Description
Ultra-moist, deeply chocolatey zucchini bread made in one bowl—low-carb, gluten-free, and secretly packed with veggies.
Ingredients
Scale
- 1 ½ cups shredded zucchini
- 1 ½ cups almond flour
- ½ cup cocoa powder
- 1 cup dark chocolate chips (sugar-free)
- ¼ cup coconut flour
- 3 large eggs
- ¾ cup sweetener (erythritol or monk fruit)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup coconut oil or melted butter
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment.
- In one bowl, whisk eggs, sweetener, vanilla, and melted coconut oil.
- Stir in shredded zucchini until fully combined.
- Add almond flour, coconut flour, cocoa powder, baking powder, and salt.
- Fold in dark chocolate chips; batter will be thick and glossy.
- Spread evenly into prepared pan.
- Bake for 45–50 minutes until set; cool before slicing.
Notes
- Ensure the zucchini is well-drained to avoid excess moisture.
- Store leftovers in an airtight container for up to 5 days.
- This recipe can be made dairy-free by using coconut oil.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg