Keto Chocolate Chocolate-Chip Zucchini Bread

My veggie garden has produced an amazing amount of food this year, with the exception of zucchini. For some reason I’ve only gotten exactly two zucchini this year, while my neighbors are up to their eyeballs in it. Such is life. When zucchini number 2 was pick this past weekend, my mind was a flutter with the possibilities, and I finally decided on making (or attempting to make) a double-chocolate keto zucchini bread. It turned out AMAZING. It’s moist and delicious without being eggy, the way so many grain-free keto baked goods tend to be. While this is almost like a cake, it isn’t overly sweet. Of course, you can always add more sugar substitute to make it sweeter! So, without further ado…

  • 8 Tbsp almond meal or flour
  • 12 Tbsp ground flax
  • 6 Tbsp Swerve (or other sweetener)
  • 56g (4 Tbsp) cocoa powder
  • 56 g Lily’s dark chocolate chips (240 chips)
  • 1/2 tsp granular instant coffee (this can be omitted, but it intensifies the chocolate flavor)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 185g grated zucchini
  • 4 large eggs
  • 4 Tbsp ghee (or butter)
  • 1 tsp vanilla extract

How To

Combine dry ingredients in one bowl and wet ingredients in another. Once combined, add zucchini to wet ingredients and mix well. Add wet zucchini mixture to dry ingredients and combine. Bake at 350 for 25–30 minutes.

Makes 8 slices: 243 calories, 19g fat, 3.6 net carbs, 9g protein, each.

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