Ingredients
2 cups almond flour
1/2 cup cocoa powder
2 cups shredded zucchini
4 eggs
1/3 cup melted coconut oil
1/2 cup granulated erythritol
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5-inch loaf pan with parchment paper
Grate zucchini and squeeze out excess liquid with a clean towel
In a large bowl, mix almond flour, cocoa powder, baking soda, and salt
Add eggs, melted coconut oil, erythritol, and vanilla extract to the dry ingredients
Stir until just combined
Fold in zucchini and sugar-free chocolate chips
Pour batter into prepared loaf pan
Bake for 50 minutes or until a toothpick inserts clean
Let cool completely before slicing
Notes
Properly squeezing zucchini is critical to prevent a soggy texture
Sunflower seed flour or oat flour work for nut-free/keto options
Store in an airtight container for up to 5 days or freeze for 3 months
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 0g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg