Keto Zucchini Bread
This Keto Zucchini Bread is going to become one of your favorites! This low carb bread is made with sugar free chocolate chips and coconut flour and is under 4 net carbs!
Print Recipe
Equipment
- Mixing Bowls with Lids, KAQINU Stainless Steel Metal Nesting Mixing Bowls Set (13 pcs)for Space Saving Storage, Easy Grip & Stability Design Versatile for Cooking, Baking, Prepping
- Loaf Pan
Ingredients
- 1/3 cup coconut flour
- 3/4 cup granular monkfruit sweetener
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups packed shredded zucchini*
- 2 large eggs beaten
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup Lily’s sugar free chocolate chips whole or chopped
Instructions
- Preheat the oven to 350 degrees F. Line a 9 inch loaf pan with parchment paper and set aside.
- In a mixing bowl combine the coconut flour, sweetener, cocoa, baking powder, salt and zucchini.
- Stir in the beaten eggs, melted butter, and vanilla extract until well combined. The batter will be thick. Fold in half of the chocolate chips and spread the batter into the loaf pan. Top with the remaining chocolate chips.
- Bake 45 minutes. To see if your bread is done, place a toothpick down into the loaf. If it comes out clean, it's done. If not, bake an additional 5-10 minutes. If you feel your loaf is getting too brown loosely cover with foil.
Notes
*Place the shredded zucchini in a tea towel and ring out as much moisture as you can before using.
Each 3/4-inch slice of zucchini bread has 3.8 net carbs.
Servings: 10 slices
Calories: 148kcal