This Keto Coconut Flour Double Chocolate Zucchini Bread is the perfect way to sneak in some veggies for breakfast, snack, or in a school lunch. It's a protein-rich coconut flour bread that's dairy-free and nut-free!
First, grate the zucchini into a tea towel, sprinkle a bit of salt, and set the towel with zucchini in a colander to "sweat". While the zucchini sweats, assemble the batter.
Preheat your oven to 350 degrees Fahrenheit.
Grease a 8.5" x 4" loaf pan and line with parchment paper, leaving the ends of the parchment sticking up on either side like "handles".
To your high-speed blender add all ingredients in the order listed, except for the zucchini and chocolate chips. Blend until a smooth batter forms, stopping to scrape down the sides of the blender as needed.
Fold in the chocolate chips.
Now, move on to your zucchini. As it set, it has sweated out excess water. Take the corners of your towel and put them together. Twist the towel around the grated zucchini and squeeze out as much water as you can. Then, measure 1 full, packed up of the grated and squeezed zucchini.
Fold the grated zucchini into the batter last.
Pour the batter into the loaf pan you prepared and place it on the middle rack in your oven. Bake 40 to 45 minutes.
Remove from the oven and cool in the pan for 5 minutes, then remove from the pan with your parchment "handles" and set on a rack to finish cooling.
You can slice and eat warm, but I think it's best to wait a few hours until it's totally cool.