Paleo-ish Low-Carb Triple Chocolate 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
¼ cup (28g) cacao powder
1 tsp baking soda
¼ tsp fine sea salt
3 large eggs
½ cup plain kefir (or 1/3 cup plain yogurt + 2 tbsp water)
½ cup Swerve brown sweetener
1 tsp vanilla extract
1 2.8-oz bar very dark chocolate, finely chopped (I used a Lily’s stevia sweetened Intensely Dark 92% bar)
¼ cup sugar-free white chocolate chips (I used ChocZero monkfruit-sweetened chips)

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, cacao, baking soda and salt. In a medium bowl, whisk together eggs, kefir, sweetener and vanilla. Pour into bowl with flour mixture and stir until just combined. Fold in zucchini. chopped chocolate and chocolate chips.

4.     Spread batter evenly in pan and bake until a toothpick inserted in center comes out clean, about 50 to 60 minutes (cover with foil if top begins to brown too much). 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.