Recipe: Coconut Flour Protein Zucchini Breakfast Bars (SCD, GAPS, Paleo)




  1. Preheat oven to 325º F
  2. Prepare a 9 x 13 baking pan with parchment paper that is greased with coconut oil
  3. Using the grater attachment of the food processor, grate the seeded and peeled zucchini and set aside
  4. In the bowl of a food processor, combine the eggs, honey, ghee or butter and mix together
  5. Add the collagen peptides, coconut flour, salt, baking soda and spices and mix together. After mixing, the batter should be somewhat stiff
  6. Pour the mixture into a mixing bowl and pour in the grated zucchini and mix by hand
  7. Pour the batter into the 9 x 13 pan and bake at for 30 minutes
  8. When finished, cool on a rack then use a pizza wheel to cut three across and three down, then wrap in wax paper and refrigerate or freeze