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Double Chocolate Zucchini Bread

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 89

Fat per serving: 2g

Carbs per serving: 10g

Protein per serving: 7g

Double Chocolate Zucchini Bread


  • 2 zucchinis, peeled, shredded and excess water drained (about 1 cup)
  • 1 egg, whole
  • 1/2 c egg whites
  • 1/4 c sugar free maple syrup (can be replaced with agave, honey or pure maple syrup)
  • 1/4 c pumpkin puree (can be replaced with applesauce)
  • 1 scoop protein powder (I used PEScience Milk Chocolate 30% off using code PBCHOCO)
  • 1/4 c whole wheat flour
  • 1/4 c coconut flour (I used Better Body Foods)
  • 1/4 c plus 1 tbsp. unsweetened dark cocoa powder
  • 1/4 c powdered peanut butter (I used Better Body Foods)
  • 3/4 c water
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 23g mini chocolate chips


  1. Pre-heat oven to 350f and prepare a loaf pan with non-stick spray.
  2. Mix all dry ingredients together (except chocolate chips) in a bowl and set a side.
  3. In separate bowl, whisk the eggs, maple syrup, vanilla extract and pumpkin together until smooth.
  4. Add the dry mixture to the wet and mix until completely incorporated then add water and zucchini and continue mixing until smooth.
  5. Pour batter into prepared pan and sprinkle the chocolate chips evenly over the top.
  6. Bake for 35-45 minutes or until a toothpick comes out clean.