Chocolate Chip Zucchini Bread

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I am currently drowning in zucchini from my garden and I couldn’t be happier. This was a dairy-free recipe I threw together one day earlier in the summer and I was amazed at how well it turned out. This chocolate chip zucchini bread is possibly the best zucchini bread I’ve ever had. I’ve now made it 5 or 6 times, as it’s a hit with everyone!

(49 votes, average: 3.73 out of 5)
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Chocolate Chip Zucchini Bread

Ingredients

  • 2 cups shredded zucchini
  • Salt
  • 2 cups almond flour
  • 1 cup unsweetened shredded coconut
  • Sweetener equivalent to 1/2 cup sugar
  • 1/3 cup egg white protein powder (can use whey protein powder)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 1/3 to 1/2 cup unsweetened almond or coconut milk
  • 1/3 cup chocolate chips

Instructions

  1. Place zucchini in a sieve set in the sink or over a bowl. Sprinkle lightly with salt and toss to combine. Let drain 1 hour, then press down to release as much moisture as possible.
  2. Preheat oven to 325F and grease a 9×5 inch loaf pan.
  3. In a large bowl, combine almond flour, coconut, sweetener, protein powder, baking powder, and salt.
  4. Stir in drained zucchini, eggs, and coconut oil. Add 1/3 cup almond milk. If batter is overly thick and not spreadable, add remaining almond milk.
  5. Stir in chocolate chips.
  6. Spread in prepared loaf pan and bake 325 for 55 to 65 minutes, until top is set and a tester inserted in the center comes out clean.
  7. Let cool in pan 15 minutes, then transfer to a wire rack to cool completely.

Yield: 12

Cholesterol: 47mg

Food energy: 263 kcal

Total fat: 23.07g

Calories from fat: 207

Carbohydrate: 9.17g

Protein per serving: 8.57g

Total dietary fiber: 3.97g

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PUDDEN
PUDDEN

WHAT CAN YOU USE IN PLACE OF EGG WHITE PROTEIN POWDER? THANKS

Susan
Susan

What can I use instead of the egg white protein powder?

Charlotte Moore
Charlotte Moore

Oops!! Swerve makes my mouth have a cool feel.

Charlotte Moore
Charlotte Moore

I made this today. It was good but not sweet like I had thought. I used half swerve and half xylitol. were makes my mouth have a cool feel if I use too much. It had a great texture and my neighbor really likes it. I just have a bad sweet tooth so if it should be sweet I want it to be sweet. HA!! If I had the swerve to use as a glaze that would probably have worked. I was honored to eat your macadamia coconut crust cheesecake and it is soooo good. I never cared for cheesecake… Read more »

Tara Pantera
Tara Pantera

Delicious toasted! I put a slab of butter on it and chased it with bulletproof coffee. YUM! Details: I used Trader Joe’s bittersweet chips, Bob’s Red Mill desiccated coconut (smaller pieces that don’t get stuck in your teeth), squeezed the zucchini in a towel instead of the salt-and-drain, Truvia baking sugar, and avocado oil in the place of coconut.

Janet
Janet

What could you replace the shreded coconut with?

Tara Pantera
Tara Pantera

Just leave it out. It may end up being a little more dense…you could add about 1/2 cup extra of almond flour to combat it though…

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