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Keto Chocolate Zucchini Bread

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This Keto Chocolate Zucchini Bread is moist and delicious, with a rich, fudgy center. It's makes for a delicious breakfast, snack, or dessert. Best of all, it is low carb, keto-friendly, dairy free, sugar free, and gluten free.

A fresh load of low carb and gluten free chocolate zucchini bread sliced on a wooden cutting board.
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Ingredients in Keto Chocolate Zucchini Bread

Ingredients laid out to make Keto Chocolate Zucchini Bread - almond flour, coconut flour, sweetener, cocoa powder, eggs, salt, zucchini, vanilla extract, and eggs.

Ingredient Notes

  • Zucchini: This keto chocolate zucchini bread calls for 1 cup of shredded zucchini. This is approximately 1 medium zucchini. It is essential to the success of this recipe to remove as much moisture from the zucchini as possible. (Try this Easy Grilled Vegetable Recipe)
  • Almond flour: I recommend using blanched or super fine almond flour. This will yield the best texture possible. (Try this Parmesan Herb Keto Bread)
  • Coconut flour: Coconut flour is very absorbent. Using almond flour and coconut flour both will help absorb any moisture that cooks out of the zucchini while baking. (Try these Keto Chocolate Chip Cookie Dough Bites)
  • Unsweetened cocoa powder: Make sure that you are using unsweetened cocoa powder and not cocoa mix, which is loaded with sugar.
  • Chocolate chips: To keep this chocolate zucchini bread low carb and gluten free, it is important to use low carb and sugar free chocolate chips. This is my favorite brand.
  • Espresso: Adding a little bit of instant espresso powder really enhances the chocolate flavor in this low carb chocolate zucchini bread.

How to make Keto Chocolate Zucchini Bread

Step by step photos showing how to make keto chocolate zucchini bread.

Step By Step Instructions

STEP 1: Preheat the oven to 325°F. Grease an 8 inch loaf pan with butter or coconut oil. Alternatively, you can line the loaf pan with parchment paper. Place the shredded zucchini in cheese cloth or a nut milk bag and twist and squeeze to remove the excess water. 

STEP 2: Crack the eggs in a large mixing bowl and whisk.

STEP 3: Add the butter, apple cider vinegar, and vanilla extract, and whisk to combine.

STEP 4: Stir in the drained zucchini.

Step by step directions showing how to make Keto Chocolate Zucchini Bread.

STEP 5: To a separate mixing bowl, add the almond flour, sweetener, cocoa powder, coconut flour, baking powder, espresso granules, baking soda, and salt.

STEP 6: Whisk to combine. 

STEP 7: Add the dry ingredients to the wet ingredients, and using a rubber spatula, mix until well combined. The batter will be stiff. 

STEP 8: Fold in ½ cup of the chocolate chips. Transfer the batter to the prepared loaf pan and top with the remaining ¼ cup of chocolate chips. Bake for 50 to 60 minutes, or until a toothpick placed into the center comes out mostly clean. Remove from oven and let cool completely before serving. To unmold, slide a knife around the edges of the pan and then use a spatula to lift the loaf out of the pan. 

A fresh loaf of low carb and gluten free chocolate zucchini bread sliced on a wooden cutting board.

Recipe Tips and Variations

  • Storage: Store leftover keto chocolate zucchini bread in an airtight container on the counter or in the refrigerator.
  • Sweetener: You can use any low carb sweetener you prefer. I like to use Lakanto, which is a blend of erythritol and monk fruit.
  • Add frosting: This low carb zucchini bread is also delicious topped with this Keto Chocolate Buttercream Frosting.
  • Add nuts: This is delicious with chopped pistachios or walnuts added.
A fresh loaf of low carb and gluten free chocolate zucchini bread sliced on a wooden cutting board.

Frequently Asked Questions

Can you freeze zucchini bread?

Yes! This bread freezes and thaws really well. Just wrap it in plastic wrap and then a layer of foil and pop it in the freezer. Thaw on the counter.

How do you store zucchini bread?

I like to store mine in there refrigerator as it helps the leftovers last longer.

A fresh loaf of low carb and gluten free chocolate zucchini bread sliced on a wooden cutting board.

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A fresh loaf of low carb and gluten free chocolate zucchini bread sliced on a wooden cutting board.

Keto Chocolate Zucchini Bread

  • Author: Kyndra Holley
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices 1x
  • Diet: Gluten Free
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Description

This Keto Chocolate Zucchini Bread is moist and delicious, with a rich, fudgy center. It's makes for a delicious breakfast, snack, or dessert. Best of all, it is low carb, keto-friendly, dairy free, sugar free, and gluten free. 

Ingredients

Scale
  • 1 cup shredded zucchini (about 1 medium zucchini) (see notes above)
  • 3 large eggs
  • 2 tablespoons melted butter or melted coconut oil
  • 1 tablespoon apple cider vinegar 
  • 2 teaspoons pure vanilla extract (I use this brand)
  • 2 ¾ cups blanched almond flour (I use this brand)
  • ¾ cup granular sweetener, more for a sweeter bread (I use this brand)
  • ½ cup unsweetened cocoa powder (I use this brand)
  • ¼ cup coconut flour (I use this brand)
  • 2 teaspoons baking powder 
  • 1 teaspoon instant espresso granules (I use this brand)
  • ¼ teaspoon baking soda 
  • ¼ teaspoon sea salt 
  • ¾ cup sugar-free chocolate chips (I use this brand)

Instructions

  1. Preheat the oven to 325°F. Grease an 8 inch loaf pan with butter or coconut oil. 
  2. Place the shredded zucchini in cheese cloth or a nut milk bag and twist and squeeze to remove the excess water. 
  3. Crack the eggs in a large mixing bowl and whisk. Add the butter, apple cider vinegar, and vanilla extract, and whisk to combine. Stir in the drained zucchini. 
  4. To a separate mixing bowl, add the almond flour, sweetener, cocoa powder, coconut flour, baking powder, espresso granules, baking soda, and salt. Whisk to combine. 
  5. Add the dry ingredients to the wet ingredients, and using a rubber spatula, mix until well combined. The batter will be stiff. 
  6. Fold in ½ cup of the chocolate chips. Transfer the batter to the prepared loaf pan and top with the remaining ¼ cup of chocolate chips. 
  7. Bake for 50 to 60 minutes, or until a toothpick placed into the center comes out mostly clean. 
  8. Remove from oven and let cool completely before serving. 
  9. To unmold, slide a knife around the edges of the pan and then use a spatula to lift the loaf out of the pan. 
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert Recipes
  • Method: Baking
  • Cuisine: American

Keywords: Keto Zucchini Bread, low carb zucchini bread, gluten free zucchini bread, sugar free zucchini bread, keto dessert recipes, keto bread recipes, low carb bread recipes, chocolate zucchini bread, low carb zucchini recipes,

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