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Recipe

Keto Chocolate Chip Zucchini Breakfast Bread

Ingredients

  • 1 cup almond flour
  • 1⁄3 cup + 3 tbsp coconut flour
  • 1 package Cece’s zucchini spirals
  • 2 tbsp flaxseed meal
  • 1 tbsp extra virgin olive oil
  • 1 small avocado, mashed
  • 1⁄2 cup Choczero’s maple syrup
  • 3 tsp chia seeds
  • 1 tsp cinnamon
  • 1⁄4 tsp nutmeg
  • 1 tsp baking soda
  • pinch of salt
  • 1⁄2 cup Choczero’s chocolate bars, chopped
  • 1⁄4 cup sliced almonds (optional)

Chocolate Drizzle

  • 4 pieces Choczero’s dark chocolate bars
  • 1 tsp coconut oil, melted

Instructions

  1. Preheat oven to 350F. Line a cake pan with parchment paper and lightly spray with oil.
  2. Add zucchini spirals into a blender and blend until all pieces are broken apart. Squeeze out all the water and set aside.
  3. In a small bowl, combine the flaxseeds with 6 tbsp water to make them into flax eggs. Mix and set aside.
  4. In a large mixing bowl, add in almond and coconut flour, cinnamon, baking soda, chia seeds and a pinch of salt. Mix well.
  5. In a separate bowl, combine the flax eggs, olive oil, mashed avocado, maple syrup, and zucchini. Slowly add in flour mixture and combine.
  6. Fold in chopped chocolate bars. Pour batter into the cake pan. Bake for 45-50 minutes or until toothpick comes out clean. Remove from oven and let cool completely before removing from pan.
  7. To make the chocolate drizzle, combine the chocolate and coconut oil in a bowl. Microwave in 20 second intervals until completely melted.
  8. Once the bread is cooled, drizzle chocolate on top. Add sliced almonds (optional). Let it dry for 15-20 minutes. Slice and enjoy!

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