Devilish Fudgy Keto Chocolate Zucchini Bread
This rich and moist keto-friendly chocolate zucchini bread combines the decadence of chocolate with the moisture of zucchini, all while keeping the net carbs around 5 per slice.
Ingredients
Dry Ingredients
- 2 cups Almond flour Or use coconut flour as a substitute, adjusting the amount.
- 3/4 cup Unsweetened cocoa powder Opt for dark cocoa for richer flavor.
- 1 tbsp Baking powder
- 1/2 cup Sweetener (erythritol or monk fruit) Your choice of low-carb sweetener.
Wet Ingredients
- 3 Large eggs Use room temperature for better blending.
- 1 cup Freshly grated zucchini Well-drained if very juicy.
- 1/2 cup Unsweetened applesauce Can be substituted with Greek yogurt.
- 1 tsp Vanilla extract
Mix-Ins
- 1 cup Dark chocolate chips Sugar-free options are also available.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
- Grate the zucchini and squeeze out excess moisture with a clean kitchen towel if needed.
- In a mixing bowl, combine almond flour, cocoa powder, baking powder, and sweetener, ensuring no lumps remain.
Mixing
- In a separate bowl, beat the eggs, then stir in zucchini, applesauce, and vanilla. Mix until fully combined.
- Gently fold the wet ingredients into the dry mixture, including half of the chocolate chips, until just blended.
- Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the remaining chocolate chips on top.
Baking
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing. Serve warm with butter for added richness.
Notes
For best texture, allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack. This allows flavors to settle.