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Yield
10 slices
Type
Low carb, gluten free
Time
50 minutes
Level
Easy (10 min prep)!
ketodietyum.com
1
Preheat the oven to 350°F (175°C), and while it’s getting warm, grease a 9x5 inch loaf pan with some coconut oil. This will stop the bread from sticking and help it come out of the pan far more easily when it’s cooked.
2
Take a large mixing bowl and thoroughly whisk the eggs, melted coconut oil, Erythritol, and vanilla extract together before adding the shredded zucchini.
3
Once the wet ingredients are well combined, add the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt to the mixture.
4
Gently fold in the dark chocolate chips and pour the batter into the greased loaf pan. Scrape the remaining bread batter out of the bowl with a spatula and smooth over the top of the bread.
5
Bake the zucchini bread for 50-60 minutes, or until a toothpick comes out clean from the center, with no signs of wet batter.
6
Allow the bread to cool for 10-15 minutes before transferring it onto a wire rack to cool completely. Once cooled, it can be sliced and stored in an airtight container in the refrigerator for up to 5 days.