Chocolate! Chocolate! I love Chocolate!
Chocolate and Zucchini come together to form this delicate bread. I swear it feels like I am eating dessert instead of healthy bread. This double chocolate zucchini bread is filled with healthy additions including flaxseed, chia seeds, and Greek yogurt.
A Keto friendly zucchini bread filled with chocolate chips, cocoa powder, Greek yogurt, Chia seeds, and flaxseeds. It is super moist and includes a little espresso to bring out all of the flavors.
Keto Double Chocolate Zucchini Bread
Course: Breakfast, SnacksCuisine: American, KetoDifficulty: Easy14
servings20
minutes1
hour20
minutes177
kcalDouble Chocolate Zucchini Bread – Keto
Ingredients
1 1 medium finely grated zucchini (thoroughly drained)
1 cup almond flour
1/2 cup golden flaxseed meal
1/2 cup cocoa powder
2 tbsp ground chia seeds
2 1/2 tsp. baking powder
1/2 tsp. pink sea salt
1 cup Granulated Swerve
4 eggs
6 tbsp. grass-fed unsalted butter
2 Tbsp. Espresso
1 tsp. vanilla extract
1/2 cup Vanilla Greek yogurt
1 cup sugar free chocolate chips (I use Lilly’s)
Directions
- Preheat oven to 350 F. Line loaf pan with parchment paper. Set aside.
- Finely grate the zucchini and wrap it up in cheesecloth to remove all water. Set aside.
- Whisk together in a medium bowl almond flour, flaxseed meal, cocoa powder, chia seeds, baking powder, and salt. Set aside.
- Add sweetener and eggs to a large bowl or to the bowl of a stand mixer, Mix for 3-5 minutes until light and airy. Mix in vanilla extract, espresso, half of the chocolate chips and butter.
- Add dry ingredients in two steps alternating with the yogurt. Mix for 2 to 3 minutes until fluffy
- Pour mixture in the parchment lined pan
- Layer remaining chocolate chips on top of mixture
- Bake for 50 minutes
- Cool for 15 minutes in the pan before removing to cool completely on a rack before cutting.
