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Easy Chocolate Paleo Zucchini Bread - This gluten free zucchini bread is secretly packed with protein and collagen to support healthy skin and bones! It's a healthy, breakfast or snack for kids and adults, and freezes great! | #Foodfaithfitness | #FoodFaithFit | #Paleo #Glutenfree #Collagen #Chocolate #Healthy

Healthy Chocolate Paleo Zucchini Bread

This gluten free, Healthy 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!

Course Breakfast, Snack
Cuisine American
Keyword chocolate, gluten free, paleo, zucchini, zucchini bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 Slices
Calories 195 kcal

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350 degrees and line the bottom of a 9x5 loaf pan with parchment paper, rubbing the sides with coconut oil.

  2. In a medium bowl, stir together the coconut flour, collagen, cocoa powder, baking powder and salt.

  3. In a separate, large bowl, using an electric hand mixer, beat the eggs, egg white, honey  and almond butter until smooth and combined.

  4. Add the dry ingredients into the wet and beat on low speed until smooth and combined.

  5. 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. 

  6. 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. 

  7. 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.

  8. DEVOUR!

Recipe Notes

*Please weigh your flour to ensure accurate results.