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keto chocolate zucchini bread
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4 from 2 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 mins
Cook Time1 hr 10 mins
Cooling Time1 hr
Total Time2 hrs 20 mins
Course: Breakfast, Dessert, Snack
Keyword: keto chocolate zucchini bread, keto zucchini bread, zucchini
Servings: 12 slices
Calories: 211kcal



  • 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!


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!


Serving: 1slice | Calories: 211kcal | Carbohydrates: 3.2g | Protein: 4.9g | Fat: 19.3g | Fiber: 6.2g