Ingredients
Units
Scale
- 1 2/3 cups almond flour
- 1/3 cup cocoa powder (I used half black and half regular*)
- 1/4 cup whey protein powder (plain)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp xantham gum
- 4 eggs
- 1 cup sweetener
- 1/4 cup sour cream, room temperature
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 1 zucchini, shredded and drained
- 1 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan well with cooking spray or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, baking soda, baking powder, salt and xantham gum. In a small bowl, whisk together the coconut oil and sour cream. Set the bowls to the side.
- In a large bowl, whip the eggs and sweetener until light and fluffy. Add 1/3rd of the dry mixture followed by 1/2 of the coconut oil mixture into the eggs. Repeat the dry, then wet and end with the dry mixture making sure to whisk the ingredients in really well in between.
- Fold in the drained zucchini and then 2/3 rds of the chocolate chips. Pour the batter into the greased loaf pan and sprinkle with remaining chocolate chips.
- Place the loaf pan in the center of the oven and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the loaf to cool for about 10 minutes before removing from the pan and placing it on a cooling rack to cool completely.
Notes
- *see post for types of cocoa powder I used
- see post for tips
- using a stand mixer makes whipping eggs much easier but is not needed.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American, Fall, Summer
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 192
- Sugar: 1
- Fat: 11.6
- Carbohydrates: 7
- Fiber: 4
- Protein: 6
