Bake at 350 degrees for 45 minutes to an hour or until a tester comes out clean. Rich, perfectly chocolaty, a little gooey from those chips and perfect cakey, this is one zucchini loaf you’ll be making time and again! After about 45 minutes in the oven, you’ll have a loaf of dense, moist, crazy good keto chocolate zucchini bread…like to die for! This can also be done with a handheld mixer but use a large bowl to prevent splatter! If using allulose, be sure to use 1 cup as its 30% less sweet than sugar! Note: I actually didn’t use Valrhona for this last batch in the pictures, as some of you experts can probably tell from the lighter hue of my loaf! Thanks for your support. I just wanted to mention the recipe was confusing for my teenage daughter to follow. Then wring it out until almost all liquid stops coming out and measure up 200g/7 ounces (its roughly a medium zucchini). This was GREAT! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. (Ultra Moist!) Last year when I had a zucchini surplus from my summer garden I created my Keto Zucchini Bread recipe and it’s killer! Maybe add a step for adding in the dry ingredients, rather than just saying almond flour mixture. Well, it’s all in how you treat the eggs. Privacy Policy, coconut flour, gluten-free, keto, low-carb, sugar-free, zucchini, zucchini bread. Add in the dry flour mixture in two parts, alternating with the cream. But wait…how can the recipe have so many eggs but not have the texture of scrambled eggs? its also delicious lightly toasted with generous smear of (salted!) And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! (Ultra Moist!) A great use for all that surplus zucchini coming out of the garden! Good luck! You’ve got plenty of options here, but do know that they’ll affect the texture quite a bit. Using a stand mixer and a whisk attachment, whip eggs until light, foamy triple in volume. Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. gnom-gnom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We had guests out at the Ranch over the weekend so brought out a few slices of this Keto Chocolate Zucchini Bread and they had no idea it was sugar free, much less gluten, grain free and dairy free! Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Set aside. We have had a slice for breakfast all week. We have this in the oven right now. * Percent Daily Values are based on a 2000 calorie diet. Keyword: Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar. Paleo Chocolate Zucchini Bread an ultra-moist chocolate bread, easy, healthy gluten free chocolate loaf made with almond meal and unsweetened cocoa powder. Sprinkle the remaining 1 Tbsp. Fold in zucchini and half of the chocolate chips (optional!). Your email address will not be published. Good luck! Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods). I gotta say, I’m a big fan of sneaking veggies into baked goods! Is it possible to use other sweeteners such as gentle sweet or super sweet from THM? Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before cutting. Keto Candied Pecans gluten free & paleo, (Ultra Fudgy!) Nutrition facts are approximate and will vary depending on the ingredients used. Stir in chocolate chips reserving 1 Tbsp. Top off with the remaining chocolate chips (again, totally optional!). Whisk together dry ingredients inn a large mixing bowl. Preheat oven to 350°F degrees and line a loaf pan with parchment paper. I’m Paola and welcome to gnom-gnom, a true gluten free & keto community for foodies! Preheat the oven to 325 degrees F. Line a 9×5-inch loaf pan with parchment paper or grease with coconut oil spray. I was afraid it undercooked because I saw the middle of the loaf giggle a bit when taking it out, but following the instructions about cooling (both in the pan, then on the rack) were essential for the perfect texture. Make sure to use a high quality cocoa because you will be able to taste the difference! Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar. Finely grate the zucchini and wrap it up in a thin kitchen towel or cheesecloth. You’ve got plenty of options here, but do know that they’ll affect the texture quite a bit. Just supreme! In other words,  if you click on one of the product links and make a purchase, I’ll receive a small commission at no extra cost to you. I’ve been testing a few organic brands around for ‘chocolate-ness’, and while you really can’t beat Valrhona for intensity and depth, I feel that you milk chocolate lovers will appreciate the organic cocoa from Equal Exchange!