Are you looking for a delicious and guilt-free way to use up the abundance of zucchini from your garden? Look no further! This keto chocolate zucchini bread recipe is the perfect solution. It's a moist, fudgy, and low-carb treat that will satisfy your sweet cravings while providing a good dose of nutrients.
Why Zucchini in Bread?
Zucchini is a superfood packed with vitamins A and C, potassium, and folate. It's also a great way to add moisture to baked goods without adding a lot of carbs. Using zucchini in bread is a fantastic way to sneak in some extra veggies into your diet, especially for those who aren't big fans of eating zucchini on its own.
Key Ingredients and Their Role
This keto chocolate zucchini bread recipe utilizes a combination of low-carb ingredients to create a delicious and satisfying treat. Here's a breakdown of the key ingredients:
- Almond Flour: Forms the base of the bread, providing a gluten-free and low-carb alternative to wheat flour. If you want a nut-free keto chocolate zucchini bread, use sunflower seed flour.
- Cocoa Powder: Adds a rich chocolate flavor. Dutch process cocoa powder is recommended for a deeper, more intense chocolate experience. You’ll want to use a Dutch-processed alkaline cocoa here.
- Sweetener: Provides sweetness without the added carbs. Swerve Confectioners and Swerve Granular are good options. You can also use BochaSweet or allulose.
- Protein Powder: Helps the bread rise properly in the absence of gluten. Grassfed whey protein or egg white protein are recommended.
- Zucchini: The star of the show! It adds moisture and nutrients to the bread.
- Eggs: Bind the ingredients together and contribute to the bread's structure.
- Butter: Adds richness and flavor. Make sure the melted butter is not too hot when you add it in.
- Cream cheese: Soften the cream cheese properly before beating it. You should be able to poke it lightly with a finger and leave a good dent in it.
Adding a Cheesecake Swirl (Optional)
To elevate this keto chocolate zucchini bread to the next level, consider adding a sugar-free cheesecake swirl. This adds a creamy and tangy element that complements the chocolate and zucchini flavors perfectly.
Step-by-Step Instructions
Here's how to make this delicious keto chocolate zucchini bread:
Read also: Easy Low-Carb Cheese Crackers
Prepare the Zucchini: Grate about 12 ounces of zucchini. Set the grated zucchini in a sieve in the sink or over a bowl. Salt it lightly and let drain one hour, then squeeze out as much moisture as possible. You'll need about 1 cup squeezed zucchini.
Make the Cheesecake Filling (Optional): In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener and vanilla extract and beat until well combined. Set aside.
Prepare the Chocolate Batter: In another large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Add the zucchini, the eggs, melted butter, and the remaining vanilla extract. Stir until nicely combined. The batter should be scoopable but not quite pourable. If it's too thick, add a little water, one tablespoon at a time.
Assemble the Bread: Preheat the oven to 350ºF and grease a metal loaf pan well. Line a 9×5-inch loaf pan with parchment paper or spray with nonstick spray. Set aside. Spread half of the batter in the prepared loaf pan, and dollop with half of the cream cheese mixture. Swirl to combine, then repeat with the remaining batter and remaining cream cheese mixture.
Bake: Bake 45 to 60 minutes (more for 8×4 inch pans, less for 9×5 inch pans), until the top of the bread is just firm to the touch. (The cream cheese swirl will still feel soft). Just be sure that the foil isn't resting directly on the bread!
Read also: Keto Calorie Counting: A Detailed Guide
Cool: Remove and let cool 1 hour, then run a sharp knife around the inside of the pan and flip the bread out onto a plate to cool completely. Allow the keto zucchini chocolate bread to cool in the pan for at least 10 minutes before slicing. Keep in mind that your bread will continue to cook while cooling, so for best crumb you'll want to really cool completely.
Tips for Success
- Drain the Zucchini Well: This is crucial for preventing a soggy bread. Squeeze out as much moisture as possible after grating the zucchini.
- Use a Metal Loaf Pan: Metal pans conduct heat more efficiently than glass or ceramic, resulting in more evenly baked bread.
- Don't Overbake: Overbaking can lead to a dry bread. Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready.
- Let it Cool Completely: Allow the bread to cool completely before slicing to prevent it from crumbling.
Variations and Add-ins
- Chocolate Chips: Add sugar-free chocolate chips to the batter for an extra chocolatey treat.
- Nuts: Fold in chopped nuts like walnuts or pecans for added texture and flavor.
- Spices: Enhance the flavor with a pinch of cinnamon, nutmeg, or ginger.
- Coconut Flakes: Add unsweetened coconut flakes for a subtle coconut flavor and texture.
Storage Instructions
Because of the cream cheese swirl, this bread should be stored in the fridge. As long as it is tightly wrapped up, zucchini bread can last for up to a week in the fridge. It can also be frozen for up to three months. Store in an airtight container at room temperature for 2-3 days, or freeze for about 2 months (it defrosts very well!).
Nutritional Information
This Keto Chocolate Zucchini Bread has 7.6 grams of carbs and 3.2 grams of fiber. So it has a net carb count of 4.4 grams.
Read also: Magnesium Supplements for Keto