As I mentioned previously, I’m taking a bit of time off this Summer from blogging. It’s not that I don’t want to because I basically have a million ideas, it’s more that I want to make sure I’m being fulfilled personally and professionally.
So really all I’ve been trying to do is figure out what’s next for myself and AK.
Do you ever find that you get caught up in unique ideas that you just say yes to them without actually thinking it through? This is me MOST of the time. I’m pretty good about testing out thoughts and running with them, but I’m also extremely obedient to my passions and recognizing when I don’t LOVE to do something. I am 100% driven by passion.
I’ve always said that each year I want to do something different to challenge myself. Last year I quit my job to focus on AK full time and it’s been beyond wonderful to see it grow by providing recipes, advice and sharing food with you. This year, I’m have a few special projects happening but I’m thinking bigger. You know like, where do I want to be in 5 or 10 years sort of thing. Do I see myself still regularly blogging? Do I want to move to a different state? Do I want to move to a different country? Do I want to go back to school?
Above all, I always want to be true to myself. And that’s what I promise to continue to be here with you.
Therefore I made you a bread made with the love of my food life: PEANUT BUTTER!
I don’t even know how this bread came about. Tony’s mom gave me 5 LARGE zucchinis that were the size of my arm. I still have a few more to use up so I may just continue to make this bread.
And guess what? I have two healthy versions that I’m sharing with you today… ONE with coconut flour and ONE with protein powder!
Let’s go over the must-knows of this grain free zucchini bread so you can rush and bake it tonight:
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! The brand I use (Trader Joe’s) tends to very creamy. I would not recommend using a brand like Skippy or Jif. Please stick to the all natural peanut butters. And no, Skippy or Jif Natural does not count because they add stabilizers to the peanut butter to make it thick. I think that a natural almond butter would work quite well too (if you wanted to make it paleo)!
Maple Syrup: There isn’t a ton of maple syrup in this recipe, but it is necessary. I also would NOT recommend using honey instead of maple syrup as I think the bread may brown too much when it bakes. If you try it though, please leave a comment letting everyone know your results.
Eggs: 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.
OPTIONS IN THIS BREAD:
There are two options when you make this bread: You can either make it with a bit of coconut flour or protein powder! It is important to note that you’ll need to use one or the other but not both. I personally LOVED the coconut flour version, but the protein version was INCREDIBLE for a protein baked good — plus I didn’t get any funky after taste from it.
If you go with the protein powder version: 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 About Time Banana Protein Powder (whey protein, sweetened with stevia). Honestly, 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.
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.
If you make this bread (or them into muffins), be sure to share a picture on Instagram and use the hashtag #ambitiouskitchen so I can see it! xo.
Oh and what’s next for me? Another slice of this bread, duh.
- Serves: 1 loaf
- Serving size: 1 slice (based on 12)
- Calories: 190
- Fat: 12.2g
- Carbohydrates: 14.5g
- Sugar: 8.8g
- Fiber: 2.5g
- Protein: 8.7g
- 1 medium zucchini, shredded & squeezed of excess moisture
- 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
- 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.
Here is the nutrition for the bread made with the coconut flour instead of protein powder based on 1 slice: 179 calories | 12.3g fat | 14.7g carbs | 2.8g fiber | 9.3g sugar | 5.2g protein
To make these into muffins, use muffins liners and spray the inside of the liners with nonstick cooking spray. Bake at 350 degrees F for 18-25 mins. Makes 12 muffins.
Most of the options for this bread can be found in the post text, but feel free to try this bread with almond butter instead of peanut butter if you would like a paleo version.
I recommend using an all natural creamy peanut butter with only peanuts or peanuts & salt as the ingredients.
Please do not try and sub any flours for the coconut flour or protein powder, the recipe should be made as written.
You may need to squeeze the zucchini with a paper towel of excess moisture. It really depends on how watery your zucchini is.