Preheat oven to 375°. Grease a glass
bread loaf pan.
Using a 1 cup measurement tool,
press out as much water from zucchini
as you can. You should be left with
approximately 1 cup of zucchini. Set
aside zucchini and discard water.
In a medium mixing bowl and using
an electric mixer, combine almond
butter, coconut sugar, water, flaxseed
meal, vanilla and salt together until
Stir in zucchini, chocolate chunks and
baking soda. Stir in apple cider vinegar.
Add batter to loaf pan and bake
40-45 minutes, until loaf smells
fragrant and an inserted toothpick
comes out clean.