Keto Zucchini Bread

With both chocolate chips and pecans, this low carb zucchini bread is a perfectly delicious for breakfast, or a snack any time of day.

📝 Ingredients

• 1/4 cup salted butter (melted)
• 2 large eggs
• 6 oz zucchini (shredded and squeezed dry)
• 1/4 tsp vanilla extract
• 1 cup almond flour
• 1 1/2 Tbsp coconut flour
• 2 1/2 Tbsp whey protein powder (unflavored)
• 1/2 cup Swerve confectioners
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 1/4 tsp baking powder
• 1/3 cup Lily's milk chocolate chips (1.8ounces)
• 1/4 cup chopped pecans

👨‍🍳 Instructions

1. 1Grate zucchini and squeeze dry. (After squeezing, you should have about a cup.) Spray two mini loaf pans with non stick spray and line the bottom with parchment. Preheat oven to 350°.
2. 2In a large bowl, whisk together butter, eggs, zucchini, and vanilla.
3. 3Whisk in almond flour, coconut flour, whey powder, sweetener, salt, cinnamon, and baking powder.
4. 4Fold in chocolate chips and pecans. (Reserve some for the tops if you like.)
5. 5Spread batter into prepared pans. Bake at 350 for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
6. 6Let cook in the pans for 5-10 minutes, then carefully remove. Cool completely on wire cooling racks.