Say hello to a fan favorite on Ambitious Kitchen: this one bowl grain free peanut butter zucchini bread. I created this recipe 5 years ago after Tony’s mom gave me 5 large zucchini from her garden. I kid you not, they were the size of my arm and I’m pretty sure that was the summer #AKZucchiniWeek started.
I love this bread SO much because not only is it ultra fluffy, moist, and perfectly sweet, but it’s also incredibly easy to make and freezes well for easy breakfasts and snacks. As the title suggests, it can be made two different ways! Feel free to use coconut flour or add extra protein by mixing in protein powder.
Any way you bake it up, just know that it’s going to be delicious.
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Ingredients in this grain free peanut butter zucchini bread
- Zucchini: the holy grail of all summer vegetables! Adding shredded zucchini gives the bread moisture so that we don’t need to add extra oil.
- Peanut butter: I used an all natural VERY creamy peanut butter with only peanuts and salt as the ingredients. Yes, that’s the stir kind with the oil on top! Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends.
- Maple syrup: There isn’t a ton of maple syrup in this recipe, but it is necessary. I also DO NOT recommend using honey instead of maple syrup as I think the bread may brown too much when it bakes.
- Eggs: you’ll need two eggs in this bread recipe to help it bake up.
- For the flour: here’s where we get creative! You have the option to use coconut flour OR your fav protein powder as the “dry” base of this bread.
- Baking staples: don’t forget the vanilla extract (learn how to make it here), baking soda, and little cinnamon for cozy flavor.
- Chocolate chips: these are optional, but I love having melted chocolate in every bite. I prefer dark chocolate chips, but you do you.
Optional nut butter swaps
I love the flavor that peanut butter gives the bread but feel free to use natural, drippy almond butter, cashew butter, or, to make it nut free, sunflower butter. If you’d like to make it nut free, remember to use protein powder instead of coconut flour.
Can I make it vegan?
I have not tested this recipe with a flax or chia egg. I don’t think that you would get the best results from using those, but you can always let me know if you are willing to try it. A few readers have reported using a banana and flax egg, but please refer to the comments! Then be sure to use dairy free/vegan chocolate chips.
Peanut butter zucchini bread two different ways
As I mentioned, there are two options when you make this bread (well technically three):
- Use coconut flour: I personally LOVED the coconut flour version because it really gave the bread that extra fluff factor.
- Use protein powder: the protein version was INCREDIBLE for a protein baked good — plus I didn’t get any funky aftertaste from it. I tested this recipe with both a plant-based protein powder and a whey or dairy protein powder so that I could give you options! The protein powders I tested the recipe with were Aloha Vanilla Protein Powder (plant-based, no stevia) AND Vital Proteins Collagen Peptides. I could not tell the difference between the two when tasting the final product. Both were amazing. If you try the protein version, be sure to let me know what kind of protein you end up using! I’d love to know.
- BONUS option: I have also tested this bread with whole wheat flour and got amazing results. I put that in the note section of the recipe.
This bread is soft, fluffy, moist and creates a beautiful golden crust. While the chocolate chips are absolutely necessary, they do enhance the sweetness (obviously?) and make it incredibly addicting. Serve it warm with a little slather of extra PB on top and I promise you’ll love me forever.
More zucchini recipes you’ll love
- Good Morning Healthy Blueberry Zucchini Muffins
- The Best Zucchini Brownies You’ll Ever Eat
- Chunky Monkey Zucchini Banana Muffins
- Healthy Double Chocolate Zucchini Bread (Nut Free + Vegan + Gluten Free!)
- Orange Zucchini Cake with Orange Frosting
Get all of my zucchini recipes here!
I hope you love this grain free peanut butter zucchini bread! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Grain Free Chocolate Chip Peanut Butter Zucchini Bread {2 different ways!}
Ingredients
- 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
Instructions
- 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.)
- 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.
- 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.
- 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.
271 comments
Hello my new favorite breakfast!!!!
Hello my new favorite breakfast!!!!
It’s great that you are taking some time to fulfill yourself! I am just learning the importance of that.
BUT, I have always known the importance of getting my daily chocolate and peanut butter fix, so this bread is HAPPENING. Pinned!
It’s great that you are taking some time to fulfill yourself! I am just learning the importance of that.
BUT, I have always known the importance of getting my daily chocolate and peanut butter fix, so this bread is HAPPENING. Pinned!
I HAVE to try this ASAP! I cannot wait to use my chocolate protein powder! <3<3<3
I can’t believe there is just 2 TBS of coconut flour or protein powder! Say WHAT? Definitely need to try this <3
I make this all the time & my family LOVES it!!! It’s not overly sweet, but we think it’s delicious. I hope you try it & enjoy it!
I’ve only made it with the coconut flour, natural PB & dark chocolate chips. YUM!!
I’ve never baked with protein powder before and can’t wait to try these! SO COOL!
This looks so delicious! I’m always looking for new bread recipes and I think I might win wife of the year if I make this! Thanks for sharing!
I’m still trying to figure out how that ingredient list came up with this bread! That golden crust is perfect!
And I hope the time off helps you figure things out. I agree that doing what you love matters most. I just cut back to part time with my job so that I could focus on the blog more and now there’s this internal pressure to make every post amazing. I can only imagine the pressure of doing it full time. Plus it’s like, where will blogging be in 10 years? The uncertainty of that scares me a little. I think it’s really smart that you’re taking the time to think things through now. Like you said, it doesn’t matter what you end up doing, as long as it’s driven by passion, it will be something great!
Thanks lady!
Could you use sunflower butter (for a nut allergy son)?
YES! 🙂
just fyi, if you use sunflower butter, the bread will taste fine with the substitutio , however, you might end of with green-colored bread (no joke) caused from a chemical reaction between the sunflower butter and baking powder. dont be alarmed if this happens. 🙂
Could you use sunflower butter (for a nut allergy son)?
YES! 🙂
just fyi, if you use sunflower butter, the bread will taste fine with the substitutio , however, you might end of with green-colored bread (no joke) caused from a chemical reaction between the sunflower butter and baking powder. dont be alarmed if this happens. 🙂
Love this!! The loaf would be gone in a day at my house!
Still in disbelief over that ingredient list- This loaf screams perfection! Big props for taking a step back to reassess the future and the big plans! Regardless, passion procedes!
Still in disbelief over that ingredient list- This loaf screams perfection! Big props for taking a step back to reassess the future and the big plans! Regardless, passion procedes!
everybody needs to have a rest once in a while!!! this bread looks amazing!!
https://aspoonfulofnature.wordpress.com/
everybody needs to have a rest once in a while!!! this bread looks amazing!!
https://aspoonfulofnature.wordpress.com/
Hi 🙂 i substituted maple syrup for honey…outer layer looks a little darker than yours, inside looks the same 🙂 it howerer fell in the middle and chocolate chips slipped to the bottom – have to try again 🙂 it tastes great though 🙂
Oops, i meant “honey for maple syrup”…;)
Hi 🙂 i substituted maple syrup for honey…outer layer looks a little darker than yours, inside looks the same 🙂 it howerer fell in the middle and chocolate chips slipped to the bottom – have to try again 🙂 it tastes great though 🙂
Oops, i meant “honey for maple syrup”…;)
Hi Monique does the zucchini need to be squeezed of excess moisture?
Hi! I didn’t have to do it with my zucchini with either version, but you can feel free to. It won’t do any harm 🙂
Hi there, I’ve been reading your blog for a while now, I’m going to give this a try, I’m intrigued to test it because it has only 2tbsp. Of coconut flour. I’m trying avoid the carb’s in grains. Thank you and when I blog about my results can I use one photo from this post to link up with? Looks yummy!
Hi there, I’ve been reading your blog for a while now, I’m going to give this a try, I’m intrigued to test it because it has only 2tbsp. Of coconut flour. I’m trying avoid the carb’s in grains. Thank you and when I blog about my results can I use one photo from this post to link up with? Looks yummy!
Love that you have a protein powder an coconut flour version. This recipe looks yummy! Pinned!
Hi! I didn’t have to do it with my zucchini with either version, but you can feel free to. It won’t do any harm 🙂
Do you think you could sub cocoa powder for protein powder or coconut flour?
Do you think you could sub cocoa powder for protein powder or coconut flour?
Hi Monique – I’ve been following your blog for some time now and have never commented. I LOVE this recipe! I made it last night using Trader Joe’s vanilla protein powder. The texture and taste were spot on, but all of the chocolate chips sunk to the bottom. Any idea how to fix it?? I plan on making this bread quite a bit!
Try tossing them in the protein powder first then stirring them in. Otherwise you can use mini chocolate chips.
This sounds (and looks) so good. I love the ingredient combination and will be trying this recipe for sure. And it’s great that it uses ingredients I always have on hand…and I have a feeling my girlfriends are going to love this recipe too — will be bringing this to my next party. Thank you for sharing.
This sounds (and looks) so good. I love the ingredient combination and will be trying this recipe for sure. And it’s great that it uses ingredients I always have on hand…and I have a feeling my girlfriends are going to love this recipe too — will be bringing this to my next party. Thank you for sharing.
I made this yesterday but I made a few changes (due to the fact that I didn’t feel like going to the store). I used agave syrup instead of maple syrup (living in Canada, you’d think it impossible to run out of maple syrup, but it happens!), and I also was out my usual natural nut butter, so I had to use my husbands skippy peanut butter. Overall it turned out really good, it just didn’t rise as well as yours, but the flavor was still really good.
I made this yesterday but I made a few changes (due to the fact that I didn’t feel like going to the store). I used agave syrup instead of maple syrup (living in Canada, you’d think it impossible to run out of maple syrup, but it happens!), and I also was out my usual natural nut butter, so I had to use my husbands skippy peanut butter. Overall it turned out really good, it just didn’t rise as well as yours, but the flavor was still really good.
For the zucchini, did you get all of the water/liquid out before using it? I am assuming it would be like your other recipes where you use the colander and paper towel to dry it out. Is that right?
It wasn’t necessary when I made it, but if your zucchini is watery then yes, you should.
For the zucchini, did you get all of the water/liquid out before using it? I am assuming it would be like your other recipes where you use the colander and paper towel to dry it out. Is that right?
It wasn’t necessary when I made it, but if your zucchini is watery then yes, you should.
Never thought in a million years that this recipe would work, 2 T. coconut flour – c’mon?! But it does work – absolutely beautifully! Thank you so much! I double the recipe (using 3 eggs, not 4) to make 12 gorgeous muffins. To those whose chocolate chips are sinking – try mini chips!
YES! So glad you loved this. xo!
I made this today and baked it in two mini loaf pans! Yum! I will make this again before school starts and freeze it to have for busy mornings and to add to my kids’ lunch boxes. I did use Jif Natural’s peanut butter and subbed the maple syrup for honey and it baked up great with the coconut flour. The only other change I made was to double the cinnamon.
Thanks for another great recipe. I love how your use coconut flour.
Thank you for sharing this! I’m currently on a grain-free regimen for leaky gut and it’s hard to find simple bread recipes. This looks so delicious. 🙂
Could one use egg whites I’d so how much? Or does the whole egg need to be included?
Could one use egg whites I’d so how much? Or does the whole egg need to be included?
Ahh! I was about to comment that I made this was recipe and that it was pretty good. I used BPI Sports vanilla caramel whey protein but I calculated less protein than you. Then I just looked at the recipe again and realized I used 2 tbsp of the powder, not 1/2 cup!
I’ll have to try again using the full amount, but I’m curious how that’ll be because I thought the muffins were a good texture already. So I’m wondering if more powder will make it drier- only one way to find out. I did love the peanut butter taste!
Ahh! I was about to comment that I made this was recipe and that it was pretty good. I used BPI Sports vanilla caramel whey protein but I calculated less protein than you. Then I just looked at the recipe again and realized I used 2 tbsp of the powder, not 1/2 cup!
I’ll have to try again using the full amount, but I’m curious how that’ll be because I thought the muffins were a good texture already. So I’m wondering if more powder will make it drier- only one way to find out. I did love the peanut butter taste!
PERFECT!! Wish there were more recipes like this – coconut flour, but not a massive amount of eggs! So so yummy I end up eating way way too much! 🙂
PERFECT!! Wish there were more recipes like this – coconut flour, but not a massive amount of eggs! So so yummy I end up eating way way too much! 🙂
I made this recipe into muffins today for a family that I cook for.. I peeled the zucchini- in hopes that the kids would eat them sans the green flecks of skin 😉 squeezed a bit of the water out used natural almond butter & agave plus scant 2 tablespoons of sucanat because there weren’t any chocolate chips. Had to sub oat flour (used 1/3-1/2cup) they don’t have coconut flour or protein powder :-/ smelled amazing! We’ll see what the verdict is next week. Thank you for another awesome recipe!
I made this recipe into muffins today for a family that I cook for.. I peeled the zucchini- in hopes that the kids would eat them sans the green flecks of skin 😉 squeezed a bit of the water out used natural almond butter & agave plus scant 2 tablespoons of sucanat because there weren’t any chocolate chips. Had to sub oat flour (used 1/3-1/2cup) they don’t have coconut flour or protein powder :-/ smelled amazing! We’ll see what the verdict is next week. Thank you for another awesome recipe!
I made this with coconut flour (Costco). I used crunchy organic peanut butter (not smooth) and also doubled the cinnamon. Yumm! Thank you for the recipe! Like others, I would not have thought to combine these ingredients.
Glad you were a fan.
I made this with coconut flour (Costco). I used crunchy organic peanut butter (not smooth) and also doubled the cinnamon. Yumm! Thank you for the recipe! Like others, I would not have thought to combine these ingredients.
Glad you were a fan.
Isnt it so bad for digestion to mix two concentrated sources of protein like eggs and protein powder?
Isnt it so bad for digestion to mix two concentrated sources of protein like eggs and protein powder?
If you don’t want peanut butter, will it turn out right if I just omit it?
If you don’t want peanut butter, will it turn out right if I just omit it?
Followed instructions to the letter and I came out with a dark loaf that did not rise and was hard as rock.
Sorry to hear that, sound like something was off — was your baking soda fresh?
Hi, do you know or think these could be frozen if making muffins from the batter? Thanks
Yes to both!
Hi, do you know or think these could be frozen if making muffins from the batter? Thanks
If I replaced the eggs with flaxseed or applesauce, do you think this would be too dense?
Update: I made this with egg replacer and boy, did it flop 🙁 At least now we know
I replaced eggs with mashed banana & worked perfectly. Try that?
1 large banana instead of 2 egss in the recipe? Thanks in advance!
If I replaced the eggs with flaxseed or applesauce, do you think this would be too dense?
Update: I made this with egg replacer and boy, did it flop 🙁 At least now we know
Okay I have no idea what kind of diet or thing this is, but the bread sounds good. I know I will probably go completely against the purpose of this, but can I use regular flour to bake this? I am from a small town in Europe and I am quite sure no supermarket here carries coconut flour. And I don’t even want to tey the other stuff. However I love peanut butter (again, we must have regular peanut butter nothing ‘all natural’ as it is not common here) and would love to try and bake this. Will wheat flour work too?
Thanks
Akathy
I’m pretty sure you could use whole wheat flour if that’s available to you. 🙂 Try 1/2 cup whole wheat flour.
I just made it with 1/2 cut whole wheat flour and it turned out great! I’ll also add another vote for mini chocolate chips.
Just made this today and it’s the best flourless bread I’ve made so far – spongey and moist, quite cakey!
I made it with honey instead of maple syrup, without reading your warning not to. It turned out great though, it did brown a lot, but I’m sure it didn’t help that I left it in the oven too long…
I used protein powder – in fact it was a chocolate protein mousse powder (muscle mousse) so it contained gelatine, which I wonder if contributed to the bouncy sponginess!
All in all it turned out great 🙂
I’m short on peanut butter, but I have PB2, the powdered peanut butter. Do you think I could use that instead? Either way, can’t wait to try this!
Did you ever try with PB2? I was wondering the same thing!
I’m short on peanut butter, but I have PB2, the powdered peanut butter. Do you think I could use that instead? Either way, can’t wait to try this!
Did you ever try with PB2? I was wondering the same thing!
EGG FREE VERSION
I threw some chopped zucchini in my vitamix blender with a couple of TBS avocado oil and added to recipe as shredded zucchini.I mixed 2 TBS ground flax meal with 4TBS water and placed in fridge for 15 minutes to thicken in place of egg. I used unsweetened vanilla almond milk instead of vanilla extract (I was all out), and baked it in muffin tins (also greased with coconut oil) for 15 minutes.They were like buttery bread pudding muffin tops- Delish!!!
20-25 minutes firms them up a bit better- even more delish!!!
EGG FREE VERSION
I threw some chopped zucchini in my vitamix blender with a couple of TBS avocado oil and added to recipe as shredded zucchini.I mixed 2 TBS ground flax meal with 4TBS water and placed in fridge for 15 minutes to thicken in place of egg. I used unsweetened vanilla almond milk instead of vanilla extract (I was all out), and baked it in muffin tins (also greased with coconut oil) for 15 minutes.They were like buttery bread pudding muffin tops- Delish!!!
20-25 minutes firms them up a bit better- even more delish!!!
I must tell you, I have made this recipe FOUR times in the past 2 weeks. I make them as cupcakes and I use unsweetened chocolate chopped up into pieces. So basically the only sweetener comes from the maple syrup, which makes this a wonderful no guilt treat! Thank you so much!!
Would PB2 work????
I used almond butter and added 1/4 teaspoon of baking powder because I was afraid it would be too dense. Yum!
Fabulous! I made a double batch and used a honey macadamia nut peanut butter from Hawaii and mixed that with regular Jif since it was all I had. Turned out great.Thanks.
Fabulous! I made a double batch and used a honey macadamia nut peanut butter from Hawaii and mixed that with regular Jif since it was all I had. Turned out great.Thanks.
Hi!! I love the recipe!! is there any way to include bananas?
I subbed banana for the egg. Worked well
Perfect!
Hey, i just made my first one and popped it in the oven so excited to try!!!! Just wondering do you know who long it lasts once cooked 🙂 thank u x
We had an abundance of zucchini this summer and I froze and dehydrated much of it. Do you think it would be ok to use either of them in place of fresh? I’m just concerned about it being too watery? Thanks for sharing your recipe!
I used frozen and just drained off the extra liquid when it thawed. Turned out fine.
We had an abundance of zucchini this summer and I froze and dehydrated much of it. Do you think it would be ok to use either of them in place of fresh? I’m just concerned about it being too watery? Thanks for sharing your recipe!
I used frozen and just drained off the extra liquid when it thawed. Turned out fine.
These are a yummy breakfast muffin and super easy to whip up. I shredded the zucchini really fine so that even my 18mo old with veggie radar wouldn’t notice. My daughter loved them with a bit of jam. I used chocolate Harmonized whey protein powder by Progressive, which is my fave brand of protein powder. I’ll make these again for sure!
These are a yummy breakfast muffin and super easy to whip up. I shredded the zucchini really fine so that even my 18mo old with veggie radar wouldn’t notice. My daughter loved them with a bit of jam. I used chocolate Harmonized whey protein powder by Progressive, which is my fave brand of protein powder. I’ll make these again for sure!
Has anyone tried it with carrots instead of zucchini?
Has anyone tried it with carrots instead of zucchini?
Thanks for this fabulous recipe! I used Body By Vi vanilla protein powder. I added walnuts as well. It’s incredibly moist and so full of heart healthy fats. I’m so satisfied.
Thanks for this fabulous recipe! I used Body By Vi vanilla protein powder. I added walnuts as well. It’s incredibly moist and so full of heart healthy fats. I’m so satisfied.
Could rice syrup be used instead of maple syrup?
Could rice syrup be used instead of maple syrup?
Is it a cup of zucchini before or after squeezing the water out?
Is it a cup of zucchini before or after squeezing the water out?
Just baked this and it came out so delicious! I used 1/3 cashew butter and 2/3 peanut butter, and used chocolate protein powder. My boyfriend and I both love it!
So glad you liked it!
Just baked this and it came out so delicious! I used 1/3 cashew butter and 2/3 peanut butter, and used chocolate protein powder. My boyfriend and I both love it!
So glad you liked it!
I just made this using the coconut flour version! The loaf is currently in the oven. I didn’t have any chocolate chips on hand, but I had plenty of Maine blueberries! So, I subbed those and then topped with sliced almonds and a light sprinkle of organic turbinado sugar. The batter tasted super yum! I can’t wait to see how it all turns out baked!
I just made this using the coconut flour version! The loaf is currently in the oven. I didn’t have any chocolate chips on hand, but I had plenty of Maine blueberries! So, I subbed those and then topped with sliced almonds and a light sprinkle of organic turbinado sugar. The batter tasted super yum! I can’t wait to see how it all turns out baked!
Made it last night and used Plant Fusion Vanilla Bean protein powder. It’s delicious!! I just toasted a slice and had it with a cup of black tea for an afternoon snack! YUM!
Amazing! What a great afternoon snack!
can you substitute almond flour for coconut flour?
Hi Kathy! The two flours actually have very different properties while baking, so I wouldn’t substitute.
can you substitute almond flour for coconut flour?
Hi Kathy! The two flours actually have very different properties while baking, so I wouldn’t substitute.
Made recipe this morning for 1ST time. Looked and smelled delicious. However, it fell to half the height it was when it came out of the oven. Wonder why? Yes, my baking soda is fresh. Any thoughts?
Hi Lee! Because there’s no flour in the bread – this can happen naturally. There might also be excess moisture somewhere!
Made recipe this morning for 1ST time. Looked and smelled delicious. However, it fell to half the height it was when it came out of the oven. Wonder why? Yes, my baking soda is fresh. Any thoughts?
Hi Lee! Because there’s no flour in the bread – this can happen naturally. There might also be excess moisture somewhere!
AMAZING! I will be coming back to this recipe as long as my garden gives me zucchinis! I used half HardMagnum Pure & Simple protein powder & their Chocolate Peanut Butter flavour. It turned out great!
Delicious!!
AMAZING! I will be coming back to this recipe as long as my garden gives me zucchinis! I used half HardMagnum Pure & Simple protein powder & their Chocolate Peanut Butter flavour. It turned out great!
Delicious!!
Wooooooow!
This is amazingly delicious and easy to make!
Thank you so much for sharing this!
My bf can’t eat grains, so this is perfect for him!!!
Next time, I might even try it without the chocolate!
Bye!
I’m so glad you and your boyfriend enjoyed! Perfect with or without chocolate 🙂
Wooooooow!
This is amazingly delicious and easy to make!
Thank you so much for sharing this!
My bf can’t eat grains, so this is perfect for him!!!
Next time, I might even try it without the chocolate!
Bye!
I’m so glad you and your boyfriend enjoyed! Perfect with or without chocolate 🙂
Thank for the this delicious recipe! I found this recipe last week, have already made it twice, and am craving it all the time! Next time I am going to try muffins!
Amazing!! So great to hear!
Thank for the this delicious recipe! I found this recipe last week, have already made it twice, and am craving it all the time! Next time I am going to try muffins!
Amazing!! So great to hear!
I was wondering if almond flower would work instead of using coconut flower??
Almond flour has a very different consistency than coconut flour (coconut flour absorbs tons of liquid!) So it wouldn’t work to substitute them.
I was wondering if almond flower would work instead of using coconut flower??
Almond flour has a very different consistency than coconut flour (coconut flour absorbs tons of liquid!) So it wouldn’t work to substitute them.
I made this last night with coconut flour. I followed the recipe and it is unbelievably good. I refrigerated the leftover loaf and heated a little piece this morning. Oh my gosh, this stuff is addicting. Thank you!!
I’m so glad you enjoyed! I love mine with a cup of coffee in the morning, too 🙂
Can you sub avocado and applesauce for the eggs? Or use an egg replacer?
You can use a flax egg in these! 3 tablespoons of flaxseed meal and 1 tablespoon of water 🙂
Can you sub avocado and applesauce for the eggs? Or use an egg replacer?
You can use a flax egg in these! 3 tablespoons of flaxseed meal and 1 tablespoon of water 🙂
tried it yesterday and totally loved it! I mistakenly grabbed sugar free cacao choc chips lol but it was still very delicious. I will be making another one next week with regular cacao choc. chips. Do you refrigerate your bread or just leave out?
I’m so glad you loved it! It will be that much more delicious with regular cacao chips 🙂 I usually leave it out + covered with tinfoil.
tried it yesterday and totally loved it! I mistakenly grabbed sugar free cacao choc chips lol but it was still very delicious. I will be making another one next week with regular cacao choc. chips. Do you refrigerate your bread or just leave out?
Hello, I just made this last night and having it for breakfast now. Delicious! But mine didn’t came out as pretty as yours as mine sink in the middle. Any idea what is the reason it sink? I did use honey instead of maple syrup and made the coconut flour version.
There may be some excess moisture somewhere – if your zucchini was very moist I would try squeezing it out before adding it in! Also be sure your baking soda is fresh 🙂
This is amazing! I’m firmly planted in an un-ambitious kitchen, but this was easy and unbelievably fantastic with Vega All in One Vanilla Plant Based Shake Powder – thank you!
Perfect!!
This is amazing! I’m firmly planted in an un-ambitious kitchen, but this was easy and unbelievably fantastic with Vega All in One Vanilla Plant Based Shake Powder – thank you!
Perfect!!
Hey!!
I gave this a try! It was super easy to make and I LOVE the taste. But, the inside got a little soggy and is now a mushy consistency. It came out with a beautiful golden brown crust and I let it cook for over an hour, but soon the middle fell, almost like it was too moist (even though I rung out the zucchini). Any thoughts on why this might be?? I appreciate the help because I definitely want to make this again!!
Thanks!
Hi Melissa! Very strange – I’ve never had this happen before. Did you use the coconut flour or protein powder version of the recipe? It could be the type of peanut butter you used, but I’m not 100% sure!
Hey!!
I gave this a try! It was super easy to make and I LOVE the taste. But, the inside got a little soggy and is now a mushy consistency. It came out with a beautiful golden brown crust and I let it cook for over an hour, but soon the middle fell, almost like it was too moist (even though I rung out the zucchini). Any thoughts on why this might be?? I appreciate the help because I definitely want to make this again!!
Thanks!
Hi Melissa! Very strange – I’ve never had this happen before. Did you use the coconut flour or protein powder version of the recipe? It could be the type of peanut butter you used, but I’m not 100% sure!
I saw Monique make this on her insta live so I was inspired to try it! I’m not a baker so I’m always hesitant about making sweets but this was sooo easy and more importantly delicious!!!! And it made the house smell like cookies.
I used two scoops of Tone It Up vanilla protein powder!
Amazing! I’m glad you loved it (and yes the smell is incredible).
Aw I actually remember when you first posted this recipe; I was so excited to try it I made it right away! 🙂 SO good!
No way! Happy to hear that. Vintage AK 😉
Aw I actually remember when you first posted this recipe; I was so excited to try it I made it right away! 🙂 SO good!
No way! Happy to hear that. Vintage AK 😉
Can you make this without the zucchini too? I think it looks great without it but will it need more moisture if zucchini is not there?
You could try 3/4 cup mashed banana, but note that I haven’t tried this version yet.
Can you make this without the zucchini too? I think it looks great without it but will it need more moisture if zucchini is not there?
You could try 3/4 cup mashed banana, but note that I haven’t tried this version yet.
We always have the natural peanut butter in our house, but my husband is a big fan of the unsalted kind. How much salt do you think I could add to the recipe to make up for it? I can’t wait to try this.
Add about 1/4 teaspoon! Enjoy 🙂
Hi just wondering if the maple syrup is just for sweetness? Does it serve a function in this loaf. Can I reduce it?
Hi Tracy! You can reduce to 2 tablespoons but know that the end result won’t be as sweet.
This was the first recipe I ever tried of yours. It was so amazing I devoured it in an embarassingly short amount of time. I have tried many other recipes of yours and loved them. You are my go-to for recipes, love how they fit perfectly in a healthy lifestyle. Thank you for all you do. ❤
This was the first recipe I ever tried of yours. It was so amazing I devoured it in an embarassingly short amount of time. I have tried many other recipes of yours and loved them. You are my go-to for recipes, love how they fit perfectly in a healthy lifestyle. Thank you for all you do. ❤
So happy to hear that Cami! Thank you for being part of the AK community 🙂 Plenty more delicious recipes to come!
To make this recipe low carb, I substituted 1/2 C Stevia sweetener and Lilly’s Dark Chocolate stevia sweetened chocolate chips.
Great!
Add about 1/4 teaspoon! Enjoy 🙂
Can I use any other sweetness?? Like spenda or stevia and what amount?? ??
I don’t bake with alternative sweeteners like splenda or stevia so I’m not 100% sure!
Can you freeze the bread?
I think that would work well!
Can you freeze the bread?
I think that would work well!
Monique dearest,
So I’ve read your post twice and read all the comments to see if this has been addressed on this page but couldn’t see it mentioned anywhere.
Truth to be told I’ve always had this prob when trying out recipes that list “small / medium / large *insert fruit / veg here*”. I’m usually left frustrated when the recipe does not include tge measurement either in cups or in grams (the best) as I cannot guesstimate the size! Lol. Zucchinis sold here are always around 7″-8″ long and some are fairly fat and some are thinner.
So…. how much grated zucchini should I use here? 🙂 🙂
Hi! Thanks so much for your note – 1 medium zucchini will be about 1 cup shredded 🙂 I’ve updated the recipe as well. Enjoy!
Monique dearest,
So I’ve read your post twice and read all the comments to see if this has been addressed on this page but couldn’t see it mentioned anywhere.
Truth to be told I’ve always had this prob when trying out recipes that list “small / medium / large *insert fruit / veg here*”. I’m usually left frustrated when the recipe does not include tge measurement either in cups or in grams (the best) as I cannot guesstimate the size! Lol. Zucchinis sold here are always around 7″-8″ long and some are fairly fat and some are thinner.
So…. how much grated zucchini should I use here? 🙂 🙂
Hi! Thanks so much for your note – 1 medium zucchini will be about 1 cup shredded 🙂 I’ve updated the recipe as well. Enjoy!
Love this bread- can’t believe it’s grain free! I made it with one tbsp coconut flour and 1 scoop vegan protein powder, and almond butter so my daughter can take it to school for snack! Thank you!
Perfect! Glad you loved this one 🙂
My mouth is watering! These pictures are stunning!
Thanks Ryan!
This recipe is one of my favorites!! Any tips to stop the chocolate chips from falling to the bottom of the pan while it bakes? Thanks!
This recipe is one of my favorites!! Any tips to stop the chocolate chips from falling to the bottom of the pan while it bakes? Thanks!
So glad you love it! Coat them with flour before adding to the batter and don’t over mix.
excellent. I made this low carb by using sugar free syrup and sugar free chips. Delicious treat for any meal. Since we don’t eat bread, we like a weekend treat with our protein breakfasts.
Perfect! Glad those swaps worked out 🙂
Made these today using the coconut flour version and baked them as muffins. PERFECTION! They were just fantastic.
Amazing! So happy to hear that.
I am obsessed with this bread!! Quick and easy and tastes delicious!! Quick note: I’ve used Quest Peanut Butter protein powder and the recipe comes out great. I tried using Wheybolic protein powder and the bread sunk in, twice!
So glad you love it! Hmmm I’m not sure what the issue could be, but each protein powder has slightly different ingredients so the Wheybolic ones could be affecting the baking!
Hi!! May I know if I can use all purpose flour instead? Will it work as well?
I don’t have any coconut flour in the pantry but I do have banana flour, would it be OK to try that instead?
I haven’t worked with banana flour before so I can’t make a recommendation, sorry!
Thank you for all your wonderful recipes!
I have made this bread both ways and they turned out great. I used a plain whey protein powder for the traditional recipe with zucchini. I also made it with the substitute of a cup of canned pumpkin instead of zucchini and used Vega vanilla protein powder and that also turned out amazing! Thanks again!
Amazing! Glad to hear it works well with pumpkin, too. Yum!
Looks so delicious and moist ❤
It is! One of my favs.
Oh, Monique, this is divine! I had 2 slices…:)
Glad you enjoyed! 🙂
I must have did something wrong. I followed the recipe but all my chocolate chip sank to the bottom and made a layer of chocolate. Any ideas for next time? I used protein powder.
Try coating your chocolate chips in the protein powder before stirring them into the batter!
I tried this with flegg and almond butter used plant base protein powder and a tablespoon of nutritional yeast. It was delicious.
so delicious!
great!
One of my favs!
I used Almond Butter, packet of Stevia w/ 1/4 C. Filtered Water, instead of Maple Syrup, 1 T. Vanilla, NO SALT, and Sugar Free Choc Chips. Took exactly 40 min. Baked beautifully.
Tasted great! However my chocolate chips fell to the bottom even after a light coating in coconut flour.
Help?
Glad you enjoyed! Sorry to hear that you had this issue – you might need to try tossing in a little more flour next time.
I love this recipe!!! Such an amazing grain free option with healthy ingredient. No guilt!
Absolutely! One of my favs 🙂 glad you love it!
I can’t even count the times I’ve made this. It is a huge family favorite. I make it for our family get togethers. I thought I was making it too much and skipped it one day and 3 people asked for it. So now it has become a regular dessert that everyone has come to expect! Thank you!
So happy to hear that, Nita! It’s one of my go-to’s, too 🙂 Glad everyone loves it.
This bread is AMAZING! I cant believe it has so many good healthy ingredients and tastes like dessert! My family gobbled the whole loaf in a day they loved it so much! Thanks for creating such fun and nutritious recipes that are so easy to make.
Absolutely! I’m so glad everyone loves it.
Could you make these with almond flour?
I wouldn’t recommend swapping flours – try this recipe instead! https://www.ambitiouskitchen.com/almond-flour-banana-bread/
Hi! I made this and it is very good. Interestingly it turned blue/green inside and on top. Any idea why? 😬😬
Hi! Did you happen to use sunflower seed butter? Or a certain type of protein powder — maybe plant based?
I made this recipe several times last year and LOVED it! Just got some zucchini’s on hand and plan on making a loaf this weekend for our morning coffee.
Delicious! Sounds like the perfect morning 🙂
I just made this recipe and am SO impressed! It is delicious and a huge hit with my five year old which is always bonus points!! I am planning to make a few more loaves tomorrow to drop off to friends and family! Thank you for this!
Amazing! So happy to hear that, Jessica 🙂
Great recipie, thank you!
Absolutely! Glad you enjoyed!
Hi!! May I know if I can use all purpose flour instead? Will it work as well?
Hi! Try this zucchini bread recipe instead 🙂
These are so good. I’ve made these with flour in the past and was skeptical that the protein powder version could be as good but they were amazing. I used chocolate whey protein, almond butter, and half a dark chocolate bar instead of chocolate chips. Baked into muffins following your muffin instructions and they make the perfect portable snack.
Love that idea! Glad you enjoyed 🙂
I used chunky organic peanut butter and the coconut flour. I doubled the recipe. My new favorite! Thank you!
Love it! Glad you enjoyed!
Another winner. I used coconut flour and almond butter and it came out exactly like regular zucchini bread. My husband thought that it could be a low carb substitute for regular bread if I left off the chocolate chips.
Amazing! So glad you both enjoyed 🙂
Really enjoying this bread! I made one with almond butter and one with peanut butter, but I honestly can’t tell the difference lol! Husband wishes it had more of flavor of the nut butters, but I added a drizzle of maple when I ate it, and I think it added to the flavor perfectly. In both loaves my chocolate chips dropped to the bottom of the bread. Any ideas of why and how to prevent it?
So happy to hear that! Next time try tossing the chocolate chips with a bit of flour before adding them to the batter.
This was DELICIOUS. My husband has been cutting carbs like oats and flour, so I was searching for a snack/dessert for him. This was amazinggggg. Thank you!
Note: I actually used sunflower seed butter instead of peanut butter and it was still great.
I supposed this recipe would work even without the zucchini? Maybe carrots…or banana?
I’m so happy you guys are loving this one, Melinda! Yay! Great call to sub in the sunflower seed butter. I haven’t tried it with anything but zucchini–let me know if you do! And that reminds me, I have an awesome grain-free carrot cake that you guys might like 🙂
Thank you!!
This recipe is amazing!!! Used all natural almond butter for the coconut flour version since that’s all I had on hand, and it turned out fantastic. Was hard to stop at just one slice! I may or may not be on my way to making this the second week in a row…thanks for such a great recipe, Monique!
Wow! Delicious and so moist! I also made it with no chocolate and it’s the yummiest PB zucchini bread ever! I have been grain free for over 2 months and no dairy, no soy, no eggs, no sugar (except occasional honey or maple syrup, and low glycemic fruit), no nightshades, and I love that it uses only 2 TBsp of coconut flour! It’s so good! My kids love it! My husband prefers it w/o chocolate too! We made 4 loaves: 1 to the recipe, 1 without choco chips on top, 1 with 1 Tbsp almond flour, and 1 Tbsp coconut flour, and 1 with no chocolate and that’s my favorite b/c I’m used to less sweet. I used Organic Naturally Creamier Peanut Butter that has sea salt. It’s the best PB I’ve had. And 1 Giant zucchini could have made 5 loaves! I’ve been on an elimination diet for 9 weeks and this is the first time I’ve had eggs in a baked item. I tried them scrambled about a month ago, but had breathing trouble, so this time, baked in with no wheat, and I’m fine. It is so satiating and zucchini is actually a little sweet! I haven’t tried the chocolate with 1/2 almond flour yet, b/c we’re freezing those loaves, but I want to try making one w/ no chocolate and 1/2 almond flour. I wonder how it will taste w/ the PB and almond flour. It looks just as fluffy as the coconut flour. Such a wonderful recipe! Thank you!
So happy to hear you loved it, Pollyanna! Thanks so much for sharing all of this, and for the review 🙂
Delightful! I made this with 1/2 cup of whole wheat pastry flour, and it came out beautifully.
Glad that worked well! 🙂
So thankful to find healthy dessert recipes that use coconut flour and no refined white sugar!!!
I want to try this with whole wheat flour but there are no directions for this in the notes of the recipe, despite the blog post saying so. Please help!
Hi! It is a 1:1 sub! Enjoy.
These are amazing! I love the texture and all my kids love them too. I double the recipe and make into muffins and I think they are even better that way!
Great idea! Perfect kiddo-friendly snack 🙂
Hi! How much whole wheat flour would I use? Thank you!
I wouldn’t recommend swapping the flour in here – sorry! The texture will be much different.