Description
This Sugar-Free Chocolate Zucchini Bread is a decadent, moist loaf that incorporates fresh vegetables while celebrating rich flavors through high-quality cocoa. It offers a delightful contrast between soft bread and sugar-free chocolate chips, making it a treat that feels gourmet yet fuel-efficient.
Ingredients
1.5 cups Grated Fresh Zucchini
2 cups Almond Flour or Spelt Flour
1/2 cup Unsweetened Cocoa Powder
3/4 cup Monk Fruit Sweetener or Raw Honey
2 units Large Pasture-Raised Eggs
1/2 cup Avocado Oil
1/2 cup Sugar-Free Dark Chocolate Chips
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tbsp Vanilla Bean Extract
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 9×5-inch loaf pan with parchment paper
- Grate the zucchini using a box grater and lightly pat it with a paper towel to remove excess liquid
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and sea salt
- In another bowl, whisk the eggs until frothy, then add the sweetener, avocado oil, and vanilla. Mix until smooth
- Gently pour the wet mixture into the dry ingredients and fold together until just combined. Avoid over-mixing
- Fold in the grated zucchini and most of the chocolate chips, reserving some for topping
- Pour the batter into the prepared pan, smooth the top, and sprinkle with remaining chocolate chips
- Bake for 50 to 60 minutes, testing with a toothpick for doneness
- Allow cooling in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: Freeze individual slices wrapped in parchment for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 1g
- Sodium: 65mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg