Preparation time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Servings: 6

Nutritional Info (Per Serving):

140 Cal | 11.8 g Fat | 4.3 g Protein | 7 g Carb | 4 g Fiber | 3 g Net Carb

Ingredients:

1 cup / 235 grams zucchini, grated

¼ cup / 30 grams coconut flour

4 tablespoons chocolate chips, sugar-free

¼ cup / 40 grams cocoa powder, unsweetened

¼ cup / 30 grams monk fruit sweetener

½ teaspoon baking soda

1/8 teaspoon salt

½ teaspoon baking powder

¼ teaspoon ground cinnamon

½ teaspoon vanilla extract, unsweetened

2 tablespoons coconut oil, melted

2 pasteurized eggs, at room temperature

Directions:

1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
2. Meanwhile, take a large mixing bowl, place flour in it, add cinnamon, cocoa, sweetener, salt, baking powder, and soda and then stir until just mixed.
3. Crack eggs in it, beat in vanilla and oil by using an immersion blender until combined, and then fold in chocolate chips and zucchini until incorporated.
4. Take a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, and then smooth the top by using a spatula.
5. Place the loaf pan into the oven and then bake it for 25 to 35 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
6. When done, remove the pan from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cool the bread completely on a wire rack for 30 minutes or until ready to serve.
7. When ready to eat, cut bread into six slices and then serve.