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If your a chocolate lover like me, you’re in for a treat! Keto Chocolate Zucchini Bread is zucchini bread meets chocolate cake…what could be better?! Oh yeah…it’s dairy free! Dark, moist and full of rich chocolate flavor, one bite of this decadent treat and you’ll be head over heals!
Honest moment…I absolutely love quick breads. You know banana bread, pumpkin bread, zucchini bread…slathered with butter, slightly warm…I just cant help myself. I think this stems from my mom making pumpkin bread when I was younger. I wasn’t a huge fan of pumpkin pie but I just couldn’t stop when it came to fresh pumpkin bread. So when I went keto, I knew I had to find a great keto alternative to some of my favorite treats!
Last year when I had a zucchini surplus from my summer garden I created my Keto Zucchini Bread recipe and it’s killer! So this year, I decided to go chocolate and let me tell you what…AMAZING!!
When I want to know if one of my keto recipes is “photographable”, I often serve them up to unknowing Ranch guests as treats! We had guests out at the Ranch over the weekend so brought out a few slices of this Keto Chocolate Zucchini Bread and they had no idea it was sugar free, much less gluten, grain free and dairy free!
The Secret to Great Texture for Chocolate Zucchini Bread
I know…most “bread” recipes you try are disappointing and egg-y right? Not this one!
But wait…how can the recipe have so many eggs but not have the texture of scrambled eggs?
Well, it’s all in how you treat the eggs. In this recipe, the eggs are whipped till the are thick, foamy and triple in size, kind of like how you make a sponge or chiffon cake. The eggs give structure to the bread without unappealing texture that many keto bread have!
Once the eggs are whipped up, everything else goes into the bowl for a quick mix! Make sure to use a high quality cocoa because you will be able to taste the difference! Throw in some sugar free chocolate chips, pour the batter into the pan and into the oven it goes!
If you need a 100% dairy free option, you can use ghee or coconut oil instead of melted butter! Also, make sure the chocolate chips you use are dairy free like these semi-sweet Lily’s chips!
If you think you may be having issues with dairy on your keto journey, grab my dairy free bonus here!
After about 45 minutes in the oven, you’ll have a loaf of dense, moist, crazy good keto chocolate zucchini bread…like to die for!
Keto Chocolate Zucchini Bread is so easy to make and the taste…absolutely incredible! You won’t believe it’s keto much less dairy free…I promise! Rich, perfectly chocolaty, a little gooey from those chips and perfect cakey, this is one zucchini loaf you’ll be making time and again! Only 4 net carbs per slice!
A great use for all that surplus zucchini coming out of the garden! Also, great for fall and holiday gifts for all your keto friends!
If you like this you’ll love my Chai Keto Pumpkin Bread!
Or if your a chocoholic like me…check these out!
- Dairy Free Chocolate Pecan Shake
- Keto Chocolate Cake with Ganache
- Dairy Free Double Chocolate Coconut Flour Muffins
Keto Chocolate Zucchini Bread
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Breakfast, Dessert
Keyword: chocolate, chocolate cake, gluten free, keto, low carb, zucchini bread
Servings: 16
Calories: 153kcal
Ingredients
- 8 eggs
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup + 2 Tbsp. cocoa
- 1/2 tsp salt
- 1 tsp. baking soda
- 11/2 tsp. baking powder
- 3/4 cup Lakanto Golden Monkfruit Sweetener
- 1 cup grated zucchini
- 1 tsp. vanilla extract
- 6 Tbsp. butter, ghee or coconut oil, melted
- 1/2 cup sugar free semi-sweet chocolate chips , divided
Instructions
Preheat oven to 350 degrees. Grease or spray a 8-9″ loaf pan and line with parchment.
In a small bowl combine almond flour, coconut flour and the next 5 ingredients and whisk well to combine. Set aside.
Using a stand mixer and a whisk attachment, whip eggs until light, foamy triple in volume. This can also be done with a handheld mixer but use a large bowl to prevent splatter!
If using a stand mixer, switch to paddle attachment. Add the almond flour mixture to the eggs and mix well. Add the grated zucchini, extract and melted butter to egg mixture and mix on medium speed till combined, scraping down sides at least once. Stir in chocolate chips reserving 1 Tbsp. for the top of the loaf.
Spoon the batter evenly into the prepared loaf pan and smooth out the top. Sprinkle the remaining 1 Tbsp. of chips evenly over the top of the batter. Bake at 350 degrees for 45 minutes to an hour or until a tester comes out clean. If you use a 9" pan the baking time will be slightly shorter, so keep an eye on it starting at 30 minutes!
Cool in the pan. Using the parchment lift the loaf out of the pan and slice! Enjoy with a cup of coffee! This bread should be wrapped and stored in the fridge or it can be frozen whole or in slices.
Notes
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.
Nutrition
Calories: 153kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Sodium: 81mg | Potassium: 136mg | Fiber: 4g | Sugar: 1g | Calcium: 52mg | Iron: 1mg
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.
Tried this recipe?Take a photo, post and mention @texasgranolagirl or tag #texasgranolagirl!
