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.



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


  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.


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