Healthier Desserts-Keto Chocolate Zucchini Bread

This is the same Chocolate Zucchini Bread with Keto alterations. We changed it for my Dad who is on this diet. It still tastes awesome, especially, for someone on this diet.

Ingredients

• 1 1/4 cup spelt, white, or oat flour (We used almond flour, which is KETO friendly)
• 1/4 cup cocoa powder
• 2 tbsp dutch or additional regular cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp + 1/8 tsp salt
• 2/3 cup sugar (unrefined or xylitol if desired) (We used Eurithrotol, which is a KETO sweetener. You have to use half of the sugar amount listed)
• 1 packed cup finely grated zucchini (220g) (1 packed cup is 1 zucchini)
• 3/4 cup plain yogurt, or see substitution options listed above 
• 1/4 cup oil, or additional yogurt for oil-free
• 1 tbsp pure vanilla extract
• 1/3 cup mini or regular chocolate chips, optional

*I find it easiest to grate the zucchini by pulsing it in the food processor. 

For the recipe: preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir together all dry ingredients in a large mixing bowl. Add remaining ingredients, and stir to form a batter. Smooth into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If at all possible, I highly recommend not even tasting this until the next day, as the flavor and texture are both so much better. 

My Dad LOVED this! If you are on a keto diet than this is the recipe for you!