Grain-Free Chocolate Chip Nut Butter Zucchini Bread
Grain-free nut butter zucchini bread with chocolate chips! Is there anything better? There are two ingredient options, so take your pick—you can make it with coconut flour or with protein powder! Soft, fluffy, moist, and bursting with protein and fiber, this breakfast bread is bound to please!


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Makes One Loaf (12 Slices or Muffins)

Prep Time: 10 Minutes

Cook Time: 40 Minutes


1 cup shredded zucchini

3/4 cup organic sunflower butter*

1/4 cup pure maple syrup

2 large eggs, slightly beaten

1/2 teaspoon vanilla extract

2 tablespoons coconut flour OR 2 scoops (about 1/2 cup) ALOHA Protein Powder (Chocolate or Vanilla)*

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 cup dark chocolate chips or dairy-free chocolate chips


Preheat oven to 350°F. Grease an 8×4 inch loaf pan with nonstick cooking spray or line with parchment paper. (It’s easier to get out the loaf if you use parchment paper.)

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 ALOHA Protein Powder (but not both!), baking soda, and cinnamon. You can also add in a pinch of salt if your nut butter wasn’t salted (mine was). Mix until just combined. Next, fold in the chocolate chips, reserving about a tablespoon for sprinkling on top.

Pour batter into prepared pan, smooth out, and sprinkle the tablespoon of chocolate chips on top. Bake for 40 to 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.

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.


To make these into muffins, use muffins liners and spray the inside of the liners with nonstick cooking spray. Bake at 350°F for 18 to 25 mins. Makes 12 muffins.

Feel free to try this bread with almond butter instead.

Replacing with something other than coconut flour or protein powder may change the consistency of the bread.

You may need to squeeze the zucchini of excess moisture with a paper towel, depending on how watery your zucchini is.

Nutrition Facts (Protein Powder Version):

Serving: One Slice 190 calories | 12.2g fat | 14.5g carbs | 8.8g sugar | 2.5g fiber | 8.7g protein

Nutrition Facts (Coconut Flour Version)

Serving: One Slice 179 calories | 12.3g fat | 14.7g carbs | 2.8g fiber | 9.3g sugar | 5.2g protein

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