Low carb, gluten free
Easy (10 min prep)!
Preheat the oven to 350°F (175°C), and while it’s getting warm, grease a 9x5 inch loaf pan with some coconut oil. This will stop the bread from sticking and help it come out of the pan far more easily when it’s cooked.
Take a large mixing bowl and thoroughly whisk the eggs, melted coconut oil, Erythritol, and vanilla extract together before adding the shredded zucchini.
Once the wet ingredients are well combined, add the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt to the mixture.
Gently fold in the dark chocolate chips and pour the batter into the greased loaf pan. Scrape the remaining bread batter out of the bowl with a spatula and smooth over the top of the bread.
Bake the zucchini bread for 50-60 minutes, or until a toothpick comes out clean from the center, with no signs of wet batter.
Allow the bread to cool for 10-15 minutes before transferring it onto a wire rack to cool completely. Once cooled, it can be sliced and stored in an airtight container in the refrigerator for up to 5 days.