Keto Double Chocolate Zucchini Bread Recipe - Gluten-Free

Keto Double Chocolate Zucchini Bread is such an easy keto bread recipe that you can make all year round. No mixer required! Enjoy this moist, flavourful keto zucchini quick bread recipe any time of day. Customize it with your favourite nuts or spices.

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Keto Chocolate Zucchini Bread

This is a keto version of a family favourite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar substitute, pure vanilla extract, cozy cinnamon spice, and summer’s favourite vegetable. And if you are looking for zucchini muffins (stuffed with cream cheese) or a quick dinner like this Keto Crustless Zucchini Pie, click on the links or just search my blog for more zucchini recipes!

Grated Zucchini Makes The Moistest Bread

Instead of using pureed zucchini like in my other keto chocolate zucchini bread recipe, I decided to grate the zucchini first and extract some of the liquid for a more intense chocolate taste. Similar to my Keto Carrot Cake Roll Cake, this double chocolate zucchini bread has little pieces of grated zucchini in every bite.

After one bite, I was sold.

Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a chocolat-"ified" gluten-free zucchini bread.

Here’s Why You’ll Love It:

• The batter comes together in less than 5 minutes
• It is super moist and full of chocolate flavour
• It is a great way to sneak in a whole serving of veggies
• You can easily double the recipe and freeze a loaf for later
• Easy to customize by adding in more chocolate chips, sugar-free white chocolate chips or nuts
• Don't want bread? No problem since these also make great muffins!
• Freezes beautifully

No Need for a Mixer

This is a favourite, tried-and-true zucchini bread recipe. In fact, I make this recipe at least once a month since couldn't be easier especially if you have a stand mixer.

It only takes about 3 minutes to whip the eggs when using a stand mixer and about 5 minutes if you are using a hand held mixer.

It's basically a tradition zucchini bread recipe in a keto zucchini bread form. It's based of my standard easy keto bread recipe that starts with 1 grated zucchini, about 1 cup of it after much of the water has been removed.

How To Prep Zucchini for Keto Zucchini Bread

Grate the zucchini on a standard box grater. No need to peel!

Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off-season.

After grating the zucchini, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients. Then, simply press the zucchini against the sieve to remove even more moisture. Lastly, grab handfuls of the zucchini and squeeze it in your palm to get even more moisture out of the zucchini.

Walnuts and pecans are especially good in zucchini bread. You could also use shredded coconut or a handful of mini sugar-free peanut butter or white chocolate chips. A bit of orange zest would work too, or grated carrots.

Grab These Ingredients

Keto Dry Flour Mixture - A combination of finely ground almond flour, plain whey protein powder, baking soda, baking powder, salt and xanthan gum is whisked together to create the base of this zucchini bread. Plain whey protein is added to create the extra "lift" needed for this keto quick bread recipe and xantham gum replaces the gluten that is found in regular all-purpose flour.

Unsweetened Cocoa Powder - I have made this recipe using regular unsweetened cocoa powder, dark unsweetened cocoa powder as well as Black cocoa powder. Although all 3 tasted really good, my favourite was a combination of half regular and half black cocoa powder. If you do not have black cocoa powder, then my second choice would be straight dark cocoa powder, like Hershey's Special Dark.

Eggs - I used large eggs in this recipe. Make sure that your eggs are at room temperature or they could cause the coconut oil to solidify if they are too cold.

Sweetener - I used allulose for this recipe but you can use any type of sweetener.

Sour Cream, Coconut Oil and Vanilla - This two ingredients are mixed together in a small bowl so make sure that the sour cream is at room temperature or the coconut oil will solidify.

Zucchini - You do not need to peel the zucchini. Simply grate it and press it through a sieve to remove most of the moisture.

Sugar-Free Chocolate Chips - I stirred ⅔ of a cup of sugar-free chocolate chips directly into the batter and then sprinkled the remaining on top of the bread.

How to Make Double Chocolate Zucchini Bread

Prepare your ingredients - Grate the zucchini and place it in a sieve to drain. Add the coconut oil and sour cream together in small bowl. Whip the eggs and sweetener for about 3-5 minutes or until they become pale in colour and tripled in volume. In a large bowl, whisk together the dry ingredients.

Combine the ingredients - Whisk in about ⅓ of the dry mixture into the eggs. Next, add half of the coconut sour cream mixture. Repeat with the dry ingredients, followed by the wet ingredients and ending with the dry ingredients. Whisk a final time to ensure that all the ingredients have been incorporated.

Fold in the zucchini and chocolate chips - Squeeze the zucchini one last time and fold it into the batter. Take ⅔ of the chocolate chips and fold them in the batter. Pour the batter into a prepared 9 x 5-inch loaf pan that has been sprayed well with cooking spray. Sprinkle the remaining ⅓ cup of chocolate chips on top of the bread.

Bake - Place the keto chocoalte zucchini bread in a 350 degree F. preheated oven and bake for 50-60 minutes or until a toothpick comes out clean.

Frequently Asked Questions

How much zucchini do I need? Zucchini can vary in size, but 2 medium zucchinis are plenty for this recipe. You need 1 and ½ cups shredded, which is about 165g.

Do I need to peel the zucchini first? You can if you’d like, but I never do. There’s no taste or texture variance either way, but you’ll definitely have more flecks of green throughout the loaf if you keep the peel on. Pretty!

How To Store and Keep Zucchini Bread

This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, let it cool down all the way first, wrap it in plastic wrap, and then wrap it tightly in aluminum foil.

Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)

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