Keto Chocolate Zucchini Bread
A delicious low-carb chocolate zucchini bread that is easy to make and perfect for keto enthusiasts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup grated zucchini
- 1/2 cup sugar-free chocolate chips
- 3 large eggs
- 1/3 cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Sweetener to taste (erythritol, stevia, etc.)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your zucchini by grating it and squeezing out excess moisture.
- Mix together the almond flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine the eggs, melted coconut oil, vanilla extract, and sweetener in another bowl.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Fold in the grated zucchini and sugar-free chocolate chips.
- Transfer the batter to a greased 9×5-inch loaf pan.
- Bake for about 45-50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and serve.
Notes
Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg
Keywords: keto, chocolate, zucchini bread, low-carb, healthy dessert