Keto Chocolate Zucchini Bread
By Carine Claudepierre
Published on 12/28/2018 - Last updated on 03/31/2023
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This Keto Chocolate Zucchini Bread is an ultra-moist keto chocolate bread.
It’s an easy, healthy, gluten-free chocolate loaf made with almond flour and unsweetened cocoa powder, 100% keto, low-carb, sugar-free, and paleo.
What Is A Chocolate Zucchini Bread?
The idea of putting zucchini in a cake is not new, I have several other recipes with zucchinis like my Almond Flour Zucchini Bread.
But this recipe combines the moist zucchini with chocolate for a delicious low-carb bread loaf.
How To Make Keto Chocolate Zucchini Bread
If you love thick, moist chocolate bread, this paleo chocolate zucchini bread will make you so happy.
Ingredients
All you need to make a delicious paleo chocolate zucchini bread are:
- Grated zucchini – make sure you pack the zucchini very well into the measuring cup for precise measurement. If some liquid is released from the grated zucchini, discard it or the bread will be too moist and won’t hold as well. Zucchinis are great keto-friendly vegetables with less than 2g of net carbs per 100g!
- Egg – I used large eggs. Eggs are 100% keto-friendly.
- Coconut oil – if you don’t like the flavor of coconut oil, use refined coconut oil. It does not have a coconut flavor. I won’t recommend a different oil for this bread.
- Canned coconut cream – or cream of your choice.
- Sugar-free crystal sweeteners – Monk fruit crystal is my favorite option. To learn more about keto-friendly sweeteners or to convert them, try my sweetener converter.
- Almond flour– the finer, the better. Learn how to pick your keto flour.
- Baking soda
- Vanilla extract
- Chopped walnuts – or chopped pecan or omit if you don’t like nuts in your bread.
- Sugar-free chocolate chips – store-bought or your homemade sugar-free chocolate chips.
- Unsweetened cocoa powder or unsweetened cacao powder for a stronger chocolate flavor.
- Cinnamon
Instructions
Start by grating the zucchini with a hand grater or the grater attachment of a food processor.
Place the grated zucchini in a kitchen towel and squeeze it hard to extract as much water as possible from the zucchinis.
Combine all the dry Keto Chocolate Zucchini Bread ingredients in a large mixing bowl.
Add the grated zucchini and all the liquid ingredients and whisk them with a silicone spatula until they form a thick batter.
Incorporate the chopped nuts and sugar-free chocolate chips.
Transfer the Keto Chocolate Zucchini Bread batter into a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper. Keep some overhang of parchment paper to make it easier to unmold the bread.
Bake your zucchini bread for 50 to 55 minutes in an oven preheated to 350°F (180°C).
You know it’s cooked when a skewer inserted in the middle comes out relatively free of crumbs.
Cooling
This paleo chocolate zucchini loaf is ultra moist due to its large amount of zucchini. My trick, cool it down to room temperature, then pop it in the fridge for one hour to firm up.
Trust me; you won’t regret it! The bread is much easier to slice, as well as it firms up in the fridge creating the most delicious fudgy chocolate texture!
It is very important to be patient with this bread.
I recommend cooling it down for 10 minutes in the loaf pan, then 40 minutes on a cooling rack, and finally popping it in the fridge for 1 hour for the best result.
Of course, it is up to you, but I notice that the cooler it is, the fudgier it becomes. Plus, it is much easier to slice!
Chocolate Decoration
I decorated the top of my bread with a good amount of sugar-free chocolate chips. I always add them after I transfer the chocolate zucchini bread to my cooling rack.
The bread is still hot, and the chocolate chips melt on top.
If you intend to cool down in the fridge as recommended before the chips will harden, it makes the cutting much more difficult with the hard chocolate shell on top of the moist bread, so be aware of that, and choose what is right for you!
Storage
Store the keto chocolate zucchini bread in the fridge for up to 4 days in a cake box or airtight container.
You can also freeze slices in individual zip-lock bags for up to 3 months.
Frequently Asked Questions
Can I Use An Egg Replacer?
No, egg replacers or flaxseed eggs wouldn’t work in this recipe. You have to use an egg.
Can I Use Swerve As A Sweetener?
Yes, Swerve is essentially just erythritol so it’s a perfectly fine option.
Can I Swap The Baking Soda?
Yes, you can replace the baking soda with twice the amount of baking powder.
More Keto Zucchini Recipes
If you love keto zucchini bread, I recommend you also try my other keto recipes with zucchini below:
Enjoy the paleo chocolate zucchini bread recipe and tag me on Instagram if you give this a try! I love to see your creation.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Chocolate Zucchini Bread
Ingredients
Dry ingredients
- 1 ½ cup Almond Flour (170g)
- ¼ cup Unsweetened Cocoa Powder (25g)
- 1 ½ teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- ¼ teaspoon Salt
- ½ cup Granulated Sweetener (100g) or coconut sugar if refined sugar free
Wet ingredients
- 1 cup Grated Zucchini about 2 small zucchini
- 2 large Eggs egg replacement not recommended
- ¼ cup + 2 tablespoon Coconut Cream 100ml
- ¼ cup Coconut Oil melted, 60ml
- 1 teaspoon Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
Filling – optional
- ½ cup Sugar-Free Chocolate Chips
- ½ cup Chopped Walnuts or nuts you like
Instructions
- Preheat oven to 350°F (180°C). Line a baking loaf pan (9 inches x 5 inches) with parchment paper. Set aside.
- Remove both extremities of the zucchinis, keep their skin on.
- Finely grate the zucchini using a vegetable grater. Measure the amount needed in a measurement cup. Make sure you press/pack them firmly for a precise measure and to squeeze out any liquid from the grated zucchini. I usually don't have much! If you do, discard the liquid or keep it for another recipe.
- In a large mixing bowl, stir all the dry ingredients: almond flour, unsweetened cocoa powder, sugar-free crystal sweetener, cinnamon, sea salt, and baking soda. Set aside.
- Add all the wet ingredients into the dry ingredients: grated zucchini, coconut oil, coconut cream, vanilla, egg, and apple cider vinegar.
- Stir to combine all the ingredients.
- Stir in the chopped nuts and sugar-free chocolate chips.
- Transfer the chocolate bread batter into the prepared loaf pan.
- Bake for 50 – 55 minutes. You may want to cover the bread loaf with a piece of foil after 40 minutes to prevent the top from darkening too much, up to you.
- The bread will stay slightly moist in the middle and firm up after fully cool down.
Cool down
- Cool down for 10 minutes in the loaf pan, then cool down on a cooling rack until it reaches room temperature. It can take 4 hours as it's a thick bread. Don't slice the bread before it has cooled down. If too hot in the center, it would be too soft and would fall apart when you slice. For a faster result, cool down 40 minutes at room temperature then pop in the fridge for 1 hour. The fridge will create an extra fudgy texture and the bread will be even easier to slice as it firms up.
- Store in the fridge up to 4 days in a cake box or airtight container.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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BreadDisclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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As written, this recipe could never hold up. It was so dry and did not have the consistency required for bread, brownies or otherwise. I added more oil to try to make it come together but it still ended up in a crumbly mess. Not sure who is rating this recipe….
I am sorry to hear you had a bad experience with my chocolate zucchini bread recipe. Many people made it perfectly and I do make this very often. If yours is crumbly it may be because you used a small egg or didn’t extract all the water from the grated zucchini. That is the only 2 things I can see as the recipe is pretty straight forward and I always triple test recipes before posting on the blog. I hope you have better results next time. Enjoy the blog recipes. XOXO Carine.
Do you know if it would be possible to sub the almond flour for coconut flour? And if so what would need to be adjusted?
It won’t be the same ratio usually you need 4 times less coconut flour than almond flour in baking recipes. I didn’t try so I can’t tell you more about this yet. Enjoy the recipe. XOXO Carine.
Can this be make without the cocoa powder?
I did not try but I am sure it will be very wet without it. You will have to balance with more almond flour, not sure how as I did not try this yet. Enjoy the recipe! XOXO Carine.
Could I use 1/2 cup white sugar on place of the sweetener? Or is there a different conversion?
Yes, use the same amount if you want to use sugar. It will work very well too. Enjoy ! XOXO Carine.
I just made these today because I had old zucchinis that I wanted to use up. Made them into muffins instead. Did Greek yogurt, half monk fruit, half erythritol version. Sooooo good! Love that it’s lower carb too!
How long would this cook as muffins? Or perhaps an 8×8 pan
It will cook faster if you use small pan like muffins. The best way to tet baking is to insert a skewer in the center of the baked goods to see if it comes clean. If so, the batter is cooked and you can take the pan out of the oven. I didn’t try muffins but usually 30 minutes are great to start with. Enjoy, XOXO Carine.
Still warm out of the oven! (Pulled a little chunk from the end????) Excellent! I used my own homegrown zucchini too! ♥️
I love to grow zucchini as well so delicious! Thanks for trying my bread, I am happy you enjoy it. XOXO Carine.
I don’t have coconut cream. Could I use half and half instead?
Hi! you can use heavy cream or full fat greek yoghurt. It won’t be dairy-free but it will work well too. Enjoy the recipe. XOXO Carine.
Hi there. I just found your site just recently. Could you tell me what size loaf pan you are using. I would appreciate knowing. Thanks for all your hard work and sharing with all of us.
Hello! Welcome on the blog. I am so glad you find my little space. I am using a loaf pan 9 inches x 5 inches. I updated the recipe with this extra info for you. Enjoy the low carb recipes on the blog. XOXO Carine.
I replaced the coconut cream with greek yogurt, coconut oil with melted butter and reduced the erythritol to 60g. Turned out great. Thank you.
Thanks for the feedback, this is so useful ! Enjoy the low carb recipes on the blog. XOXO Carine.
I made this into muffins & baked 25 mins. They turned out great. Used Golden Monk fruit & Lily’s chocolate chips. Definitely a keeper!
What a great idea! Thanks for sharing the muffin option, I will try too 🙂 Enjoy the blog recipes. XOXO Carine.
Just made this tonight and it was delicious! I didn’t have apple cider vinegar, so left that out. I also, didn’t put the sugar free chocolate chips on top instead I put Simple Mills organic chocolate frosting.
What can I put to replace the eggs?
Nothing I am sorry you needs eggs for this lovely bread. XOXO Carine.
What about flexegg?
It won’t work here are there is too many egg involves and the almond flour won’t hold without the egg. Enjoy the recipes on the blog. XOXO Carine.
What about if i go only for thé yellow part of thé egg ?
I m intolérant to the white …
Thank you
You really need the whole egg to bind the flour together. I am sorry ! Enjoy the low carb recipes on the blog, XOXO Carine.
Yummy I just made this today sooo good!!!⭐️⭐️⭐️⭐️⭐️
Awesome ! I am so glad you love it, Enjoy the blog recipes, XOXO Carine