Chocolate bread that is moist, fudgy, and rich… but still low carb? Yes, it’s possible, and this Keto Chocolate Zucchini Bread with Peanut Butter Swirl might just prove to you that healthy baking doesn’t mean giving up dessert. This bread is soft, slightly sweet, loaded with chocolate flavor, and balanced with a salty peanut butter swirl that melts into every slice.

It looks fancy enough to impress anyone, but it’s secretly very easy to make. The best part? You don’t need any unusual kitchen tools, and most of the ingredients are already keto staples.

Let’s break down everything so that even if you’re new to keto baking, you’ll come out of the kitchen with a loaf that looks bakery-worthy and tastes like chocolate heaven.

Why Add Zucchini to Bread?

If you’ve never baked with zucchini before, it might sound odd to toss a green vegetable into chocolate bread. But zucchini is one of those magic ingredients that doesn’t taste like much on its own. Instead, it gives baked goods moisture, tenderness, and structure, without needing lots of sugar or flour.

On keto, this works beautifully because we’re usually skipping traditional wheat flour and refined sugar. Zucchini steps in to keep the bread soft and prevent it from being crumbly or dry.

And don’t worry—nobody will guess there’s a vegetable hiding inside. The chocolate flavor takes the spotlight, while the zucchini does its work in the background.

Why Peanut Butter Swirl?

Now, the chocolate base is amazing on its own, but the swirl of peanut butter makes this loaf special. That little contrast of nutty, salty creaminess breaks up the richness of the chocolate. Every slice looks like it came from a fancy café, with ribbons of golden peanut butter running through the dark chocolate bread.

If you love chocolate and peanut butter together (who doesn’t?), this is the loaf that will disappear from your counter faster than you expect.

Ingredients You’ll Need

Here’s the list, but we’ll also go over why each ingredient matters. That way, if you need to swap something out, you’ll know what to expect.

2 medium zucchini (about 2 cups shredded, squeezed dry)
1 ½ cups almond flour
¼ cup coconut flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup keto-friendly sweetener (erythritol, monk fruit blend, or allulose)
3 large eggs
⅓ cup butter, melted (or coconut oil if dairy-free)
2 teaspoons vanilla extract
½ cup sugar-free chocolate chips (optional but highly recommended)
½ cup natural peanut butter (creamy, unsweetened)

Why These Ingredients Work

Almond flour: This is the backbone of keto baking. It’s low carb and keeps the bread moist. Too much coconut flour alone can make things dry, so the mix of almond and coconut flour works well.
Coconut flour: Absorbs moisture and balances the texture. A little goes a long way.
Zucchini: Adds moisture without extra carbs. Just make sure to squeeze out as much liquid as possible so the bread isn’t soggy.
Cocoa powder: Gives that rich chocolate flavor. Use unsweetened to keep carbs low.
Sweetener: Choose your favorite keto-friendly option. Erythritol and monk fruit blends work well. Allulose makes baked goods extra moist.
Eggs: Hold everything together and give structure.
Butter or coconut oil: Adds fat (important on keto) and flavor.
Peanut butter: The star swirl. Choose natural peanut butter without added sugar.
Chocolate chips: Optional, but let’s be real—melty chocolate pockets make everything better.

Making this Easy Keto Chocolate Zucchini Bread with Peanut Butter Swirl

This recipe is easy enough for beginners, but it helps to see every step clearly laid out.

Step 1: Prepare the zucchini

Wash and grate your zucchini using a box grater. Place it in a clean towel or cheesecloth, then squeeze out as much water as you can. This step is key—too much water and the bread won’t bake properly. After squeezing, you should have about 2 cups of zucchini.

Step 2: Mix the dry ingredients

In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, baking powder, salt, and sweetener. Mixing them first prevents clumps later.

Step 3: Mix the wet ingredients

In another bowl, beat the eggs, then add melted butter (or coconut oil), vanilla extract, and the zucchini. Stir until combined.

Step 4: Combine wet and dry

Pour the wet ingredients into the dry mixture. Stir gently until everything is combined. The batter will be thick, not runny. If using chocolate chips, fold them in at this stage.

Step 5: Make the peanut butter swirl

Warm the peanut butter slightly in the microwave so it’s easier to drizzle. Don’t overheat—just enough to soften.

Step 6: Assemble the bread

Pour half the chocolate batter into a greased loaf pan lined with parchment paper. Drizzle half the peanut butter over it, then swirl with a knife. Add the remaining batter, followed by the rest of the peanut butter, and swirl again.

Step 7: Bake

Bake at 350°F (175°C) for 45–55 minutes. The bread should be firm to the touch, and a toothpick inserted in the center should come out mostly clean (a few chocolate crumbs are fine).

Step 8: Cool before slicing

Let the bread cool completely before cutting. This helps it firm up and slice neatly.

Tips for Success

Don’t skip squeezing the zucchini: Too much water ruins the texture.
Use parchment paper: It makes removing the loaf much easier.
Check your peanut butter: Many brands sneak sugar into their peanut butter. Look for one that lists only peanuts (and maybe salt).
Don’t overbake: Keto baked goods can dry out quickly if left in the oven too long. Start checking at 45 minutes.
Let it rest: The flavors actually get better the next day, once everything sets.

Variations You Can Try

This recipe is flexible, so you can adjust it to suit your cravings.

Nut-free version: Swap almond flour for sunflower seed flour, and use sunflower butter instead of peanut butter.
Extra chocolatey: Stir in an extra handful of sugar-free chocolate chips or drizzle melted chocolate over the cooled loaf.
Mocha twist: Add a teaspoon of instant coffee to the batter for a subtle coffee-chocolate flavor.
Cinnamon swirl: Instead of peanut butter, swirl in a mix of cream cheese, cinnamon, and sweetener for a “coffee cake” style bread.

How to Store Keto Chocolate Zucchini Bread

Keto baked goods are a little different than traditional ones when it comes to storage. Here’s how to keep your bread fresh:

Room temperature: Keep tightly wrapped for up to 2 days.
Refrigerator: Store in an airtight container for up to a week.
Freezer: Slice the bread, wrap each slice in parchment, then store in a freezer bag. You can pull out slices as needed, and they thaw quickly at room temperature.

How to Serve It

Warm a slice and spread a little butter on top for a comforting snack.
Pair with a cup of coffee or unsweetened almond milk for breakfast.
Add a dollop of whipped cream for dessert.
For a fun twist, crumble it over sugar-free ice cream.

Why This Recipe Works for Keto

The loaf checks all the boxes for low carb baking:

Low net carbs: Thanks to almond flour, coconut flour, zucchini, and sugar-free sweeteners.
High fat: Butter, eggs, and peanut butter give it the richness keto baking needs.
Fiber from zucchini: Keeps you satisfied and helps balance macros.

A typical slice has around 4–5 net carbs, depending on your ingredients. Compare that to traditional chocolate zucchini bread, which can easily hit 25–30 carbs per slice.

What to do When You Make Mistakes

Bread is too wet: You didn’t squeeze enough water out of the zucchini. Try again next time with a firmer squeeze.
Bread is dry: Either it baked too long, or you added too much coconut flour. Always measure it carefully.
Peanut butter sank to the bottom: Warm it just enough to drizzle, not too runny. A thicker swirl holds better.

The Story Behind This Bread

When I first made this bread, I was skeptical. Zucchini in chocolate bread sounded like one of those “healthy swaps” that usually end in disappointment. But the first bite changed my mind completely.

The chocolate was rich and full-bodied, the bread moist without being heavy, and then that swirl of peanut butter hit—it was like dessert and comfort food had a baby. My family, who normally laughs at my keto experiments, finished half the loaf before I could even take photos. That’s when I knew this wasn’t just another recipe—it was one that people would actually want to eat again and again.

Why This Bread Belongs on Your Table

Keto can sometimes feel restrictive, especially if you grew up loving baked goods. This bread proves you don’t have to give up comfort foods. It brings chocolate and peanut butter together in a way that feels like a treat, but still fits into your macros.

It’s perfect for family gatherings, bake sales, or just having something sweet at home that won’t knock you out of ketosis. And let’s be honest, seeing that peanut butter swirl running through a chocolate loaf is just plain satisfying.

Conclusion

This Keto Chocolate Zucchini Bread with Peanut Butter Swirl isn’t just a recipe—it’s a way to enjoy chocolate and peanut butter without the guilt. It’s proof that low-carb baking can be rich, beautiful, and comforting.

Try it once, and you’ll see why people keep coming back to it. Don’t be surprised if it becomes your go-to bake for weekends, holidays, or whenever that chocolate craving strikes.