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prep time

14 min
cook time

50 min
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

Quantity

Serving Size

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Almond Flour

1 cup
Baking Powder

1 tablespoon
Coarse Kosher Salt by Morton

¼ tsp
Brown Sugar Replacement by Swerve

¾ cup
100% Cocoa Special Dark by Hershey's

⅓ cup
Yellow Squash

6-½ ounce
Raw Egg

6 large
Extra Virgin Olive Oil

1-½ tablespoon
Vanilla Extract

1 teaspoon

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 2

Add in the wet ingredients and pulse until well combined.
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 4

Pour into prepared loaf pan.
Step 5

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

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Comments 27

Blueskymum 6 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.

5
BlithesomeKetone429602 2 years ago

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

8
- beaudointina@gmail.com 2 years ago
  
  Same thing. You have green and yellow zucchini (also called squash ir in the squash family).
  
  2
Free38 2 years ago

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

0
Im.dneece6 2 years ago

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

2
- RemarkableKale573695 2 months ago
  
  Thanks for the tip
  
  0
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

7
- RemarkableRadish621321 2 years ago
  
  Courgette, In the US we say zucchini, the green ones. Sometimes the options don't show properly.
  
  1
- 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
  
  2
- GorgeousKetone954794 2 years ago
  
  Use the Courgette. The recipe says squash but it is actually a green zucchini. Hope this helps.
  
  0
- 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
  
  2
- AmazingArugula160178 2 years ago
  
  Yes that doesn’t make sense. You’re right. A zucchini is a couchette and is green.
  
  3
StupendousCauliflower952778 2 years ago

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

2
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.

13
RaeAnnJordan 3 years ago

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

18
- RemarkableKale573695 2 months ago
  
  Great tip! TY
  
  0
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

4
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.

20
- 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!
  
  0
- Ms.MisterSister 3 years ago
  
  😆
  
  0
Rmlee7 4 years ago

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

3
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.

30
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? :-)

1
- Bedlam 3 years ago
  
  Sugar by RX. The maple syrup is great!
  
  3
- Whofly 3 years ago
  
  Lakanto Monkfruit sweetener.
  
  0
- Candace 4 years ago
  
  I used swerve. Doesn’t have that back taste some of the sweeteners have.
  
  3
- pink1e 4 years ago
  
  Try allulose
  
  1

Keto Chocolate Zucchini Bread

Ingredients

Recipe Steps

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Comments 27