This gluten free, easy almond flour chocolate paleo zucchini bread is secretly packed with protein and collagen! It’s a healthy, breakfast or snack for kids and adults, and freezes great!
PIN Almond Flour Chocolate Paleo Zucchini Bread
Internet friends. It still amazes me that I learn things about Mr. FFF after 5 years of marriage.
For instance, I literally had ZERO idea that he is, what he would call, a “zucchini bread aficionado,” until his face LIT UP with joy when I told him that this moist and CHOCOLATEY bread was in the oven.
Had I known this, I would have dedicated this entire blog to zucchini bread or healthy gluten free zucchini muffins variations in an attempt to get him to eat vegetables with complaining.
Anyway. Considering he is obsessed with banana bread (I always have paleo coconut flour banana bread or paleo banana bread with chocolate and almond butter in the freezer)I should have known this would be the case. Lucky for you guys, the “zucchini bread connoisseur” status of the Huberoni saved you from TOO MOIST, NOT GOOD batches of paleo zucchini chocolate bread.
In my defense, I thought they were good. I mean, remember the eggless vegan zucchini bread? It IS supposed to be moist, yea?
Do I need to skin the Zucchini?
I LOVE LOVE LOVE Zucchini. I can cook it up into an entree like my Mexican Tuna Zucchini Boats and Easy Mexican Meatballs with Zucchini Noodles, but it doesn’t stop with savory deliciousness! You can totally use it to satisfy your sweet tooth too, by incorporating it into bread and loaves! Zucchini adds moisture to any baked goods and on top of that- it’s HEALTHY! This almond flour zucchini bread uses zucchini to make it So moist (sorry but it’s the truth), decadent, and comforting with every bite. When prepping your zucchini for this recipe, you may be wondering if you need to skin your zucchinis. The answer is no- keep it simple by leaving the skins on, which are packed with nutrients!
How to avoid soggy Zucchini Bread
When you’re whipping up a loaf or two of this paleo chocolate zucchini bread, you know your bread won’t be dry thanks to all that zucchini. BUT you need to make sure the zucchini isn’t so moist that it’s soggy. The trick? Ringing out the water! Simply place your grated zucchini in a clean kitchen towel and ring out as much of the water as you can to ensure a tender but not soggy result!
How do you know when Zucchini Bread is done?
You might assume it’s tricky to know when a big, tall, thick loaf of zucchini bread is done! For this zucchini bread, you’ll want to plan to bake it about 50-55 minutes. I recommend pulling it from the oven at 50 minutes and inserting a toothpick. When it comes out clean, you’ll know the bread is done and ready to cool!
Paleo Zucchini Bread Ingredients
The list of ingredients you’ll need for this recipe is full of wholesome, good-for-you ingredients that combine to create the TASTIEST zucchini bread you’ve ever had! Here’s what you’ll need to grab from the store:
- Coconut Flour
- Pure Collagen
- Unsweetened Cocoa Powder
- Baking Powder
- Sea Salt
- Large Eggs
- Egg white
- Natural Smooth Almond Butter
- Grated Zucchini, lightly packed
- Dairy Free Mini Chocolate Chips
How to make Grain Free Zucchini Bread
Set your oven to 350 degrees Fahrenheit and allow it to preheat fully. Line the bottom of a 9 x 5 pan with parchment paper and spray the sides with cooking spray.
Add the Coconut Flour, Collagen, cocoa powder, baking powder and sea salt to a large bowl and stir until well combined.
In a separate large bowl, beat together the eggs, egg white, honey and smooth almond butter until smooth. Add in the dry ingredients and beat on low speed until well blended.
Ring it out
Place your grated zucchini into a clean kitchen towel and ring out as much water as you possibly can-this is the key to good texture in your finished product! You should have just under 1 cup once you’ve wrung it out!
Gently add the zucchini and chocolate chips to the batter and fold it in. Let it stand for 10 minutes so that the coconut flour can absorb the moisture.
Pour the batter into your prepared pan and bake it in the oven for 50-55 minutes, or until a toothpick inserted comes out clean.
Let your loaf cool COMPLETELY in the pan before slicing. Serve it up once cooled and enjoy!
Can I substitute the coconut flour for almond flour?
I’m all about switching things up in my recipes and trying new things but when it comes to flours, I don’t recommend playing around with this recipe. You cannot substitute almond flour for coconut flour in this loaf recipe, as the two are very different and it won’t come out right if you do!
Other Recipes You Might Like:
Almond Flour Chocolate Paleo Zucchini Bread
- 6 Tbsp Coconut flour, sifted (37g) *
- 6 Tbsp NeoCell Super Collagen (6 scoops)
- 5 Tbsp Unsweetened cocoa powder (26g)
- 1 1/2 tsp Baking powder
- 1/2 tsp Sea salt
- 3 Large eggs
- 1 Large egg white
- 6 Tbsp Honey
- 5 Tbsp Natural smooth almond butter
- 1 1/2 Cups Grated zucchini, lightly packed
- 6 Tbsp Dairy-free mini chocolate chips
- Preheat your oven to 350 degrees and line the bottom of a 9x5 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 ring out as much water as you possibly can. Really put some muscle into it, as ringing out the water is key for a great textured bread! You should have just under 1 cup zucchini, tightly packed, once you've rung 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 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 over-bake! Let cool in the pan COMPLETELY before slicing.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+:5 . OLD POINTS: 4
(per slice, based off bread making 10 slices)