Keto Triple Chocolate Zucchini Bread

Let them eat cake or more precisely let them eat Keto Triple Chocolate Zucchini Cake! I am embarking on a chocolate for breakfast quest. CHOCOLATE should be a food group unto itself! Sometimes I try to see how many meals and snacks where I can incorporate chocolate. But today is all about cravings that make you stray from a healthy lifestyle. I’m trying to eat healthy in 2020, but the cravings are working against me.

Why Zucchini?

Zucchini isn’t a very exciting vegetable. It looks a lot like a cucumber but has less flavor. (I bet you can’t even describe the taste without using the word wet or bland). But this is zucchini’s true charm. That this vegetable is a completely blank canvas for adding other flavors. Need a filler in your omelet? Need texture added to soup? Zucchini is a good, healthy choice. If I’m craving carbonara I can use zoodles (zucchini noodles) as the understudy for spaghetti and save a ton of calories. Zucchini even does a pretty good french fry impersonation when coated in heavily seasoned breadcrumbs (or pork rind crumbs for the keto dieters). So it was fate that made me build a keto chocolate zucchini bread.

Zucchini’s Healthy Profile.

The lowly zucchini checks many boxes on the “good nutrition” page. One large zucchini is only about 55 calories. If you leave it unpeeled (which we will for this recipe) it has over 3 grams of fiber and feeds your body calcium, iron, magnesium, phosphorus, and potassium.

Zucchini is cheap nutrition. It’s available virtually year-round and often for less than a dollar per pound. It stores in the fridge for several days uncut. It freezes well so you could cut up your bounty right away and seal it in plastic bags for future use.

Mixing Methods for Keto Bread

Unlike typical quick bread, when you are cooking without traditional flour and gluten, you have to pay more attention to the cooking methods — you know that traditional wet into dry or dry into the wet process. The answer when baking whether keto or conventional is to mix all the dry ingredients together and add them to the wet ingredients in thirds.

Dry into Wet?

Dry ingredients are traditionally lighter and less dense than the wet mixtures in baking. That simply means that dry ingredients will have a tendency to float on top of the wet. If you mix wet into dry ingredients the first third of the mixture will form a skin on top and make it difficult to get the remaining moisture ingredients evenly mixed without over mixing. With traditional flour blends, you risk creating too much gluten in overmixing and creating a tough biscuit or cookie. With keto flours — almond, rice, coconut — overmixing will release too much of the leavening carbon dioxide and result in a flat, denser final product.

A finer product.

My big recommendation with these low carb recipes is to add one additional step. Beat the eggs and all the wet ingredients with an electric mixer or hand mixer for 5 minutes so they get thick and well-combined before you start adding the dry ingredients. This will help the eggs mix well first, and allow the dry ingredients to incorporate with minimal mixing. You’ll get a lighter, finer bread texture.

The right pan.

I bought a silicone loaf pan for my keto baking, and I love it. Everything pops out of the pan and even an egg-white angel food cake base for a strawberry shortcake came out flawlessly. This recipe makes one average loaf size bread or 12 standard muffins. If you are using a traditional metal or glass pan, butter or spray the pan well and line the bottom with a piece of parchment paper, then butter the parchment. This will assure a simple release and a beautiful end product.

Ingredients

KetoChocolate Zucchini Bread

Dry Ingredients

Melt Together

Wet Ingredients

1/4 cup of Lily’s Sugar-Free Chocolate Chips (this is what makes this bread triple chocolate and it adds just one more layer of chocolate — so don’t omit it! Mix the chips in with the batter during the last step and hand stirring.)

Executing the Quick Bread Recipe

  1. Preheat your oven to 350 Fahrenheit. Pro Tip: Preheating your oven for a keto bread is important because once the baking powder, baking soda, or eggs are mixed according to directions the leavening chemical reactions and carbon dioxide bubbles that make this recipe rise begin escaping the batter.
  2. Prepare the pan. If you are using a traditional glass or metal baking loaf pan (for muffin tins I recommend using cupcake liners) butter and spray liberally and add a parchment paper at the bottom.
  3. Combine all the dry ingredients in a sifter or sieve and gently mix together into a medium bowl.
  4. Break the eggs into a large mixing bowl and beat on medium for approximately 5 minutes until they turn a light yellow color and thicken slightly. Next, add the remaining wet ingredients and mix to combine well.
  5. Reduce the mixing speed to low if you are using a mixer or hand mixer and add 1/3 of the dry ingredients. When the flour is mostly mixed (it doesn’t have to be perfect) add the next 1/3 and repeat until the flour is mixed in.
  6. Turn off the mixer and gently stir with a spatula to make sure all the flour is incorporated.
  7. Fill the prepared baking pan and immediately place it into the oven. Set the timer for 20 minutes. At 20 minutes rotate the pan 180 degrees and set the time this time for 20 minutes. Total baking time should be 45-60 minutes depending on your oven and humidity in your area. I start checking at 45 minutes just to be sure I don’t overbake it. The bread is finished when a toothpick inserted at the very center comes out clean.
  8. Cool the finished bread 10 minutes before you remove it and set it on a rack to cool completely.

Optional ingredients.

As if triple chocolate wasn’t enough! Sometimes I want some additional texture in this bread. Add one of these ingredients during the final stirring of the batter with the chocolate chips. The total addition should not exceed 1/4 cup so if you decide to add two or three items, measure the entire addition into 1/4 cup.

  • pistachios chopped
  • coconut (unsweetened flaked)
  • peanuts chopped

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