I woke up one morning to a text from a forever friend who lives in Georgia now and has an abundant supply of zucchini and wanted to know if I had a zucchini bread recipe that was a little more healthy than most. Immediately I thought of my Chocolate Zucchini Bread recipe in my own cookbook, which is so delicious. When I took it to a friend she called me to ask if for sure it was healthy! The recipe in my cookbook was made for Paleo because it is sweetened with honey or maple syrup, so I changed it to become Keto sweetening with Swerve or Monk Fruit. I love this bread with peanut butter or almond butter! Enjoy!
Chocolate Zucchini Bread
Ingredients:
2 cups grated or finely shredded zucchini (about 1 large)
4 large eggs
2 tablespoons coconut oil
1/3 cup Swerve or Monk Fruit confectioners sugar (original recipe called for
honey or maple syrup)
1 teaspoon vanilla extract
1/3 cup coconut flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup mini chocolate chips (Lilly’s, Lakanto, Choc Zero)
Directions: Preheat oven to 350. Grease a loaf pan or line with parchment
paper. The little foil loaf pans are nice and easy to release.
After grating the zucchini, place the shreds in a towel and wring out the
excess liquid. Add all of the ingredients except chocolate chips to a food
processor and blend well. Stir in chips and pour batter into prepared pan.
Bake for 45-50 minutes or until a toothpick inserted in the center comes
out clean. Enjoy!