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 9x5-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.