Paleo Marble Chocolate Chip Zucchini Bread

Yield: 1 9-inch loaf

1 medium zucchini (about 6.5 oz), ends trimmed, grated (about 1 ½ cups)
1 ¼ cups (140g) almond flour
½ cup (72g) arrowroot
2 tbsp (18g) coconut flour
2 scoops (20g) collagen peptides
1 tsp baking soda
¼ tsp fine sea salt
3 large eggs
½ cup plain Greek yogurt
¼ cup maple syrup
1 tsp vanilla extract
3 tbsp (21g) cacao powder
1/3 cup chocolate chips or chopped dark chocolate

1.     Preheat oven to 350ºF. Line a 9-inch loaf pan with parchment.

2.     Place zucchini in a clean kitchen towel and squeeze hard to remove excess water. In a large bowl, whisk together almond flour, arrowroot, coconut flour, collagen, baking soda and salt. In a medium bowl, whisk together eggs, yogurt, maple syrup and vanilla. Pour into bowl with flour mixture and stir until just combined. Fold in zucchini.

3.     Scoop about 1/3 of batter back into medium bowl; stir in cacao powder. Spread half of vanilla batter in pan; scatter1/3 of chocolate chips over. Spread chocolate batter on top; scatter 1/3 of chocolate chips over. Spread remaining vanilla batter on top and scatter remaining chocolate chip on top. Use a knife to swirl batters together in a marble patter and distribute chocolate chips.

4.     Bake until a toothpick inserted in center comes out clean, about 45 to 50 minutes. Let cool in pan on rack for about 10 minutes, then remove bread from pan to rack to cool completely. Store leftovers covered in the fridge.