There is a strong love for zucchini in our home and while at the coffee shop the other day, I realized, “um, why have I never tried zucchini bread before?”. After visiting HQ, AKA Pinterest for some ideas, everything looked like it needed a Fit Lush touch to amp up the tasty, but healthiness in those bread loaves/muffin cups.
What we’ve learned with experimenting with coconut flour is that even if the recipe seems like it’s requiring an obscene amount of moisture added to it, it’s because it does. The moisture is going to help it bake properly. We love that coconut flour is high in fiber and is a great alternative for someone who’s gluten intolerant, has celiacs disease, or is following a paleo style diet. Bob’s Red Mill has a great organic coconut flour that we get off of amazon here. We aren’t completely gluten free, but we gravitate to flours that are naturally gluten free and have a high nutrition profile.
The chocolate protein powder gave that grainy chocolatey appearance and texture we were looking. We went with a hemp based chocolate protein powder by Manitoba, but regular chocolate protein powder will work as well. The mashed banana gives this chocolate zucchini protein bread the natural sweetness along with a dash of maple syrup and vanilla extract. Six whole eggs is going to seem like we are crazy, but that seemed to do the trick with making sure this recipe turned out great. The chocolate chips are an added touch to be sprinkled on top right before baking. We just discovered a brand, Lily’s, that has a vegan, no sugar added chocolate chip product. They have a rich dark chocolate taste, without that stevia aftertaste. Can you tell we are all about saving calories here while jam packing in nutrition?
I can’t really say Daniel is a picky eater, but he’s been enjoying this bread all week long and that says a lot, just trust on this. Hate the word moist but that’s exactly what this coconut flour based zucchini bread is, moist AND filling. With 5 grams of fiber per square, it better be filling! Each square also has 150 calories and 7 grams of protein.
*A second batch was made right after using a couple chocolate drops of Sweet Drops, flavored liquid stevia. It added a hint more chocolatey taste without having to add all those chocolate chips other recipes seemed to add to their chocolate zucchini bread. We will talk more on the blog about why and how we use liquid stevia drops #staytuned
- 1 cup shredded zucchini (from about 1 medium zucchini)
- 6 large eggs at room temperature
- 1 large ripe banana, mashed
- 3 tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/4 cup chocolate protein powder
- 1 tablespoon ground cinnamon
- 3/4 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons dark chocolate chips (to sprinkle on top)
- Preheat oven 350F.
- Line a 8x8-inch metal baking dish with parchment paper, allowing some to hang over two sides.
- Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place it over a sieve and press a paper towel on the top to dry it. Set aside.
- In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, protein powder, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded, dried zucchini,
- Pour the batter into the prepared pan and gently smooth the top.
- Sprinkle with dark chocolate chips on top.
- Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes, then using the parchment overhang as “handles,” remove the bread from the pan to cool completely.
- Store leftovers at room temperature for up to 5 days.