Summer may be coming to an end, but there’s still giant zucchini bursting in our garden, which means I had no excuse not to try out my very first zucchini bread. I’ve always been a banana bread loyalist, so I never even attempted zucchini bread, but this recipe has officially converted me! It’s so delicious that you wouldn’t even know that it’s paleo / grain-free / dairy-free, lightly sweetened with just pure maple syrup, and even has some protein added in. ​It’s cozy and comforting, perfect with your morning coffee or as an afternoon treat (warm it up with some butter & a sprinkle of salt, omg), and just the perfect way to transition into Fall baking! To watch the step-by-step reel of this recipe, click here.
Ingredients
Makes 1 loaf.
2 cups grated zucchini (measured before squeezing)
2 cups almond flour
¼ cup tapioca flour*
¼ cup unflavored or vanilla protein powder** (I used this one)
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp sea salt
3 eggs
â…“ cup maple syrup
¼ cup almond butter
2 tbsp avocado oil
1 tbsp vanilla extract
½ cup chocolate chips + 1 tbsp for topping
Garnish: sprinkle of flaky sea salt
*if you don’t have tapioca flour, you can use more almond flour. The tapioca gives it a little more lightness, so using all almond flour will work but will be more dense.
**make sure to use a protein powder that doesn’t have a chalky aftertaste and easily blends into any recipe!
Instructions
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper and spray the paper with avocado oil spray.
- Grate zucchini until you have 2 cups (before squeezing). Wrap in a clean towel and squeeze out as much liquid as possible — you’ll be surprised how much water comes out!
- In one bowl, whisk together almond flour, tapioca flour, protein powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, maple syrup, nut butter, avocado oil, and vanilla until smooth. Fold in the squeezed zucchini.
- Combine wet and dry ingredients. Stir in ½ cup chocolate chips.
- Pour into greased, parchment-lined loaf pan. Sprinkle the remaining 1 tbsp chocolate chips on top (I like to use mini chocolate chips for the top).
- Bake at 350°F for 45–50 minutes, until golden brown and a toothpick comes out clean. Remove from the oven and sprinkle with flaky sea salt.
- Cool at least 20 minutes before slicing. Remove the loaf by pulling up on the parchment paper and transferring over to a cutting board to slice.
Highly recommend serving warm with a little butter and salt — so delicious! Enjoy!
