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Paleo Chocolate Zucchini Bread an ultra-moist chocolate bread, easy, healthy gluten free chocolate loaf made with almond meal and unsweetened cocoa powder. 100% keto, low carb, and sugar-free,  sweetened with natural sugar-free Monk fruit crystal sweetener. paleo chocolate zucchini bread keto

Paleo chocolate zucchini bread

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

paleo chocolate zucchini bread keto

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

  • Grated zucchini – make sure you pack the zucchini very well into the measurement cup for precise measurement. If some liquid release from the grated zucchini, discard 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, in New Zealand we have got egg size, it was a size 8
  • Coconut oil – if you don’t like the flavor of coconut oil use refined coconut oil, it does not have 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 – get 20% off your order if you buy on my favorite brand website, Lakanto, use the code ‘sweetashoney’ at the checkout but erythritol will work very well as well. If you are not eating sugar free – only refined sugar free – you can use coconut sugar as an healthier paleo alternative to sugar free sweeteners. To learn more about keto-friendly sweeteners or to convert them, try my sweetener converter.
  • Almond meal – or almond flour the finer the better
  • Baking soda
  • Vanilla extract
  • Chopped walnuts – or chopped pecan or omit if you don’t like nuts in your bread
  • Sugar free chocolate chips 
  • Unsweetened cocoa powder or unsweetened cacao powder for a stronger chocolate flavor
  • Cinnamon 

Kids friendly recipe

I love zucchini and chocolate, it is such a great way to add moisture into baking while sneaking some extra greens to a treat. My kids love their vegetables except zucchini so I am in love with this recipe as it is the only way they will eat zucchini.You don’t feel the zucchini at all. It only add a lovely moist texture to your bread, that is all.

paleo chocolate zucchini bread keto

Let it cool down in the fridge to firm up!

This paleo chocolate zucchini loaf is ultra moist due to large amount of zucchini. My trick, cool down to room temperature, the pop 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 to cool down 10 minutes in the loaf pan, then 40 minutes on a cooling rack and finally pop in the fridge 1 hour for the best result. Of course, it is up to you, but I notice that the cooler it is, the more fudgy it become. Plus, it is much more easier to slice !

paleo chocolate zucchini bread keto


Chocolate decoration, optional but so good!

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 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

More keto zucchini bread

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

Keto zucchini bread
KETO ZUCCHINI BREAD an easy moist almond flour low carb bread with grated zucchini, walnuts, pecan and cinnamon.
Net Carbs: 3.3g per serving | Serves 16
15 minutes
Check out this recipe
Paleo Chocolate Zucchini Bread
Paleo Chocolate Zucchini Bread. Easy, Healthy Gluten free loaf, super moist with almond meal and unsweetened cocoa powder. 100% keto.
Net Carbs: 3.4g per serving | Serves 12
10 minutes
Check out this recipe

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

xoxo Carine
paleo chocolate zucchini bread keto

Paleo Chocolate Zucchini Bread

Paleo Chocolate Zucchini Bread. Easy, Healthy Gluten free loaf, super moist with almond meal and unsweetened cocoa powder. 100% keto.
Prep Time: 10 mins
Cook Time: 50 mins
Cool down 4 hrs
Total Time: 5 hrs
Author: Carine
12 slices
Leave A Review Print The Recipe


Dry ingredients

Wet ingredients

  • 1 cup Grated zucchini - about 2 small zucchini
  • 2 large Egg -egg replacement not recommended
  • 1/4 cup + 2 tablespoon Coconut cream 100ml
  • 1/4 cup Coconut oil , melted, 60ml
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Apple cider vinegar

Filling - optional

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  • Preheat oven to 180C (375F). Line a baking loaf pan (9 inches x 5 inches) with parchment paper. Set aside.
  • Remove both extremity of the zucchinis, keep 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 for another recipe.
  • In a large mixing bowl, stir all the dry ingredients together: 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, apple cider vinegar.
  • Stir to combine all the ingredients together. 
  • Stir in the chopped nuts and sugar free chocolate chips. 
  • Transfer the chocolate bread batter into the prepared loaf pan.
  • Bake 50 - 55 minutes, you may want to cover the bread loaf with a piece of foil after 40 minute to avoid the top to darken 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 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' 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 bow or airtight container.
Nutrition Facts
Paleo Chocolate Zucchini Bread
Amount Per Serving (1 slice)
Calories 185 Calories from Fat 154
% Daily Value*
Fat 17.1g26%
Carbohydrates 6.1g2%
Fiber 2.7g11%
Sugar 1.2g1%
Protein 4.9g10%
Net Carbs 3.4g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Chocolate Zucchini Bread

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

  1. 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

  2. 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.

        • 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.

  3. 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

  4. 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?

  5. 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

  6. 3 stars
    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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

    • I did not try but I am sure it will be very wet without it. You will have to balance with more almond flour, not sure how as I did not try this yet. Enjoy the recipe! XOXO Carine.

  12. 5 stars
    I just made these today because I had old zucchinis that I wanted to use up. Made them into muffins instead. Did Greek yogurt, half monk fruit, half erythritol version. Sooooo good! Love that it’s lower carb too!

      • It will cook faster if you use small pan like muffins. The best way to tet baking is to insert a skewer in the center of the baked goods to see if it comes clean. If so, the batter is cooked and you can take the pan out of the oven. I didn’t try muffins but usually 30 minutes are great to start with. Enjoy, XOXO Carine.

  13. 5 stars
    Still warm out of the oven! (Pulled a little chunk from the end😂) Excellent! I used my own homegrown zucchini too! ♥️

    • I love to grow zucchini as well so delicious! Thanks for trying my bread, I am happy you enjoy it. XOXO Carine.

    • Hi! you can use heavy cream or full fat greek yoghurt. It won’t be dairy-free but it will work well too. Enjoy the recipe. XOXO Carine.

  14. Hi there. I just found your site just recently. Could you tell me what size loaf pan you are using. I would appreciate knowing. Thanks for all your hard work and sharing with all of us.

    • Hello! Welcome on the blog. I am so glad you find my little space. I am using a loaf pan 9 inches x 5 inches. I updated the recipe with this extra info for you. Enjoy the low carb recipes on the blog. XOXO Carine.

  15. 5 stars
    I replaced the coconut cream with greek yogurt, coconut oil with melted butter and reduced the erythritol to 60g. Turned out great. Thank you.

  16. 5 stars
    I made this into muffins & baked 25 mins. They turned out great. Used Golden Monk fruit & Lily’s chocolate chips. Definitely a keeper!

    • What a great idea! Thanks for sharing the muffin option, I will try too 🙂 Enjoy the blog recipes. XOXO Carine.

  17. 5 stars
    Just made this tonight and it was delicious! I didn’t have apple cider vinegar, so left that out. I also, didn’t put the sugar free chocolate chips on top instead I put Simple Mills organic chocolate frosting.