5 from 36 votes
Chocolate Paleo Zucchini Bread
Chocolate Paleo Zucchini Bread combines coconut flour, collagen, and cocoa powder with grated zucchini and almond butter for a moist, chocolatey loaf. The grated zucchini adds moisture and tenderness, while the coconut flour and collagen provide a paleo-friendly structure. Mixing in mini chocolate chips gives bursts of sweetness throughout the bread, which is baked until set and toothpick clean.
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings:
10
Slices
Calories:
195 kcal
Course:
Breakfast, Snacks
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Slices
Amount Per Serving
Calories 195
% 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.