Yield: 1 loaf

• Prep Time: 15 mins
• Cook Time: 45-55 mins
• Cooling Time: 1 hour
• Total Time: 2 hours

Ingredients:

• ½ cup plus a tablespoon extra for garnish Bake Believe ^® Semi-Sweet Baking Chips
• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ cup granulated swerve
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• ¼ cup melted coconut oil
• ¼ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup grated zucchini

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, granulated swerve, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, beat the eggs. Add the melted coconut oil, almond milk, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Fold in the grated zucchini and Bake Believe ^® Semi-Sweet Baking Chips.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
9. As it cools but making sure the bread isn’t too hot, press Bake Believe ^® Semi-Sweet Baking Chips onto the crust of the bread
10. Once cooled, slice and serve the Keto Chocolate Zucchini Bread.
11. Enjoy right away or store covered in the refrigerator for up to 1 week.