Low Carb Chocolate Bread

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Low carb… what does it mean? Simple reducing your daily intake of carbohydrate in your recipe and diet. This mean ditching grains, flours, bread, cookies, crackers… Yikes! Can you really go for the rest of your life without bread?
Likely not and if your try you will end up dreaming and cravings bread and others carbs which will likely lead right to “cheating” and binging on the exact food your want to avoid. This is what we discuss in my program Crave Cure and one of the tool we teach is to actually learn to re-create your favorite recipe in a more “healthy” way.
This chocolate bread is exactly this… Enjoy!

Further Food Nutritionist Commentary:

In just one cup of zucchini, it contains 21 calories, boasting 24% of recommended intake of vitamin C and 43% of recommended intake of healthy eyesight promoting lutein and zeaxanthin. Zucchini is a great source of the antioxidant rich vitamin C, which is needed to help protect body against free radicals and help metabolize cholesterol. Regular ground cinnamon works just as well as the organic kind, no need to splurge on spices for this meal! Studies have found just 1/2 a teaspoon per day of cinnamon can dramatically decrease LDL cholesterol, triglycerides and total cholesterol levels in those with type 2 diabetes.


By Nikki Nies, MS,RD, LD
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Low Carb Chocolate Bread

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Servings: 12

Ingredients

1 1/2 cups shredded zucchini (water out), well packed (1 medium zucchini)
2 eggs, whisked
¾ cup sunbutter (or almond butter)
⅓ cup raw honey or maple syrup or 1 teaspoon stevia
¼ cup cocoa powder
2 tablespoons coconut flour
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1/2 cup 100% dark chocolate, chopped in small cubes (I used 100%)
2 tablespoons coarse sea salt (optional for topping)

Instructions

  1. Preheat your oven to 375 F.
  2. First, shred the zucchini. Use the shredding attachment on your food processor or use a cheese grater.
  3. You will need to remove the excess liquid from the zucchini using cheese cloth, paper towel or a tea towel. Zucchini has a lot of water so you will need to squeeze until the zucchini feels waterless.
  4. Place zucchini in a bowl with the rest of the ingredients (except the coarse sea salt) . Using a large spoon, mix well until all the ingredients are combined and you have a deep chocolate color.
  5. Grease a loaf pan using coconut oil. Pour the ingredients into a loaf pan.
  6. Sprinkle the coarse sea salt on top of the mixture.
  7. Place in oven to bake for 30-35 minutes or until toothpick comes out clean when you poke it.
  8. Enjoy!
Preheat your oven to 375 F. First, shred the zucchini. Use the shredding attachment on your food processor or use a cheese grater. You will need to remove the excess liquid from the zucchini using cheese cloth, paper towel or a tea towel. Zucchini has a lot of water so you will need to squeeze until the zucchini feels waterless. Place zucchini in a bowl with the rest of the ingredients (except the coarse sea salt) . Using a large spoon, mix well until all the ingredients are combined and you have a deep chocolate color. Grease a loaf pan using coconut oil. Pour the ingredients into a loaf pan. Sprinkle the coarse sea salt on top of the mixture. Place in oven to bake for 30-35 minutes or until toothpick comes out clean when you poke it. Enjoy!

Nutrition Information

Per Serving:  Calories: 195; Total Fat: 11 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 31 mg; Sodium: 1428 mg; Potassium: 92 mg; Carbohydrate: 18 g;  Fiber: 5 g; Sugar: 9 g; Protein: 8 g
Nutrition Bonus:
Vitamin C: 4%; Vitamin A: 2%; Iron: 29%; Calcium: 20%;
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