Go Back
Keto Chocolate Zucchini Bread
Anderson Jorge

Keto Chocolate Zucchini Bread

Keto Chocolate Zucchini Bread
Print Recipe Pin Recipe
Prep Time 10 minutes
Bake Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American Keto
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded zucchini squeezed dry
  • 3 large eggs room temperature
  • ½ cup low-carb sweetener erythritol or monk fruit
  • 1½ cups almond flour blanched
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup melted coconut oil or butter
  • ¼ cup heavy cream or coconut cream
  • ⅓ cup sugar-free chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Method
 

  1. Preheat oven to 350°F (180°C) and line loaf pan with parchment paper
  2. Grate zucchini and squeeze out excess moisture thoroughly
  3. In a large bowl, whisk eggs, sweetener, cream, vanilla, and melted oil
  4. Mix until smooth and slightly fluffy
  5. Add almond flour, cocoa powder, baking powder, and salt
  6. Stir until batter becomes smooth and lump-free
  7. Fold in shredded zucchini and chocolate chips
  8. Pour batter into prepared loaf pan and spread evenly
  9. Bake for 50–55 minutes until center is set but still moist
  10. Let cool in pan for 10–15 minutes
  11. Transfer to rack and cool completely before slicing

Notes

  • Protein: 6 g
  • Carbohydrates: 6 g
  • Fat: 14 g
  • Fiber: 3 g
  • Sugar: 1 g
  • Sodium: 180 mg