Low Carb Chocolate Zucchini Bread Recipe in the Blender!

This low carb chocolate zucchini bread recipe is so easy and delicious and made in the blender! It’s a wonderful healthy breakfast quick bread full of chocolate flavor. You won’t even know that there is zucchini in it! Only 3.6g net carbs per serving.

You might also like these chocolate brownie keto cookies!

Every summer when inundated with zucchini I think about zucchini bread. My hubby and son won’t eat zucchini but they will eat zucchini bread so that’s one of my go to summer recipes.

Today I wanted to make this low carb chocolate zucchini bread recipe because I was in the mood for chocolate. It came out so moist and fudgy, it was almost like a keto brownie! And I made it in the blender.

Does zucchini need to be peeled in the bread?

No. The zucchini fully cooks and get soft so no need to take that extra step. Plus the zucchini skin has lots of nutrients so you may as well include them!

Should I take out the seeds in the zucchini?

If you are using a really large zucchini, yes you should take out the seeds. They can get hard to break down in the blender so if you can, take them out. If you are using a small or medium size zucchini there is no need. 

 

 

How do I cut zucchini for this bread?

Many people grate or shred the zucchini to put in the bread. I however made this recipe in the blender! So I just chopped a few chunks and slowly blended it until it looks like the picture below. 

Low Carb Chocolate zucchini bread recipe

Start by adding large chunks of zucchini in the blender and slowly blend until it looks like the picture below. Take out the zucchini as best you can and place in a couple paper towels. Wring out the excess water and set aside.

 Now add the sour cream, eggs and vanilla. Blend on a medium setting for 20 seconds. Then add in the cocoa, almond flour, baking powder, salt and sweetener. Blend for another 20 minutes and it should look like the picture below. 

 

 

Add in the zucchini and mix on the lowest setting for a few seconds to just get it incorporated in the batter.

Grease a bread loaf pan and spoon in the zucchini bread batter. Sprinkle the chocolate chips on top and bake in a 350°F oven for 55-60 minutes.

 

How do you know when zucchini bread is done?

Bake it for 50 minutes and place a toothpick in the middle and pull out. It should come out clean when it is cooked through. Place back into the oven for another 5 minutes if it’s not done. Insert the toothpick again and see if it comes out clean.

I had to bake mine for 60 minutes but every oven cooks differently. Also I like mine really moist and fudgy in the middle so if you like yourself less moist, just bake for a few more minutes. Let cool completely before cutting. 

 

A note about using low carb ingredients

I tried to use the lowest carb foods in this zucchini bread recipe as I can.

• Daisy products seem to have less carbs so I used their sour cream.
• I used Divine Cocoa Rouge because it has much less carbs than regular cocoa powder.
• For sweetener I use Swerve confectioner’s sugar for most of my baking. 
• Lily’s chocolate chips are the best low carb chips I have found so far. 

 

 

How do I store zucchini bread?

You can keep your low carb chocolate zucchini bread tightly wrapped and keep it on the counter. However I would only keep it out for about 3-4 days. If you can’t eat it all quickly (though I’m beetting you can) cut it in slices and freeze for another day. 

To freeze this bread, cut into slices and individually wrap with plastic wrap. Then add the wrapped slices into a large baggie or container and set in the freezer. Or you can wrap in foil. To heat up, place on a plate and cook in the microwave on low for just a minute or less. It reheats quickly!

 

 

I don’t eat many sweet things in the morning so this is like dessert to me. However it was meant to be a sweet keto breakfast bread for another breakfast on the go. I hope you like it as much as I do. The nutritional information for 1 slice (out of 8) is:

171 cals / 12.9g fats / 7.7g carbs / 4.1g fiber / 6.3g protein = 3.6g net carbs