Chocolate Protein Zucchini Bread

Dairy-free chocolate zucchini bread in a baking loaf with parchment paper and a blue linen and scoop of collagen powder around it.

Chocolate Protein Zucchini Bread

The best protein dessert to curb a craving and fuel up! This protein zucchini bread is naturally gluten-free, swirled with chocolate, and loaded with healthy ingredients.

Course Dessert

Cuisine American

Keyword gluten-free, high-protein

Prep Time 5

Cook Time 50

Resting 30

Total Time 55

Servings

Calories 333kcal

Author Shelby Stover

Equipment

1 Silicone baking loaf

Ingredients

1.5 cups Gluten-free 1:1 Baking Flour
½ cup Collagen powder
2 Eggs
1 teaspoon Baking soda
½ teaspoon Salt
1.5 cups Zucchini shredded
½ cup Cane sugar
2 tbs Cacao powder
¼ cup Mini chocolate chips plus more for topping
¼ cup Avocado oil
1 cup Almond milk

Instructions

Preheat to 350 degrees Fahrenheit.
Place the shredded zucchini into a strainer.
Mix together the dry ingredients except for chocolate chips.
One by one, add in the wet ingredients and mix well.
Fold in the zucchini and the chocolate chips.
Portion into an 8x4 lined loaf pan. Top with extra chocolate chips if using.
Bake for 50 minutes.
Turn off the oven and let cool for 30 minutes before removing.

Video

Notes

You want to drain any extra water out of the zucchini. Otherwise, the bread will end up a bit “wet”. Place the shredded zucchini in a strainer and let sit for 5 minutes. Then, press it down to get any extra water out.
Make sure to use a silicone baking pan, or line your tin pan with parchment paper. Otherwise, the dairy-free zucchini bread is hard to take out.
You can top the bread with extra chocolate chips if you wish, or sprinkle on some ground cinnamon before baking.
Avocado oil works best in the recipe but melted coconut oil can be used. Just know that it changes the texture slightly.
Enjoy the zucchini bread as is, with some dairy-free butter, or even topped with peanut butter!

Nutrition