Packed with protein and veggies, this gluten-free Chocolate Paleo Zucchini Bread is a great breakfast, snack, or dessert that also freezes well!
As a mom of two small kids, getting them to eat enough veggies is a constant uphill battle. One day, they both love carrots, and the next day, one of them has a meltdown if I put a single carrot slice on their plate. Instead of trying to coax or bribe them into eating their veggies every day, I do what any clever mom is wont to do—I sneak them into their meals. From carrots and sweet potatoes to spinach and cauliflower, I’ve zested, grated, and puréed ‘em all so that they’re undetectable in soups, sauces, casseroles, and baked goods.
This chocolate zucchini bread is one of the easiest—and most delicious—ways to hide veggies. Even if you’re not trying to hide veggies from kids, this dish is a total winner. The zucchini is grated, and once it’s mixed into the batter, it basically disappears flavor-wise. The chocolate flavor takes center stage with its rich, decadent notes, while the added moisture from the zucchini makes this bread turn out incredibly fluffy and moist. Chocolate chips and honey give it even more sweetness, and almond butter infuses it with a great nutty taste.
This recipe also has collagen powder for extra nutrition, and it contains no dairy, gluten, or refined sugar, making it a great option for those who follow a Paleo diet. Whatever your dietary preferences, or if you’re like me and have kids who are extra picky eaters, I bet this chocolate zucchini bread will disappear as quickly as you can slice it!
On buying and storing zucchini
When buying zucchini—a summer squash that is actually a fruit, botanically speaking—look for smooth, unblemished skin and ensure they are firm and feel heavy for their size. Soft spots indicate that they are past their prime. It’s also a good idea to look for zucchini that is small to medium in size, as larger ones can often lack flavor. Store your zucchini in a perforated plastic bag in the crisper drawer of your fridge for up to 1 week.
How do I store leftovers?
First, let any leftover bread cool completely. Then, either wrap it tightly with plastic wrap or place it in an airtight container. You can store it on the counter for 1-2 days or in the fridge for up to 1 week. If you’d prefer longer storage, you can also freeze your bread (sliced or whole) in a freezer-safe bag or container for up to 3 months. Place it in the fridge to thaw overnight before serving. You can either serve it at room temperature or warm it up in the microwave or in a 350°F oven.
Serving suggestions
This bread is delicious served as is, but you might also consider spreading some Almond Butter, Cashew Butter, or Pistachio Butter on your slice of bread. Pair it with an Iced Latte or a glass of Almond Milk, and you’ve got yourself the perfect breakfast, afternoon treat, or dessert!
Ingredients
- 6 tablespoons coconut flour sifted
- 6 tablespoons collagen powder
- 5 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3 large eggs
- 1 large egg white
- 6 tablespoons honey
- 5 tablespoons natural smooth almond butter
- 1 1/2 cups grated zucchini tightly packed
- 6 tablespoons dairy-free mini chocolate chips
Instructions
- Preheat your oven to 350°F and line the bottom of a 9×5-inch loaf pan with parchment paper, rubbing the sides with coconut oil.
- In a medium bowl, stir together the coconut flour, collagen, cocoa powder, baking powder, and salt.
- In a separate large bowl, using an electric hand mixer, beat the eggs, egg white, honey, and almond butter until smooth and combined.
- Add the dry ingredients into the wet, and beat on low speed until smooth and combined.
- Place the grated zucchini in a kitchen towel and wring out as much water as you can (this is key for a great textured bread). You should have just under 1 cup of zucchini, tightly packed, once you've wrung out the water.
- Fold the zucchini, along with the chocolate chips, into the batter. Let stand for 10 minutes so the coconut flour can begin to absorb the moisture.
- Pour the batter into the prepared pan, spread out evenly, and bake until a toothpick inserted in the center comes out clean, about 50-55 minutes (don't overbake). Let cool in the pan completely before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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