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. See post for shortcut tips.
Fold in the wet mixture zucchini and any additional nuts or chips into the dry ingredients.
Pour mixture into an oiled loaf pan.
Bake at 350°F for 45-55 minutes or until toothpick inserted near center comes out clean.
Remove from oven and cool completely before removing from pan. Slice and enjoy or store in the fridge for 4-5 days. See post tips for freezing instructions.
The nutritional info provided includes the bread recipe without any additional toppings.The additional toppings add a negligible amount of calories/carbs to the individual serving. But you should add them if you are on a very strict low carb diet due to health concerns like diabetes.One serving = one piece of Chocolate Zucchini Bread if you cut into 12 slices.
Serving: 1slice | Calories: 134kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Sodium: 231mg | Fiber: 3g | Net Carbs: 3g | Fat Ratio per Serving: 80.6% | Protein Ratio per Serving: 8.96% | Carb Ratio per Serving: 8.96%
Keto Chocolate Zucchini Bread Recipe https://castleinthemountains.com/keto-chocolate-zucchini-bread-recipe/ July 23, 2021