Low Carb Chocolate Zucchini Bread Recipe
This low carb chocolate zucchini bread recipe is so easy and delicious and made in the blender! It’s a wonderful healthy breakfast quick bread full of chocolate flavor. You won’t even know that there is zucchini in it! Only 3.6g net carbs per serving.
Ingredients
- 1 cup zucchini
- 2 eggs, beaten
- 1/2 cup sour cream (I used Daisy brand)
- 1 teaspoon vanilla extract
- 1 3/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Swerve powdered sugar
- 1/4 cup cocoa powder (I used Diven cocoa rouge)
- 60 low carb mini chocolate chips (I use Lily’s chocolate chips – roughly 1 1/2 tablespoons)
Instructions
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Preheat oven to 350°F.
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Chop zucchini into large chunks and add to a blender. Blend on the lowest setting until the zucchini looks like rice or has be grated.
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Take out the zucchini and place it in a number of paper towels. Wring out the excess water and set aside.
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Add eggs, sour cream and vanilla extra to the blender and blend on medium for 20 seconds.
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Then add in the almond flour, sweetener, baking powder, cocoa powder and salt. Blend on medium for 20 seconds.
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Add in the zucchini and blend on the lowest setting for a few seconds to get it well blended into the mixture.
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Spoon mixture into a greased bread loaf pan and sprinkle chocolate chips on top.
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Bake for 50 -60 minutes until a toothpick pulls out clean. Mine took 60 minutes. Let cool completely before cutting.
Recipe Notes
The nutritional information for 1 slice (out of 8) is:
171 cals / 12.9g fats / 7.7g carbs / 4.1g fiber / 6.3g protein = 3.6g net carbs
