Chocolate Zucchini Bread

SERVINGS: 10-12 SLICES

A soft, moist loaf with shredded zucchini, rich cocoa, and sugar-free chocolate chips. High in fiber, low in carbs, and full of flavor—perfect for breakfast or dessert.

Ingredients:

1 ¼ cups almond flour
¼ cup unsweetened cocoa powder
1 tbsp coconut flour (helps with structure)
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 large eggs, room temperature
¼ cup unsweetened applesauce (adds moisture without sugar)
⅓ cup granulated monk fruit sweetener (or erythritol-based blend)
¼ cup melted coconut oil (or avocado oil)
1 tsp vanilla extract
1 cup shredded zucchini, packed (don’t squeeze out all moisture)

Add-Ins

¼ cup sugar-free dark chocolate chips (e.g. Lily’s)
Optional: ¼ cup chopped walnuts or pecans

Instructions

1. Preheat Oven to 350°F (175°C): Grease or line a 9x5-inch loaf pan with parchment.
2. Whisk: In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, baking soda, baking powder, cinnamon, and salt.
3. Mix: In another bowl, whisk together eggs, applesauce, sweetener, oil, and vanilla until smooth.
4. Fold Wet Ingredients: Fold the wet ingredients into the dry, mixing until just combined.
5. Fold Zucchini: Gently fold in the zucchini (no need to wring it out completely). Then fold in chocolate chips and optional nuts.
6. Pour: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but no wet batter). If the top starts browning too quickly, loosely tent with foil during the last 10–15 minutes.
8. Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. This helps it set and prevents crumbling.
9. Slice & Serve: Slice into even pieces and enjoy! The texture improves as it cools, and it’s even better the next day.

NUTRITION Per Serving % of Daily Value

Calories 145 —
Total Fat 12.2g —
Saturated Fat 5.2g —
Polyunsaturated Fat 0.7g —
Monounsaturated Fat 4.1g —
Trans Fat 0g —
Cholesterol 27mg —
Sodium 135mg ~6%
Total Carbohydrates 6.1g —
Dietary Fiber 2.2g —
Total Sugars 1.8g* —
Protein 3.4g —
Vitamin A 65mcg ~7%
Vitamin C 2.2mg ~2%
Vitamin D 0.1mcg ~1%
Potassium 170mg ~4%
Calcium 45mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here

Iron 1.0mg ~6%