Grain Free Chocolate Chip Peanut Butter Zucchini Bread {2 different ways!}
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.95 out of 5 stars
(36)
Ingredients
12 servings
- 1 medium zucchini, shredded & squeezed of excess moisture (about 1 cup shredded zucchini)
- 3/4 cup all natural creamy peanut butter*
- 1/4 cup pure maple syrup
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons packed coconut flour OR 2 scoops (about 1/2 cup) of protein powder of choice*
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup dark chocolate chips, dairy free if desired
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan with nonstick cooking spray or line with parchment paper. (It's easier to get out if you use parchment paper.)
Step 2
In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour OR protein powder (but not both!), baking soda and cinnamon. You can also add in a pinch of salt if your peanut butter wasn't salted (mine was). Mix until just combined. Next, fold in chocolate chip reserving about a tablespoon for sprinkling on top.
Step 3
Pour batter into prepared pan, smooth top and sprinkle the tablespoon of chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean. The bread will develop a nice brown crust, so don't be nervous if you observe this while baking.
Step 4
Once done baking, remove from oven and transfer pan to a wire rack to cool for 15 minutes. Once cool enough, remove bread from pan and transfer to wire rack to cool completely. Cut into 12 delicious slices.
Step 5
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