Ingredients

The following ingredients have 9 Servings
  • 1 cup Zucchini
  • 2 ¾ cups Almond flour
  • ¼ cup Coconut flour
  • ½ cup Unsweetened Cocoa Powder
  • 2 tsp Baking powder
  • ¼ tsp Baking soda
  • 3 Eggs
  • 1 cup Erythritol
  • 2 tbsp Coconut Oil (- melted)
  • 1 tsp Vanilla Extract
  • 2 tbsp Coffee (- strong and brewed)
  • 1 tbsp Apple Cider Vinegar
  • ¾ cup Sugar Free Chocolate Chips (- divided)

Instruction

  • Use a grater or food processor to grate the zucchini. Then place the zucchini on a stack of paper towels to drain while you work. Preheat your oven to 325F. Then, grease or prep a (8X4’’) loaf pan for nonstick.
  • In a medium bowl, use a whisk to mix together the almond flour, coconut flour, baking powder, baking soda, and unsweetened cocoa powder.
  • Next, in a mixing bowl mix together the eggs, sugar alternative, melted coconut oil, vanilla extract, apple cider vinegar, and coffee until combined. Then stir in the zucchini.
  • Stir in the dry ingredients from the first bowl, scraping down the sides of the mixing bowl as needed.
  • Lastly, fold in a half cup of the chocolate chips.
  • Transfer the batter to the loaf pan and top with the remaining chocolate chips. Bake for 50-60 minutes or until the edges appear to darken. A toothpick test may come out false as there are chocolate chips added to the bread.
  • Allow the bread to full cool before unmolding.