KETO Chocolate Chip Zucchini Bread
Prep time: 15 min. Cook time: 50 min.
1 Loosely packed cup grated Zucchini
5 large Eggs room temperature
½ cup Avocado Oil
2 TBSP. Greek Yogurt (optional -4 added protein)
1 teaspoon vanilla extract
½ teaspoon liquid stevia
½ cup monk fruit sugar (or another sugar-free substitute)
1 cup Coconut Flour
½ cup Almond flour
1 teaspoon baking powder
¼ teaspoon Salt
½ teaspoon Cinnamon
½ cup sugar free chocolate chips
½ cup nuts of your choice (for either inside the loaf or on top)
Preheat the oven to 350 degrees and line the 8 X 4” loaf pan with parchment paper, leaving some paper overhanging for easy removal of bread.
In a large bowl add Eggs, Avocado oil, vanilla extract, all sugars and (optional) yogurt. Mix with an electric hand mixer. Add in Zucchini and mix again.
In another bowl add in the flours, salt, cinnamon, & baking powder, combined together. Then add into the large bowl of wet ingredients. Mix until they are fully incorporated and there are no clumps of batter remaining.
Using a rubber spatula, fold in the chocolate chips and (optional) Nuts.
Pour the batter into the loaf pan smooth the top and add (optional) nut topping or sprinkle of cinnamon. Bake for 50 minutes or until toothpick comes out clean. I usually turn around in oven at 25 min. and check the top. If the top starts to get too brown, add a piece of tin foil to the top for the last 10 minutes. This helps so the loaf is not over done on the top vs. the sides.
Allow to cool for 30 minutes before removing and slicing.
Store left overs in the refrigerator for up to a week or freeze for 3 months.