Chocolate Paleo Zucchini Bread
This gluten free Chocolate Paleo Zucchini Bread is secretly packed with protein! It's a healthy breakfast or snack that freezes great!
Servings 10 Slices
Calories 195kcal
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
- 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.
- DEVOUR!
Notes
*Please weigh your flour to ensure accurate results.
Nutrition
Calories: 195kcal | Carbohydrates: 22.2g | Protein: 9.3g | Fat: 9.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.3g | Cholesterol: 55.8mg | Sodium: 177.5mg | Potassium: 196mg | Fiber: 4g | Sugar: 15.8g | Vitamin A: 390IU | Vitamin C: 1.9mg | Calcium: 47mg | Iron: 2.1mg