Keto Chocolate Zucchini Bread

3.86 from 7 votes

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

Almond Flour
Cocoa Powder
Coconut Flour
Arrowroot Starch
Xanthan Gum
Coconut Oil
Powdered Monkfruit Sweetener
Sukrin Brown Sweetener
Vanilla Extract
Stevia Sweetened Chocolate Chips

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!

Nutrition