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:
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2 cups Shredded Zucchini
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4 Eggs
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2 tsp Vanilla Extract
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1/2 cup Coconut Oil
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1/2 cup Swerve Sweetener
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1/2 cup Almond Flour
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1/2 cup Coconut Flour
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1/2 cup Collagen Protein Powder
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1 tsp Xantham Gum (optional, but improves texture)
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1 1/2 tsp Baking Soda
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1 tsp Cinnamon
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1/4 tsp Sea Salt
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1/2 cup Chocolate Chips (I use Lily’s brand sugar free dark chocolate)
Instructions:
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Preheat oven to 350 degrees and line a 9×5 loaf pan with parchment paper.
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Beat the eggs, sweetener, vanilla, and coconut oil mixing well.
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Squeeze the excess liquid out of the zucchini with a paper towel, then add to the wet ingredients and mix to combine.
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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.
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Stir in the chocolate chips, then spread the batter in the prepared loaf pan.
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Bake for 45-55 minutes, or until toothpick comes out clean. Remove from oven and allow to cool before slicing.
