Chocolatey Keto Zucchini Bread
This moist and decadent chocolatey zucchini bread is keto-friendly, rich with cocoa, and a perfect blend of flavors that satisfies your sweet tooth without the carbs.
Ingredients
Main Ingredients
- 2 medium Zucchini Grated and squeezed to remove moisture
- 2 cups Almond flour Keto favorite for moisture
- 1/2 cup Unsweetened cocoa powder For rich chocolate flavor
- 3 large Eggs Binding agent
- 1/2 cup Keto-friendly sweetener Erythritol or stevia
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 cup Dark chocolate chips Sugar-free or low-carb varieties
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Grate the zucchini and place it in a clean kitchen towel, squeezing out excess moisture.
- In a large bowl, whisk together almond flour, cocoa powder, baking soda, baking powder, and sweetener, ensuring no lumps remain.
- In a separate bowl, whisk together eggs, vanilla extract, and melted coconut oil until incorporated.
- Add the wet ingredients to the dry and mix until just combined. Gently fold in grated zucchini and add chocolate chips.
- Transfer the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Check at 45 minutes.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack.
Notes
For added flavor, sprinkle cinnamon or nutmeg into the dry ingredients. Store in an airtight container for 4-5 days or freeze for up to three months.