Keto Chocolate Zucchini Bread
A moist and rich chocolate zucchini bread that's low in carbs and indulgent without guilt, perfect for satisfying sweet cravings while maintaining health goals.
Ingredients
Dry Ingredients
- 2 cups Almond flour or coconut flour Both can be used, but they give different textures.
- 1/2 cup Unsweetened cocoa powder Use high-quality for best flavor.
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
Wet Ingredients
- 2 cups Grated zucchini Drained to reduce moisture.
- 3 large Eggs
- 1/2 cup Sugar-free sweetener (like erythritol or stevia)
- 1 tsp Vanilla extract
Optional Add-ins
- 1/2 cup Chopped nuts or dark chocolate chips Make sure they are sugar-free.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or line it with parchment paper.
- In a large mixing bowl, combine the grated zucchini with your sugar-free sweetener and let it sit for about 10 minutes.
- Add the eggs and vanilla extract, mixing well until everything is combined.
- In another bowl, whisk together the almond or coconut flour, cocoa powder, baking powder, baking soda, and salt.
Baking
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, gently fold in the nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure the zucchini is well-drained after grating to avoid a soggy loaf. For best flavor, let the bread rest before slicing. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.