I love baking low-carb treats that actually taste like the real thing, and this Keto Chocolate Zucchini Bread is one of my go-to recipes for that. It’s rich, chocolatey, and moist without the sugar — perfect for snack time or dessert; if you like fun chocolate bakes, you might also enjoy this spooky Mummy Brownies Halloween Treats.
Why Make This Recipe
- Deep chocolate flavor with a moist crumb — you won’t miss the sugar.
- Low in net carbs and higher in healthy fats, so it fits a keto meal plan well.
- Quick to mix and bakes in a single loaf pan, which keeps cleanup easy.
- Great for breakfast, snacks, or a portable dessert that travels well.
- Personal note: I love this loaf because zucchini adds moisture and hides vegetables in a way picky eaters don’t notice; for a fresh-savory contrast I often serve it alongside a simple tomato bruschetta like this Burrata Bruschetta Fresh Twist.
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes to squeeze zucchini)
- Cook time: 50–60 minutes
- Total time: 1 hour 15 minutes
- Servings: 10–12 slices
- Difficulty: Easy
- Method: Mix wet and dry ingredients separately, fold in squeezed shredded zucchini and chocolate, bake in a 9×5-inch loaf pan at 350°F (175°C).
My Experience Making This Recipe
I tested this loaf several times to get the texture right by adjusting egg count and adding a small amount of xanthan gum. The biggest discovery: properly squeezing the zucchini and measuring almond flour by spoon-and-level makes a huge difference in crumb and bake time.
How to Make Keto Chocolate Zucchini Bread: A Delicious Low-Carb Treat for Your Keto Journey
Start by shredding about 1 cup (approx. 120 g) of zucchini and pressing it to remove excess moisture. Whisk the dry ingredients (almond flour, cocoa, baking powder, salt, sweetener) and blend the wet (eggs, melted butter or oil, vanilla). Fold everything together gently, pour into a prepared 9×5-inch loaf pan lined with parchment, and bake at 350°F (175°C) until a toothpick comes out with a few moist crumbs, about 50–60 minutes.
Ingredients (tested)
- 2 cups (192 g) blanched almond flour, spooned and leveled
- 1/2 cup (50 g) unsweetened cocoa powder
- 3/4 cup (150 g) erythritol or preferred keto granulated sweetener
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp xanthan gum (optional, improves texture)
- 4 large eggs, room temperature
- 1/2 cup (115 g) melted butter or coconut oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini, squeezed dry (about 120 g)
- 1/3 cup (60 g) sugar-free chocolate chips or chopped dark chocolate (optional)
Equipment
- Box grater or food processor for shredding zucchini
- Microplane or fine grater for cocoa smoothing (optional)
- 9×5-inch metal loaf pan and parchment paper
- Instant-read thermometer (handy for checking doneness)
Step-by-step (brief)
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
- Shred zucchini and wrap in a clean kitchen towel; squeeze firmly to remove 2–3 tablespoons of liquid.
- Whisk dry ingredients together; separately whisk eggs, melted fat, and vanilla.
- Combine wet into dry, fold in zucchini and chocolate, and transfer to the pan.
- Bake 50–60 minutes; check with a toothpick or an instant-read thermometer — center should read about 200–205°F (93–96°C) or come out with a few moist crumbs. Cool in pan 15 minutes, then transfer to a rack.
Expert Tips for Success
- Squeeze the zucchini well: too much moisture makes the loaf gummy. Use a clean towel and press firmly.
- Measure almond flour correctly by spooning into the cup and leveling — packing it causes a dry, dense loaf.
- Use room-temperature eggs and melted but not hot butter to prevent cooking the eggs when mixing.
- For evenly baked crumb, rotate the loaf pan once halfway through baking and test doneness with a toothpick. See a tested roast technique that highlights rotation and timing for even results Best Roast Turkey Recipe.
- If you prefer a taller loaf, use a smaller pan or bake shorter time; a metal pan gives better crust color than glass.
How to Serve Keto Chocolate Zucchini Bread: A Delicious Low-Carb Treat for Your Keto Journey
- Serve slightly warm with a smear of cream cheese or mascarpone for a rich contrast.
- Make dessert by topping slices with keto whipped cream and a few sugar-free chocolate shavings.
- Pack slices for lunchboxes or road trips; it holds up well and slices cleanly when chilled.
- For brunch, pair a slice with coffee and fresh berries (small portion for carbs).
Storage and Reheating Guide
Cool completely before storing to prevent condensation. Store in an airtight container in the refrigerator for up to 5 days. For longer storage, slice and wrap individual pieces in plastic wrap, place in a freezer bag, and freeze up to 3 months. Reheat frozen slices in a 325°F (160°C) oven for 10–12 minutes, or microwave 20–30 seconds from thawed for a quick warm slice.
Recipe Variations
- Dairy-free: swap melted butter for coconut oil and use dairy-free sugar-free chocolate chips.
- Add-ins: fold in 1/2 cup chopped walnuts or pecans for crunch.
- Swirl: drop spoonfuls of sweetened cream cheese on top and swirl before baking for a cheesecake ribbon.
- Muffin version: divide batter into 12 lined muffin cups and bake 18–22 minutes at 350°F (175°C); this is a great portable option — similar portion ideas can be found in this Turkey Cheese Ball party recipe.
Nutritional Highlights
- Low net carbs compared with traditional chocolate bread thanks to almond flour and keto sweetener.
- Higher healthy fats that support satiety on a keto plan; moderate protein from eggs and almond flour.
- Allergen note: contains tree nuts (almond flour) and eggs; optionally contains dairy if butter or chocolate with milk solids is used. Portion guidance: one slice (1/10–1/12 loaf) is a reasonable serving for most keto plans.
Troubleshooting Common Issues
- Loaf is too dense: you may have overpacked almond flour, overmixed the batter, or used too much squeezed zucchini. Measure and fold gently.
- Loaf is gummy in the center: likely underbaked or excess moisture; bake longer in 5–10 minute increments and check again.
- Top cracks or domes too much: high oven temperature or too much leavening can cause this; make sure oven is at 350°F (175°C) and measure baking powder accurately.
Frequently Asked Questions
Q: Can I use coconut flour instead of almond flour?
A: Coconut flour absorbs a lot more liquid, so you can’t swap it 1:1. If you use coconut flour, you’ll need far less (about 1/3–1/2 cup) and extra eggs or fat to compensate. This changes texture and calories significantly, so test a small batch first.
Q: How do I reduce moisture if my zucchini is watery?
A: After shredding, place zucchini in a clean towel, fold and twist it over the sink, and squeeze until no more liquid runs out. You can also spread shredded zucchini on a paper towel and press gently to absorb extra moisture.
Q: Can I make this into muffins or mini loaves?
A: Yes. For muffins, bake at 350°F (175°C) for 18–22 minutes. For mini loaves, reduce baking time to about 30–40 minutes depending on size; always test with a toothpick.
Q: Which sweeteners work best for keto baking?
A: Granulated erythritol or a blend of erythritol and monk fruit work well because they measure like sugar and don’t add liquid. For brown-sugar notes, consider a small amount of allulose (keeps moisture) but monitor baking color as allulose browns faster.
Conclusion
For another tested low-carb take on chocolate zucchini bread, check this Easy Low-Carb Chocolate Zucchini Bread Recipe | Elana’s Pantry for comparison and inspiration: Easy Low-Carb Chocolate Zucchini Bread Recipe | Elana’s Pantry.
Keto Chocolate Zucchini Bread
- Total Time: 75 minutes
- Yield: 10-12 slices 1x
- Diet: Keto, Low-Carb
Description
Deliciously rich and chocolatey low-carb zucchini bread, perfect for snacks or dessert without the sugar.
Ingredients
- 2 cups (192 g) blanched almond flour, spooned and leveled
- 1/2 cup (50 g) unsweetened cocoa powder
- 3/4 cup (150 g) erythritol or preferred keto granulated sweetener
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp xanthan gum (optional)
- 4 large eggs, room temperature
- 1/2 cup (115 g) melted butter or coconut oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini, squeezed dry (about 120 g)
- 1/3 cup (60 g) sugar-free chocolate chips or chopped dark chocolate (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- Shred zucchini and wrap it in a clean kitchen towel; squeeze firmly to remove 2–3 tablespoons of liquid.
- Whisk dry ingredients together; separately whisk eggs, melted fat, and vanilla.
- Combine wet into dry, fold in zucchini and chocolate, and transfer to the pan.
- Bake for 50–60 minutes; check with a toothpick or an instant-read thermometer — the center should read about 200–205°F (93–96°C) or come out with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a rack.
Notes
Ensure to squeeze the zucchini well to avoid excess moisture that can make the loaf gummy. For best results, measure almond flour correctly and use room temperature ingredients.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 120mg