3 large eggs ½ tsp vanilla extract 3 tbsp granulated Stevia or other granulated low carb sweetener 1 cup shredded zucchini 3/4 cup all natural creamy peanut butter 2 tbsp coconut flour 1 tsp baking powder ½ tsp cinnamon ½ cup low carb keto-friendly dark chocolate chips (recipe here)
Preheat oven to 350ºF.
Line an 8×4 inch loaf pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy.
Add in the peanut butter and vanilla extract and beat until well combined.
Add in the coconut flour, baking powder and cinnamon and beat until smooth.
Add in the shredded zucchini and beat until combined.
Let the batter sit for 5 minutes.
Gently fold in the chocolate chips.
Pour the mixture into the prepared pan.
Bake in preheated oven for 40-50 minutes or until a toothpick comes out clean.
Remove from the oven and let stand for 15 minutes.
Remove the bread form the pan and transfer to a wire rack to cool completely before serving.