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Keto Chocolate Zucchini Bread

4.96 from 598 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Keto Chocolate Zucchini Bread is an ultra-moist keto chocolate bread.

It’s an easy, healthy, gluten-free chocolate loaf made with almond flour and unsweetened cocoa powder, 100% keto, low-carb, sugar-free, and paleo.

What Is A Chocolate Zucchini Bread?

The idea of putting zucchini in a cake is not new, I have several other recipes with zucchinis like my Almond Flour Zucchini Bread.

But this recipe combines the moist zucchini with chocolate for a delicious low-carb bread loaf.

How To Make Keto Chocolate Zucchini Bread

If you love thick, moist chocolate bread, this paleo chocolate zucchini bread will make you so happy.


All you need to make a delicious paleo chocolate zucchini bread are:

  • Grated zucchini – make sure you pack the zucchini very well into the measuring cup for precise measurement. If some liquid is released from the grated zucchini, discard it or the bread will be too moist and won’t hold as well. Zucchinis are great keto-friendly vegetables with less than 2g of net carbs per 100g!
  • Egg – I used large eggs. Eggs are 100% keto-friendly.
  • Coconut oil – if you don’t like the flavor of coconut oil, use refined coconut oil. It does not have a coconut flavor. I won’t recommend a different oil for this bread.
  • Canned coconut cream – or cream of your choice.
  • Sugar-free crystal sweeteners  – Monk fruit crystal is my favorite option. To learn more about keto-friendly sweeteners or to convert them, try my sweetener converter.
  • Almond flour– the finer, the better. Learn how to pick your keto flour.
  • Baking soda
  • Vanilla extract
  • Chopped walnuts – or chopped pecan or omit if you don’t like nuts in your bread.
  • Sugar-free chocolate chips – store-bought or your homemade sugar-free chocolate chips.
  • Unsweetened cocoa powder or unsweetened cacao powder for a stronger chocolate flavor.
  • Cinnamon 
paleo chocolate zucchini bread keto


Start by grating the zucchini with a hand grater or the grater attachment of a food processor.

Place the grated zucchini in a kitchen towel and squeeze it hard to extract as much water as possible from the zucchinis.

Combine all the dry Keto Chocolate Zucchini Bread ingredients in a large mixing bowl.

Add the grated zucchini and all the liquid ingredients and whisk them with a silicone spatula until they form a thick batter.

Incorporate the chopped nuts and sugar-free chocolate chips.

Transfer the Keto Chocolate Zucchini Bread batter into a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper. Keep some overhang of parchment paper to make it easier to unmold the bread.

Bake your zucchini bread for 50 to 55 minutes in an oven preheated to 350°F (180°C).

You know it’s cooked when a skewer inserted in the middle comes out relatively free of crumbs.

paleo chocolate zucchini bread keto


This paleo chocolate zucchini loaf is ultra moist due to its large amount of zucchini. My trick, cool it down to room temperature, then pop it in the fridge for one hour to firm up.

Trust me; you won’t regret it! The bread is much easier to slice, as well as it firms up in the fridge creating the most delicious fudgy chocolate texture!

It is very important to be patient with this bread.

I recommend cooling it down for 10 minutes in the loaf pan, then 40 minutes on a cooling rack, and finally popping it in the fridge for 1 hour for the best result.

Of course, it is up to you, but I notice that the cooler it is, the fudgier it becomes. Plus, it is much easier to slice!

Chocolate Decoration

I decorated the top of my bread with a good amount of sugar-free chocolate chips. I always add them after I transfer the chocolate zucchini bread to my cooling rack.

The bread is still hot, and the chocolate chips melt on top.

If you intend to cool down in the fridge as recommended before the chips will harden, it makes the cutting much more difficult with the hard chocolate shell on top of the moist bread, so be aware of that, and choose what is right for you!

paleo chocolate zucchini bread keto


Store the keto chocolate zucchini bread in the fridge for up to 4 days in a cake box or airtight container.

You can also freeze slices in individual zip-lock bags for up to 3 months.

Frequently Asked Questions

Can I Use An Egg Replacer?

No, egg replacers or flaxseed eggs wouldn’t work in this recipe. You have to use an egg.

Can I Use Swerve As A Sweetener?

Yes, Swerve is essentially just erythritol so it’s a perfectly fine option.

Can I Swap The Baking Soda?

Yes, you can replace the baking soda with twice the amount of baking powder.

paleo chocolate zucchini bread keto

More Keto Zucchini Recipes

If you love keto zucchini bread, I recommend you also try my other keto recipes with zucchini below:

Enjoy the paleo chocolate zucchini bread recipe and tag me on Instagram if you give this a try! I love to see your creation.

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paleo chocolate zucchini bread keto

Keto Chocolate Zucchini Bread

3.4gNet Carbs
This Keto Chocolate Zucchini Bread is an easy, healthy, gluten-free loaf, super moist with almond flour, and unsweetened cocoa powder.
Prep: 10 minutes
Cook: 50 minutes
Cool down 4 hours
Total: 5 hours
Yield: 12 slices
Serving Size: 1 slice
4.96 from 598 votes


Dry ingredients

  • 1 ½ cup Almond Flour (170g)
  • ¼ cup Unsweetened Cocoa Powder (25g)
  • 1 ½ teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoon Salt
  • ½ cup Granulated Sweetener (100g) or coconut sugar if refined sugar free

Wet ingredients

  • 1 cup Grated Zucchini about 2 small zucchini
  • 2 large Eggs egg replacement not recommended
  • ¼ cup + 2 tablespoon Coconut Cream 100ml
  • ¼ cup Coconut Oil melted, 60ml
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Apple Cider Vinegar

Filling – optional

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat oven to 350°F (180°C). Line a baking loaf pan (9 inches x 5 inches) with parchment paper. Set aside.
  • Remove both extremities of the zucchinis, keep their skin on. 
  • Finely grate the zucchini using a vegetable grater. Measure the amount needed in a measurement cup. Make sure you press/pack them firmly for a precise measure and to squeeze out any liquid from the grated zucchini. I usually don't have much! If you do, discard the liquid or keep it for another recipe.
  • In a large mixing bowl, stir all the dry ingredients: almond flour, unsweetened cocoa powder, sugar-free crystal sweetener, cinnamon, sea salt, and baking soda. Set aside.
  • Add all the wet ingredients into the dry ingredients: grated zucchini, coconut oil, coconut cream, vanilla, egg, and apple cider vinegar.
  • Stir to combine all the ingredients. 
  • Stir in the chopped nuts and sugar-free chocolate chips. 
  • Transfer the chocolate bread batter into the prepared loaf pan.
  • Bake for 50 – 55 minutes. You may want to cover the bread loaf with a piece of foil after 40 minutes to prevent the top from darkening too much, up to you.
  • The bread will stay slightly moist in the middle and firm up after fully cool down.

Cool down

  • Cool down for 10 minutes in the loaf pan, then cool down on a cooling rack until it reaches room temperature. It can take 4 hours as it's a thick bread. Don't slice the bread before it has cooled down. If too hot in the center, it would be too soft and would fall apart when you slice. For a faster result, cool down 40 minutes at room temperature then pop in the fridge for 1 hour. The fridge will create an extra fudgy texture and the bread will be even easier to slice as it firms up.
  • Store in the fridge up to 4 days in a cake box or airtight container.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice
Yield: 12 slices
Serving: 1sliceCalories: 185kcal (9%)Carbohydrates: 6.1g (2%)Fiber: 2.7g (11%)Net Carbs: 3.4gProtein: 4.9g (10%)Fat: 17.1g (26%)Sugar: 1.2g (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    99 Thoughts On Keto Chocolate Zucchini Bread
    1 2 3
  1. 5 stars
    Thanks for all the Zucchini recipes. I have 5 x Two foot long ones in the garden and it will be wonderful doing all these !!

  2. 5 stars
    This is FANTASTIC! By far the best Keto dessert I have made to date! Bravo!!! Followed the recipe exactly, except I added 1/4 c. more chocolate chips, then instead of using a bread pan I made muffins. Absolutely delicious! Thank you SO Much!

    • Absolutely! I usually cool down the bread overnight, slice the next day and freeze each slice in individual container or bags to make it easier to defrost one serve at a time. Enjoy, XOXO Carine

    • Sure, Xylitol is fine in cakes but not really in my cookies recipes, it make the cookies very soft. Enjoy the recipe, XOXO Carine

  3. 5 stars
    I fondly renamed to this to Brownie Bread. I’ve also made this several times and have made my share of mistakes (putting my wet ingredients in with my dry not paying attention, misreading my new measuring spoons (they’re weird) adding way more baking soda and salt than called for etc….sheesh!) The one thing I don’t do is measure out the zucchini and I don’t squeeze out any excess moisture (I use 2 small or 1 large). The batter should look exactly like the batter in the video – if it appears too dry, try adding some more zucchini and/or a couple more TBS of the coconut cream – it’ll straighten the batter out like snapping your fingers- which is exactly what I did when I made all those huge mistakes…LOL!! Nobody knew the difference. As a rule I mix all my wet ingredients together including the zucchini – mix all my dry ingredients together and combine the two, adding the chocolate chips and nuts last. I always use parchment and only bake in a metal loaf/bread pan. Comes out perfect every time!!

    • It helps activate the raising agent ans raise the bread more. You can replace this by lemon juice too. Enjoy, XOXO Carine

  4. I haven’t got a website
    I just purchased the Keto program in order to get started and I am exploring… I came across a Delicious Key lime pie or cheesecake??? And the person showing gave your blog site…. so Here I am. I’ve already purchased over $ 300 in cookbooks and programs, plans etc and for the moment don’t want to invest more $$$ just explore…. before I jump in

    • Hello! Welcome here:) I am so glad you like the blog recipes here. If you have any questons, just comment here, I am happy to help you and support you through your keto lose weight journey. XOXO Carine

  5. Hi Carine, I love this recipe- I’ve made it six times now. I have a question though, the last few times I’ve baked this bread it’s really crumbly and falls apart easier than before. Any suggestions?

    • Are you using an egg or a egg replacement in the recipe? Did you change the almond flour brand since you made this recipe before? Another reason could be that the grated zucchini are not dry enough and consequently make the bread fragile. I hope we can fix that ! Enjoy the recipes around here, XOXO Carine.

      • Thanks Carine, I’ll try squeezing my zucchini more since nothing else has changed. You’re the best!

        • That should help, oh and also make sure you are using a large egg or 1 small if you can’t find large eggs. Keep me posted.

  6. 5 stars
    I made this using half the mixture to make 6 muffins and they are brilliant. I cooked them for about 40mins then cooled as instructed. I love the fudgy texture inside. It’s great to have something to bake on Keto that tastes like proper cake. Thanks a million for the recipe.

    • Thanks for the lovely feedback ! Lovely idea to bake this into a muffin size, Enjoy the keto recipes on the blog, XOXO Carine

  7. Hi! It looks amazing! Looking foward to make it on my own. If i dont have coconut cream, with what can i replace ir it with considering that im lactose intolerant?

  8. 5 stars
    Thanks so much for sharing this wonderful recipe! I didn’t have any coconut cream so I substituted heavy cream. I also baked it into 12 muffins instead of a loaf. It took them right around 30 minutes to bake and about 45 minutes to completely cool at room temperature. This also helped with having the correct portion size. Everyone loved them this one is a keeper! Thanks so much for for sharing this recipe 🙂

    • Sounds delicious ! Thanks for sharing your adaptation of this recipe. Enjoy the recipes on the blog and take care, XOXO Carine

  9. My bread has remained uncooked except for the outside even after cooking it for 20 minutes longer than the suggested time. I followed the directions exactyl, is there something that could have possibly gone wrong? My batter looked identical to the batter in the video.

    • You probably used a smaller egg or a smaller pan, that could explain why the ingredients couldn’t cook and bind even if you increased the baking time. The recipe needs a large egg, if your are small use 2. I hope it helps, XOXO Carine.

      • I’ve got my first Loaf in the oven right now, can’t wait to taste it. I was trying to find how many servings are in a loaf for the nutritional information you had given?

        • The loaf serve 12 slices, cut your bread in half then each half in 6 slices to match the nutrition panel per slice. Serving size is always on top of the recipe card too. Enjoy the bread! XOXO Carine

          • 4 stars
            Hi Carine,

            Thanks for the great recipe.

            Just wanted to clarify a couple of things. The nutrition figures, do they include the ‘optional choc chips and walnut’? Also, above the recipe it says serves 12 but you state in the comments section that it serves 16.

            I am looking forward to trying lots more of your recipes. I have had ideas that are similar but you’ve done the hard work for me.

  10. 5 stars
    Loved this! Was so delish! I did not have the coconut milk on hand so used HWC in same amount…. Came out so delish! Thanks for posting and will definitely be trying your other recipes! Xo

    • I am so happy you and your hsband enjoy this bread! Food is so much better when shared. Enjoy the blog, XOXO Carine.

  11. Hi,
    I have baked this bread twice but each time, my bread syncs down from the middle. The second time around, it didn’t even rise as much as last time. What am I doing wrong?

    • It looks like a temperature issue, most baked good deflate when they are cooling down too fast, big gap of temp between oven and outside oven. However, note that this bread don’t raise much as it is gluten free. You can see on my picture that mine is also pretty flat. I hope you enjoy the taste ! XOXO Carine.

  12. 5 stars
    I made this for the first time today and had to make a few changes. I added an extra egg because I could barely stir the batter. (It could be that my eggs were too small). I also felt that the baking soda gave the bread sort of a bitter after taste. I wonder if using baking powder instead, would take car of that problem? Or perhaps cutting down on the amount of soda. I used pecans and chips inside. This was very yummy! Thanks for the recipe!

    • Thanks for the lovely feedback. You definitely need large egg in this recipe or 2 small eggs. I am used to baking soda but I agree that some people can’t appreciate the bitterness of it. Simply replace baking soda by half amount of baking powder and your bread will be perfect, no bitterness. Thanks again for trying my recipes. XOXO Carine.

  13. As written, this recipe could never hold up. It was so dry and did not have the consistency required for bread, brownies or otherwise. I added more oil to try to make it come together but it still ended up in a crumbly mess. Not sure who is rating this recipe….

    • I am sorry to hear you had a bad experience with my chocolate zucchini bread recipe. Many people made it perfectly and I do make this very often. If yours is crumbly it may be because you used a small egg or didn’t extract all the water from the grated zucchini. That is the only 2 things I can see as the recipe is pretty straight forward and I always triple test recipes before posting on the blog. I hope you have better results next time. Enjoy the blog recipes. XOXO Carine.

  14. Do you know if it would be possible to sub the almond flour for coconut flour? And if so what would need to be adjusted?

    • It won’t be the same ratio usually you need 4 times less coconut flour than almond flour in baking recipes. I didn’t try so I can’t tell you more about this yet. Enjoy the recipe. XOXO Carine.

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