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. 💁🏻

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

✔️ packed with protein, fiber and hidden veggies

✔️ gluten free (with vegan customizable option)

✔️ super moist and decadent but not overly sweet

✔️ boyfriend-approved (which is saying a LOT since mine avoids these *hidden veggie* healthier treats at all costs😂

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 long😉

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

Paleo Chocolate Zucchini Bread

If I told you this entire loaf was gone in less than 48 hours, would you believe me?

Because it barely even made it that long😂

I won’t bore you with an intro, ain’t nobody got time for that, but I will tell you that this recipe is:

  • made entirely in one bowl
  • has only 1/4 cup of sugar (from the maple syrup) minus the chocolate chips, which are optional anyway
  • fantastic when paired with almond or peanut butter
  • the perfect amount of moist – won’t crumble but isn’t “wet” either (sometimes that can happen with paleo breads)
  • packed with protein
  • can probably be made vegan if you use flax eggs instead of regular ones!

Paleo Chocolate Zucchini Bread

3/4 cup grated zucchini

1/4 cup hazelnut flour

1 cup almond flour

1/4 cup cacao powder

1/4 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

2 eggs, room temperature

2 tbsp melted coconut oil

1/4 cup maple syrup

1/2 cup chocolate chips (optional)

  1. Preheat the oven to 350 degrees fahrenheit and grease a loaf pan with a thin layer of coconut oil.
  2. Shred the zucchini in either a food processor or by hand with a grater. Place on two-three paper towels to help soak up some of the excess water.
  3. In a large bowl, whisk together all of the other ingredients (the eggs, vanilla, melted coconut oil, maple syrup, cacao powder, both flours, cinnamon, baking powder and baking soda).
  4. Add in the zucchini and chocolate chips if using, and stir to combine well.
  5. Pour into a loaf pan and use a spatula to smooth out the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let cool for at least 10 minutes before removing from the pan. Store in an airtight container in the fridge for up to 5 days.

That’s all for today, folks! Let me know if you make this recipe – I’m gearing up to make it a second time in one week😋

xo Jordan