(Ultra Moist!) Paleo & Keto Chocolate Zucchini Bread

Sliced keto chocolate zucchini bread with a cup of coffee

(Ultra Moist!) Paleo & Keto Chocolate Zucchini Bread

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!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Bread, Breakfast, Dessert

Cuisine American, Keto

Keyword keto chocolate zucchini bread, paleo chocolate zucchini bread

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 177kcal

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

Metric - US Cups

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 ;)

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

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