Keto Zucchini Bread
With both chocolate chips and pecans, this low carb zucchini bread is a perfectly delicious for breakfast, or a snack any time of day.
Equipment
Ingredients
- ¼ cup salted butter melted
- 2 large eggs
- 6 oz zucchini shredded and squeezed dry
- ¼ tsp vanilla extract
- 1 cup almond flour
- 1 ½ Tbsp coconut flour
- 2 ½ Tbsp whey protein powder unflavored
- ½ cup Swerve confectioners
- ¼ tsp salt
- 1 tsp cinnamon
- 1 ¼ tsp baking powder
- ⅓ cup Lily's milk chocolate chips 1.8ounces
- ¼ cup chopped pecans
Instructions
- Grate zucchini and squeeze dry. (After squeezing, you should have about a cup.) Spray two mini loaf pans with non stick spray and line the bottom with parchment. Preheat oven to 350°.
- In a large bowl, whisk together butter, eggs, zucchini, and vanilla.
- Whisk in almond flour, coconut flour, whey powder, sweetener, salt, cinnamon, and baking powder.
- Fold in chocolate chips and pecans. (Reserve some for the tops if you like.)
- Spread batter into prepared pans. Bake at 350 for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cook in the pans for 5-10 minutes, then carefully remove. Cool completely on wire cooling racks.
Notes
Six ounces of zucchini will be about 1 1/4 cups before squeezing dry. After squeezing you will have about a cup.
Nutrition
Serving: 1gCalories: 116kcalCarbohydrates: 9gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 32mgSodium: 106mgPotassium: 50mgFiber: 2gSugar: 1gVitamin A: 147IUVitamin C: 2mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!