If you plant zucchini in the garden, this is the time of year that it starts multiplying. You pass it off to friends and neighbors and still have a pile of zucchini on the counter. If this is you, feel free to pass some our way because our yellow squash is growing this year, but we haven’t seen a single zucchini.
A trip to the farmer’s market fixed my zucchini problem and I was able to make this gluten, grain, dairy, sugar free zucchini bread. I used Lily’s Chocolate Chips per the request of my kids, but I would have actually preferred toasted walnuts instead. Feel free to add one, the other, both, or neither.
*** The key to having success with coconut oil in this recipe is to have all your ingredients at room temperature before mixing.
Ingredients:
- 2 cups Shredded Zucchini
- 4 Eggs
- 2 tsp Vanilla Extract
- 1/2 cup Coconut Oil
- 1/2 cup Swerve Sweetener
- 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/2 cup Collagen Protein Powder
- 1 tsp Xantham Gum (optional, but improves texture)
- 1 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Sea Salt
- 1/2 cup Chocolate Chips (I use Lily’s brand sugar free dark chocolate)
Instructions:
- Preheat oven to 350 degrees and line a 9×5 loaf pan with parchment paper.
- Beat the eggs, sweetener, vanilla, and coconut oil mixing well.
- Squeeze the excess liquid out of the zucchini with a paper towel, then add to the wet ingredients and mix to combine.
- Mix the remaining dry ingredients, except the chocolate chips, in a medium bowl and whisk to break up clumps. Add the dry ingredients to the wet ingredients in the mixer and mix until smooth.
- Stir in the chocolate chips, then spread the batter in the prepared loaf pan.
- Bake for 45-55 minutes, or until toothpick comes out clean. Remove from oven and allow to cool before slicing.
