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.
Kira Sue says
This recipe is great! Simple and tastes amazing, almost like a brownie! Next time I make it I’m going to make a double batch because it’s kind of labor intensive for just a baby loaf.
Elana says
Thanks Kira, so glad this was amazing!
Audrey says
I’m a bit worried about the consistency of the batter. It seems very dry compared to most traditional batters-it’s very crumbly. Is that normal? I was out of almond flour, so used coconut flour, but I’ve made no other changes.
Linda says
You cannot ever just sub coconut flour for any other flour volume for volume! I cook with coconut flour a lot and the best ratio I’ve found is 1T coconut flour for one egg. Any more and it does go dry and crumbly. You also need to ensure adequate fat in the form of coconut oil or butter if you eat that. If you get the ratios right, coconut flour is an awesome thing to cook with, but get it wrong and you will wonder why you bothered!
Harriet says
I agree. This happened to me also when I decided to do it like that.
Elana says
Harriet, here’s more info for you on that:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Enjoy!
Elana
Tania says
Super moist and bsolutely delicious !!! Didn’t have stevia.
Thanks Elena, I’ll make some more (plenty of zuchini in the garden right now in France!) and freeze for quick, healthy snack.
Elana says
Tania, I’m glad this was absolutely delicious!
AG says
Thank goodness my kids were home or I would have “accidentally” eaten the whole loaf! I didn’t really expect this to taste good or have a pleasant texture despite all the excellent comments. I use flax eggs due to an allergy. I know these quick breads are technically called bread, but we call them brownies or cake. In fact, we made it for my son’s b-day and topped it with coconut cream icing. MAJOR HIT! Just refrigerate the coconut cream (we use trader joe’s) and whip it up with either stevia, honey or powdered sugar. SO much better and more healthy than the average cake. Thanks!
Elana says
AG, I’m glad to hear this was a MAJOR HIT!
Amy H. says
I just made this recipe and it is delicious. I didn’t have any zucchini so, I improvised. Instead of zucchini, I pureed some cherry tomatoes and used them for the moisture. I didn’t bake it in the oven either. I divided the batter into 2 portions and used the coffee cup in the microwave method… instead of a coffee cup, I used a wide mouth pint jar. 90 seconds in the microwave worked perfectly. I graded the jar with coconut oil.
Amy H. says
Typo correction: I greased the jar, not grated.
Judith says
I substituted apple sauce (3/4 c) for zucchini and the cake turned out just fine.
Elana says
Thanks Judith!
Harriet says
I am not understanding something. Is not using a microwave bad for your health??? Is not there radiation involved???
Elana says
Harriet, I don’t ever use a microwave because of the radiation that may leak out. We also do not use any wireless devices in our home due to the radiation they emit. For more on this topic please go here:
https://elanaspantry.com/simple-steps-to-reduce-emfs/
Have a wonderful day!
Elana
Britney says
Would it matter if I use powder Stevia in place of the liquid, and if so how much would I use?
Elana says
Britany, I haven’t tried that so not sure :-)
Crystal says
What a scrumptiously moist chocolate loaf! I used hazelnut flour instead of almond and it tastes just like a nutella cake, I can’t get enough of it. Thanks so much for the recipe :)
Elana says
You’re welcome Crystal!
Bronwyn says
I doubled the recipe, used 1/4c cocoa powder and 80g of Lindt Dark Chocolate 70%. Baked for 45 minutes in a 9″ pie plate. I checked it every 10 min after the 30 min mark. Mine had a few cracks on top and felt springy in the centre when it was done. It was awesome!! Thanks Elena! Another success!
Elana says
You’re welcome Bronwyn!
Beck A. says
I put into a donut pan, topped with mini chocolate chips and reduced cooking time to 20 min. Kids loved them for the first day back to school. Choc. chips gave it an extra bump of sweetness.
Elana says
Beck, so great to hear the kids loved this!