Chocolate Zucchini Bread (sugar-free, grain-free,
gluten-free)

Check out how many calories in Chocolate Zucchini Bread (sugar-free, grain-free, gluten-free). Get answers to all your nutrition facts questions at FitClick.
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filed under Breads

Chocolate Zucchini Bread (sugar-free, grain-free, gluten-free)
  
Serving size: 1 slice
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 245 (12% DV)
Fat: 19g (30% DV)
Carbohydrates: 18g (6% DV)
Protein: 11g (23% DV)
Description: 5.44 NET Carbs per serving (Net Carbs: Carbs - Fiber - Sugar Alcohol) My 2nd attempt at this recipe was in a large loaf pan instead of the bundt pan. I liked the resulting texture much better. I am not sure if it has anything to do with the pan or the fact that I used a blender to really froth up the eggs before I mixed them with the rest of the batter. I also reduced my actual baking time from 35 to 30 minutes and allowed it to cool fully before slicing.
Tags: low-carb, Gluten-free, sugar-free, Grain-free
Ingredients:  Makes 12 servings (12 slices)

Tip: For nutritional information on all the ingredients in Chocolate Zucchini Bread (sugar-free, grain-free, gluten-free) just click on each ingredient name. Then adjust the serving size for any Chocolate Zucchini Bread (sugar-free, grain-free, gluten-free) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Preheat your oven to 375 degrees.
2
Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.
3
Pour your ingredients into a bundt pan or large loaf pan.
4
Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. (30 worked well on my 2nd attempt)
5
Cool in pan at room temperature for 15 minutes then cover pan loosely with foil and move to refrigerator until pan is cool enough to handle without oven mitts (about an hour)
6
Carefully remove loaf from pan and wrap in foil and return to fridge until completely cool.
7
Let cool, cut and serve!
8
Store in refrigerator

NOTE: the combined sweetness of the erythritol and stevia is equal to about 2/3 cup of sugar.
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