The Rose and Ginger High-Protein Zucchini Bread
Most zucchini breads are just sugar-delivery vehicles. By using bone broth protein, we’re adding collagen and amino acids like glycine, which support the gut-brain axis and neuro-calming, while the fiber from the zucchini keeps your blood sugar stable. We are also using coconut sugar, which has enzymes that digest like food, instead of white sugar that spike your blood sugar. This is a great spring recipe for the entire family!
A nutrient-dense, gut-friendly powerhouse recipe.
Yields: 2 Loaves | Prep time: 15 mins | Bake time: 40–50 mins
Ingredients
3 cups King Arthur All-Purpose Flour
2 scoops Ancient Nutrition Vanilla Bone Broth Protein
2 1/4 cups Coconut Sugar
1 cup Vegetable Oil (or melted coconut oil for a cleaner fat profile)
3 large Eggs
2 medium Zucchinis, grated
1 tbsp Cinnamon
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1/2 to 1 cup Chocolate Chips (dark chocolate recommended)
Instructions
Prep: Preheat oven to 325°F (163°C). Spray two loaf pans with avocado oil. Line the bottoms with parchment paper, leaving enough overhang on the sides to use as handles for easy removal.
The Wet Base: In a large bowl, whisk together the grated zucchini, eggs, coconut sugar, bone broth protein, and oil until fully combined and smooth.
Clinical Tip: If your zucchinis are very large/watery, give them a light squeeze in a clean towel before measuring to prevent the bread from becoming too gummy.
Incorporate Dry: Add the salt, flour, and cinnamon to the wet mixture. Use a sturdy spatula to combine until the flour is just incorporated. Do not overmix; this keeps the bread tender.
The Final Fold: Gently fold in the baking soda, baking powder, and chocolate chips.
Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 40–50 minutes. Start checking at 40 minutes with a toothpick—once it comes out clean, they are ready.
Cool & Release: Let the loaves cool completely in the pans. Once cool, run a knife around the edges, use the parchment handles to lift the loaves out, and slice with a bread knife.