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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Delicious! So moist. Only problem, it was runny and the chocolate chips and nuts fell to the bottom of the pan. It was not thick at all.
Any thoughts?
There are a few things that can make the chocolate chips fall. As you mentioned it was runny, then it’s missing some flour – could be because mine was a bit more packed.
It can also happen when the chips are over-stirred in the batter.
Delish! So rich and moist, thank you!
I am making this zucchini bread for the third time, Love,Love,Love it.
I’m glad you love it!!
These are DELICIOUS! I made as muffins, baked for about 35 minutes, covering with foil for the last 10 min or so. They sunk a little bit taste amazing!
If I don’t have enough almond flour, can I supplement with regular flour or cake flour and also
If I don’t have the artificial sweetener, can I substitute with regular sugar?
I am not sure, both flour are completely different and if you add too much all purpose, the bread will come out packed and dense. Any crystal sweetener work for this recipe. I never use any artificial sweeteners in my recipes, allulose and erythritol are natural sugar-free sweetener that works as 1:1 ratio to sugar. Enjoy.
I have made this recipe numerous times and it is one of my favourites. I buy coconut cream and only use the solid part from the can. Am I actually supposed to blend it with the liquid and add it to the recipe that way?
This recipe is awesome. I planted 2 zucchini plants and they have gone insane! I have been using this recipe to prepare for freezing for the winter. Anyhow the large loafs are too big for us, so I do small loafs, muffins and even dropped some and made soft cookies out of them. All taste a little different yet they are all from the exact same mixture! Delicious. Thanks for the great recipe! Ps. I did a little change because we love cherry so swapped the vanilla extract for cherry. Magnificent!
Easy to put together and great taste
Can I use canned coconut milk instead of the cream? I don’t have that or heavy cream at home. Looking forward to trying. Thanks!
If you shake the can well before measuring the coconut milk, it should be creamy enough to work. Enjoy!
I’m allergic to coconut , so I need a different oil or cream
You can use heavy cream or soy cream and any oil like avocado oil or olive oil. Enjoy.
Hi. I tried this recipe. I use 3 small loaf tines instead of the large one, and did have coconut cream so subbed in full fat Greek yogurt. My loaves fell in the centre. Any idea as to why? Thanks. Looking forward to tasting after they cool, but not pretty to give as a hostess gift.
I thick the yogurt or the small pan can impact the baking of the recipe .It can be the reason why they deflated or you did remove the loaf form a hot oven to a cool place which makes baked goods deflate faster.
I just found you recently, and this is the 3rd recipe Ive made with great success! Your Lemon Pound, the Marble, and now this Chocolate Zucchini cake. I did finally get brave enough to bake in an 8×4 vs. the often recommended 9×5. These desserts don’t rise much, and I love a higher cake, it still came out perfect. So moist, very fudgey!. I chopped up a half of a Lily’s Chocolate bar, and added sprouted & dehydrated pecans. Everything has been delicious, and appreciated by others as well. I am excited to try more things. Thank you! you are legit!
Thank you so much !
This was delicious.I was hesitant about the small amount of coconut oil but it was perfectly sweet and moist Great recipe.Thank you for all your hard work developing these recipes
The chocolate and nuts are optional. We’re they used when calculating the nutritional informational is that without them?
No, optional ingredients are never part of the nutrition panel
Can I use Swerve or stevia as a sweetener in this recipe? I can’t find straight erythritol where I live.
Sure, swerve will work fine
The best bread I’ve ever made.. Love a slice in the morning with my coffee.
I made a double batch(to many zucs), one as a loaf and the rest as muffin. The recipe clearly promotes to refrigerate for the moist center but the photos have the melted chips which of course looks great.
What is your preference and is it the same for both variation?
It very depends of everyone, I love both, cold and fudgy or lukewarm with melted chips if I can’t wait for the bread to fully cool down
Followed the recipe almost exactly and they turned out great except had an overwhelmingly strong taste of baking soda that made them unpalatable. I’ll try to use less next time, starting with 1 tsp – do you have any suggestions? Cooked in silicon egg bite molds for 24 mins, so they would be snack size for my first grader. Just had to cut them in half and smear them with keto frosting so she’d eat them. Couldn’t taste the zucchini and they were moist enough. Also used a tiny bit less sweetener like I normally do for baked goods, but this definitely needed at least the full amount.
You can replace baking soda by two times baking powder, some people found baking soda bitter but baking powder is not. Enjoy!
Made a doz cupcakes out of this recipe. Very good, will make this again. Substituted with heavy cream in place of coconut cream and butter in place of coconut oil.
So delicious and the texture is amazing:)