Keto Chocolate Zucchini Bread

It definitely satisfies the chocolate cravings but won’t blow your carb budget. Plus, it’s an amazing, albeit sneaky way to get more greens into your low carb diet.

(Picky Non-Keto Teen Approved).

🥘Ingredients:

• 1/2 cup coconut flour

You can sub coconut flour for almond flour but you’ll need to use 2 cups of almond flour.

• 1/2 cup unsweetened cocoa powder

I like dark chocolate. if you prefer milk chocolate, you might want to use a little less.

• 1/2 – 1 cup Allulose *Or preferred sweetener to taste.
  

If you are new to Keto you might like your dessert to be a little sweeter. Don’t worry, as you become Keto Adapted, your tastes will change.

I find 1/2 cup of allulose to be perfect but please take a tiny taste your batter if you are new to Keto.

If you need help or have questions about getting Keto Adapted, learning about sweeteners or are concerned about Ketosis at all, please check out the handy Keto Tips section or shoot us an email for help.

• 1/2 tsp xanthan gum * optional for sturdy texture

I really recommend using xanthan gum in this recipe but if you don’t have it, you can use two teaspoons of psyllium husk powder instead.

• 1 tbsp baking powder

Fresh baking powder is best in low carb baking because it rises higher. Gluten free ingredients can use all of thhe help they can get in this department.

• 1 teaspoon salt
• 1/2 cup olive oil

Olive oil can be subbed for your oil of choice. I chose olive oil because it’s a neutral flavor and doesn’t interfere with the taste of the bread.

• 4 eggs

Room temperature eggs are always best in low carb baking. Warm your eggs in a bowl of warm water to speed up this process.

• 1 teaspoon vanilla
• 1.5 cups zucchini shredded

This is a moist bread. If you use and extra 1/2 cup of zucchini your bread will have a sort of pudding quality…which my family LOVES.

Optional Topping and Addition Ideas;

• 1/2 cup Low Carb Chocolate Chips

I chose sugar free dark chocolate chips to use in my bread.

The additional toppings are just suggestions to personal your bread to your own tastes. We think Keto works best when you do it YOUR way.

• 1/2 cup slivered almonds
• One half cup unsweetened coconut
• 1/2 cup walnuts chopped
• 1 tsp cinnamon
• 1/2 cup unsweetened coconut (shredded).

👩🏽‍🍳 How to make the bread:

• Pre-heat Oven to 350F or 177C and shred zucchini by hand or in the food processor/blender.
• In large mixing bowl, combine the dry ingredients.
• Mix in the wet ingredients until uniform but do not over mix. Alternative: use the blender to mix wet ingredients and chop zucchini instead of shredding it by hand.
  

I used my blender to simultaneously chop the zucchini and mix all of the wet ingredients. It’s a lazy Keto baking shortcut.

Just put the chunks of zucchini, eggs, olive oil and vanilla in at the same time and follow the rest of  the instructions as is.

📋 Tips and FAQ’s:

• Can I leave the Chocolate out and make regular Zucchini Bread?

This recipe depends on the bulk and absorption of the cocoa powder. If you want an awesome, traditional zucchini bread recipe add a quarter cup more of coconut flour.

• Can I freeze the Keto Chocolate Zucchini Bread for later?

Absolutely!

The best way to freeze single servings is to slice the Keto Chocolate Zucchini Bread and freeze flat on a tray. Once your servings are frozen, store in an airtight zipper-bag, wrapped in parchment paper for 2 months.

Thaw in the toaster oven or on the counter whenever you want a slice.

• Can I use Almond Flour instead of Coconut Flour?

Yes. But coconut flour absorbs liquid differently than almond flour so you’ll need to use 2 cups of almond flour to substitute.

I think that’s it for the Keto Chocolate Zucchini Bread Recipe!

See you guys next week!

As always please post your comments and questions below! We love hearing from you!

Cheers,

Brandy