This is a very moist, chocolatey bread. I actually add another tablespoon or two of Allulose, because I like a little more sweetness, but try it first this way and see for yourself. Recipe adapted from gnom-gnom.com.

7 oz (about 1 medium) finely shredded zucchini, drained
6 T butter, melted
4 eggs
1⁄2 c + 2 T heavy cream or full-fat coconut milk, or a combination of the two
1 1⁄4 c Allulose (if you use a different sweetener, cut back to 1 cup)*
2 t vanilla extract
1 c almond flour, blanched
1⁄2 c golden flax meal
1⁄4 c coconut flour
2 T psyllium husk
1 T baking powder (look for aluminum-free gluten-free)
1⁄2 t xanthan gum (optional, provides structure)
1⁄4 t kosher salt
1 c sugar free chocolate chips (I like Choc Zero or Lily’s)

Preheat oven to 350. Butter or spray your loaf pan then line the pan with parchment paper. This dough is sticky, and I find lining the pan entirely prevents headaches with unmolding later. You can also spray/butter the parchment, but I don’t think it’s necessary.

Squeeze excess moisture from the shredded zucchini by wrapping it in a clean kitchen towel and wringing out excess water. You want about 7 oz which is about 1 cup shredded and drained if you don’t have a scale.

Grind the flax meal and psyllium husk more finely in a spice grinder or blender or food processor. This will improve the texture and rise of the final product. Combine these dry ingredients with the almond flour, coconut flour, baking powder, xanthan gum if using, and salt.

In a large bowl, briskly whisk the melted butter, eggs, Allulose, and vanilla for 3 minutes. Whisk in cream.

Slowly fold dry ingredients into the egg mixture, stirring until incorporated. Fold in zucchini and about half the chocolate chips.

Transfer batter to the loaf pan. Sprinkle the rest of the chocolate chips on top of the loaf. Bake for 60-75 minutes. Check doneness with a toothpick or cake tester. Cover with aluminum foil if the top gets too brown.

Keto Chocolate Zucchini Bread