Ingredients
The following ingredients have 4 Servings
- 1 cup fresh 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 Lilys chocolate chips - roughly 1 1/2 tablespoons)
Instruction
- 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 grated zucchini.
- Take out the zucchini and place it in a tea towel or large piece of paper towel. 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 dry ingredients - 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.
