Keto Chocolate Chip Zucchini Bread
Indulge in the perfect balance of rich, chocolatey decadence and wholesome nutrition with this Keto Chocolate Chip Zucchini Bread. Made with almond flour, stevia-sweetened dark chocolate chips, and naturally low-carb zucchini, this gluten-free, sugar-free loaf is the ultimate guilt-free treat. Every bite is moist, tender, and infused with hints of warm cinnamon and vanilla, making it a delightful addition to any keto lifestyle. Easy to prepare in just 15 minutes and baked to perfection in under an hour, this keto zucchini bread is perfect for breakfast, dessert, or a mid-day snack. Plus, it stays fresh and satisfying for up to 5 days, making it a convenient choice for meal prepping or on-the-go enjoyment.
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Recipe Information
Ingredients
- 1 cup Zucchini, grated
- 2 cups Almond flour
- 0.5 cup Granulated erythritol sweetener
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 Eggs, large
- 0.25 cup Unsweetened almond milk
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Lily's dark chocolate chips (stevia sweetened)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Set aside.
In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine.
In another medium mixing bowl, whisk together the eggs, unsweetened almond milk, melted unsalted butter, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredient mixture and stir until just combined.
Gently fold in the grated zucchini and the dark chocolate chips, mixing until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice and serve your delicious keto chocolate chip zucchini bread! Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 12.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 767 mg | 59% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
