Grain Free Chocolate Chip Peanut Butter Zucchini Bread (2 different ways!)

Low carb grain free peanut butter zucchini bread made with simple, nutritious ingredients. There are two options to make it: with coconut flour or with protein powder! Soft, fluffy, moist and a good source of protein & fiber.


  • 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


  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.)
  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.
  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.
  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.


  • Nutrition info is based on protein powder version.
  • Here is the nutrition for the bread made with the coconut flour instead of protein powder based on 1 slice: 179 calories | 12.3g fat | 14.7g carbs | 2.8g fiber | 9.3g sugar | 5.2g protein
  • To make these into muffins, use muffins liners and spray the inside of the liners with nonstick cooking spray. Bake at 350 degrees F for 18-25 mins. Makes 12 muffins.
  • Most of the options for this bread can be found in the post text, but feel free to try this bread with almond butter instead of peanut butter if you would like a paleo version.
  • Please do not try and sub any flours for the coconut flour or protein powder, the recipe should be made as written. I did try this bread with 1/2 cup whole wheat flour and it turned out lovely!

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