My Low-Carb Chocolate Zucchini Bread recipe is perfect when your garden is exploding with zucchini! We love it so much, though, that we make it year round.
Low-Carb Chocolate Zucchini Bread
This easy recipe for low carb bread is also fantastic if your CSA share is erupting with the prolific produce that is summer squash.
Low Carb Bread Tastes Better from Scratch
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.
Low-Carb Chocolate Zucchini Bread
Ingredients
- 1¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons coconut oil, room temperature
- ¼ cup honey or maple syrup
- ¼ teaspoon vanilla stevia
- ¾ cup grated zucchini (4 ounces)
Instructions
- In a food processor combine almond flour and cacao powder
- Pulse in salt and baking soda
- Pulse in eggs, coconut oil, honey, and stevia
- Briefly pulse in zucchini
- Transfer batter to a parchment lined 6×4 small loaf pan
- Bake at 350°F for 35-40 minutes
- Cool for 2 hours
- Serve
How to Make: Healthy Bread
This 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 with a Cuisinart Food Processor
Recipes like this have turned my food processor into my all-time favorite kitchen tool.
Nutritious Zucchini Bread
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.
How to Store Zucchini Bread
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.
Zucchini Bread with Cacao Powder
I’m a huge fan of any easy zucchini bread recipe, but since chocolate has my heart, this one is my fave.
Gluten Free Zucchini Bread
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.
Is Zucchini a Fruit?
Zucchini is an incredibly healthy vegetable –well, it’s technically a fruit.
This summer squash is a superfood full of vitamins A and C and loaded with potassium and folate. Furthermore, zucchini is nutritious because it’s:
- High Fiber
- Low Calorie
- Antioxidant Rich
Almond Flour Zucchini Bread with Organic Coconut Oil
One of the ingredients that gives this bread a moist, rich texture is a small amount of coconut oil.
Studies have shown that in addition to numerous other health benefits, coconut oil can help the immune system mount resistance to viruses.
Coconut Oil and Gut Motility
One thing to note, however, is that in addition to MCTs, coconut oil contains saturated fat, which can cause sluggish gut motility. I keep my consumption of it in check to keep things moving down there.
Recipe for Nutritious Zucchini Bread
This nutritious zucchini bread is made of healthy ingredients.
On top of that, the antioxidants in the cacao powder take the nutrition level of this dessert up a notch.
Keto Recipes
My husband absolutely loves my keto dessert recipes, and this nutritious zucchini bread is no exception.
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!
Low Carb Zucchini Bread
Looking for another recipe for nutritious Zucchini Bread?
This fantastic low-carb bread is made with an almond flour base and has eight ingredients total, including salt and baking soda!
Nut-Free Zucchini Bread with Chocolate Chips
My Nut-Free Zucchini Bread with Chocolate Chips is also sugar free, made with a coconut flour base, sweetened with Swerve and vanilla stevia.
Your nut-free, chocolate-loving friends will love this delicious loaf.
Lemon Rosemary Zucchini Bread
My Lemon Rosemary Zucchini Bread pairs these two unique flavors, creating a next-level flavor bomb experience.
Made with a base of almond flour, I love that this nutritious zucchini bread does not spike my blood sugar.
Nut Free Chocolate Chip Zucchini Muffins
My healthy Nut Free Zucchini Muffins recipe, made with a coconut flour base and lightly sweetened with honey, is a classic 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. ❤️
Easy Zucchini Recipes
All of my recipes are super easy, but these zucchini recipes will save you more time than most.
Zucchini Bumper Crop
Do you have so much zucchini growing in your garden that you aren’t sure what to do? My tasty ideas will help when you have a bumper crop of summer squash.
For a full write-up of all things zucchini, check out my Easy Keto Zucchini Recipes.
Nutritious Zucchini Bread Recipes
Leave a comment with your favorite way to use up zucchini! Sweet or savory? Dessert or side dish? Let me know!
This recipe is an oldie but goodie from the archives, I first shared it in 2013.
Audrey says
Loved this recipe! My picky son couldn’t even tell that there was zucchini in it, he thought it tasted like a brownie.
Only changes I made were…omitting the stevia and adding 1 Tbsp of vanilla extract (thanks to “Sarah” for commenting on that above). I also folded in 1/4 cup Enjoy Life mini chocolate chips at the end. Really yummy! Thanks Elana!
Elana says
You’re welcome Audrey!
Louise says
Made this last night and it was delicious! I omitted the stevia and added a bit of regular vanilla extract, and I first squeezed out the liquid from the grated zucchini, but otherwise stuck to the recipe. Oh, and I doubled everything and baked it in disposable mini loaf pans (4 of them).
Elana says
Thanks Louise!
Becky says
Just made this and its quite nice, very chocolately and moist, I used maple instead of honey, thanks Elana!
Elana says
Thanks Becky!
KK says
Delicious! Here are the modifications I made:
*I doubled the recipe
*4.5 tbsp of honey instead of 8 (I like to watch my added sweeteners)
*No stevia
*Add some dark chocolate chips (I may try with dried cherries next time)
*I made them as muffins instead of bread since I didn’t have the mini bread loaf pans. Same temp but for approx 25 minutes.
I ended up with 19 muffins, so you can probably just follow the original recipe and get 9 or 10 muffins out of it, or 1.5 X the recipe and get about 14 muffins.
My husband felt I could probably reduce the amount of cocao powder (just by a tbsp or so), but I think it was really tasty as is. This is great for making breakfast in advance since I have enough muffins for several days.
Thanks Elana for another amazing recipe!
Elana says
You’re welcome KK!
Joni says
I made this yesterday and did two loafs. I used 2 tsp stevia and 3 tab xylitol. I also added pecans and a good dose of vanilla I make myself. It was moist and taste wonderful. You could add maybe one more tab xylitol if you wanted it just a tad sweeter. But I loved it just the way it is. I think the extra liquid from my pure vanilla made this moist enough even though I did not use honey. I will make again for sure. A nice healthy treat.
Elana says
Joni, glad to hear this was a nice healthy treat!
Stacey says
Just made this. It is delicious but came out a little dry. Any suggestions? I followed the recipe with using agave instead of honey and used a slightly different size pan. I think it is 3.5 x 7 maybe.
thanks!
Elana says
Stacey, if you use the proper pan size as recommended in the recipe this will turn out perfectly!
Prisca says
I cannot wait to make this bread tomorrow. However, we do not any typem
of sweeteners except for raw, 100% pure honey from our area. How do I convert this recipe to suit our preference, do I add more honey and if so how much? I never used stevia, so I am not sure how sweet it is. Thank you :-)
Elana says
Prisca, I haven’t tried making this without the stevia so not sure, if you do please let us know how it goes :-)
Alisha Lawrence says
Made this coconut flour as my children have almond allergies. Here are my replacements/substitutions. The rest I followed the recipe. Overall my loaves baked for an additional 13minutes. Check them frequently so you dont burn them! My children loved these tasty treats! I used a normal sized loaf pan!
3/4 cup coconut flour in place of almond flour
4 eggs instead of two
1 teaspoon vanilla extract instead of vanilla stevia
4T coconut oil
Casper says
Thank you! I was wondering how it would work with coconut flour :))
Deb says
Thank you! I was just wondering the same.
Lauren says
Great thank you! Perfect for our school lunchbox when it’s a nut free lunch (but coconut allowed)
Cat says
I doubled the recipe and baked it in a regular loaf pan. It is delicious! It did need an hour and ten minutes to be completely done. I think I used extra zucchini – the one I had at the time was a monster. I also used duck eggs, which are a bit larger. I did not include the stevia because it does not agree with me.
Every loved it, especially my husband who does not care for zucchini. It is moist and not too rich or sweet. We like to toast the slices so that they are a bit crisp around the edges. Wonderful recipe. I imagine I will be baking this every week until the zucchini runs out.
Elana says
Thanks Cat! Great to hear this is a wonderful recipe!
Jacqui says
Zucchini bread is great. Gluten-free zucchini bread is even better. And chocolate zucchini bread is best of all! I can’t wait to try this recipe!
Elana says
Thanks Jacqui!