Keto Zucchini Choc Chip Bread

Total time: 1 hour 30 minutes

Serving size: 8

Ingredients

For the zucchini choc chip bread

• 2 ⅓  cups almond flour
• 1/2 cup Justine’s Keto Friendly Erythritol
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• ⅓ cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• ¼ cup milk of choice
• 1 cup shredded zucchini with moisture squeezed out completely
• 1 cup Justine’s Keto Friendly Dark Choc Baking Chips

Chocolate glaze

• 3 Tbsp heavy cream
• 60g Justine’s Keto Friendly Dark Choc Baking Chips

Directions

1. Preheat the oven to 180C. Line a 9cm x 5cm loaf pan with non-stick paper and set aside.
2. In a large mixing bowl, add the dry ingredients and mix well. Add the remaining ingredients, except for the choc chips, and mix until a smooth, thick batter forms. Fold in 3/4 of the chocolate chips with a rubber spatula.
3. Transfer the batter into the loaf pan and sprinkle the rest of the chocolate chips on top. Bake for 45 - 50 minutes, or until a cake tester inserted in the middle comes out clean.
4. Remove from the oven and let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
5. To make the glaze: place cream and choc chips in a microwave-safe bowl. Microwave on high for 30 seconds and stir until smooth and glossy. Cool slightly and spoon over bread.