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Chocolate Zucchini Bread – Keto, Paleo, Sugar-free

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4.87 from 343 votes
By Carine - - 82 Comments

Chocolate Zucchini Bread is an ultra-moist keto 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

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 measuring 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 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 – get 20% off your order if you buy on my favorite brand website, Lakanto. 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 for zucchini, so I love this recipe as it is the only way they will eat zucchini. You don’t feel the zucchini at all. It only adds 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 its large amount of zucchini. My trick, cool down to room temperature, then pop in the fridge for one hour to firm up.

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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 down 10 minutes in the loaf pan, then 40 minutes on a cooling rack, and finally pop 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!

Carine from Sweetashoney

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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 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

More keto zucchini bread

If you love keto zucchini bread, I recommend you also try my other keto bread recipes 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.

xoxo Carine

Recipe Card

Paleo Chocolate Zucchini Bread

paleo chocolate zucchini bread keto
3.4gNet Carbs
4.87 from 343 votes
Prep Time: 10 mins
Cook Time: 50 mins
Cool down 4 hrs
Total Time: 5 hrs
Net Carbs 3.4g
Fat 17.1g
Protein 4.9g
Calories 185kcal
Author: Carine Claudepierre
12 slices
Paleo Chocolate Zucchini Bread. Easy, Healthy, Gluten-free loaf, super moist with almond meal, and unsweetened cocoa powder. 100% keto.

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Net Carbs
4.87 from 343 votes
Review Print


Dry ingredients

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

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  • Preheat oven to 180°C (375°F). 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 bow or airtight container.
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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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    82 thoughts on Chocolate Zucchini Bread – Keto, Paleo, Sugar-free
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  1. The chocolate and nuts are optional. We’re they used when calculating the nutritional informational is that without them?

  2. Can I use Swerve or stevia as a sweetener in this recipe? I can’t find straight erythritol where I live.

  3. I made a double batch(to many zucs), one as a loaf and the rest as muffin. The recipe clearly promotes to refrigerate for the moist center but the photos have the melted chips which of course looks great.
    What is your preference and is it the same for both variation?

  4. 4 stars
    Followed the recipe almost exactly and they turned out great except had an overwhelmingly strong taste of baking soda that made them unpalatable. I’ll try to use less next time, starting with 1 tsp – do you have any suggestions? Cooked in silicon egg bite molds for 24 mins, so they would be snack size for my first grader. Just had to cut them in half and smear them with keto frosting so she’d eat them. Couldn’t taste the zucchini and they were moist enough. Also used a tiny bit less sweetener like I normally do for baked goods, but this definitely needed at least the full amount.

  5. 5 stars
    Made a doz cupcakes out of this recipe. Very good, will make this again. Substituted with heavy cream in place of coconut cream and butter in place of coconut oil.

  6. 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 !!

  7. 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

  8. 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

  9. 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

  10. 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.

  11. 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

  12. 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?

  13. 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

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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