Keto Chocolate Zucchini Bread

This keto 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! The carb count for this keto zucchini bread is only 3.6g net carbs per slice.

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 keto chocolate zucchini bread recipe because I was in the mood for chocolate. It came out so moist and fudgy, the texture was almost like a keto brownie!

And I made it in the blender so no mixing bowl or whisk to clean. Also you don’t have to shred or grate the zucchini when you make it this way. Easy peasy.

Do you need to peel the zucchini?

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 you take out the seeds?

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 to cut the zucchini for this recipe.

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. 

How to make keto chocolate zucchini bread in the blender.

Step 1: Start by adding large chunks of zucchini in the blender and slowly blend until it looks like the picture below.

Step 2: Take out the zucchini as best you can and place in a couple paper towels or kitchen towel. Wring out the excess water and set aside.

Step 3: Now add the wet ingredients – sour cream, eggs and vanilla extract. Blend on a medium setting for 20 seconds.

Step 4: Then add in the dry ingredients – cocoa, almond flour, baking powder, salt and sweetener. Blend for another 20 seconds and it should look like the picture below. 

Step 5: Add in the zucchini and mix on the lowest setting for a few seconds to just get it incorporated in the batter.

Step 6: Grease a bread loaf pan and transfer the batter. Sprinkle the dark chocolate chips on top and bake in a 350°F oven for 55-60 minutes. Baking time may vary so see below for more information.

Step 7: Let it cool completely before slicing. (Please scroll down to view and print the recipe card.)

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 keto zucchini bread as I can.

• Daisy products seem to have less carbs so I used their sour cream.
• I used Divine Cocoa Rouge unsweetened cocoa powder 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 dark chocolate chips are the best low carb chips I have found so far. 

How do you store zucchini bread?

You can keep your keto 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 betting you can) cut it in slices and place in the freezer 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 a dessert or sweet snack to me. However it was meant to be a sweet keto breakfast bread for another breakfast on the go.

I hope you like this keto friendly recipe 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

You might also like this double chocolate bundt cake or keto pumpkin bread recipe!

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Keto Chocolate Zucchini Bread Recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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. Great for those on a gluten free or keto diet.

 

Print

Ingredients

• 1 cup fresh zucchini
• 2 eggs, beaten
• ½ cup sour cream (I used Daisy brand)
• 1 teaspoon vanilla extract
• 1 ¾ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup Swerve powdered sugar
• ¼ cup cocoa powder (I used Diven cocoa rouge)
• 60 low carb mini chocolate chips (I use Lilys chocolate chips - roughly 1 ½ tablespoons)

Instructions

1. Preheat oven to 350°F.
2. Chop zucchini into large chunks and add to a blender. Blend on the lowest setting until the zucchini looks like rice or grated zucchini.
3. Take out the zucchini and place it in a tea towel or large piece of paper towel. Wring out the excess water and set aside.
4. Add eggs, sour cream and vanilla extra to the blender and blend on medium for 20 seconds.
5. Then add in the dry ingredients - almond flour, sweetener, baking powder, cocoa powder and salt. Blend on medium for 20 seconds.
6. Add in the zucchini and blend on the lowest setting for a few seconds to get it well blended into the mixture.
7. Spoon mixture into a greased bread loaf pan and sprinkle chocolate chips on top.
8. Bake for 50 -60 minutes until a toothpick pulls out clean. Mine took 60 minutes. Let cool completely before cutting.

Notes

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

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Unsaturated Fat: 0g