Keto chocolate zucchini bread is rich, fudgy, and packed with deep cocoa flavour plus a handful of sugar-free chocolate chips. Grated zucchini keeps the crumb wonderfully moist without any grains or added sugar. At 140 calories and 3 g net carbs per serving, it's a dessert that still fits the keto day.
Craving a rich, decadent chocolate loaf that won’t derail your health goals? Look no further! This Keto Chocolate Zucchini Bread is the answer. It’s unbelievably moist, thanks to a secret veggie powerhouse (shh, it’s zucchini!), and packed with deep chocolate flavor from unsweetened cocoa and sugar-free chocolate chips. Each slice is a fudgy, guilt-free delight that’s perfect for breakfast, a snack, or a healthy dessert. Get ready to bake the best low-carb bread you’ve ever tasted!
Ingredients
• 1 cup (240 ml) / 235 grams (8.3 oz) zucchini, grated
• ¼ cup / 30 grams (1.06 oz) coconut flour
• 4 tablespoons (60 ml) chocolate chips, sugar-free
• ¼ cup / 40 grams (1.41 oz) cocoa powder, unsweetened
• ¼ cup / 30 grams (1.06 oz) monk fruit sweetener
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla extract, unsweetened
• 2 tablespoons (30 ml / 1 fl oz) coconut oil, melted
• 2 pasteurized eggs, at room temperature
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Grease a 9×5 inch / 22.5×12.5 cm loaf pan or line it with parchment paper.
3. In a large mixing bowl, whisk together the coconut flour, cocoa powder, monk fruit sweetener, baking soda, baking powder, salt, and cinnamon until well combined.
4. Add the eggs, melted coconut oil, and vanilla extract to the dry . Mix with a whisk or hand mixer until the batter is smooth.
5. Gently fold in the grated zucchini and sugar-free chocolate chips until just incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Nutritional Information
• Servings: 6Prep Time: 10 minutesCook Time: 35 minutes
• Per Serving:Calories: 140Fat: 11.8 gProtein: 4.3 gCarbohydrates: 7 gFiber: 4 gNet Carbs: 3 g (0.11 oz)
Pro Tips
• Squeeze the excess water from the grated zucchini using a cheesecloth or paper towels. This is a crucial step to prevent the bread from becoming too soggy.
• For an extra decadent treat, add a handful of chopped walnuts or pecans to the batter along with the chocolate chips.
• Let the bread cool completely before slicing. Breads made with coconut flour are delicate when warm and will firm up as they cool, ensuring clean, non-crumbly slices.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. This bread also freezes beautifully for up to 3 months.
FAQ
Q: Why is my keto zucchini bread soggy
A: The most common reason for soggy zucchini bread is excess moisture from the zucchini. It is a crucial step to squeeze as much water as possible from the grated zucchini using a cheesecloth or paper towels before adding it to the batter.
Q: Can I add nuts to this chocolate zucchini bread
A: Yes, absolutely! For an extra decadent treat and added texture, the recipe suggests adding a handful of chopped walnuts or pecans to the batter along with the sugar-free chocolate chips.
Q: How should I store this low carb zucchini bread
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, this bread also freezes beautifully for up to 3 months.
Q: Why did my bread fall apart when I sliced it
A: Breads made with coconut flour, like this one, are very delicate when warm. It is important to let the loaf cool completely on a wire rack before slicing. It will firm up as it cools, which ensures clean, non-crumbly slices.
Pro Tips
- Squeeze the grated zucchini thoroughly in a cheesecloth or paper towels — wet zucchini makes this delicate coconut flour batter bake up soggy.
- Look for doneness with a toothpick that comes out with a few moist crumbs attached; cocoa bakes dry-looking on top long before the centre is set.
- Let the loaf cool completely before slicing. Coconut flour bread is fragile while warm but firms into clean slices as it cools.
- Toss the sugar-free chocolate chips with a pinch of the dry mix before folding them in so they stay evenly distributed instead of sinking.
- Store cooled slices in an airtight container in the fridge for up to 5 days. A 10-second warm-up brings back the just-baked, slightly melty chocolate texture.
Frequently Asked Questions
Is this chocolate zucchini bread really keto?
Yes. Each of the 6 servings has 7 g of carbs with 4 g of fibre, so net carbs are 3 g. The sweetness comes from monk fruit and sugar-free chocolate chips.
Can I make it ahead of time?
It's a good make-ahead dessert. Bake it, cool it fully, and store it in the fridge — the flavour deepens overnight and the slices cut more neatly when cold.
Can I freeze it?
Yes. Wrap individual slices and freeze for up to 2 months. Thaw them in the fridge or give frozen slices a quick oven warm-up.
Can I use a different sweetener?
Any granulated keto sweetener works in place of monk fruit; use a 1:1 measure for erythritol blends. Allulose-based sweeteners make the crumb a touch softer and fudgier.
Recipe card below.
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Keto Chocolate Zucchini Bread
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Grease a 9x5 inch / 22. 5x12. 5 cm loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the coconut flour, cocoa powder, monk fruit sweetener, baking soda, baking powder, salt, and cinnamon until well combined.
- Add the eggs, melted coconut oil, and vanilla extract to the dry .
- Mix with a whisk or hand mixer until the batter is smooth.
- Gently fold in the grated zucchini and sugar-free chocolate chips until just incorporated.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
- Squeeze the excess water from the grated zucchini using a cheesecloth or paper towels. This is a crucial step to prevent the bread from becoming too soggy.
- Let the bread cool completely before slicing. Breads made with coconut flour are delicate when warm and will firm up as they cool, ensuring clean, non-crumbly slices.
