Low Carb Chocolate Chip Zucchini Bread
Indulge in the perfect guilt-free treat with this Low Carb Chocolate Chip Zucchini Bread, a wholesome twist on a classic favorite. Packed with rich cocoa flavor, sugar-free chocolate chips, and the natural moisture of freshly grated zucchini, this recipe delivers a luscious texture and heavenly sweetness while staying keto-friendly. Made with nutrient-dense almond flour and erythritol sweetener, this bread is ideal for those seeking a gluten-free, low-carb alternative without sacrificing taste. Spiced with a hint of cinnamon and baked to perfection, it’s a versatile option for breakfast, dessert, or a midday snack. Ready in just over an hour, this easy-to-make zucchini bread is a deliciously satisfying way to satisfy your chocolate cravings while nourishing your body. Perfect for anyone on a keto, low-carb, or gluten-free diet!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 2 cups Almond flour
- 0.25 cup Cocoa powder
- 0.5 cup Granular erythritol sweetener
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter
- 0.5 cup Sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper.
Start by grating the zucchini using a box grater. Place the grated zucchini in a dish towel and squeeze out the excess moisture. You should have about 1 cup of grated zucchini after squeezing.
In a large bowl, whisk together the almond flour, cocoa powder, erythritol sweetener, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate bowl, whisk the eggs. Add in the vanilla extract and melted butter, mixing well to combine.
Add the wet ingredients to the dry ingredients and stir until fully incorporated. Do not overmix.
Gently fold in the grated zucchini and sugar-free chocolate chips into the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy this deliciously moist and low-carb chocolate chip zucchini bread as a healthy treat or snack!
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 21.9 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 570 mg | 44% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
