Keto Chocolate Zucchini Bread (Coconut Flour)

My rich, fudgy, and slightly sweet keto chocolate zucchini bread is an absolute treat—and a sneaky way to add extra fiber and nutrients to your low-carb lifestyle.

The combination of cocoa and zucchini creates a moist texture that’s hard to resist.

I love reinventing classic quick bread recipes with keto-friendly ingredients, and this one exceeded my expectations.

It delivers the indulgent taste of chocolate while keeping things light, low-carb, and gluten-free.

This low-carb chocolate zucchini bread is made with coconut flour, shredded zucchini, and cocoa powder, making it a delicious way to enjoy summer’s bounty.

The zucchini keeps it soft and tender without overpowering the rich chocolate flavor.

Even if you’re not following a keto diet, this bread is sure to impress.

The chocolatey taste and melt-in-your-mouth texture make it hard to believe it’s completely sugar-free and grain-free.

Packed with fiber and healthy fats, this bread makes a great grab-and-go breakfast or a satisfying snack to keep you full between meals.

Using just a handful of simple, wholesome ingredients, this recipe was inspired by my keto zucchini bread—it has the same soft, cake-like texture with an irresistible chocolate twist.

If you love keto-friendly quick breads, don’t miss my collection of low-carb bread recipes for more delicious, guilt-free options!

Low-Carb Chocolate Zucchini Coconut Flour Bread

This chocolate zucchini bread is made with coconut flour, making it a fantastic nut-free option if you skip the walnuts.

It’s a great choice for those avoiding tree nuts while still enjoying a rich, satisfying low-carb treat.

Want to make it dairy-free? Simply swap the butter for coconut oil and replace the heavy cream with almond or coconut milk for a completely dairy-free, keto-friendly version.

For the zucchini, you can use either a box grater or a food processor. A box grater gives you slightly larger shreds, while a food processor creates finer pieces that blend effortlessly into the batter.

Personally, I love using my food processor—it makes the process super quick and easy!

After experimenting with different flours, I made it a priority to develop more coconut flour-based recipes.

Not only is coconut flour more budget-friendly than almond flour, but it’s also perfect for those with nut allergies who can still enjoy coconut-based ingredients.

And the best part? Each serving of this gluten-free, chocolatey zucchini bread has only 3 net carbs—so you can enjoy a slice without worrying about your macros!

Ingredients You'll Need

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Note that the full printable recipe card is at the bottom of the page as well as the nutritional information.

• Coconut flour
• Melted butter, use melted coconut oil to make it dairy-free
• psyllium husk powder
• Golden flaxseed meal must be golden flax because regular flax produces a gummy texture.
• Cocoa powder
• Lakanto Gold is a brown sugar substitute
• Vanilla extract
• Ground cinnamon
• Nutmeg powder
• Sea salt
• Baking powder
• Chopped walnuts, or leave them out for a nut-free option
• Eggs, room temperature
• Heavy cream, almond, or coconut milk if making dairy-free
• Grated zucchini—about one medium zucchini. Measure after the liquid has been squeezed.

How To Make This Low Carb Quick Bread

To make this gluten-free chocolate zucchini bread, start by grating fresh, small zucchinis using a box grater or a food processor.

Once grated, place the zucchini in a colander and press out the excess liquid. Measure the zucchini after draining to ensure accuracy, then set it aside.

Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it with butter and lining it with parchment paper.

Leave a 2-inch overhang on the sides to easily lift the bread out once it’s baked.

In a medium-sized bowl, whisk together the dry ingredients: coconut flour, salt, baking powder, psyllium powder, flax meal, cocoa powder, and any spices you’re using.

To ensure the best texture, avoid overpacking the coconut flour—use a spoon to lightly fill the measuring cup rather than scooping directly from the bag. Set this mixture aside.

Melt the butter or coconut oil, then let it cool slightly. In a separate bowl, combine the melted fat with your preferred sugar substitute and vanilla extract, mixing until well incorporated.

Add the eggs one at a time, beating well after each addition. Then, stir in the heavy cream (or almond/coconut milk for a dairy-free option) until fully combined.

Next, fold the grated zucchini into the wet ingredients, mixing until evenly distributed.

Gradually add the dry ingredients to the wet mixture, beating with an electric mixer on low-medium speed until fully incorporated.

If using walnuts, stir them in at this stage. The batter will be thick, which is normal due to the coconut flour’s absorbency.

Spread the batter evenly into the prepared loaf pan and bake for 35-40 minutes in the preheated oven, or until a toothpick inserted in the center of the zucchini loaf comes out clean.

Once baked, use the parchment paper overhang to lift the bread from the pan and place it on a wire rack to cool completely before slicing.

Store any leftovers in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 weeks for longer storage.

Enjoy your rich, moist, and chocolatey keto zucchini bread as a satisfying low-carb treat!

Can You Use Frozen Zucchini in Zucchini Chocolate Bread?

If you’re fortunate enough to have an abundance of fresh zucchini, freezing it is a great way to enjoy keto chocolate zucchini bread year-round.

Yes, you can absolutely use frozen zucchini in this recipe, but there are a few key steps to ensure the best results.

For optimal texture, start by selecting small, young zucchini, ideally no more than 2 inches in diameter.

These tend to have less water content, which helps prevent excess moisture from affecting the bread batter.

Before freezing, grate the fresh zucchini and squeeze out as much liquid (excess water) as possible.

Then, portion it into 1-cup servings and store them in freezer bags for easy use later.

When you’re ready to bake, simply thaw the frozen zucchini and drain any additional liquid before adding it to the batter.

By freezing zucchini properly, you can enjoy the rich, chocolatey goodness of this bread anytime, even when zucchini is out of season!

High Fiber Low-Carb Quick Bread

I firmly believe that adding fiber to a keto diet is essential for many. After all, low-carb doesn’t mean zero-carb, and fiber plays a crucial role in digestion, gut health, and overall well-being.

That’s why I love incorporating keto high-fiber recipes to support a keto lifestyle.

One of the reasons this coconut flour-based bread stays so moist is the grated zucchini, making it, in my opinion, one of the best keto chocolate zucchini bread recipes out there.

Numerous studies highlight the importance of fiber in maintaining gut health, regularity, and long-term metabolic function.

However, adding fiber while following keto can be challenging. Many low-carb dieters avoid vegetables for fear of consuming too many carbs, which can lead to insufficient fiber intake.

My solution? I incorporate prebiotic fiber, a type of fiber that stimulates beneficial gut bacteria.

Fortunately, coconut flour is a natural prebiotic, making it an excellent choice for keto baking.

I also add soluble fiber in the form of psyllium powder, which, when digested, forms a gel-like consistency in the gut.

This not only promotes regular digestion but also keeps you fuller for longer, making it an excellent addition to a keto diet.

By choosing fiber-rich ingredients like coconut flour, psyllium powder, and zucchini, this keto bread is a nutrient-packed, satisfying option that supports gut health while keeping carbs low.

The Best Sugar Substitute Options

When it comes to choosing which sugar substitute for this sugar-free chocolate zucchini bread, I have several for you to choose from. 

I recommend that you use a brown sugar substitute in this recipe. I used Lakanto's golden monkfruit

Although you can use their white granulated sweetener exclusively, it will not have the same depth of flavor, and the bread will be lighter.

Having said that, I’m also partial to the brand Swerve brown sugar, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.

Surkin gold is another delicious substitute for brown sugar and one I have also used. I find the texture of Surkin is closest to traditional brown sugar.

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And don't forget to check out our entire collection of keto bread.

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