Keto Chocolate Zucchini Bread

This Keto Chocolate Zucchini Bread is delicious! This keto loaf bread is easy to make, gluten free AND sugar free.

It's super chocolatey, fudgey and dense. Almost like a giant keto brownie. If you've ever had chocolate zucchini bread before, you know how decadent it's meant to be.

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You could honestly serve this as chocolate cake and I wouldn't even know the difference, haha.

This keto zucchini bread recipe is made with high quality cocoa powder, almond flour and stevia sweetened chocolate chips. This makes for a rich, cocoa flavour.

It's also made with two different sweeteners. Sukrin Brown and Powdered Monkfruit Sweetener. The brown sugar sweetener really takes this low carb zucchini loaf over the top. It helps keep it super moist in the center.

The cool thing about this low carb zucchini bread is that comes out with this beautiful crisp crust yet the center is soft and chewy. The combination is amazing!

Tools I Used To Make Keto Chocolate Zucchini Bread

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
8×4 Inch Loaf Pan
Spatula
Mixing Bowls
Whisk

Ingredients In Keto Chocolate Zucchini Bread

Almond Flour – Acts as the base flour for our loaf. It has the best flavour due to its higher fat content.
Cocoa Powder – We use a high quantity of this for a very rich chocolate loaf. I use the Rodelle Cocoa Powder OR Black Cocoa from Modern Mountain Flour for a very intense chocolate loaf.
Coconut Flour – Helps thicken the loaf and soaks up for liquid without having to add a lot more flour.
Arrowroot Starch – Lightens the loaf and gives it that cake-like quality that we all know and love. I'd highly recommend subbing cornstarch or resistant cornstarch if you do not have this ingredient. You can use 1 tbsp coconut flour if you don't have any of these options.
Baking Powder – We use a full tablespoon in this recipe to give the best rise to our loaf. Keto desserts tend to need more leavening as their ingredients are “heavier” in weight.
Baking Soda – This reacts with the vinegar in our loaf to give the perfectly crisp crust while the center of our loaf stays soft!
Xanthan Gum – This gives a chewiness to our zucchini bread and keeps it from being too crumbly. It acts similar to gluten in white flour and in my opinion, is an essential ingredient in keto baking! But technically if you do not have it you can try and extra teaspoon of cornstarch or 1/4 tsp ground psylliums husks to replace this.
Cinnamon – This is classic in chocolate zucchini bread. The combination of cinnamon and chocolate is amazing but you can leave it out if you aren't a fan!
Salt – We use a bit more in this recipe than my other recipes (a rounded 1/4 tsp) just because we aren't using any salted butter here.
Coconut Oil – Adds healthy fats to our loaf and tastes amazing! This provides for the most dense, rich, loaf. Melted butter can also work but typically an oil provides the best texture in loaf and muffin recipes.
Powdered Monkfruit Sweetener – I use the Lakanto or Amson brands! Both taste great and blend seamlessly into baked goods. I prefer powdered to granulated as it tends to taste more true to sugar.
Sukrin Brown Sweetener – This is an amazing brown sugar substitute. You can also use swerve from or a regular sweetener + 1/2 tsp molasses to get the same flavour without adding virtually any additional carbs to each slice of zucchini bread.
Eggs – This recipe uses 3 instead of 2, again, this is because keto desserts need the extra “lift” as compared to traditional loaves.
Heavy Cream – Adds a bit of richness to the loaf that I love. When combined with the white vinegar, it gives off a sort of buttermilk flavour.
Vanilla Extract – A full tablespoon is needed to enhance the dark chocolate flavour of this loaf! I use pure vanilla extract but artificial works just as well.
White Vinegar – Reacts with the baking soda to provide a lightly crisp crust on the loaf. It also works with the heavy cream to provide a bit of a buttermilk flavour.
Zucchini
Stevia Sweetened Chocolate Chips – I use the Krisda brand here in Canada but you can also use ChocZero or Lily's if you are in the US! You can even just break up a 70-90% dark chocolate bar and use that.

Tips For Making Keto Chocolate Zucchini Bread

If you don't have arrowroot starch you can sub resistant cornstarch OR regular cornstarch. If you have none of those then add an extra tablespoon of coconut flour. (See above as to why I add arrowroot starch!)
You can substitute butter for coconut oil in this recipe.
Don't have Sukrin Brown? Use more regular sweetener in place of it plus 1/2 tsp molasses for the same brown sugar flavour.
Don't have heavy cream? You can also use almond milk or coconut milk.
Bake this loaf on the top rack of your oven if it heats more-so from the bottom-up. Bake it in the center if you don't have this issue!
This bread is also great with some pecans or walnuts added.

How To Store Sugar Free Low Carb Chocolate Zucchini Bread

Store this bread in an airtight container at room temperature for up to 3 days.
OR freeze the slices in an airtight container between layers of wax paper for a future snack!

Other Keto Zucchini Dessert Recipes You May Like:

Keto Chocolate Zucchini Bread Recipe

Serves: 12 slices

Ingredients:

3/4 cup almond flour 85g
3/4 cup unsweetened cocoa powder 68g
3 tbsp coconut flour 21g
2 1/4 tbsp arrowroot starch 17g (or cornstarch or another tbsp coconut flour)
1 tbsp baking powder
3/4 tsp cinnamon
3/4 teaspoon baking soda
3/4 tsp xanthan gum
1/4 teaspoon salt, rounded
1/2 cup coconut oil, melted 120g
8 tbsp powdered monkfruit erythritol sweetener 80g
3/4 cup Sukrin brown sugar sweetener 144g (or swerve brown or more regular sweetener)
3 large eggs at room temperature
3 tbsp heavy cream 45g
1 tbsp vanilla extract
1 tsp white vinegar (optional, gives a bit of a buttermilk flavour)
1 cup peeled and shredded zucchini, 140g (1 medium zucchini)
1/2 cup stevia sweetened chocolate chips, 120g

Directions:

Pre-heat oven to 325*F.
Add the almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, cinnamon, baking soda, xanthan gum and salt. Whisk to combine.
In another larger bowl, add the coconut oil and the sweeteners. Whisk well to combine.
Add the eggs, heavy cream, vanilla extract and white vinegar and whisk again until smooth.
Finally, stir in the zucchini.
Add the dry ingredient mixture from before to the wet ingredients and again, stir to combine. Continue to stir until you get a nice thick batter.
Stir in the chocolate-chips and then using a spatula, scrape the batter into a greased 8×4 inch loaf pan. Even out the top as best you can.
Top with a few additional chocolate chips or nuts (optional).
Then bake for 1 hour and 10mins or until a toothpick comes out clean and the loaf has a nice crunchy outer crust.
Let the loaf cool in the pan on top of a cooling rack(if you have one) for at least 1-1 1/2 hours before attempting to remove.
Jiggle the pan up and down and side-to-side to get the loaf to release itself (you can go around the edges with a butter knife if for some reason it still sticks).
Then turn the loaf onto a plate (I like to flip back back to right-side up). Slice, and and serve! Enjoy your Keto Chocolate Zucchini Bread!

Nutrition for 1 slice (1/12th of loaf): 211 calories | 19.3g fat | 3.2g NET carbs | 4.9g protein | 6.2g fiber

Store this bread in an airtight container at room temperature for up to 3 days.

OR freeze the slices in an airtight container between layers of wax paper for a future snack!

Print Recipe

3.84 from 6 votes

Keto Chocolate Zucchini Bread

This keto chocolate zucchini bread is rich, decadent, and fudgey in the center with a lightly crisp crust. Perfect served as a breakfast treat or with some tea!

Prep Time10

Cook Time1 10

Cooling Time1

Total Time2 20

Course: Breakfast, Dessert, Snack

Keyword: keto chocolate zucchini bread, keto zucchini bread, zucchini

Servings: slices

Calories: 211kcal

Ingredients

3/4 cup almond flour 85g
3/4 cup unsweetened cocoa powder 68g
3 tbsp coconut flour 21g
2 1/4 tbsp arrowroot starch 17g or cornstarch or another tbsp coconut flour
1 tbsp baking powder
3/4 tsp cinnamon
3/4 teaspoon baking soda
3/4 tsp xanthan gum
1/4 teaspoon salt rounded
1/2 cup coconut oil melted, 120g
8 tbsp powdered monkfruit erythritol sweetener 80g
3/4 cup Sukrin brown sugar sweetener 144g or swerve brown or more regular sweetener
3 large eggs at room temperature
3 tbsp heavy cream 45g
1 tbsp vanilla extract
1 tsp white vinegar optional, gives a bit of a buttermilk flavour
1 cup peeled and shredded zucchini 140g (1 medium zucchini)
1/2 cup stevia sweetened chocolate chips 120g

Instructions

Pre-heat oven to 325*F.
Add the almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, cinnamon, baking soda, xanthan gum and salt. Whisk to combine.
In another larger bowl, add the coconut oil and the sweeteners. Whisk well to combine.
Add the eggs, heavy cream, vanilla extract and white vinegar and whisk again until smooth.
Finally, stir in the zucchini.
Add the dry ingredient mixture from before to the wet ingredients and again, stir to combine. Continue to stir until you get a nice thick batter.
Stir in the chocolate-chips and then using a spatula, scrape the batter into a greased 8x4 inch loaf pan. Even out the top as best you can.
Top with a few additional chocolate chips or nuts (optional).
Then bake for 1 hour and 10mins or until a toothpick comes out clean and the loaf has a nice crunchy outer crust.
Let the loaf cool in the pan on top of a cooling rack(if you have one) for at least 1-1 1/2 hours before attempting to remove.
Jiggle the pan up and down and side-to-side to get the loaf to release itself (you can go around the edges with a butter knife if for some reason it still sticks).
Then turn the loaf onto a plate (I like to flip back back to right-side up). Slice, and and serve! Enjoy your Keto Chocolate Zucchini Bread!

Notes

Ingredients In Keto Chocolate Zucchini Bread

Tips For Making Keto Chocolate Zucchini Bread

If you don't have arrowroot starch you can sub resistant cornstarch OR regular cornstarch. If you have none of those then add an extra tablespoon of coconut flour. (See above as to why I add arrowroot starch!)
You can substitute butter for coconut oil in this recipe.
Don't have Sukrin Brown? Use more regular sweetener in place of it plus 1/2 tsp molasses for the same brown sugar flavour.
Don't have heavy cream? You can also use almond milk or coconut milk.
Bake this loaf on the top rack of your oven if it heats more-so from the bottom-up. Bake it in the center if you don't have this issue!
This bread is also great with some pecans or walnuts added.
Store this bread in an airtight container at room temperature for up to 3 days.
OR freeze the slices in an airtight container between layers of wax paper for a future snack!