Keto Zucchini Chocolate Chip Bread

Keto Zucchini Chocolate Chip Bread

This keto zucchini chocolate chip bread is a gluten free, low carb delight. Using almond flour instead of traditional white flour is an easy swap and the eggs keep the bread from being too dense. Throw in a few Lily’s semi-sweet baking chips and Swerve to sweeten it up, and you’re in keto bread heaven!

So many folks who read this blog have loved all of my zucchini bread posts but they are unable to enjoy the bread due to being low carb/keto folks or gluten free. After a number of requests, I worked on how to make my zucchini chocolate chip bread both low carb, keto, and gluten free. I think it comes out a bit denser than the original version but the flavor is there. If you make this recipe and find after a few days it seems a little dry, simply smear a little bit of butter on it. I found warming a slice in the microwave and adding a pat of butter does the trick perfectly!

Gather up your ingredients.

Ingredients for Keto Zucchini Chocolate Chip Bread

Preheat the oven to 350 degrees and spray non-stick cooking spray in a bread pan.

To a food processor, add almond flour, cinnamon, sea salt, and baking soda. 

Pulse until well mixed.

Add eggs, Swerve, and vanilla.  Mix until well blended and creamy.

Pulse the food processor until all ingredients are creamy

Using a spatula, stir in zucchini and chocolate chips.

Pour the batter into a prepared bread pan and smooth the top.

Bake at 350 degrees for 50-60 minutes.  Bread is ready when a cake tester comes out clean.

Keto zucchini chocolate chip bread will stay fresh if refrigerated and wrapped in aluminum foil.  

To freeze, wrap tightly in plastic wrap, seal in a freezer bag for up to 3 months.

If you love low carb/keto recipes, try my collard greens with ham hocks, Instant Pot creamy artichoke chicken, and beef and broccoli stir fry.

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Keto Zucchini Chocolate Chip Bread

Keto Zucchini Chocolate Chip Bread

Easy keto zucchini chocolate chip bread recipe. Gluten free, keto, and low carb treat perfect for breakfast or a snack.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Keto

Ingredients

Scale

2 ½ cups blanched almond flour
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon baking soda
4 large eggs
2 tablespoons Swerve confectioners’ sugar 
½ teaspoon vanilla extract
2 cups zucchini, grated
1 cup Lily’s semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees and spray non-stick cooking spray in a bread pan.
  2. To a food processor, add almond flour, cinnamon, sea salt, and baking soda.  Pulse until well mixed.
  3. Add eggs, Swerve, and vanilla.  Mix until well blended and creamy.
  4. Using a spatula, stir in zucchini and chocolate chips.
  5. Pour the batter into a prepared bread pan and smooth the top.
  6. Bake at 350 degrees for 50-60 minutes.  Bread is ready when a cake tester comes out clean.

Notes

Bread will stay fresh if refrigerated and wrapped in aluminum foil.  
To freeze, wrap tightly in plastic wrap, seal in a freezer bag for up to 3 months.

Keywords: keto, keto bread, low carb, zucchini bread, gluten free

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