I truly surprised myself with this bread! My zucchini is growing like crazy and finally figured out a great, tasty, dense but moist, sweet zucchini bread! With just a handful of ingredients and some good spice choices this zucchini bread is a fantastic treat. It is also freezable! so lets make a few batches OR MUFFINS and freeze for later use. After recipe I give freezing instructions.
Chocolate Chip Pecan Zucchini Bread
What we need
2 ½ cups almond flour
½ cup sugar free chocolate chips
¼ cup chopped pecans
½ cup sweetener I used cane truvia
1tsp baking SODA
¼ cup melted butter
1 ½ cup shredded zucchini
What we do:
- Oven 350F
- Shred a zucchini using a box grater or food processor with shredding attachment. Place 1 ½ cups into a clean towel or cheese cloth and drain as much liquid out as you can and set zucchini aside in a bowl
- In a large bowl mix almond flour, baking soda,sweetener, all spice, and nutmeg. Add the shredded and drained zucchini along with both eggs. Mix until combined.
- Fold in the nuts and chocolate chips. Spread into a greased loaf pan. Bake for 45mins until lightly golden on top or when a toothpick comes out clean. If at this point it is still a little wet continue cooking until the 60minute mark but check every 5 minutes.
- Let cool 20mins remove from pan and cool completely.
This can be frozen once completely thawed wrap in plastic then in foil and place in freezer up to 5months. Or slice and wrap each slice and freeze that way you have slices as needed
For freezing let the loaf cool completely even overnight in the fridge. Wrap in plastic wrap then foil and freeze for up to 6 months. Or freeze in individual slices!! that way you can grab one and throw it in the toaster for a warm morning treat with your eggs! follow the same wrapping instructions for slices.