• Nikki Vergakes


Are you ready for another delicious bread recipe? You better be! I'm hitting you with zucchini bread this time, but with major coconut, chocolate and macadamia nut upgrades.

What I love about these types of breads that are double, or triple agents. They're great for breakfast, a snack any time of day or dessert, of course! That's right, I said breakfast.... I topped my yogurt with some pieces of it!

This bread, in its original recipe is gluten free. It can be made vegan if you use a vegan dark chocolate, use a flax or chia egg and sub out the collagen for another protein powder. You could also use all-purpose flour. I'm not personally gluten intolerant, but I A) love to experiment with different types of food, and B) I have a bunch of leftover almond and coconut flour that was gifted to me by the paleo gods (well, maybe not them).

Not only is this recipe gluten free and vegan, but it is








Ingredients for this dense & flavorful zucchini bread:

2 cups zucchini with the ends cut off, shredded or spiralized I use my spiralizer)

2 cups almond flour

1 cup coconut flour

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 scoop collagen (I love vitalproteins)

1 teaspoon probiotic powder

1 1/2 cup coconut sugar

1/2 cup coconut flakes

3 eggs

1 cup coconut oil

1 tsbp vanilla extract

1/3 cup performance nut butter

1 bar dark chocolate

How to make it:

1. Pre heat the oven to 350

2. Sift flour, powders, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, nut butter and sugar together in a large bowl.

4. Spiralize zucchini. If it's moist, ring a bit of the moisture out with a paper towel. Set aside.

5. Add dry ingredients to the wet ingredients and beat well.

6. Stir in zucchini until well combined.

7. Pour batter into greased pans and top with chocolate, nut butter and coconut flakes

8. Bake for 40-60 minutes, or until tester comes out clean.

9. Let cool and enjoy!

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