Expect from this paleo and keto chocolate zucchini bread an intensely chocolatey and moist crumb, that’s bound to satisfy any and all chocolate cravings!
Keto Chocolate Zucchini Bread
Ultra chocolatey and moist!
I gotta say, I’m a big fan of sneaking veggies into baked goods! Particularly when these end up resulting in one of the moistest chocolate goodies on the site (like really sorry, but it had to be said!).
Oh, and I’m also going to highly (highly!) recommend this one lightly toasted with generous smear of (salted!) butter. Just supreme!
The Sweetener
You’ve got plenty of options here, but do know that they’ll affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, denser texture when cool a it ‘crystalizes’).
If using allulose, be sure to use 1 cup as its 30% less sweet than sugar!
Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia here!
Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
The Chocolate
You’ll want to use a Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).
In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world. That said, as long as it reads cocoa and not cacao you’ll be good to go!
Note: I actually didn’t use Valrhona for this last batch in the pictures, as some of you experts can probably tell from the lighter hue of my loaf! I’ve been testing a few organic brands around for ‘chocolate-ness’, and while you really can’t beat Valrhona for intensity and depth, I feel that you milk chocolate lovers will appreciate the organic cocoa from Equal Exchange!
The Flours
This keto zucchini loaf use a mix of super fine almond flour, psyllium husk and golden flaxseed meal (see links for specific brands I use and love!).
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).
(Ultra Moist!) Paleo & Keto Chocolate Zucchini Bread
Ingredients
- 200 g (thoroughly drained!) finely grated zucchini about 1 medium
- 96 g almond flour
- 60 g golden flaxseed meal finely ground*
- 60 g cocoa powder
- 16 g psyllium husk finely ground*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3-1 cup erythritol xylitol or allulose** (I used 3/4 cup)
- 4 eggs
- 84 g grass-fed unsalted butter melted & cooled (or 5 TBS coconut oil + 1 TBS coconut cream)
- 114 g sour cream or coconut cream + 1 TBS apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup sugar-free chocolate chips optional
Instructions
- Preheat oven to 350°F/180°C. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
- Finely grate the zucchini and wrap it up in a thin kitchen towel or cheesecloth. Then wring it out until almost all liquid stops coming out and measure up 200g/7 ounces (its roughly a medium zucchini). Set aside.
- Whisk together in a medium bowl almond flour, flaxseed meal, cocoa powder, psyllium husk, baking powder and salt. Set aside.
- Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract and butter.
- Add in the dry flour mixture in two parts, alternating with the cream. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in zucchini and half of the chocolate chips (optional!).
- Distribute batter evenly into pan, smoothing out the top with wet fingertips or a spatula. Top off with the remaining chocolate chips (again, totally optional!).
- Bake for 50-60 minutes, covering with a lose foil dome if needed (I did at around minute 40). Just be sure that the foil isn't resting directly on the bread!
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before cutting. Keep in mind that your bread will continue to cook while cooling, so for best crumb you'll want to really cool completely.
- Store in an airtight container at room temperature for 2-3 days, or freeze for about 2 months (it defrosts very well!). p.s. its also delicious lightly toasted with generous smear of (salted!) butter 😉
Perfect texture good text I used greek yogurt instead of sour cream still good recipe thank you
Another slam dunk recipe! I followed the steps & brand recommendations to a tee, except I used Divine Chocolate Cocoa Powder (only alkaline cocoa my store stocked) and it turned out ridiculously moist and rich, but not overpowering. I baked @ 350 for 55mins. I was afraid it undercooked because I saw the middle of the loaf giggle a bit when taking it out, but following the instructions about cooling (both in the pan, then on the rack) were essential for the perfect texture.