Paleo Chocolate Zucchini Bread Recipe

Name: Paleo Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Coconut Flour; 6 Tablespoons NeoCell Super Collagen; 5 Tablespoons Unsweetened Cocoa Powder; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Sea Salt; 3 Eggs; 1 Egg White; 6 Tablespoons Honey; 5 Tablespoons Natural Smooth Almond Butter; 1-1/2 cup Grated Zucchini; 6 Tablespoons Dairy-free Mini Chocolate Chips

Servings: persons

1
Preheat oven to 350u00b0F and line the bottom of a 9x5 loaf pan with parchment paper, rubbing the sides with coconut oil.
2
In a medium bowl, stir coconut flour, collagen, cocoa powder, baking powder and salt.
3
In a separate, large bowl, using an electric hand mixer, beat eggs, egg white, honey and almond butter until smooth and combined.
4
Add dry ingredients into the wet and beat on low speed until smooth and combined.
5
Place grated zucchini in a kitchen towel and wring 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.
6
Fold zucchini, along with chocolate chips, into the batter. Let stand for 10 minutes so coconut flour can begin to absorb the moisture.
7
Pour into 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.
8
Devour!

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 Tablespoons Coconut Flour, 6 Tablespoons NeoCell Super Collagen, 5 Tablespoons Unsweetened Cocoa Powder, 1-1/2 teaspoon Baking Powder, and more.

Yes, Paleo Chocolate Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Chocolate Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions