This keto chocolate zucchini bread is so moist and tender, you won’t believe it is low carb! Made in just one bowl, it uses simple and easy ingredients! 3 grams net carbs per serving.
Keto Chocolate Zucchini Bread
I love the warmer months because my supermarket is full of zucchini. Unlike most people, I actually prefer using zucchini in desserts, as it adds extra moisture to baked goods, without actually tasting like zucchini. I usually stick to making a zucchini cake or zucchini muffins but recently, I’ve loved making chocolate zucchini bread.
I’ve been meaning to share a keto chocolate zucchini bread recipe for quite some time. It’s been my go-to dessert to make whenever I find myself with leftover zucchini. It’s made in just one bowl and the kind of bread that satisfies all cravings. Now, this bread may look incredibly fancy, but I promise you, it is so easy to make.
No dairy, no sugar, and no grains are needed, but you’d never tell. The texture is super moist on the outside, and with a gorgeous tender crumb. It’s sweet and full of chocolate flavor, with no evidence of zucchini in it at all.
My sister came over for coffee the other day and I served her a slice of this bread and she could NOT believe that they were low carb- She thought it had to be full of flour and sugar!
How do you make a keto chocolate zucchini bread?
- Almond flour– You must use blanched almond flour, not almond meal. The latter is not fine enough to create a smooth and fluffy bread.
- Cocoa powder– 100% unsweetened cocoa powder. Use dark cocoa powder for a richer chocolate flavor.
- Granulated sweetener of choice– I used erythritol, but monk fruit sweetener or allulose can be used.
- Baking powder and baking soda– A mix of the two leavening agents helps the bread slightly rise and promote stability.
- Salt– Balances out all the sweet ingredients and intensities the cocoa flavor.
- Olive oil– I used olive oil, but any neutral flavored oil can be used.
- Eggs– Room temperature eggs.
- Vanilla extract– A must for any good quick bread.
- Milk of choice– I used unsweetened coconut milk, but any milk can be used.
- Zucchini– Shredded zucchini with the moisture squeezed out of it.
- Chocolate chips– To fold through and top the bread with.
Start by mixing together your dry ingredients until combined. Add your wet ingredients and mix well, until a thick batter remains. Next, fold through the chocolate chips using a rubber spatula.
Now, transfer the batter into a lined loaf pan and bake at 180C/350F for 45 minutes, or until a skewer comes out mostly clean. Remove the bread from the oven and let it cool completely, before slicing it into pieces.
Tips to make the best low carb chocolate zucchini bread
- You must squeeze out all the moisture from the zucchini to ensure the bread is completely cooked.
- If you find the top of your zucchini bread browning too soon, cover it with tin foil around the 15 minute mark to avoid it burning on top.
- For an extra chocolate boost, add an extra 1/2 cup of chocolate chips on top of the zucchini bread.
Storing and freezing almond flour chocolate zucchini bread
- To store: Chocolate zucchini bread should always be stored in the refrigerator, covered. It will keep well for up to 1 week.
- To freeze: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.
More keto chocolate dessert recipes to try
Keto Chocolate Zucchini Bread
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/2 cup granulated sweetener of choice
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup oil I used olive oil
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup milk of choice
- 1 medium zucchini grated and with the moisture squeezed out
- 1-2 cups keto chocolate chips
- Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, add the dry ingredients and mix well. Add the remaining ingredients, except for the chocolate chips, and mix until a smooth batter remains. Fold through the chocolate chips.
- Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
- Remove the bread from the oven and let cool in the pan completely, before slicing.