Prep. Preheat oven to 375 F and line an 8" (note 5) bread pan with parchment paper. Place shredded zucchini (1 cup) in paper towels and gently squeeze to remove some of the liquid.
Combine. In a large bowl, combine dry ingredients. Add hot water (1/2 cup), eggs (4), and melted unsalted butter (1/4 cup). Stir to combine. Fold in the zucchini (1 cup) and sugar free chocolate chips (1/4 cup).
Bake. Pour batter into the prepared bread pan, and bake for 55-65 minutes. Allow bread to slightly cool in the pan before slicing, and enjoy!
Use fine-grained almond flour, such as Bob's Red Mill, Trader Joe's, or Costco brand for the most flour-like results.
The only brand of psyllium husk I recommend using is NOW, other products will absorb liquid differently and may through off the structure of this bread.
This recipe was measured using Lakanto or Swerve. If using a different brand of erythritol, know that most products are 70% as sweet, and you may want to adjust accordingly.
Lily's chocolate chips are my go-to for baking, as they have my favorite taste/texture.
Using an 8" bread pan is important if you want your loaf to look as tall as mine in the photos--believe it or not, using a 9" bread pan makes a big difference.
Nutritional information is based on 1 slice, if you cut this bread into 16 slices: