honey, and vanilla in a large bowl.
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Add the coconut flour, cocoa powder, apple cider vinegar, baking soda, cinnamon, nutmeg, and salt.
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Stir well to combine.
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Squeeze out any excess moisture from the zucchini.
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Fold it into the batter and then pour the batter into the bread pan.
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Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Serve warm or store in an airtight container.