Chocolate Protein Zucchini Bread
User Reviews
5
Chocolate Protein Zucchini Bread
Description
Chocolate Protein Zucchini Bread combines shredded zucchini and collagen powder with gluten-free baking flour and cacao powder, resulting in a lightly chocolate-flavored bread with a moist texture. The zucchini provides moisture and softness, balanced by a moderate amount of cane sugar and chunks of mini chocolate chips folded throughout. The bread is baked in a lined 8x4 loaf pan at 350°F for 50 minutes, then cooled in the oven to set its texture.
The texture is tender but not wet, thanks to the step of draining the grated zucchini before adding it. The avocado oil contributes to a moist crumb without heaviness. Mini chocolate chips sprinkled on top add a pleasant melted chocolate touch to the crust. The loaf works well as a breakfast bread or snack, served plain or with a spread like dairy-free butter or nut butter.
To avoid excess moisture, press the shredded zucchini after straining. Using parchment or a silicone baking pan prevents sticking. The bread can be topped with extra chocolate chips or cinnamon before baking for variation. Avocado oil is recommended, though melted coconut oil is an alternative that affects texture slightly.
Ingredients
- 1.5 cups gluten-free baking flour 1:1
- ½ cup collagen powder
- 2 egg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1.5 cups zucchini shredded
- ½ cup cane sugar
- 2 tbs cacao powder
- ¼ cup mini chocolate chips plus more for topping
- ¼ cup avocado oil
- 1 cup almond milk
Instructions
- Preheat to 350 degrees Fahrenheit.
- Place the shredded zucchini into a strainer.
- Mix together the dry ingredients except for chocolate chips.
- One by one, add in the wet ingredients and mix well.
- Fold in the zucchini and the chocolate chips.
- Portion into an 8x4 lined loaf pan. Top with extra chocolate chips if using.
- Bake for 50 minutes.
- Turn off the oven and let cool for 30 minutes before removing.
Notes
- Drain shredded zucchini well before adding to maintain proper bread moisture.
- Line the loaf pan with parchment or use a silicone baking pan to avoid sticking.
- Optional toppings include extra mini chocolate chips or a sprinkle of cinnamon before baking.
- Avocado oil works best; substitute melted coconut oil if needed, noting it changes the texture.
- Enjoy plain or with dairy-free butter or peanut butter as a spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 444mg | 19% |
| Potassium | 109mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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