Lchf choklad bröd

Healthy Chocolate Zucchini (or Apple) Bread

Healthy Chocolate Zucchini (Or Apple) Bread

6 tablespoons coconut oil OR unsalted organic butter
2-1 oz squares unsweetened chocolate
3/4 cup erythritol OR xylitol OR 1 1/4 cup Splenda
1/2 teaspoon plus 1/4 teaspoon NuNaturals pure stevia extract (if using erythritol or xylitol)
2 cups (5 ounces) grated peeled apple or zucchini
3 large eggs
2 large egg whites
2 tablespoons unsweetened cocoa
1/4 cup plus 2 tablespoons gluten-free flour (buckwheat, millet, etc.)
2 cups nut meal (I used 1/2 almond meal, 1/4 ground sunflower seeds, 1/4 ground pecans)
1 tablespoon flaxseed meal
1 tablespoon vanilla
1 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon cinnamon

Preheat oven to 350 degrees Fahrenheit.

Grease an 8″ by 5″ loaf pan well with coconut oil, and sift cocoa powder over the bottom and up the sides. Cut a rectangle of parchment or wax paper to fit the bottom, and line the pan with it.
Grate zuchini or apple and press between a dishcloth or paper towels to blot out moisture. Melt coconut oil gently in the microwave, or scoop out and heat in a double boiler until liquified. Measure out the tablespoons of liquid oil into a bowl. If using butter, melt until liquified. Whisk in eggs, whites, vanilla, stevia, and erythritol or xylitol, and beat for a couple minutes until sweetener is dissolved. If the brand of xylitol or erythritol you buy isn’t finely milled, then run it through your coffee grinder to powder it before adding to the batter. Chop chocolate and melt in 30 second intervals in the microwave until liquified; scrape into batter and beat well. Measure out nut meal by packing it into your measuring cup firmly, and scraping the top level. Whisk together dry ingredients, and stir into batter. Fold in grated zucchini or apple. Beat well for 2-3 minutes. Scrape into pan and tap the bottom forcefully on the counter to pop the air bubbles in the batter. Bake for 1 hour, until the top springs back to the touch. Cool for 10 minutes in the pan, then invert gently on to a plate and stand upright. Let cool for an hour, slice, and serve. It freezes well, with slices individually wrapped in plastic and foil.

~3.2g net carbs per 1/10th of a loaf, made with zucchini


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