If you’ve ever been a fan of banana bread or a moist dessert, this chocolate chip zucchini bread is going to blow your mind! With a golden brown, crisp exterior and a warm, moist interior we’ve created the perfect low carb breakfast or dessert without sacrificing any of the experience!
Keto Bread Loaves
Bread is probably the number one most missed food on a ketogenic diet, and for good reason. You need it for sandwiches, french toast, and my favorite snack, peanut butter spread on bread! Whether you like it savory or sweet we have all the keto breads you will need in one place. Here are our favorites:
Savory:
Best Keto Bread
Cheesy Garlic Bread (Megha’s Favorite)
Coconut Flour Bread (if you’re nut free!)
Sweet:
Blueberry Pound Cake
Low Carb Pumpkin Bread
Cinnamon Ricotta Cake (can easily be turned into a loaf!)
Gingerbread Loaf
Make It Moist
Keto baking can be tricky, but if you’re someone who loves to bake and wants to learn we have a great Keto Baking 101 course offered on JoinTheCurve.com.
It took us a while to master it, but once you a get a feel for keto flours, sweeteners and the right ratios it’s a breeze! I’ll share a couple tips that will make this loaf the perfect moistness.
- Combining almond flour and coconut flour gives the final product just the right texture. Not too crumbly and not so moist that it doesn’t cook all the way through.
- Zucchini drained and squeezed to add an extra level of moistness without any extra wet ingredients. If you don’t squeeze out the zucchini enough it can leave you with a soggy loaf.
- Enough baking powder to give this loaf rise. Too little will leave you with a flat, under cooked loaf and too much will leave a bad after taste in the final product!
Bake It Just Right
Bake time can also be a tricky thing to figure out not only because all oven temps vary highly, but because keto flours can easily burn. This chocolate chip zucchini bread in particular bakes best at a lower temp for a longer period of time. If you wanted to crank the heat up to save time you would end up with a burnt top and uncooked middle.
With the extra moisture from the drained and squeezed zucchini low and slow is the way to achieve a moist, perfectly cooked loaf. Make sure you keep an eye on the loaf starting at about 40 minutes to ensure it isn’t burning.
Tip: no matter what you are baking the toothpick test is always a sure way to make sure you’re baked good isn’t under cooked. Stick a clean toothpick into the center and if it comes out clean you are good to pull it out!
Cool And Slice
Any baked good, especially keto ones need enough time to cool before transferring and slicing. Why? Because they crumble easily straight from the oven. The key to this chocolate chip zucchini bread is to let it cool all the way or for at least 20 minutes before flipping it out and serving it up! Any sooner and it will fall apart.
Walnut Chocolate Chip Zucchini Bread
If you like you’re dessert loaves on the sweeter side we would highly recommend you up the sweetener on this recipe! Instead of 2 tbsp of erythritol, I would use 1/3 cup. If you are like us, however, and enjoy a subtly sweet dessert then we’ve given you the perfect ratio of erythritol to stevia. This chocolate chip zucchini loaf is sweet, moist and will allow you to relive you pre-keto dessert days in all of its glory!
Want More Healthy Desserts?
Healthy and desserts only make sense when we are talking low carb! We’ve got a whole section on our food blog dedicated to healthy versions of your old favorites, including pecan pie, whoopie pies, and you won’t believe it, but soft and doughy cinnamon rolls!
Make them all and let us know what you think by tagging us on Instagram so we can re-share it on our stories!
Chocolate Chip Zucchini Bread
What You Need:
- 9x5in Loaf Pan
Ingredients:
- 1/2 cup butter, melted
- 2 tbsp Low Carb Sugar Substitute (add more if you like it sweet!)
- 3 large eggs
- 1 tsp liquid stevia
- 1 tsp vanilla extract
- 1.5 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1/4 tsp pink himalayan salt
- 1.5 cups zucchini, grated and squeezed dry
- 1/2 cups Keto Chocolate Chips
- 1/2 cups raw walnuts, roughly chopped
Instructions:
- Preheat the oven to 325 degrees F. Line a 9×5-inch loaf pan with parchment paper or grease with coconut oil spray.
- In a large bowl, beat together the butter and erythritol until fluffy. Whisk in the eggs, stevia and vanilla extract until fully incorporated.
- Whisk in the almond flour, coconut flour, baking powder, and salt.
- Grate the zucchini (as shown in the video) and wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible.
- Fold the grated zucchini into the bowl, and mix well. Fold the chocolate chips and walnuts into the batter.
- Transfer the batter to the prepared pan. Smooth the top with the back of the spatula and bake for 50-60 minutes, until an inserted toothpick comes out clean.
- Cool completely in the pan prior to flipping out and slicing into 12 pieces.
- Note: oven temperatures vary highly and the loaf can easily burn so keep an eye on it starting at 40 minutes. If the top and edges brown too much, check it with a toothpick – it is most likely done at that point! If you need to keep it in longer but the edges are starting to burn you can cover just the edges with foil to help prevent further burning.
Video:
Notes
Serving Size: 1 slice
Yields: 12 slices
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Lisa says
Yum!
Sarah says
So good! The texture is amazing. I will make this again.
Kitty says
The sweetness level is right as is. The aftertaste is unpleasant, bitter, even with cream cheese on top.
Shallyn says
I substituted the 2 tbsp of erythritol with 2 tbsp of monk fruit sweetener and tasted divine! Not too sweet and not lacking sweetness either. Just the right sweetness! I baked my loaf for about 55 minutes, until the top was golden brown. The edges got brown sooner (at the 40 minute mark), but after inserting a knife and realizing it needed more time, I left it in the oven until closer to an hour. Slice only after the loaf has cooled completely.
CECILIA DEIPARINE DEIPARINE says
I just started doing Keto since February and just love your youtube videos and recipes. You’re website is amazing as well. Keep up the great work. Can’t wait to try the zucchini bread recipe.
Dana says
Can you add xanthan gum to this recipe and if so how much?
Charlene Turgeon says
My EX-MIL used to make the most wonderful Zucchini bread! Now I can – Thank you! Cupcake tin for portion control!
mary says
I will use allulose or monk fruit and will 2 T be sufficient? In other words have you tried it with other sweeteners?
Jenn in GA says
My husband loved this the first time I made it, but I didn’t have any chocolate chips. So, I added 6 T cocoa powder, an extra egg yolk, and upped the amount of zucchini from 1.5 C. to 2. It turned out perfectly chocolatey and not too moist! I also made muffins, and they needed 25 min. in silicone pans.
Pizzajoe says
Good recipe! I made muffins. at about 65 grams of batter in each cup it made 12 muffins. Took 30 minutes at 325’. Great taste and texture! Thank you
cheryl k-w says
Can I use Xylitol instead? I find a harsher reaction by digesting the alternative sugar ?
Ildiko Brunner says
This came out tasting amazing, but mine did not rise as much. Still super moist and fluffy, this will be an amazing breakfast too.
Kanchan Chadda says
That is an awesome recipe and thanks to people like you who keep the inspiration alive.
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Mony says
Love this recipe ‼️‼️ Turned out SO yummy ? but, I used sucralose instead of stevia. (I don’t like it!) tks a lot for sharing‼️‼️
Samantha says
Great recipe! I subbed 3/4c of monkfruit sweetener for the erythritol and stevia, macadamia nuts for the walnuts and made it into muffins for easier portions. The muffins took about 30 minutes at 325F. They turned out so well!
Nini says
This is great, thank you! Definitely a new staple.
Your measurement of “tsp” got me confused. Are these teaspoons or tablespoons and are they always the same?
Gaylene says
I love your site and your youtube channel. You have put a lot of work into it. Thanks
Jenn says
I just did this today and used 1tsp stevia and it came out bitter and left a bad taste in my mouth. I will retry using 1/2 like they said in the video.
Stephanie Thomas says
Two things. The written recipe says 1 tsp Erythritol and the video says 1/2 tsp. And it looked like the erythritol you used was the powdered version??? I think the powdered erythritol is stronger so if Im using the granular would I need more of it. I really struggle when baking with erythritol. Everything I make ends up with the severe cooling sensation and then my family wont eat it. I heard that if you use stevia along with erythritol it helps to calm the cooling effect. Is that true? How much of each should I use…a ratio??? HELP!!! Thanks