Name: Keto Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American / Low‑Carb
Ingredients: 2 cups almond flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ¼ teaspoon salt; 4 large eggs; ½ cup granulated keto sweetener (erythritol, monk fruit blend, or preferred); ¼ cup unsweetened almond milk (or other low‑carb milk); ¼ cup melted coconut oil (or melted butter); 1 teaspoon vanilla extract; 1½ cups grated zucchini (squeeze out excess moisture); ⅓–½ cup sugar‑free chocolate chips or chopped dark chocolate (optional); Optional: ½ cup chopped walnuts or pecans for added texture

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Keto chocolate zucchini bread is a moist, rich, and deeply chocolaty loaf that’s low in carbs and high in flavor. I love how it sneaks in a healthy dose of veggies while satisfying my chocolate cravings without the sugar crash. It’s perfect for breakfast, snacking, or even dessert—and the best part is, it doesn’t taste “keto” at all.

Why You’ll Love This Recipe

I love how this bread is packed with deep cocoa flavor, tender texture, and just the right hint of sweetness. The shredded zucchini keeps it moist without being detectable, and it comes together quickly with simple keto-friendly ingredients. Whether I enjoy it warm with a pat of butter or straight from the fridge, it always feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Granulated keto sweetener (like erythritol or monk fruit blend)
Unsweetened almond milk
Coconut oil or butter, melted
Vanilla extract
Grated zucchini (moisture squeezed out)
Sugar-free chocolate chips or chopped dark chocolate (optional)

Directions

I preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it well.
In a large bowl, I whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I beat the eggs with the sweetener, almond milk, melted coconut oil, and vanilla extract.
I stir the wet ingredients into the dry until well combined.
I fold in the grated zucchini and chocolate chips, making sure the mixture is evenly distributed.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 10 slices.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

I sometimes add chopped walnuts or pecans for a little crunch, or a touch of cinnamon for warmth. When I want it extra decadent, I double the chocolate chips. If I’m avoiding dairy, I stick with coconut oil and dairy-free chocolate. You can even bake it in muffin tins for portable, pre-portioned snacks.

storage/reheating

I store the bread in an airtight container in the fridge for up to 5 days. It also freezes beautifully—just slice it first and store the pieces with parchment in between. I reheat slices in the microwave for 10–15 seconds or enjoy them chilled.

FAQs

Do I need to peel the zucchini?

No, I leave the skin on. Once grated and mixed in, it becomes completely unnoticeable but keeps the bread moist.

How do I squeeze out the zucchini?

After grating, I place it in a clean towel or paper towel and squeeze firmly to remove excess moisture. This keeps the bread from getting soggy.

Can I use coconut flour instead of almond flour?

Coconut flour isn’t a direct swap—it absorbs much more moisture. If I want to use it, I adjust the recipe completely or look for one developed specifically with coconut flour.

What kind of chocolate chips are keto-friendly?

I use sugar-free chocolate chips made with stevia or erythritol. Brands like Lily’s or ChocZero work well.

Is this bread very sweet?

It’s mildly sweet, perfect for a keto treat. I adjust the sweetener to my taste—more for dessert-like flavor, less for a breakfast loaf.

Conclusion

Keto chocolate zucchini bread is a delicious way to enjoy a low-carb lifestyle without missing out on comforting baked goods. I love how rich, tender, and chocolatey it is, with just enough sweetness to feel indulgent. Whether I’m staying on track or just want a healthier option, this recipe never fails to satisfy.