Keto Chocolate Zucchini Bread Recipe
This keto chocolate zucchini bread is rich, fudgy, and moist thanks to grated zucchini and almond flour. Low in carbs but big on flavor, it’s perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 slices 1x
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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2 cups almond flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon baking soda
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Pinch of salt
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3 large eggs
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½ cup granulated keto sweetener (erythritol, monk fruit, or blend)
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¼ cup melted butter (or coconut oil)
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1 teaspoon vanilla extract
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1 ½ cups grated zucchini, squeezed of excess water
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½ cup sugar-free chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
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Grate zucchini and squeeze out extra liquid using a towel.
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In a bowl, whisk almond flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, beat eggs with sweetener until frothy. Mix in butter and vanilla.
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Slowly add dry ingredients into the wet mixture. Stir gently until combined.
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Fold in zucchini and chocolate chips.
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Pour batter into loaf pan, spread evenly, and bake 45–55 minutes.
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Cool 10 minutes in the pan, then remove and cool fully before slicing.
Notes
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Make sure to squeeze zucchini well, or the bread will be too wet.
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Swap butter for cream cheese if you want extra fudgy texture.
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Store in fridge up to 1 week or freeze slices for 2–3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 185 Sugar: 1g Sodium: 135mg Fat: 15g Saturated Fat: 6g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 6g Cholesterol: 60mg
Find it online: https://www.wellnesswarrior.org/keto-chocolate-zucchini-bread/