This low carb bread is made with almond flour, coconut milk and a sugar substitute. It is delicious, but not as sweet as a typical zucchini bread. It also uses a boost of protein powder as one of the ingredients!
sweetener equivalent to 1/2 cup sugarI used Truvia
⅓cupprotein powderwhey isolate
1Tbspbaking powder
¼tspsalt
3large eggs
⅓cupmelted coconut oil
⅓cupunsweetened coconut milkplus more if needed
⅓cupchocolate chipsdark chocolate
Instructions
Shred the zucchini and place in a sieve set in the sink or over a bowl. Sprinkle with salt, let it sit for a while to drain and press down on it firmly with hands every so often to help it drain.
2 cups shredded zucchini
Preheat oven to 325° F. Grease a 9 x 5 loaf pan with butter or spray oil
In large bowl, combine the dry ingredients (flour, coconut, sweetener, protein powder, baking powder and salt).
2 cups almond flour, 1 cup unsweetened shredded coconut, sweetener equivalent to 1/2 cup sugar, 1/3 cup protein powder, 1 Tbsp baking powder, 1/4 tsp salt
Slightly beat the eggs in a small bowl and then stir in the eggs, the coconut oil, the coconut milk and the drained zucchini to the dry ingredients in the large bowl. If the batter is too thick and not spreadable, add a little more coconut milk.
3 large eggs, 1/3 cup melted coconut oil, 1/3 cup unsweetened coconut milk
Stir in the chocolate chips.
1/3 cup chocolate chips
Pour into the prepared loaf pan and spread out evenly. Bake at 325 for 55 to 65 minutes, unti the top is set and a knife inserted in the center comes out clean.
Let cool in pan 15 minutes and then transfer to wire rack to cool.