Description
Deliciously rich and chocolatey low-carb zucchini bread, perfect for snacks or dessert without the sugar.
Ingredients
Scale
- 2 cups (192 g) blanched almond flour, spooned and leveled
- 1/2 cup (50 g) unsweetened cocoa powder
- 3/4 cup (150 g) erythritol or preferred keto granulated sweetener
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp xanthan gum (optional)
- 4 large eggs, room temperature
- 1/2 cup (115 g) melted butter or coconut oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini, squeezed dry (about 120 g)
- 1/3 cup (60 g) sugar-free chocolate chips or chopped dark chocolate (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- Shred zucchini and wrap it in a clean kitchen towel; squeeze firmly to remove 2–3 tablespoons of liquid.
- Whisk dry ingredients together; separately whisk eggs, melted fat, and vanilla.
- Combine wet into dry, fold in zucchini and chocolate, and transfer to the pan.
- Bake for 50–60 minutes; check with a toothpick or an instant-read thermometer — the center should read about 200–205°F (93–96°C) or come out with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a rack.
Notes
Ensure to squeeze the zucchini well to avoid excess moisture that can make the loaf gummy. For best results, measure almond flour correctly and use room temperature ingredients.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 120mg