Keto Chocolate Zucchini Bread
Chocolatey and sweet, this Chocolate Zucchini Bread is a great keto-friendly snack or dessert!
Prep Time10 mins
Cook Time55 mins
Cooling Time15 mins
Total Time1 hr 20 mins
Course: Dessert, Desserts, Snack
Cuisine: Keto
Keyword: Bread, chocolate, keto, Zucchini, Zucchini Bread
Servings: 12
Calories: 107kcal
Author: Lindsey Schatz
Cost: $6
- ½ cup coconut flour
- 1/3 cup unsweetened cocoa powder
- ½ cup brown sugar substitute Swerve Brown Sugar or similar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ½ cups shredded zucchini about 3 large zucchini
- 1 cup fractionated coconut oil
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sugar-free chocolate chips
Preheat oven to 350°F degrees and line a loaf pan with parchment paper.
Shred zucchini, then use a paper towel to squeeze out as much moisture as possible. Set aside.
Whisk together dry ingredients inn a large mixing bowl.
In a separate mixing bowl, stir together zucchini, coconut oil, eggs, and vanilla.
Slowly pour dry ingredients into the bowl of wet ingredients, stirring as you go. Stir in chocolate chips.
Transfer batter to your prepared baking pan. Use a spatula to smooth the top if needed.
Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean (or with only a couple crumbs).
Allow to cool in the loaf pan for 15 minutes before flipping bread out onto a wire cooling rack.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs = 6.75 per serving
TIP: After shredded the zucchini, use a paper towel to squeeze out as much moisture as possible, before adding to the bread ingredients.
Calories: 107kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 174mg | Potassium: 176mg | Fiber: 4g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg