Keto Chocolate Zucchini Bread
Enjoy a guilt-free indulgence with this delicious low-carb chocolate zucchini bread, perfect for any occasion.
Ingredients
Main ingredients
- 1 medium Zucchini Grated and excess moisture squeezed out
- 2 cups Almond flour Gluten-free alternative
- 1/2 cup Unsweetened cocoa powder Choose a rich cocoa for depth
- 2 large Eggs Binding agent
- 1/2 cup Low-carb sweetener Erythritol or stevia recommended
- 1 teaspoon Baking powder For the bread to rise
- 1 teaspoon Vanilla extract Adds flavor
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 gently squeeze out excess moisture with a clean kitchen towel.
- In a mixing bowl, combine almond flour, cocoa powder, baking powder, and sweetener, whisking until well-blended.
- In another bowl, whisk together the eggs, vanilla extract, and grated zucchini until evenly mixed.
- Fold the wet ingredients into the dry mixture using a rubber spatula, being careful not to over-mix.
- Transfer the batter to the prepared loaf pan, smoothing the top, and bake for about 45-50 minutes until a toothpick comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm with whipped cream or almond butter. Pairs well with berries and herbal tea or coffee. Can be frozen for up to a month.