Cassava Flour Chocolate Protein Zucchini Bread

Ohhhhh I’ve got a GOOD one for you today, guys!!

Gluten-Free Cassava Flour Chocolate Protein Zucchini Bread | Dancing for Donuts

I don’t know about you, but I’ve been doing a lot of baking and a LOT of snacking around here. Both are therapeutic, so I’m running with it. ๐Ÿ’๐Ÿป

I’ll keep this short + sweet – this bread is:

โœ”๏ธ packed with protein, fiber and hidden veggies

โœ”๏ธ gluten free (with vegan customizable option)

โœ”๏ธ super moist and decadent but not overly sweet

โœ”๏ธ boyfriend-approved (which is saying a LOT since mine avoids these *hidden veggie* healthier treats at all costs๐Ÿ˜‚

And if you’ve never baked with Cassava Flour, let me tell you it is my FAVORITE. I’m positive you could swap in regular flour too, though (white or whole wheat). Since I know it’s not as easy to shop for ingredients at the moment, I’ll leave you with lots of different options to suit what’s in your pantry & fridge!

Gluten-Free Cassava Flour Chocolate Protein Zucchini Bread | Dancing for Donuts

Cassava Flour Chocolate Protein Zucchini Bread

1 1/2 cups cassava flour

2 tsp baking powder

1/4 tsp baking soda

2 scoops any chocolate protein (I used this one)

1 tbsp cinnamon (optional)

1 egg (or flax egg with 1 tbsp ground flaxseed and 3 tbsp water, let sit for 5 min)

1/2 cup date nectar (or honey or maple syrup)

2 tbsp avocado oil (or melted coconut oil)

1/2 cup greek or regular yogurt (or mashed banana or applesauce)

1 1/2 cups shredded zucchini, packed into the measuring cup

3/4 cup chocolate chips (I used these)

  1. Preheat the oven to 350 degrees fahrenheit and grease a loaf pan well (or line with parchment paper).
  2. In a large bowl, mix the flour, baking powder & soda, protein powder and cinnamon if using.
  3. In a small bowl, beat the egg, date nectar or sweetener, oil, and yogurt.
  4. Add the wet ingredients to the dry and stir well. Add in the zucchini and chocolate chips and fold in completely.
  5. Pour into the loaf pan in an even layer and bake for 40-60 minutes until a toothpick or knife comes out clean from the middle. Mine was fully baked after 50 minutes.
  6. Let cool for a *full* 30 minutes before slicing! Store in an airtight container for up to 5 days…if it lasts that long๐Ÿ˜‰

Hope you’re all staying well and making/eating all the things that make you happy!

xo Jordan

Gluten-Free Cassava Flour Chocolate Protein Zucchini Bread | Dancing for Donuts

Chocolate Raspberry Cassava Flour Muffins (GF, Dairy Free & Sugar-Free)

First recipe of 2020 let’s gooooooo!!

I haven’t really talked about it on here yet, but I’m working on being on an anti-anflammatory diet (gluten free, dairy free, sugar free). As of now, I can tell you that it is *not* going well๐Ÿ˜‚ But I am trying! And admittedly I don’t have all that much gluten and dairy anyway, but ohhhh sugar has my heart, y’all know that!

So in an effort to…make a better effort, I’m trying to take my sweet tooth and turn her into an actual friend as opposed to an enemy. Enter: monk fruit and stevia – yes, even in baking, ALWAYS.

These muffins are made with cassava flour to leave out the gluten, and a mix of mashed banana, Lakanto Foods Maple Syrup made with monk fruit and Lily’s Chocolate Chips (ok I’ll admit that I didn’t use them here because I forgot I was out), but that chocolate is my go-to! Keep scrollin’ for the recipe which was inspired by this one by Clean Eating Kitchen.

Chocolate Raspberry Cassava Flour Muffins

1 1/2 cups of Cassava Flour (I used Otto’s Naturals)

1/2 tsp baking powder

1/2 tsp baking soda

1 egg

1/2 cups mashed banana (about 2 medium)

1/2 melted coconut oil

1/2 cup monk fruit maple syrup (I used Lakanto Foods!)

1 tsp vanilla

1 cup Lily’s Sweets Chocolate Chips (or any, if sugar isn’t a concern!)

1/2 cup fresh raspberries

  1. Preheat the oven to 350 degrees fahrenheit. Spray a muffin tin or silicone muffin liners (these are my favorite!) with avocado or coconut oil.
  2. In a large bowl, whisk together the cassava flour, baking soda, and baking powder.
  3. In a small bowl, combine the egg, coconut oil (let it cool first!), maple syrup, mashed banana and vanilla.
  4. Add the wet mixture to the dry, then stir in the chocolate chips until well-combined.
  5. Fill each muffin cup about 3/4 of the way full and then press down 1-2 raspberries on top of each. I split the raspberries in half to make them fit better!
  6. Bake for 20-25 minutes (until the tops start to turn golden brown) and eat when warm or store in an airtight container. I highly recommend microwaving these for 10 seconds if enjoying later!

Have you ever baked with cassava flour? This was my second time and I loved it!! Happy Friday and thanks for stopping by๐Ÿ˜Š

xo Jordan