Keto Chocolate Espresso Zucchini Bread Recipe
Moist keto chocolate espresso zucchini bread with a bold cocoa taste and a light coffee note. One bowl, low carb, and simple steps. Great fresh or frozen.
- Prep Time: 15 minutes (plus squeezing zucchini)
- Cook Time: 55 minutes (check 50–60)
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread, Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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2 cups (200 g) fine almond flour
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3 tbsp (21 g) coconut flour
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1/2 cup (40 g) Dutch-process cocoa powder
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1 cup (190–200 g) erythritol or erythritol/monk fruit 1:1
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp fine sea salt
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1–2 tsp instant espresso powder (optional)
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3 large eggs, room temp
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1/3 cup (80 ml) avocado oil or melted unsalted butter
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1/2 cup (120 ml) brewed espresso or strong coffee, cooled
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1 tsp vanilla extract
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1 1/2 cups (170–190 g) finely grated zucchini, squeezed very dry
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1/2 cup (85 g) sugar-free chocolate chips or chopped very dark chocolate (optional)
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Cocoa nibs for the top (optional)
Instructions
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Heat oven to 350°F (175°C). Line a 9×5 in loaf pan with a parchment sling and lightly grease the sides.
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Grate zucchini on the small holes. Place in a clean towel and squeeze hard until barely damp.
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In a large bowl whisk almond flour, coconut flour, cocoa, sweetener, baking powder, baking soda, salt, and espresso powder.
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In a second bowl whisk eggs, oil (or butter), cooled espresso, and vanilla.
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Pour wet into dry. Stir until just combined.
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Fold in squeezed zucchini and chocolate chips. Batter should be thick and scoopable.
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Spread in pan, smooth the top, and add cocoa nibs if using.
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Bake 50–60 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
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Cool 15 minutes in pan. Lift out and cool on a rack for at least 1 hour before slicing.
Notes
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Squeeze zucchini very well to avoid a soggy center.
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If using natural cocoa, add 1 tsp vinegar to the wet mix to help the rise.
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For muffins: bake at 350°F (175°C) for 18–22 minutes.
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Storage: 2 days at room temp, 5–6 days chilled, 2 months frozen (slice first).
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Dairy-free: use avocado oil and dairy-free chips.
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Nut-free option: replace almond flour with 1 cup sunflower seed flour; keep the 3 tbsp coconut flour and add 1 tbsp ground flax.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 slice
- Calories: 210 Sugar ≈ 1 g Sodium ≈ 170 mg Fat ≈ 16 g Saturated Fat ≈ 4 g Unsaturated Fat ≈ 11 g Trans Fat 0 g Carbohydrates ≈ 11 g Fiber ≈ 6 g Protein ≈ 6 g Cholesterol ≈ 45 mg