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.
2 cups Shredded Zucchini
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)
Preheat oven to 350 degrees and line a 9x5 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.