Almond flour chocolate paleo zucchini bread

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This is gluten free, simple Almond flour chocolate paleo zucchini bread is secretly packed with protein and collagen! It's a healthy breakfast or snack for kids and adults, and freezes great!

Overhead view of paleo zucchini bread cut with knife

Pin almond flour chocolate paleo zucchini bread

Internet friends. I'm still amazed that after 5 years of marriage I learn about Mr. FFF.

For example, I literally had no idea he was what he would call a "zucchini bread lover" until his face lit up with joy when I told him that this moist and chocolate bread was in the oven.

Had I known that, I would have dedicated this entire blog to the variations of zucchini bread or healthy gluten-free zucchini muffins to make him eat discomforted vegetables.

Anyway. Given that he is obsessed with banana bread (I always have paleo coconut flour banana bread or paleo banana bread with chocolate and almond butter in the freezer), I should have known that this was the case. Fortunately for you, the status of the “zucchini bread connoisseur” of the Huberoni has saved you from DAMP, NOT GOOD batches of paleo zucchini chocolate bread.

I found it good in my defense. I mean do you remember the egg free vegan zucchini bread? It's supposed to be damp, okay?

Do I have to skin the zucchini?

I LOVE LOVE LOVE zucchini. I can cook it with a main course like mine Mexican tuna and zucchini boats and simple Mexican meatballs with zucchini noodles, but it doesn't end with hearty delicacies! You can also use it to satisfy your sweet tooth by working it in bread and bread! Zucchini adds moisture to every baked good and on top of that it is HEALTHY! This Almond flour zucchini bread uses zucchini to make it so moist (sorry, but it's the truth), decadent and comforting with every bite. When preparing your zucchini for this recipe, you may be wondering if you need to skin your zucchini. The answer is: No, keep it simple by leaving the skins filled with nutrients!

Front view of paleo zucchini bread with chocolate chips

How to avoid damp zucchini bread

When you conjure up a loaf or two of it Paleo chocolate zucchini breadYou know that thanks to all these zucchini, your bread is not dry. BUT you have to make sure that the zucchini is not so damp that it is damp. The trick? Ring the water! Simply place your grated zucchini in a clean kitchen towel and pour out as much water as possible to get a tender but not moist result!

How do you know when zucchini bread is ready?

You can assume that it is difficult to know when a large, large, thick loaf of zucchini bread is ready! For this zucchini bread, you should bake it for about 50-55 minutes. I recommend pulling it out of the oven after 50 minutes and using a toothpick. When it comes out clean, you know that the bread is ready and ready to cool down!

Paleo zucchini bread ingredients

The list of ingredients you need for this recipe is full of healthy, good ingredients that make up the MOST BEAUTIFUL zucchini bread you have ever had! Here's what you need to get from the store:

  • Coconut flour
  • Pure collagen
  • Unsweetened cocoa powder
  • baking powder
  • sea-salt
  • Big eggs
  • protein
  • honey
  • Natural smooth almond butter
  • Grated zucchini, lightly packaged
  • Milk-free mini chocolate chips

Close up of paleo zucchini bread with cut slices

How to make grain-free zucchini bread


Set your oven to 350 degrees Fahrenheit and let it preheat completely. Line the bottom of a 9 x 5 pan with parchment paper and spray the sides with cooking spray.


Put the coconut flour, collagen, cocoa powder, baking powder and sea salt in a large bowl and stir well.


Stir the eggs, egg whites, honey and smooth almond butter in a separate large bowl. Add the dry ingredients and beat at low speed until everything is well mixed.

Call it

Put your grated zucchini in a clean kitchen towel and pour out as much water as possible – this is the key to a good texture of your finished product! You should have about 1 cup when you've wrung it out!


Carefully add the zucchini and chocolate chips to the dough and fold in. Let stand for 10 minutes so that the coconut flour can absorb the moisture.

to bake

Pour the dough into your prepared pan and bake in the oven for 50-55 minutes or until an inserted toothpick comes out clean.


Let your bread COMPLETELY cool in the pan before slicing. Serve after cooling and enjoy!

Can I replace almond flour with coconut flour?

It's just about changing things in my recipes and trying new things, but when it comes to flour, I don't recommend playing around with this recipe. You can't replace coconut flour with almond flour in this loaf recipe, as the two are very different and otherwise it won't come out properly!

Close-up of sliced ​​paleo zucchini bread on a table

Other recipes you might like:

Paleo Vegan Peach Cobbler Crumble

Cocoa paleo banana bread cake with almond ganache

Paleo pineapple bread with coconut

To press

Almond flour chocolate paleo zucchini bread

This gluten-free almond flour chocolate paleo zucchini bread is secretly filled with protein! It's a healthy breakfast or snack that freezes great!

course Breakfast, snack

kitchen American

keyword Chocolate, gluten-free, paleo, zucchini, zucchini bread

Jump to the recipe

Preparation time 20 protocol

cooking time 55 protocol

total time 1 hour fifteen protocol

Servings 10th Slices

Calories 195kcal


  • 6 tablespoon Coconut flour, sifted (37 g) *
  • 6 tablespoon NeoCell super collages (6 measuring spoons)
  • 5 tablespoon Unsweetened cocoa powder (26 g)
  • 1 1/2 TL baking powder
  • 1/2 TL sea-salt
  • 3rd Big eggs
  • 1 Large protein
  • 6 tablespoon honey
  • 5 tablespoon Natural smooth almond butter
  • 1 1/2 cups Grated zucchini, lightly packaged
  • 6 tablespoon Milk-free mini chocolate chips


  • Preheat your oven to 350 degrees and line the bottom of a 9×5 loaf pan with parchment paper, rubbing the sides with coconut oil.

  • Mix together coconut flour, collagen, cocoa powder, baking powder and salt in a medium-sized bowl.

  • In a separate large bowl with an electric hand mixer, stir and mix the eggs, egg whites, honey and almond butter until smooth.

  • Add the dry ingredients to the wet and stir and mix until smooth.

  • Put the grated zucchini in a kitchen towel and pour out as much water as possible. Use some muscle, because the ringing of the water is the key to great structured bread! You should have just under 1 cup of zucchini, tightly packed as soon as you ring the water.

  • Fold the zucchini together with the chocolate chips under the dough. Let stand for 10 minutes so that the coconut flour can absorb the moisture.

  • Pour into the prepared pan, distribute evenly and bake until a toothpick inserted in the middle comes out clean, approx. 50-55 minutes – do not bake! Let COMPLETELY cool in the pan before cutting.

  • Devour!


* Please weigh your flour for accurate results.


Calories: 195kcal | Carbohydrates: 22.2G | Protein: 9.3G | Fat: 9.8G | Saturated fatty acids: 3.4G | Polyunsaturated fat: 1.4G | Monounsaturated fatty acids: 3.3G | Cholesterol: 55.8mg | Sodium: 177.5mg | Potassium: 196mg | Dietary fiber: 4thG | Sugar: 15.8G | Vitamin A: 390IU | Vitamin C: 1.9mg | Calcium: 47mg | Iron: 2.1mg


Nutritional information

Almond flour chocolate paleo zucchini bread

Amount per serving

Calories 195 Calories from fat 88

% Daily value *

fat 9.8 gfifteen%

Saturated fat 3.4 g21%

Polyunsaturated fat 1.4 g

Monounsaturated fat 3.3 g

cholesterol 55.8 mg19%

sodium 177.5 mg8th%

potassium 196 mg6%

carbohydrates 22.2 g7%

Fiber 4g17%

Sugar 15.8 g18%

protein 9.3 g19%

Vitamin A. 390IU8th%

vitamin C 1.9 mg2%

calcium 47 mg5%

iron 2.1 mg12%

* The daily percentages are based on a 2000 calorie diet.


(per slice, based on bread that makes 10 slices)

Paleo zucchini bread collage photo


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