Description
Enjoy this moist and decadent Fudgy Keto Chocolate Zucchini Bread. It’s a healthy and delicious treat.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup erythritol or sweetener of choice
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed dry
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine erythritol, applesauce, melted coconut oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated zucchini and sugar-free chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze the zucchini dry to remove excess moisture.
- Adjust sweetener to your preference.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg