Paleo Chocolate Zucchini Bread

Preheat oven to 350ºF and line the bottom of a 9×5 loaf pan with parchment paper, rubbing the sides with coconut oil.

In a medium bowl, stir coconut flour, collagen, cocoa powder, baking powder and salt.

In a separate, large bowl, using an electric hand mixer, beat eggs, egg white, honey and almond butter until smooth and combined.

Add dry ingredients into the wet and beat on low speed until smooth and combined.

Place grated zucchini in a kitchen towel and wring out as much water as you possibly can. Really put some muscle into it, as ringing out the water is key for a great textured bread! You should have just under 1 cup zucchini, tightly packed, once you’ve rung out the water.

Fold zucchini, along with chocolate chips, into the batter. Let stand for 10 minutes so coconut flour can begin to absorb the moisture.

Pour into prepared pan, spread out evenly, and bake until a toothpick inserted in the center comes out clean, about 50–55 minutes. Don’t over-bake! Let cool in the pan completely before slicing.

Devour!