– 3 large Egg – 2 cups shredded zucchini – ½ to ¾ cup erythritol – 1 ½ cup almond flour – ¼ cup unsweetened cocoa powder – 1 ½ tsp baking powder – 2 tsp ground cinnamon – 1/4 tsp Salt – ¼ cup coconut cream – ¼ cup coconut oil or butter, melted – 1 tsp pure vanilla extract – ⅓ cup dark chocolate chips – ½ cup walnuts or almonds – ½ tsp instant coffee powder
1. Preheat oven to 350°F/ 180°C. Line a 9×5-inch loaf pan (9 inches x 5 inches) with parchment paper or spray with nonstick spray. Set aside. 2. Place the shredded zucchini onto a clean kitchen towel and squeeze out as much liquid as possible from the zucchini. You'll need about 1 cup squeezed zucchini. 3. In a large bowl, crack the eggs, add coconut cream (or heavy cream), vanilla extract, melted coconut oil(or butter), and sweetener. Use an electric mixer to combine all the ingredients until frothy (about 2 minutes).
4. Add the dry ingredients, and incorporate, shredded zucchini, chocolate chips and chopped nuts. 5. Pour the zucchini chocolate bread batter into the prepared baking loaf pan. 6. Bake 50 – 55 minutes or until the bread looks set and a skewer inserted in the middle comes out almost clean. The bread is super moist in the middle, so don’t be alarmed if your skewer won’t be completely clean. 7.The bread will stay slightly moist in the middle and firm up after fully cool down.
8. Allow the keto zucchini chocolate bread to cool in the pan for at least 10 minutes before slicing. Enjoy!