This Keto Chocolate Zucchini Bread is super moist and fudgy. Made with almond flour, cocoa powder, and chocolate chips, it’s a delicious sugar-free treat. With just 3g net carbs per slice, this gluten-free and grain-free bread is perfect for anyone on a keto diet or looking for a healthier dessert.
You’ll never know that this gluten-free cake has hidden zucchini. Whoever invented zucchini bread deserves a gold medal because it makes it easier to use up all those in-season zucchini while enjoying a decadent and moist chocolate cake. If you have a sweet tooth on keto and crave something super chocolatey, this low carb zucchini cake is for you!
- Why is This The Best Chocolate Zucchini Bread
- Ingredients Needed
- How to Make Keto Zucchini Bread?
- Quick Tips For Successful Keto Zucchini Loaf
- Variations
- How To Serve?
- How to Store Zucchini Bread?
- How Many Carbs Are in Chocolate Zucchini Bread?
- Can I Use Coconut Flour?
- Other Bread Recipes for You to Try:
- Keto Chocolate Zucchini Bread
Using zucchini in baked goods is my favorite way to cook with them. My savory zucchini muffins or this zucchini slice are always a hit, and we made them super often this summer!
I know you, my readers are super chocoholics just like me, as so many of you tried and loved my keto brownies recipe! This zucchini bread recipe is just as moist, tender, and incredibly delicious!
By the way, if you enjoy this recipe, you can get my Incredibly Easy Keto Desserts ebook!
Why is This The Best Chocolate Zucchini Bread
- It’s a one-bowl recipe that takes only 5 minutes to prep.
- Super moist and perfectly spiced.
- A great way to eat more veggies.
- Can be turned into delicious muffins.
- Freezer-friendly recipe.
- Simple to double or triple the recipe for larger batches.
If any of these reasons sound tempting, I’m sure this keto chocolate zucchini bread will become your new favorite!
Ingredients Needed
To make this gently spiced keto zucchini bread, you’ll need just a few basic low carb ingredients and some optional ones. I love to add walnuts or chopped pecans to my zucchini bread for some extra crunch, or you can throw in a handful of unsweetened dried cranberries or shredded coconut.
Here are all the ingredients needed in this delicious keto sweet bread with zucchini:
- Eggs – Use room-temperature eggs to minimize the eggy taste that can sometimes occur in keto bread.
- Shredded zucchini – I used unpeeled, freshly grated zucchini to keep this chocolate zucchini bread moist and sugar-free.
- Sweetener -Use your preferred granular sweetener, such as erythritol, monk fruit, or even coconut sugar, for a paleo option.
- Almond flour – Opt for blanched almond flour and sift it to eliminate any clumps, ensuring a smooth texture in the bread.
- Cocoa powder– The higher the quality of the cocoa powder, the better the taste of this keto zucchini dessert.
- Baking Powder– Essential for helping the cake rise beautifully.
- Ground cinnamon – Adds a delightful hint of spice.
- Coconut Cream or Heavy Whipping Cream – Either can be used, but for a paleo version, choose coconut cream instead of dairy.
- Optional: Add dark chocolate chips, unsweetened chopped chocolate, walnuts, pecans, or almonds for extra flavor and texture.
How to Make Keto Zucchini Bread?
It’s super easy to make this sugar-free keto zucchini bread once you have all the ingredients on hand.
What’s fantastic about this keto chocolate bread with zucchini is that you can enjoy your veggies in such a fun and delicious way. It’s the perfect low carb sweet bread recipe to enjoy as a snack with a cup of tea for breakfast with a cup of my bulletproof coffee or topped with peanut butter.
Preparing the Batter
Combine wet ingredients: In a large mixing bowl, add large eggs, coconut cream (or heavy cream), vanilla extract, melted coconut oil (or butter), and sweetener. Whisk until fluffy and well incorporated.
Add in the dry ingredients: almond flour, cocoa powder, baking powder, and continue mixing with the electric mixer until the batter is smooth.
Fold in shredded zucchini, chocolate chips, and chopped nuts.
Pour the zucchini chocolate bread batter into a baking pan lined with parchment paper.
Baking Instructions
Bake for 50 – 55 minutes in the preheated oven at 350F/ 180C. At this point, the zucchini bread should be ready, but it’s super moist, so if you insert a toothpick to check for doneness, it won’t come out completely clean.
Slice and enjoy!
Even if you are not a zucchini fan, you will love this keto chocolate zucchini bread! Just make it and see for yourself that this is the best way to cook with zucchini.
Quick Tips For Successful Keto Zucchini Loaf
- Let It Cool: Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set properly.
- Don’t Overmix: Gently fold the ingredients together to avoid a dense loaf.
- Line Your Pan: Use parchment paper or grease your pan well to prevent sticking.
Variations
- Pumpkin Zucchini Bread: Skip the cocoa powder, and add pumpkin spice and pumpkin puree for an indulgent fall treat.
- Vanilla Zucchini bread: Replace the cocoa powder with vanilla extract to enjoy the classic flavors of traditional zucchini bread.
- Lemon Zucchini Bread: Use lemon zest and lemon juice instead of the cocoa powder for a bright and tangy loaf.
- Peanut Butter Zucchini Bread: Replace the coconut oil with peanut butter, and stir in peanut butter chips.
How To Serve?
This delicious gluten-free zucchini bread is delicious as a snack with a cup of bulletproof coffee or a dollop of keto whipped cream or coconut cream.
Serve with keto ice cream: slice and toast a slice of zucchini bread, then top with a scoop of your favorite keto-friendly ice cream.
Drizzle with melted chocolate or peanut butter for a decadent treat.
How to Store Zucchini Bread?
You can store this keto bread at room temperature in an airtight container for up to 2 days.
If you would prefer to freeze it, let it completely cool down, wrap it in plastic wrap and then wrap it in aluminum foil.
Keep keto zucchini bread in the freezer for up to 3 months. Thaw on the countertop and warm up a slice before serving.
How Many Carbs Are in Chocolate Zucchini Bread?
A traditional chocolate zucchini bread made with white flour and regular sugar contains 20-25 grams of total carbs per serving.
However, if you are following a keto diet, you can try this keto-friendly zucchini bread that contains only 3 grams of net carbs per slice.
Can I Use Coconut Flour?
Using only coconut flour in a recipe that was not specifically developed for it can be challenging. Coconut flour has different properties than almond flour. It’s highly absorbent and needs more liquid to get the right consistency.
Keep in mind that using only coconut flour in a recipe can result in a denser and more crumbly texture, so it is important to adjust your expectations accordingly.
You may also need to experiment with the recipe and make adjustments until you find the right balance of ingredients to achieve the desired texture and flavor.
Other Bread Recipes for You to Try:
- Keto Zucchini Bread
- Easy Keto Vanilla Pound Cake
- Keto Blueberry Bread
- Keto Cornbread
- Keto Pumpkin Bread
- Almond Flour Low Carb Keto Bread
- Low Carb Buns with Almond Flour
Keto Chocolate Zucchini Bread
Description
Ingredients
- 3 large Eggs room temperature
- 2 cups shredded zucchini lightly packed
- ½ to ¾ cup sweetener
- 1 ½ cup almond flour
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp Salt
- ¼ cup coconut cream or heavy whipping cream
- ¼ cup coconut oil or butter, melted
- 1 tsp pure vanilla extract
- â…“ cup dark chocolate chips or unsweetened chopped chocolate
- ½ cup walnuts or almonds chopped (optional)
- ½ tsp instant coffee powder or espresso powder, optional to enhance the chocolate flavor
Instructions
- Preheat oven to 350°F/ 180°C. Line a 9×5-inch loaf pan with parchment paper or spray with nonstick spray. Set aside.
- Place the shredded zucchini onto a clean kitchen towel and squeeze out as much liquid as possible from the zucchini. You'll need about 1 cup squeezed zucchini.
- In a large bowl, crack the eggs, add coconut cream (or heavy cream), vanilla extract, melted coconut oil(or butter), and sweetener. Use an electric mixer to combine all the ingredients until frothy (about 2 minutes).
- Add the dry ingredients: almond flour, cocoa powder, baking powder and continue mixing with the electric mixer until the batter is smooth.
- Use a rubber spatula or wooden spoon to fold in shredded zucchini, chocolate chips and chopped nuts (optional)·
- Pour the zucchini chocolate bread batter into the prepared baking loaf pan.
- Bake 50 – 55 minutes or until the bread looks set and a skewer inserted in the middle comes out almost clean. The bread is super moist in the middle, so don’t be alarmed if your skewer won’t be completely clean.
- The bread will stay slightly moist in the middle and firm up after fully cool down.
- Allow the keto zucchini chocolate bread to cool in the pan for at least 10 minutes before slicing. Enjoy!
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
This recipe was AMAZING!! Thank you
We’re thrilled to hear that it was a hit and that you enjoyed it. Thanks again for your support and for being a part of our foodie community!
The best recipe ever! A frequent request even from the carb eating family and friends. I usually hand to make two just so I can have a little piece left over. Lol
Could you sub sugar free coconut creamer for the coconut cream?
I’m not familiar with the coconut creamer, and I haven’t tried so I can’t tell for sure. But, feel free to experiment, and let me know how it turns out.
Recipe is amazing! I am addicted and make this bread over and over again as it is a nice chocolatety dessert! I did tweak a little – I used half and half instead of the coconut cream. No chocolate chips necessary in my opinion as it is so rich as it is. I feel the few changes cut some calories too! Oh also Sugar- I used 1/4 c of a blend of stevia and sugar mixture.
I’m thrilled you’re enjoying the recipe so much! Your tweaks sound fantastic. Using half and half is a great alternative, and using a blend of stevia and sugar is a clever way to cut calories while maintaining the sweetness. It’s all about making the recipe work for your preferences and dietary choices. Your insights might help others looking to customize it as well. Happy baking!
Could I use sunflower seed flour in place of the almond flour for a nut free bread as children’s school lunches must be nut free. Thanks for your response
While I think it should work if the sunflower seed is super fine, I can’t tell for sure as I didn’t try it in this recipe. Feel free to experiment, and let me know how it turned out.
My almond flour was a little grainy, so the texture is off, but the flavor wasnt very good either. I used a 1:1 sweetener and it still tasted kinda like a bran muffin :/
Very nice taste and texture! I added 2 1/4 tsp of Xanthum gum to help not be so crumbly. Nice complexity of taste!
I dont usually leave comments, but this is divine!
Dang, this recipie is so good!!!
Delicious, also added hemp hearts flax and chia to increase nutritional value