Keto Chocolate Zucchini Bread

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  • prep time

    prep time

    14 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 4 min

Keto Chocolate Zucchini Bread

19 ratings

If you are a zucchini bread fan you will love the chocolate version! It is just as easy to whip together and makes use of all the delicious, fresh garden zucchini this time of year.

  • Net Carbs

    2.1 g

  • Fiber

    1.3 g

  • Total Carbs

    12.3 g

  • Protein

    4.3 g

  • Fats

    7 g

89 cals

Keto Chocolate Zucchini Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    1 cup

  • Baking Powder

    Baking Powder

    1 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Brown Sugar Replacement by Swerve

    Brown Sugar Replacement by Swerve

    ¾ cup

  • 100% Cocoa Special Dark by Hershey's

    100% Cocoa Special Dark by Hershey's

    ⅓ cup

  • Yellow Squash

    Yellow Squash

    6-½ ounce

  • Raw Egg

    Raw Egg

    6 large

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1-½ tablespoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

Recipe Steps

steps 5

1 h 4 min

  • Step 1

    Preheat an oven to 350 F. Prepare a standard sized loaf pan with nonstick cooking spray. Combine all the dry ingredients in a food processor and pulse to combine.
    Step 1
  • Step 2

    Add in the wet ingredients and pulse until well combined.
    Step 2
  • Step 3

    Add in the grated yellow squash. Be sure to weigh out 6.5 oz of grated squash, then squeeze out at least 1 oz of water from it before adding it to the batter. Pulse the batter and squash together only a few times so pieces of squash remain.
    Step 3
  • Step 4

    Pour into prepared loaf pan.
    Step 4
  • Step 5

    Bake for 45-50 minutes until the bread is set and nicely puffed.
    Step 5

Comments 27

  • Blueskymum

    Blueskymum 4 months ago

    I love chocolate zucchini bread. I followed the recipe except made it with 4 eggs and a tablespoon of coconut flour. Stirred in walnuts once in the pan. It's moist and chocolatey, well worth making.

    • BlithesomeKetone429602

      BlithesomeKetone429602 2 years ago

      Confused! It’s called zucchini bread - zucchini’s are green but the ingredients say yellow squash?

      • beaudointina@gmail.com

        beaudointina@gmail.com 2 years ago

        Same thing. You have green and yellow zucchini (also called squash ir in the squash family).

    • Free38

      Free38 2 years ago

      Very egg forward and too moist. May try again with less egg

      • Im.dneece6

        Im.dneece6 2 years ago

        I made mine in a fancy decorative Bundt pan. Looks great, tastes great.

        • RemarkableKale573695

          RemarkableKale573695 12 days ago

          Thanks for the tip

      • GillianW223344765

        GillianW223344765 2 years ago

        Confusing!! In England I would assume that a Zacchini would be known as a Courgette over here; however the recipe refers to a grated squash which is clearly yellow!!! I’d love to try this but no idea whether I’m buying a Squash or a Courgette ??? HELP

        • RemarkableRadish621321

          RemarkableRadish621321 2 years ago

          Courgette, In the US we say zucchini, the green ones. Sometimes the options don't show properly.

        • SpectacularMacadamia904022

          SpectacularMacadamia904022 2 years ago

          Unlike yellow squash, yellow zucchini (sometimes called "golden zucchini") doesn't taper at the neck. The only difference between yellow zucchini and green zucchini (besides the obvious color difference) is yellow zucchini is slightly sweeter in flavor. www. Allrecipes.com

        • GorgeousKetone954794

          GorgeousKetone954794 2 years ago

          Use the Courgette. The recipe says squash but it is actually a green zucchini. Hope this helps.

        • Im.dneece6

          Im.dneece6 2 years ago

          In the US a zucchini is known as a green squash. The author is using the terms as interchangeable. So when you read squash... it's the zucchini/courgette

        • AmazingArugula160178

          AmazingArugula160178 2 years ago

          Yes that doesn’t make sense. You’re right. A zucchini is a couchette and is green.

      • StupendousCauliflower952778

        StupendousCauliflower952778 2 years ago

        Did reduce sugar and added xantham gum but other than that, this is absolutely delicious.

        • FavorableAvocado269339

          FavorableAvocado269339 2 years ago

          When I told my kids what ingredients were in this delicious bread, they decided it was revolting, then proceeded to eat the entire loaf!!!!!! Go figure.

          • RaeAnnJordan

            RaeAnnJordan 3 years ago

            This is a great recipe! I added some dark chocolate chips and crushed up pecans! Yummm.

            • RemarkableKale573695

              RemarkableKale573695 12 days ago

              Great tip! TY

          • MarvellousKale987709

            MarvellousKale987709 3 years ago

            Super moist. Cut sugar in half and eliminated vanilla but still sweet enough for me! I ate it with nut butter which added another layer of flavor

            • Maryjustme

              Maryjustme 3 years ago

              I failed to read the directions. I threw everything in the processor and turned it on. Then I read put the zucchini in last so pieces of squash remain. Well this was not my story. It came out very runny and I thought well we'll put it in oven and see what happens. I cooked at 350 for 60 minutes and it is delish. It's more like a chocolate bread loaf very moist and yummy. I'd say it's fool proof! Enjoy.

              • Dave

                Dave 2 years ago

                I had a similar problem. Threw all the dry ingredients into the food processor, then read I was to add the zucchini, which was supposed to be grated. But in order to grate it, I needed the food processor…which was now full of the dry ingredients!

              • Ms.MisterSister

                Ms.MisterSister 3 years ago

                😆

            • Rmlee7

              Rmlee7 3 years ago

              I cooked mine on 1:10 that’s how I eliminated being super moist

              • Alain

                Alain 3 years ago

                I add 1 scoop of protein powder as well and bake them in silicone muffin trays. Works out to a 2oz portion + 3 grams of protein per muffin.

                • Anonymous

                  Anonymous 4 years ago

                  Mine was way too moist. Almost soggy. But the toothpick came out dry. And I did squeeze the water out of the zucchini. I'd cook it longer, but if the toothpick was already dry, how can I tell that it's dry enough? Also, I used monk fruit sweetener and it still had that horrible fake sweetener taste/aftertaste. Is there any fake sweetener that isn't revolting? :-)

                  • Bedlam

                    Bedlam 3 years ago

                    Sugar by RX. The maple syrup is great!

                  • Whofly

                    Whofly 3 years ago

                    Lakanto Monkfruit sweetener.

                  • Candace

                    Candace 3 years ago

                    I used swerve. Doesn’t have that back taste some of the sweeteners have.

                  • pink1e

                    pink1e 4 years ago

                    Try allulose