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Keto Chocolate Zucchini Bread

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Keto chocolate zucchini bread is a moist, rich loaf made with almond flour, unsweetened cocoa powder, shredded zucchini (with excess moisture removed), and keto‑friendly sweetener. It delivers deep chocolate flavor, a tender texture, and just enough sweetness—with much fewer carbs than traditional zucchini bread.

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

Instructions

  1. Preheat your oven to 350 °F (175 °C). Line a 9 × 5‑inch loaf pan with parchment paper or grease it well.
  2. Grate the zucchini and then wrap it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Set aside.
  3. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
  4. In another bowl, beat the eggs, then whisk in the keto sweetener, almond milk, melted coconut oil (or butter), and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
  6. Fold in the drained grated zucchini and, if using, the sugar‑free chocolate chips and/or chopped nuts.
  7. Pour the batter into the prepared loaf pan, smoothing the top.
  8. Bake for about 45‑55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). If the top browns too quickly, tent with foil partway through.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (or refrigerate to help it set and slice cleanly).

Notes

  • Because almond flour is much denser and behaves differently than wheat flour, the texture is more cake‑like and fudgy rather than light and airy. :contentReference[oaicite:0]{index=0}
  • Squeezing the zucchini thoroughly is important—too much moisture will make the loaf soggy. :contentReference[oaicite:1]{index=1}
  • Feel free to customize by adding chopped nuts, cinnamon, or keto‑friendly mix‑ins like unsweetened shredded coconut.
  • To keep this truly “keto”, use sugar‑free chocolate chips and make sure your sweetener is appropriate for your carb goals.
  • Coconut flour is *not* a 1:1 substitute for almond flour—if you swap, you’ll need major adjustments. :contentReference[oaicite:2]{index=2}

Nutrition

Find it online: https://cookedbymaya.com/keto-chocolate-zucchini-bread/