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

635 Comment

Rated 4.5/ 425 Based On 425 Customer Reviews
Food Recipes Muslimah
Food Recipes Muslimah The Food Recipes Muslimah, with vegan, gluten free, sugar free, paleo, keto, clean, low carb, low calorie, and no bake recipes! WW points included

Subscribe