Keto Chocolate Zucchini Bread

4.9 ★★★★★ | KETO CHOCOLATE ZUCCHINI BREAD an easy, healthy keto bread with 3g ne carb per serve. #ketobread #ketoecipes #chocolatezuccinibread #ketochocolatebread #ketobaking #paleobread #lowcarbbread #paleochocolatebread #Bread #Recipes #homemade #keto

KETO CHOCOLATE ZUCCHINI BREAD an easy, healthy keto bread with 3g ne carb per serve. #ketobread #ketoecipes #chocolatezuccinibread #ketochocolatebread #ketobaking #paleobread #lowcarbbread #paleochocolatebread #Bread #Recipes #homemade #keto


Keto Chocolate Zucchini Bread , .


KETO CHOCOLATE ZUCCHINI BREAD an easy, healthy keto bread with 3g ne carb per serve. #ketobread #ketoecipes #chocolatezuccinibread #ketochocolatebread #ketobaking #paleobread #lowcarbbread #paleochocolatebread #Bread #Recipes #homemade #keto

Total Time: 60 Minutes, Servings: 12 Servings

Ingredients :
  • DRY INGREDIENTS
  • 1 1/2 cup almond flour (170g)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup sugar free crystal sweetener (Monk fruit or erythritol) (100g) or coconut sugar if refined sugar free
  • WET INGREDIENTS
  • 1 cup zucchini, finely grated measure packed, discard juice/liquid if there is some - about 2 small zucchini
  • 1 large egg
  • 1/4 cup + 2 tablespoon canned coconut cream 100ml
  • 1/4 cup extra virgin coconut oil , melted, 60ml
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • FILLING - OPTIONAL
  • 1/2 cup sugar free chocolate chips
  • 1/2 cup chopped walnuts or nuts you like

Instructions :
  • Preheat oven to 180C (375F). Line a baking loaf pan (9 inches x 5 inches) with parchment paper. Set aside.
  • Remove both extremity of the zucchinis, keep skin on.
  • Finely grate the zucchini using a vegetable grater. Measure the amount needed in a measurement cup. Make sure you press/pack them firmly for a precise measure and to squeeze out any liquid from the grated zucchini, I usually don't have any!. If you do, discard the liquid or keep for another recipe.
  • In a large mixing bowl, stir all the dry ingredients together: almond flour, unsweetened cocoa powder, sugar free crystal sweetener, cinnamon, sea salt and baking soda. Set aside.
  • Add all the wet ingredients into the dry ingredients : grated zucchini, coconut oil, coconut cream, vanilla, egg, apple cider vinegar.
  • Stir to combine all the ingredients together.
  • Stir in the chopped nuts and sugar free chocolate chips.
  • Transfer the chocolate bread batter into the prepared loaf pan.
  • Bake 50 - 55 minutes, you may want to cover the bread loaf with a piece of foil after 40 minute to avoid the top to darken too much, up to you.
  • The bread will stay slightly moist in the middle and firm up after fully cool down.
  • COOL DOWN
  • Cool down 10 minutes in the loaf pan, then cool down on a cooling rack until it reach room temperature. It can take 4 hours as it is a thick bread. Don' slice the bread before it reach room temperature. If too hot in the center, it will be too oft and fall apart when you slice. For a faster result, cool down 40 minutes at room temperature then pop in the fridge for 1 hour. The fridge will create an extra fudgy texture and the bread will be even easier to slice as it firms up.
  • Store in the fridge up to 4 days in a cake bow or airtight container.

Copyright: Bread Recipes Muslimah

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