Expect from this paleo and keto chocolate zucchini bread an intensely chocolatey and moist crumb, that’s bound to satisfy any and all chocolate cravings!
Keto Chocolate Zucchini Bread
Ultra chocolatey and moist!
I gotta say, I’m a big fan of sneaking veggies into baked goods! Particularly when these end up resulting in one of the moistest chocolate goodies on the site (like really sorry, but it had to be said!).
Oh, and I’m also going to highly (highly!) recommend this one lightly toasted with generous smear of (salted!) butter. Just supreme!
You’ve got plenty of options here, but do know that they’ll affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, denser texture when cool a it ‘crystalizes’).
If using allulose, be sure to use 1 cup as its 30% less sweet than sugar!
Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia here!
Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
You’ll want to use a Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).
In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world. That said, as long as it reads cocoa and not cacao you’ll be good to go!
Note: I actually didn’t use Valrhona for this last batch in the pictures, as some of you experts can probably tell from the lighter hue of my loaf! I’ve been testing a few organic brands around for ‘chocolate-ness’, and while you really can’t beat Valrhona for intensity and depth, I feel that you milk chocolate lovers will appreciate the organic cocoa from Equal Exchange!
This keto zucchini loaf use a mix of super fine almond flour, psyllium husk and golden flaxseed meal (see links for specific brands I use and love!).
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).