2 cups almond flour
1/3 cup tapioca flour
2 scoops Healthy Skoop Daily Protein Powder (vanilla)
½ cup coconut sugar
3 teaspoons baking powder
½ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 eggs, slightly beaten
1/3 cup coconut oil (melted) (or substitute melted ghee, butter, or olive oil)
1 teaspoon vanilla extract
2 cups shredded zucchini (about 3 medium) (drained of excess moisture by squeezing in dish towel or paper towels)
1/3 cup dairy free mini chocolate chips
Preheat oven to 350°F. Lightly coat a 9x5 loaf pan with cooking oil spray and line with parchment paper.
In a medium size bowl, mix together dry ingredients (almond flour through nutmeg). In a separate large bowl, whisk together eggs, oil, and vanilla in a large bowl. Stir in dry ingredients, then fold in zucchini, and chocolate chips. Pour into prepared loaf pan.
Bake 50 to 60 minutes (center rack) or until toothpick inserted in center comes out clean. Cool at least 10 minutes. Loosen sides of loaf from pan; remove from pan and allow to cool completely on wire rack before slicing.