My Low-Carb Chocolate Zucchini Bread recipe is perfect when your garden is exploding with zucchini!
This easy recipe for low carb bread is also fantastic if your CSA share is erupting with the prolific produce that is summer squash.
The best thing about my Low-Carb Chocolate Zucchini Bread recipe is that it’s so delicious your friends will gobble it up without ever knowing it’s healthy!
How to Make BreadThis low carb dessert recipe is also super easy to make.
Readers tell me they turn this into a one-bowl recipe by mixing up all the ingredients in the food processor, then grating the zucchini right into the batter.
Recipes like this have turned my food processor into my all-time favorite kitchen tool.
Sweetened with honey and a bit of vanilla stevia, this summer dessert makes an excellent healthy snack for kids.
It’s equally delicious for dessert with a cup of my low-carb Iced Ginger Chai.
To store this recipe for chocolate zucchini bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to one week.
I’m a huge fan of any easy zucchini bread recipe, but since chocolate has my heart, this one is my fave.
Yes, this low carb bread recipe is gluten free!
Every recipe on my website is not only gluten free, but grain free, low carb, and made with nutritious ingredients, as well.
One of the healthy ingredients that gives this bread a moist, rich texture is coconut oil.
Studies have shown that in addition to numerous other health benefits, coconut oil can help the immune system mount resistance to viruses.
Zucchini is an incredibly healthy vegetable –well, it’s technically a fruit.
This summer squash is a superfood full of Vitamins C and A, and loaded with potassium, and folate. Furthermore, zucchini is nutritious because it’s:
If you’re worried is chocolate zucchini bread healthy, worry not, it is very healthy for all of the reasons above.
On top of that, the antioxidants in the cacao powder take the nutrition level of this dessert up another notch.
My husband absolutely loves this healthy bread recipe and he has no dietary restrictions.
But like me, you may be following a low-carb, high-fat (LCHF) diet, if that’s the case, check out my Keto Diet Recipes page.
If you’re looking for recipes with macros, you will want to get your hands on copies of my books!
I provide nutrition information for the recipes in each of my three books.
Can’t decide which book to get? My New York Times best selling book, Paleo Cooking from Elana’s Pantry is the best place to start, with a ton of low-carb, high-fat (LCHF) easy keto recipes.
Barnes & Noble has it in their system as a Keto Cookbook. Check out all of the low-carb recipes and get the macros here!
Now, back to zucchini recipes. As the warm weather marches on, the zucchini will keep growing, and growing some more!
Here are some of my other healthy zucchini recipes to help you take charge!
For a full write-up on all things zucchini, check out my Easy Keto Zucchini Recipes roundup.
Low-Carb Zucchini BreadLooking for a recipe for Low-Carb Zucchini Bread?
This fantastic low-carb bread is made with an almond flour base and has eight ingredients total, including the salt and baking soda! It’s that classic summer dessert everyone loves.
My Nut-Free Zucchini Bread with Chocolate Chips is made with a coconut flour base and sweetened with Swerve and vanilla stevia.
Your nut-free and chocolate-loving friends will be overjoyed with this delicious loaf.
My Lemon Rosemary Zucchini Bread, made with the pairing of lemon and rosemary, is a next-level flavor bomb in your mouth experience.
My healthy Zucchini Muffins recipe is made with a coconut flour base and lightly sweetened with honey.
It’s a recipe for healthy muffins that my boys have loved since they were little.
Back then they used to scoop the batter into the muffin cups, and thought that was a really big deal. ❤️
All of my recipes are super easy, but these zucchini recipes for bread will save you more time than most.
Zucchini isn’t just for baking! When zucchini is cooked into zucchini noodles, it’s delicious too!
Zoodles, zucchini noodles, whatever you call them, my Zucchini Noodles are a delicious low carb noodle replacement.
One of our go-to easy side dishes is roasted vegetables.
My Roasted Cauliflower Carrots and Zucchini is our favorite blend of roasted vegetables and are so easy to make.
Asian Stir Fry with Zucchini (an exclusive recipe from Paleo Cooking from Elana’s Pantry) is such an incredibly deliciously healthy dish.
Yes, those words can go together. For more deliciously healthy recipes, check out my book below.
Do you have so much zucchini growing in your garden that you aren’t sure what to do? I hope this post gave you a bunch of tasty ideas.
Leave a comment with your favorite way to use up zucchini! Sweet or savory? Dessert of side dish? Let me know!
This post is an oldie but goodie from the archives, I first published this recipe in 2013.
Comments
387 responses to “Low-Carb Chocolate Zucchini Bread Recipe”
I made this chocolate zucchini bread last weekend when both my sons were home for a short visit. The zucchini bread must have been extra good because it had disappeared before I knew it. I appreciate having a recipe source that is so dependable and delicious. I am Type 1 diabetic and it is a privilege to be able to enjoy delectable baked goods without feeling guilty.
Kathy, thanks for letting me know this zucchini bread is extra good!
It would be so helpful, especially on a “wellness” site, if you published the nutrition information for this recipe. Or am I missing it somewhere?
Jessica, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a terrific day!
Elana
Hi Elana,
I’ve been making this recipe for many years now and love it. I double the recipe and fill 3 small attached loaf pans and reduce the baking time. I think the key is to check it closely for doneness near the end to prevent it from drying out as that can happen in a flash when you’re baking with alternative ingredients. If you’re careful this way, it will be moist. I then freeze each loaf and remove one loaf at a time, slice it and then refreeze for future use. It is delicious as is or with whipped cream &/or fruit on the side. This is an especially good recipe to have on hand and use this time of year because we have a seemingly endless supply of zucchinis from our garden. I will have to take a look at your other zucchini cake recipes as it’s always nice to change things up once in a while. Thanks for your wonderful recipes. And, Shana Tova to you and family,
Phyllis
Phyllis, I’m so happy you are enjoying this recipe! Shana tova to you and yours :-)
Been making this bread and love it BUT it falls apart when its cut and is crumbly. Am i doing something wrong?
Linda, make sure to use the ingredients and brands I link to for best results. Also, this will not work with egg substitutes :-)
I love this recipe! So many of your recipes are a staple in our home, thank you! I like the consistency better when I divide evenly into 12 silicone muffin molds. It also freezes better. I discovered today, (unable to grate zucchini due to tennis elbow) that you can mix everything according to your directions, then carefully swap out the mixing blade for the grater attachment. I transferred to a bowl and folded the zucchini in by hand. Thanks again!
Jenny, thanks so much for letting me know you love this recipe!
This chocolate zucchini bread is super easy to make and is unbelievably delicious and moist!! It remains moist until the last bite, but it doesn’t take very long for that final bite to come around because EVERYONE, Celiac or not, just loves it.
My taste buds remember the delicious flavor so often that I end up making it…often :-) You will never regret trying this recipe! (Hint: buy a good quality cocoa/cacao powder)
BTW: As a person with multiple food allergies, Elana’s recipes are a godsend. I can eat every recipe in her Almond Flour Cookbook and non-Celiac friends enjoy them just as much. Other Celiac/GF recipes use multiple flours with multiple additives, some of which I can’t tolerate. So…..Thank You So Much, Elana!!
OOH – as someone else mentioned, I also leave out the stevia.
Elizabeth, I am so HAPPY to hear that you and yours LOVE this recipe! Also thrilled that you can eat everything In my first book. Take good care and I hope you’ll keep me posted on how you’re doing :-)
It looks so good.
I was wondering if I could substitute swerve for the honey?
Mary, feel free to experiment and LMK if it works :-)
Hi, Elana! I’ve made so many of your recipes over the years and always enjoy. Just wanted to say this is my new go-to quick bread. SO delicious. Everyone in my family really loves it. I do leave out the Stevia, because for me, the honey is plenty sweet! It really is WONDERFUL. My kids even love it, and they are big on chocolate desserts!
Finley, I’m so glad you and your family love this bread!
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