Keto Chocolate Zucchini Walnut Bread Recipe
Soft, rich, and low-carb chocolate bread made with shredded zucchini and crunchy walnuts. Perfect for keto baking, it’s moist, sweet, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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2 medium zucchinis, shredded and squeezed dry
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2 cups almond flour (fine ground)
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½ cup unsweetened cocoa powder
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1 cup walnuts, chopped
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3 large eggs
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½ cup erythritol, monk fruit, or allulose
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½ cup butter, melted (or coconut oil)
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1 tsp vanilla extract
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1 tsp baking powder
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½ tsp salt
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment paper.
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Shred zucchini and squeeze out excess water using a towel.
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In one bowl, whisk almond flour, cocoa, baking powder, and salt.
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In another bowl, whisk eggs, melted butter, vanilla, and sweetener.
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Mix wet and dry ingredients together until just combined.
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Fold in zucchini and walnuts.
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Pour into loaf pan and bake 50–60 minutes, until a toothpick comes out mostly clean.
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Cool in pan for 10 minutes, then remove and cool fully before slicing.
Notes
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Squeeze zucchini very well to avoid soggy bread.
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For extra sweetness, add sugar-free chocolate chips.
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Store in fridge up to 7 days or freeze slices for later.
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Tastes better after resting a day.
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: 180 Sugar: 1g Sodium: 120mg Fat: 16g Saturated Fat: 5g Unsaturated Fat: 10g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 6g Cholesterol: 55mg