Chocolate Peanut Butter Zucchini Bread

Indulge in the rich flavors of chocolate and peanut butter while keeping it keto-friendly with this moist and delicious Zucchini Bread. Packed with healthy fats and low in carbs, this treat is perfect for breakfast or a snack.

Course Snacks

Cuisine American

Keyword chocolate peanut butter bread, Keto zucchini bread, low carb dessert

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 150kcal

Equipment

Box grater or food processor
Mixing bowls
Whisk
Spatula
Loaf pan (9x5 inch)
Wire rack

Ingredients

1 medium zucchini (about 8 oz / 227 g), grated
2 cups almond flour
½ cup cocoa powder unsweetened
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs
½ cup peanut butter (natural, unsweetened)
½ cup erythritol (or preferred sweetener)
1 tsp vanilla extract
½ cup unsweetened chocolate chips
¼ cup butter (melted)

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 using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial for a non-soggy bread.
In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
In another bowl, beat the eggs and then add the melted peanut butter, erythritol, vanilla extract, and melted butter. Whisk until smooth and well combined.
Slowly pour the wet mixture into the dry ingredients. Stir until just combined. Be careful not to overmix. Gently fold in the grated zucchini and chocolate chips until evenly distributed.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with aluminum foil.
Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice the bread into 12 equal pieces. Enjoy as a snack or breakfast option!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For a twist, consider adding chopped nuts or a sprinkle of sea salt on top before baking. This recipe can be easily doubled for larger gatherings or meal prep.

Nutrition