One Bowl Chocolate Zucchini Bread Recipe
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Ingredients
- 3 medium Eggs
- ¼ cup Coconut Oil melted
- ¼ cup Low Carb Sugar Substitute (Granulated)
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Zucchini squeezed well to remove excess liquid
- 1 cup Almond Flour
- ¼ cup Coconut Flour
- ¼ cup Cocoa Powder unsweetened
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Chocolate Chips sugar-free (Lily's Sweets Dark Chocolate Chips)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil.
- In a large mixing bowl, whisk together the eggs, melted coconut oil, Erythritol, and vanilla extract.
- Add the shredded zucchini to the bowl and mix well.
- Add the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Mix until well combined.
- Fold in the dark chocolate chips.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve. Store in an airtight container in the refrigerator for up to 5 days.
Makes 10 slices
Nutrition
Serving: 1slice (10 per recipe)Calories: 180Fat: 12gProtein: 4.7gTotal Carbs: 10.5gNet Carbs: 5.3gFiber: 5.2gSugar: 0.8g