Keto Chocolate Zucchini Bread
A moist and decadent low-carb treat that combines rich chocolate with zucchini for a flavorful and guilt-free dessert.
Ingredients
Main Ingredients
- 2 cups grated zucchini Squeeze out excess moisture
- 2 cups almond flour Low-carb substitute for flour
- 3/4 cup unsweetened cocoa powder Adds richness without sugar
- 3 large eggs Binds the ingredients together
- 1/2 cup sweetener (erythritol or monk fruit) Sugar-free alternative
- 1 tbsp baking powder Essential for rise
- 1 tsp vanilla extract
- 1/2 tsp salt Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, combine the dry ingredients: almond flour, unsweetened cocoa powder, baking powder, and salt. Mix thoroughly.
- In another bowl, whisk together the eggs, sweetener, and vanilla extract until well blended.
- Shred the zucchini using a grater, making sure to squeeze out any excess moisture.
- Incorporate the shredded zucchini into the wet mixture and gradually add the dry ingredients.
- Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Always squeeze out excess water from the grated zucchini. Ensure all ingredients are at room temperature for best mixing results.