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.
- 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)
Preheat oven to 350°F.
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.
Take out the zucchini and place it in a number of paper towels. Wring out the excess water and set aside.
Add eggs, sour cream and vanilla extra to the blender and blend on medium for 20 seconds.
Then add in the almond flour, sweetener, baking powder, cocoa powder and salt. Blend on medium for 20 seconds.
Add in the zucchini and blend on the lowest setting for a few seconds to get it well blended into the mixture.
Spoon mixture into a greased bread loaf pan and sprinkle chocolate chips on top.
Bake for 50 -60 minutes until a toothpick pulls out clean. Mine took 60 minutes. Let cool completely before cutting.
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