This delicious low-carb and keto chocolate chip zucchini bread is moist, sweet, delicate yet dense, and includes yummy sugar-free chocolate chips!
When zucchinis are in season, this low-carb zucchini bread with chocolate chips gets made A LOT at our house. It's because it's deliciously moist and sweet, delicate yet dense, and flavored with a touch of cinnamon and a bunch of sugar-free chocolate chips. A slice of this keto chocolate chip zucchini bread is perfect for breakfast, as a snack, or even as a dessert.
If you love our keto pumpkin chocolate chip 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 keto 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! Each serving is only 3 grams net carbs.
Key Ingredients
A few notes on key ingredients:
- Grated zucchini: We grate with the largest hole on the grater, which works well in this bread. We recommend lightly salting and placing on a plate with stacked paper towels to drain water (while combining the rest of ingredients). Before adding to bread mixture, squeeze out the excess water with your hands.
- Erythritol: We prefer to use Swerve sweetener (granular) in this recipe. You can use an alternative sugar-free sweetener as long as you adjust the amount accordingly.
- Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries the bread.
- Sugar-free semi-sweet chocolate chips: Sugar-free chocolate chips make this recipe! We recommend 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
Step 1 — Grate zucchini: We grate with the largest hole on the grater, which works well in this bread.
Step 2 — Drain zucchini: After grating, lightly salt the grated zucchini and place on plate with stacked paper towels to drain water. Lightly salt and place on a plate stacked with several paper towels to soak up water (as zucchini will "sweat" water). Let sit while combining the rest of ingredients. Before adding zucchini to bread mixture, squeeze excess water from zucchini by grabbing handfuls and squeezing until water releases.
Step 3 — Prepare loaf pan: 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. Simply 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.
Step 4 — Combine dry ingredients: Next, combine the dry ingredients in a medium-size bowl. Whisk together the almond flour, cinnamon, baking powder and salt.
Step 5 — Combine wet ingredients: Combine the wet ingredients in a large bowl. First, whisk the eggs together and then stir in the Swerve sweetener. Before adding grated zucchini, be sure to squeeze out excess water with hands. Then, stir in the zucchini.
Step 6 — Mix all together: Gradually add in the dry ingredients and mix until combined (be careful not to over mix).
Step 7 — Add chips: Finally, stir in the sugar-free chocolate chips.
Step 8 — Bake: 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. Cover with tinfoil after 30 minutes of baking to prevent over browning.
EXPERT TIPS
- Remove water from the zucchini by lightly salting to sweat out water and using your hands to squeeze out excess water (we simply take a large handful and squeeze). Excess water will lead to dense bread.
- For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
- When combining the wet and dry ingredients, do not overmix the batter, which may result in denser bread. Rather, gently fold mixture together until just combined.
- After about thirty minutes of baking, we recommend covering your bread with foil, so the top doesn’t become overly brown.
- Since every oven heats differently, we recommend checking for doneness at 40 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs or melted chocolate, it’s done.
Recipe FAQ
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.
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.
Yes. To freeze bread, wrap loaf or individual slices in tinfoil or freezer wrap and place in a freezer bag and store in the freezer for no longer than 3 months. Thaw in the refrigerator for a day or night before serving.
Related Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
Keto Zucchini Bread with Chocolate Chips
Ingredients
- 2 ¼ cups super-fine blanched almond flour
- 1 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ⅔ cups zucchini, grated (measure before draining water)
- ¾ cup Swerve Granular
- 4 large eggs
- ½ cup Lily's Semi-Sweet Baking Chips (for bread batter)
- 1 tablespoon Lily's Semi-Sweet Baking Chips (for sprinkling on top before putting in oven)
Instructions
- Get started: Pre-heat oven to 350 degrees F. Grate 1 ½ cups of zucchini (we use largest hole on grater). Lightly salt and place on plate with stacked paper towels 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. Squeeze excess water from zucchini by grabbing handfuls and squeezing until water releases. Stir zucchini into egg mixture. 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 and 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. Cover with tinfoil after 30 minutes of baking to prevent over browning. Let cool for at least 15 minutes. Slice and serve.
Notes
- Remove water from the zucchini by lightly salting to sweat out water and using your hands to squeeze out excess water (we simply take a large handful and squeeze). Excess water will lead to dense bread.
- For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
- When combining the wet and dry ingredients, do not overmix the batter, which may result in denser bread. Rather, gently fold mixture together until just combined.
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- Since every oven heats differently, we recommend checking for doneness at 40 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs or melted chocolate, it’s done.
- After bread has cooled, cover with foil. You may keep at room temperature for 3 days. After 3 days, store in the refrigerator.
- To freeze bread, wrap loaf or individual slices in tinfoil or freezer wrap and place in a freezer bag and store in the freezer for no longer than 3 months. Thaw in the refrigerator for a day or night before serving.
I would love to know the weight of the flour here in grams so I can be more exact on how much you used. Some blogs allow you to convert to the "metric" and that's helpful. Do you know the weight of the flour in grams?
Yes, thanks for bringing this to our attention! There now is a metric button you can click on this recipe to get the amount in grams. We'll be working to update this on our site. Thanks again!