Chocolate Paleo Zucchini Bread
User Reviews
5
Chocolate Paleo Zucchini Bread
Description
This version of Chocolate Paleo Zucchini Bread uses coconut flour, collagen powder, and cocoa powder to create a dense yet moist loaf that incorporates grated zucchini for natural moisture and texture. The batter includes eggs, honey, and almond butter, which bind the ingredients and add flavor. Grating and thoroughly draining the zucchini is key to avoiding excess moisture and achieving a desirable bread texture.
The chocolate chips fold throughout provide little pockets of melted sweetness contrasting the cocoa base. This bread is baked in a loaf pan and tested for doneness with a toothpick to ensure a tender crumb without excess wetness.
Weighing the coconut flour helps maintain consistency because the flour's density can impact the final loaf. Letting the batter rest allows the coconut flour to absorb moisture fully before baking.
Ingredients
- 6 Tbsp coconut flour sifted (37g
- 6 Tbsp NeoCell Super Collagen (6 scoops)
- 5 Tbsp cocoa powder 26g, unsweetened
- 1 1/2 tsp baking powder
- 1/2 tsp salt sea salt
- 3 egg large
- 1 egg large, white
- 6 Tbsp honey
- 5 Tbsp almond butter natural, smooth
- 1 1/2 Cups zucchini lightly packed, grated
- 6 Tbsp mini chocolate chips dairy-free
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
- Carefully weigh the coconut flour to ensure accurate batter consistency and successful bread texture.
- Ring out as much water as possible from grated zucchini to prevent a soggy loaf.
- Allow the batter to rest for 10 minutes before baking to help the coconut flour absorb moisture evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 22.2g | 7% |
| Protein | 9.3g | 19% |
| Fat | 9.8g | 15% |
| Saturated Fat | 3.4g | 17% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 3.3g | 17% |
| Cholesterol | 55.8mg | 19% |
| Sodium | 177.5mg | 7% |
| Potassium | 196mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 15.8g | 32% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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