This Keto Chocolate Zucchini Bread has a delicious swirl of sugar-free cheesecake! It's a delicious breakfast or snack, and a great way to use the bountiful low carb zucchini.
Place the zucchini in a sieve and sprinkle with ¼ teaspoon salt. Toss to combine, then let drain one hour. Squeeze out as much moisture as possible.
Preheat the oven to 350ºF and grease a metal loaf pan well. 8x4 inch pans will take longer to bake than 9x5 inch pans but both work.
In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener and ½ teaspoon of the vanilla extract and beat until well combined. Set aside.
In another large bowl, whisk together the almond flour, granulated sweetener, cocoa powder, protein powder, baking powder, and remaining ¼ teaspoon salt.
Add the zucchini, the eggs, melted butter, and the remaining 1 teaspoon of vanilla extract. Stir until nicely combined. The batter should be scoopable but not quite pourable. If it's too thick, add a little water, one tablespoon at a time.
Spread half of the batter in the prepared loaf pan, and dollop with half of the cream cheese mixture. Swirl to combine, then repeat with the remaining batter and remaining cream cheese mixture.
Bake 45 to 60 minutes (more for 8x4 inch pans, less for 9x5 inch pans), until the top of the bread is just firm to the touch. (The cream cheese swirl will still feel soft).
Remove and let cool 1 hour, then run a sharp knife around the inside of the pan and flip the bread out onto a plate to cool completely.
Notes
Storage Instructions: Because of the cream cheese swirl, this bread should be stored in the fridge. Wrap it up tightly and store for up to 7 days. It can also be frozen for up to 3 months.