Chocolate Chip Zucchini Bread

Indulge in the delightful blend of rich chocolate and moist zucchini with this low-carb Chocolate Chip Zucchini Bread. Perfect for breakfast or an afternoon snack, this keto-friendly treat is a fantastic way to sneak in some veggies while satisfying your sweet tooth.

Course Snacks

Cuisine American

Keyword Chocolate Chip Zucchini Bread, Gluten-Free Dessert, Healthy Snack, Keto zucchini bread, Low Carb Bread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 150kcal

Equipment

Box grater or food processor
Large mixing bowl
Whisk
Loaf pan (9x5 inch)
Spatula
Wire rack

Ingredients

2 cups grated zucchini squeezed dry
1 cup almond flour
½ cup coconut flour
½ cup erythritol or preferred keto sweetener
½ cup unsweetened almond milk
½ cup coconut oil melted
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
½ cup sugar-free chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
In a large mixing bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla extract until well combined.
In another bowl, mix the almond flour, coconut flour, erythritol, baking powder, baking soda, ground cinnamon, and salt. Stir until there are no lumps.
Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the grated zucchini and sugar-free chocolate chips.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the zucchini bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

For added flavor, consider adding chopped nuts or a sprinkle of sea salt on top before baking. This zucchini bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well for up to 3 months.

Nutrition