This Keto Chocolate Zucchini Bread is moist and delicious, with a rich, fudgy center. It's makes for a delicious breakfast, snack, or dessert. Best of all, it is low carb, keto-friendly, dairy free, sugar free, and gluten free.
Ingredients in Keto Chocolate Zucchini Bread
How to make Keto Chocolate Zucchini Bread
Step By Step Instructions
STEP 1: Preheat the oven to 325°F. Grease an 8 inch loaf pan with butter or coconut oil. Alternatively, you can line the loaf pan with parchment paper. Place the shredded zucchini in cheese cloth or a nut milk bag and twist and squeeze to remove the excess water.
STEP 2: Crack the eggs in a large mixing bowl and whisk.
STEP 3: Add the butter, apple cider vinegar, and vanilla extract, and whisk to combine.
STEP 4: Stir in the drained zucchini.
STEP 5: To a separate mixing bowl, add the almond flour, sweetener, cocoa powder, coconut flour, baking powder, espresso granules, baking soda, and salt.
STEP 6: Whisk to combine.
STEP 7: Add the dry ingredients to the wet ingredients, and using a rubber spatula, mix until well combined. The batter will be stiff.
STEP 8: Fold in ½ cup of the chocolate chips. Transfer the batter to the prepared loaf pan and top with the remaining ¼ cup of chocolate chips. Bake for 50 to 60 minutes, or until a toothpick placed into the center comes out mostly clean. Remove from oven and let cool completely before serving. To unmold, slide a knife around the edges of the pan and then use a spatula to lift the loaf out of the pan.
Recipe Tips and Variations
Frequently Asked Questions
Yes! This bread freezes and thaws really well. Just wrap it in plastic wrap and then a layer of foil and pop it in the freezer. Thaw on the counter.
I like to store mine in there refrigerator as it helps the leftovers last longer.
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