Chocolate Pecan Keto Zucchini Bread

This Keto Zucchini Bread is grain free/gluten free but you'll never know it. Jam packed with sugar-free chocolate chips and crunchy pecans.

5 from 1 vote

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Course: Dessert

Cuisine: American, baking, dessert

Diet: Gluten Free

Keyword: Chcolate, cornbread, Zucchini

Prep Time: 10

Cook Time: 1

Resting time: 1

Servings:

Calories: 326kcal

Author: Culinary Lion

Preheat oven to 350 degrees F.
use a box grater to shred zucchini then place the shredded zucchini in a cloth rag and ring out all the moisture. Once all the water is removed place the zucchini in a mixing bowl.
Add all remaining ingredients to the bowl and combine using a spatula. Spray an 8x4 inch loaf pan then press a sheet pf parchment paper into the pan to form to the loaf pan.
Pour in the zucchini bread mixture evenly filling the bottom of the loaf pan. Bake at 350 degrees F. for about 1 hour. Use a toothpick to test to see if the zucchini bread is fully baked. Place the toothpick directly into the zzucchini bread, if the toothpick comes out clean its done. if not continue baking.
Once zucchini bread is fully baked let it cool completely before removing from the pan and slicing. Good for 7 days in the fridge or up to 8 months wrapped in the freezer.

serving size is 1/8 of the loaf

let zucchini bread cool completely before removing from pan and slicing.