Chocolate-Espresso-Zucchini Bread with Salty Honey Sauce
Recipe for Olga's Original Chocolate-Espresso-Zucchini Bread with Salty Honey Sauce (Dairy Free, Gluten Free, Grain Free, Nut free, Refined Sugar and Oil Free, Soy Free, Paleo Friendly)Ingredients:For the bread:1. 1 cup cassava flour2. 1/2 cup cocoa powder3. 1 1/2 teaspoons baking powder4. 1/2 teaspoon baking soda5. 1 teaspoon ground cinnamon6. 1/2 teaspoon ground allspice7. 1/2 teaspoon fine pink Himalayan salt8. 1/4 teaspoon vanilla powder, optional9. 2 large eggs, at room temperature, slightly beaten10. 1/3 cup New Zealand native flower honey, such as Taylor Pass Honey Co11. 1/4 cup extra virgin olive oil12. 1/4 cup espresso13. 1 teaspoon pure vanilla extract14. 1 cup finely shredded, unpeeled zucchini15. 12-15 fresh zucchini blossoms, optional, stamens removed, roughly choppedDirections:1. Preheat oven to 320° F. Grease the bottom and sides of a 6x3-inch loaf pan; set aside.2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, allspice, salt and vanilla powder if using. Make a well in center of flour mixture; set aside.3. In another medium bowl, combine eggs, honey, oil, espresso, vanilla extract and zucchini. Add zucchini mixture all at once to flour mixture; stir just until combined. Fold in zucchini blossoms if using. Spoon batter into prepared pan.4. Bake for 55-60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.For the sauce:Ingredients:1. 4 tablespoons vanilla ghee2. 4 tablespoons New Zealand native flower honey, such as Taylor Pass Honey Co3. 1 teaspoon pure vanilla extract4. 1/2 teaspoon fine pink Himalayan salt5. 1/2 cup full-fat coconut milkDirections:1. Heat the ghee and honey in a small saucepan over medium heat until the ghee has melted. Stir in the vanilla extract and salt; bring to a gentle simmer. Whisk in the coconut milk and continue to simmer until slightly thickened, about 13-15 minutes.2. Serve the zucchini bread with the warm honey sauce poured over the top.Serves: 4-6