Expect from this paleo and keto chocolate zucchini bread an intensely chocolatey and moist crumb, that's bound to satisfy any and all chocolate cravings!
INGREDIENTS
- 200 g (thoroughly drained!) finely grated zucchini about 1 medium
- 96 g almond flour
- 60 g golden flaxseed meal finely ground*
- 60 g cocoa powder
- 16 g psyllium husk finely ground*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3-1 cup erythritol xylitol or allulose** (I used 3/4 cup)
- 4 eggs
- 84 g grass-fed unsalted butter melted & cooled (or 5 TBS coconut oil + 1 TBS coconut cream)
- 114 g sour cream or coconut cream + 1 TBS apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup sugar-free chocolate chips optional
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| PALEO & KETO CHOCOLATE ZUCCHINI BREAD |
INSTRUCTIONS
- Preheat oven to 350°F/180°C. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
- Finely grate the zucchini and wrap it up in a thin kitchen towel or cheesecloth. Then wring it out until almost all liquid stops coming out and measure up 200g/7 ounces (its roughly a medium zucchini). Set aside.
- Whisk together in a medium bowl almond flour, flaxseed meal, cocoa powder, psyllium husk, baking powder and salt. Set aside.
- Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract and butter.
- Add in the dry flour mixture in two parts, alternating with the cream. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in zucchini and half of the chocolate chips (optional!).
- Distribute batter evenly into pan, smoothing out the top with wet fingertips or a spatula. Top off with the remaining chocolate chips (again, totally optional!).
- Bake for 50-60 minutes, covering with a lose foil dome if needed (I did at around minute 40). Just be sure that the foil isn't resting directly on the bread!
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before cutting. Keep in mind that your bread will continue to cook while cooling, so for best crumb you'll want to really cool completely.
- Store in an airtight container at room temperature for 2-3 days, or freeze for about 2 months (it defrosts very well!). p.s. its also delicious lightly toasted with generous smear of (salted!) butter
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