DURATION

Prep Time: 20 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 20 Minutes | Servings: 14Slices | Calories: 177 kcal

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

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

RECIPE NOTES

  • *For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.

The Sweetener

  • You’ve got plenty of options here, but do know that they’ll affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, denser texture when cool a it ‘crystalizes’).
  • If using allulose, be sure to use 1 cup as its 30% less sweet than sugar!
  • Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia here!
  • Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.
  • 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!

NUTRITION FACTS

(Ultra Moist!) Paleo & Keto Chocolate Zucchini Bread

Amount Per Serving (1 slice): Calories: 177 | Calories from Fat: 135 | Fat: 15g (23%) | Saturated Fat: 5g (25%) | Cholesterol: 64mg (21%) | Sodium: 236mg (10%) | Potassium: 112mg (3%) | Carbohydrates: 8g (3%) | Fiber: 5g (20%) | Sugar: 1g (1%) | Protein: 5g (10%) | Vitamin Al: 300IU (6%) | Vitamin C: 2.5mg (3%) | Calcium: 63mg (6%) | Iron: 1mg (6%)

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