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Keto Chocolate Zucchini Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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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

20 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

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  • 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

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Comments 23

  • wjmmwhite2446

    wjmmwhite2446 6 months ago

    This is delicious!!! I will definitely make this again. I only used 5 eggs because I weighed them. Also added some walnuts.

    • Blueskymum

      Blueskymum a year 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 3 years ago

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

        • beaudointina@gmail.com

          beaudointina@gmail.com 3 years ago

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

      • Free38

        Free38 3 years ago

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

        • Im.dneece6

          Im.dneece6 3 years ago

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

          • RemarkableKale573695

            RemarkableKale573695 10 months ago

            Thanks for the tip

        • GillianW223344765

          GillianW223344765 3 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 3 years ago

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

          • SpectacularMacadamia904022

            SpectacularMacadamia904022 3 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 3 years ago

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

          • Im.dneece6

            Im.dneece6 3 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 3 years ago

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

        • StupendousCauliflower952778

          StupendousCauliflower952778 3 years ago

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

          • FavorableAvocado269339

            FavorableAvocado269339 3 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 10 months ago

                Great tip! TY

            • MarvellousKale987709

              MarvellousKale987709 4 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 4 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 3 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 4 years ago

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

                • Alain

                  Alain 4 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.