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, lightly sweetened, 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 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 the bread. After grating, be sure to lightly salt the grated zucchini and place on plate with stacked paper towels to drain water. This is an important step, as zucchini is full of water.
- 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
It's really easy to make this low-carb zucchini bread — in fact, we'd consider it almost fool-proof. Just follow these few steps when making:
Step 1 — Grate zucchini: You'll start by preparing the zucchini, so it has time to sweat out water. Grate 1 ½ cups of zucchini. We grate with the largest hole on the grater, which works well in the bread.
Step 2 — Drain zucchini: After grating, lightly salt the grated zucchini and place on plate with stacked paper towels to drain water.
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. 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.
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: 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.
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: 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!
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, 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.
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
Chocolate Chip Zucchini Bread (Low Carb / Keto)
Ingredients
- 2 ¼ cups super-fine blanched almond flour
- 1 ½ teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups zucchini grated
- ⅔ 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. 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.
Notes
- 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.
- 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 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.
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!