Keto Chocolate Zucchini Bread
A moist and chocolatey low-carb zucchini bread that's perfect for satisfying your sweet tooth without the sugar crash.
Ingredients
Main ingredients
- 2 cups Grated zucchini Squeeze excess water out after grating.
- 2 cups Almond flour Can substitute with coconut flour or sunflower seed flour.
- 3/4 cups Cocoa powder Use unsweetened for best results.
- 3 Eggs These bind the ingredients together.
- 1/2 cups Sweetener (erythritol or stevia) Adjust according to personal preference.
- 1 tbsp Baking powder For leavening.
- 1 tsp Vanilla extract Adds warmth and enhances flavor.
- 1/2 tsp Salt Enhances all flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
- In a large bowl, mix the dry ingredients: almond flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, combine the wet ingredients: grated zucchini, eggs, vanilla extract, and sweetener. Blend until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle chocolate chips or chopped nuts on top.
Baking
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center 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.
- Slice and enjoy!
Notes
Always conduct a taste test before serving to adjust the sweetness as needed. The bread may improve in flavor the next day as it rests.