This low-carb and keto chocolate chip zucchini bread is moist, lightly sweetened, delicate yet dense, and flavored with a touch of cinnamon and yummy chocolate chips. A slice of this chocolate chip zucchini bread is perfect for breakfast, as a snack, or even as dessert.
If you love our chocolate chip pumpkin bread (a favorite recipe on our site!), then you'll love this one too. It's because it uses similar ingredients -- except it swaps out pumpkin puree for grated zucchini and pumpkin spice for cinnamon. The pumpkin and zucchini bread get eaten very fast in our house -- there is no such thing as freezing them for a later date.
With just 8 ingredients, this chocolate chip zucchini bread is simple to make. It takes just 10 to 15 minutes to prepare and 45 minutes to bake. You won't regret the time you put into this bread -- it's totally worth it! And each serving is only 3 net carbs.
The ingredients in this recipe include:
- almond flour
- baking powder
- Swerve sweetener
- grated zucchini
- Lily's no-sugar semi-sweet baking chips
If you're a nut-in-your-bread type of person (unfortunately, we're not), then you can swap out the sugar-free chocolate chip for chopped walnuts or pecans (by using the same amount - ½ cup).
How to Make
It's really easy to make this bread -- in fact, we'd consider it almost fool-proof. Just follow these few steps when making:
- You'll start by preparing the zucchini, so it has time to sweat out some water. Grate 1 ½ cups of zucchini. We grate with the largest hole on the grater, which works well in the bread. After grating, lightly salt the grated zucchini and put in a colander for it to drain water.
- After, you'll grease a loaf pan with butter (or lightly oil with avocado or coconut oil). Then, you'll line the loaf pan with parchment paper. To do so, cut a piece of parchment paper to fit the length of the pan and place in pan. No need to line the shorter sides of the pan.
- Next, combine the dry ingredients in a medium-size bowl. Whisk together the almond flour, cinnamon, baking powder and salt. Then, combine the wet ingredients in a large bowl. First whisk the eggs together and then stir in the Swerve sweetener. Before adding the grated zucchini, pat it dry with paper towels. Then, stir in the zucchini. Gradually add in the dry ingredients and mix until combined (be careful not to over mix).
- Finally, stir in the sugar-free chocolate chips. Then, pour the mixture into the lined loaf pan and smooth the top with a spatula. Sprinkle 1 tablespoon of chips across the top. In a 350 degree oven, bake the bread for roughly 45 minutes, until a toothpick comes out clean when stuck in the middle. Let it cool for about 10 to 15 minutes, then slice up and serve!
Frequently Asked Questions
Can I replace the sugar-free chocolate chips with chopped nuts? Absolutely! Simply swap the ½ cup of chips for a ½ cup of chopped nuts (like walnuts or pecans). Be sure to spread a few across the top too -- about a ¼ cup -- before baking.
How should I store the zucchini bread? After the bread has cooled, cover it with foil. You may keep it at room temperature for 3 days. After 3 days, store it in the refrigerator for up to 5 days.
Can I freeze the zucchini bread? Yes, simply wrap the loaf or individual slices in freezer wrap or place in a freezer bag and store in the freezer no longer than 3 months. Thaw in the refrigerator for a day or the night before serving.
Other Recipes You May Like
Here are some other sweet low-carb and keto recipes you may like:
- The Best Keto Pumpkin Chocolate Chip Bread: We went through many iterations to create the best keto pumpkin chocolate chip bread. This easy, sugar-free and grain-free pumpkin bread recipe is incredibly moist and tasty and only takes 10 quick minutes to prepare.
- Keto Chocolate Chip Peanut Butter Bars: These 3-layer keto chocolate peanut butter bars are addicting! But, they will satisfy any cravings you may have for a peanut butter cup! What makes these bars extra special is the crunchy pecan crust that’s made of ground pecan, butter, sweetener and salt.
- Keto Chocolate Mug Cake: We love this moist chocolate mug cake since it's such a luscious and easy dessert to make! This low-carb and keto chocolate mug cake is ideal when craving chocolate since you simply mix pantry ingredients in a mug and microwave.
- Get started: Pre-heat oven to 350 degrees. Grate 1 ½ cups of zucchini (we use largest hole on grater). Lightly salt grated zucchini and put in a colander to drain water. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan (don't worry about covering the shorter sides of the pan).
- Make the bread mixture: In a medium-size bowl, whisk together almond flour, cinnamon, baking powder and salt. In a large mixing bowl, whisk together eggs. Stir in Swerve sweetener until well combined. Pat zucchini dry with paper towels and stir into wet ingredients. Gradually add in dry ingredients and mix until combined (be careful not to over mix). Stir in ½ cup of chips. Pour mixture into prepared loaf pan and smooth top with a spatula. Sprinkle 1 tablespoon of chips across the top.
- Bake and serve: Bake for roughly 45 minutes, until a toothpick comes out clean when stuck in the middle. Let cool for at least 15 minutes. Slice and serve.
Storing bread: After bread has cooled, cover with foil. You may keep at room temperature for 3 days. After 3 days, store in the refrigerator for up to 5 days.
Freezing bread: Wrap loaf or individual slices in freezer wrap or place in a freezer bag and store in the freezer no longer than 3 months. Thaw in the refrigerator for a day or night before serving.
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Amount Per Serving Calories 171.1Total Fat 14.0gSaturated Fat 1.7gCholesterol 69.0mgSodium 180.5mgCarbohydrates 20.4gNet Carbohydrates 2.8gFiber 5.6gSugar 2.0gSugar Alcohols 12.0gProtein 7.0g