• Preheat oven to 350 degrees

  Grease a 9×5-inch loaf pan with coconut oil spray

Double Chocolate Malted Zucchini Bread:

• With a standing mixer, beat the Lakanto sugar and coconut oil. Slowly add in malted milk, eggs whites and vanilla extract.

  Sift the dry ingredients together. 

  Add the dry ingredients to the wet ingredients and beat slowly until just blended. 

  Wash and dry the zucchini. Add to a food processor and mix until just pureed.

  Pour into a mesh strainer to get all of the excess water out.

  Stir in the pureed zucchini, black walnuts and dark chocolate chunks. Pour into the prepared loaf pan and bake for 1 hour and 10 minutes or until toothpick in center comes out clean.

  Remove from oven and let cool.
• Preheat oven to 375 degrees

  Line a baking sheet with parchment paper

Homemade Toasted Black Walnut Nutella:

• Place the black walnuts on the baking sheet. Roast for 10 to 15 minutes.

  Once cooled, add the nuts to a food processor or blender. Blend until a butter is formed, about 10 minutes. Scrape the sides of the bowl as needed.

  Melt the dark chocolate in the microwave in 30 second increments until just smooth, do not overheat.

  Once the walnut butter is creamy and smooth, add in the honey, cocoa powder, coconut oil, vanilla extract and sea salt and blend well.

  Slowly add in the melted chocolate.

  Drizzle the Nutella over the bread, smooth with a wooden spoon. Top with flaked sea salt and edible rose petals!

  Pour remaining Nutella into a mason jar and store at room temperature for immediate use or refrigerate for up to 1 month.