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.
Irene P. says
This is one great recipe and will be making another loaf tomorrow. I grated more zucchini than I needed and of course I don’t want the zucchini to go bad, can’t have that. This is really great. Even my husband ate three slices tonight. This next batch I’ll add walnuts and maybe cocoa nibs for more chocolate flavor. We put a coconut cream-cheese on our slices and that made it even better. There is a Central Market in our area that is helping me with my change to a Paleo way of living after my treatment of estrogen related breast cancer. Thank you Elana for all of the work you have done to help those of us beginning this journey.
Elana says
You’re welcome Irene! So nice to hear this recipe is great!
Summer says
Turned out most and delicious. I didn’t have the right size pan so I filled four individual mini loaf plans and cut baking time down to 27 minutes. Thanks!
Elana says
You’re welcome Summer!
Marci says
Amazing bread! I used half honey & half Swerve (erythritol) to cut down on the sugar. I used butter instead of coconut oil and used 1/2 tbs more since I cut down on the honey. I baked it in my magic line pan & it worked perfectly. Yum, I will be making this a lot!
Elana says
Marci, thanks for letting us know this was amazing!
Jeffrey says
Hi there, I was thinking of subbing in some coconut flour or quinoa flour in place of about 1/3 of the almond flour. This would be to balance out the fat/carb ratio a bit (just for my own personal goals – nothing against this recipe; it looks delicious!).
Do you have any advice on this? Is it a good idea or a bad idea? Do the different flours mix well or… is there one I should stay away from?
Any help would be appreciated. Thanks!
Elana says
Hi Jeffrey, that likely won’t work. If you’re looking for recipes that are nut-free go here:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Deborah says
This was delicious. It was also very easy to make. Thank you for all your great recipes, Elana!
Elana says
You’re welcome Deborah!
Alex H says
I made this tonight but it turned out really dry. I had to use regular whole wheat flour since I didn’t have any almond flour. Could that have been the problem?
Deborah says
That was probably the problem. I made it today using almond flour and it was very moist.
Holli says
Hi! This recipe sounds so good but I cannot have honey? Any ideas to replace the honey? Would it work to use sugar free syrup or should I try more coconut oil or swerve or more stevia? Also does the zucchini need to be dryed, or drained before putting in? Thanks I will look forward to your advice so I can make this, yum!
Elana says
Holli, I haven’t tried that so not sure about what to replace the honey with. No need to dry or drain the zucchini :-)
kim says
any idea how this would turn out if I made it into muffins?
Susan says
Any quick bread can be made as muffins (which is nice to know if you are short on baking time). This recipe made 10 regular size muffins for me, but I added maybe a half cup more zucchini than it calls for. I baked them about 18 minutes. Made them with just the honey, no stevia, they were delicious.
Sarah says
I had great luck making this vegan & making them into muffins instead of bread to ensure it cooked easily. I substituted the eggs with ground flax meal & water.
Ratio of egg to flax replacement is: One egg = one tablespoon ground flax meal plus 3 tablespoons of water. Therefore this recipe if you want to try vegan would be: 2 tablespoons ground flax, 6 tablespoons water mixed together & let stand for 5 minutes to thicken. I also had good luck reducing the sugar & only put in about one tablespoon of honey in total, with no stevia, but I used vanilla extract. Enjoy the vegan version :)
Elana says
Thanks Sarah!
Jessica says
I really enjoyed this recipe. I didn’t have mini loaf pans so I made these into muffins and baked for about 20 minutes. I also added a little more cacao powder and added vanilla extract. I will be making this again!
Elana says
Jessica, so glad to hear you enjoyed this and will be making it again!