Are you sure this is low carb?

Low Carb Chocolate Chip Zucchini Bread! This is totally awesome! Thanks to, I’m finding some amazing low carb recipes. It’s so exciting to eat all the food again that I gave up. I do have to replace (or add) new ingredients in my pantry but so worth it!

(I also added 1/3 cup walnuts… yum yum!)


  • 2 cups shredded zucchini
  • Salt
  • 2 cups almond flour
  • 1 cup unsweetened shredded coconut
  • Sweetener equivalent to 1/2 cup sugar
  • 1/3 cup egg white protein powder (can use whey protein powder)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 1/3 to 1/2 cup unsweetened almond or coconut milk
  • 1/3 cup chocolate chips


  1. Place zucchini in a sieve set in the sink or over a bowl. Sprinkle lightly with salt and toss to combine. Let drain 1 hour, then press down to release as much moisture as possible.
  2. Preheat oven to 325F and grease a 9×5 inch loaf pan.
  3. In a large bowl, combine almond flour, coconut, sweetener, protein powder, baking powder, and salt.
  4. Stir in drained zucchini, eggs, and coconut oil. Add 1/3 cup almond milk. If batter is overly thick and not spreadable, add remaining almond milk.
  5. Stir in chocolate chips.
  6. Spread in prepared loaf pan and bake 325 for 55 to 65 minutes, until top is set and a tester inserted in the center comes out clean.
  7. Let cool in pan 15 minutes, then transfer to a wire rack to cool completely.

Servings: 12