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
1/3cupprotein powderwhey isolate
1/3cupmelted coconut oil
1/3cupunsweetened coconut milkplus more if needed
1/3cupchocolate chipsdark chocolate
Place zucchini 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.
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).
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.
Stir in the 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.