This Keto Chocolate Chip Zucchini Bread was super simple to make and the whole family loved it. When we can make a recipe that satisfies all three of these requirements “contains veggies” is “low carb”, and is great for “snacks on the go”, it’s a huge win. I love watching our daughter’s face light up when she loves a new keto recipe.
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Zucchini is naturally high in fiber and low in calories. It’s mild in taste which makes it great for baked goods. According to WebMD it may also help prevent cancer with it’s zeaxanthin that reduces oxidative stress. It’s B6 can help with regulating blood glucose and prevent diabetes. They also play a big role in eye health.
We love zucchini as a low carb and a low calorie alternative for pasta noodles and in place of rice for stir frys. Most larger supermarkets are now offering pre-made zucchini noodles as well which saves a tonne of time. You can also purchase a vegetable spiralizer and do it yourself if you prefer to grow your own zucchinis or avoid buying packaged foods.
Check out the notes at the bottom of this post to fine tune this recipe or make it more fun by adding berries, sugar free chocolate chips, etc.
Don’t forget to squeeze out as much water as possible to get the best texture in your bread and avoid sogginess and disappointment 🙂
Thank you JenniferBanz for the inspiration for this recipe
⦁ Prep Time 10 mins
⦁ Cook Time 1 hr
⦁ Total Time 1 hr 10 mins
⦁ Servings: 12 Slices Calories: 166kcal
⦁ 2 Cups almond flour
⦁ 1/2 teaspoon Kosher salt
⦁ 1/2 teaspoon Ground Cinnamon
⦁ 1/2 Cup Granular Sweetener
⦁ 1 teaspoon Baking soda
⦁ 2 Large Eggs, Beaten
⦁ 1/4 Cup Melted butter
⦁ 1 1/2 Cups Grated Zucchini with peel
⦁ Preheat oven to 350F. Grease an 9×5 loaf pan with butter or cooking spray.
⦁ In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
⦁ Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
⦁ Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.
⦁ Adding walnuts, berries, or sugar free chocolate chips: If you want to add some extra sweetness, you can add another tbsp of keto sweeteners like xylitol, erythritol, stevia, monk fruit, allulose, or swerve. Of course, this would alter the nutrition information so please be aware of that.
⦁ To add walnuts or chocolate chips, measure out 1/2 cup and fold them in to the batter right before baking.
⦁ To add blueberries, measure out 1 cup and fold into the batter right before baking.
⦁Freezing Instructions: To freeze this zucchini bread whole, let it cool completely and then wrap in plastic wrap, followed by foil. Place in the freezer and keep frozen up to 4 months. When ready to eat, remove from the freezer and let thaw on the counter. It should thaw pretty fast.
⦁ To freeze this zucchini bread in individual slices, let cool completely and refrigerate overnight. ⦁ ⦁ Slice into individual slices and wrap each one in plastic wrap. Place wrapped slices in a freezer bag or freezer safe container and freeze for up to 4 months. When ready to eat, remove as many slices as you like and let thaw on the counter.
⦁ Muffins: Divide batter evenly into a 12 cup muffin tin. Bake in the 350F (180C) oven for 18-20 minutes or until a toothpick comes out clean.
⦁ Savory zucchini bread: Simply remove the sweetener and cinnamon if desired.
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