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.
Manny says
I’m going with subbing vanilla extract for stevia…but can I also add rum or cognac to this recipe…if so what ingredient(s) should I vary if this were to offset the recipe? Thanks.
Elana says
Manny, I haven’t tried that so not sure :-)
Celyne says
Thank you for another great recipe that works: I doubled your recipe and baked the batter in individual cake molds. They came out perfect, moist, tasty and irresistible!
Dearest Elana, your recipes are great.
Elana says
Celyne, you’re welcome! I’m so glad this was perfect, moist, tasty and irresistible!
Leslie Parsons says
SLAM DUNK, yet again, Elana. I needed something quick and I just happened to have a glass vessel the right size. Now I have a perfect little cake to serve and I know it will be delicious, because your recipes are ALWAYS super reliable. Yes, the testing you do is evident in the final product – especially for those who already know their way around the kitchen. Be well, sweet lady.
Elana says
Leslie, you are so sweet!!! I’m so happy to hear this was another SLAM DUNK!
Theresa says
So good!! Made lower carb (keto)with macadamia nut flour for almond flour, and 1/4 c coconut milk instead of honey. Sweetened with stevia glycerite and lo han . I put it in a 8″ round pan. It tasted like a super moist brownie. I haven’t been able to find a brownie recipe my family likes, so I am very happy! Thank you.
Elana says
Theresa, I’m so happy to hear you enjoyed this!
Lorry says
Hi…love yur recipes….for this is the zucchini measured before you scweeze the water out or do you even squeeze the water out of the zucchini
Elana says
Lorry, thanks for your comment. No need to squeeze the water out of the zucchini :-)
Sarah says
Where do you buy macadamia nut flour? Or do you make it?
Jeff K says
Hi Elana,
Thank you for the beautiful work that you do and share. I wish you good health and happiness in the New Year.
I tried this recipe but I’m afraid that i was very sensitive to the coconut oil. Could I substitute butter or canola for the coconut oil?
Thanks
Jeff
Elana says
Jeff, thanks for your wonderful comment and happy new year! I haven’t tried that so not sure, if you do please let us know how it goes :-)
Jessica Lee says
Yes, you can substitute butter, canola oil or applesauce 1 for 1 for coconut oil
Christine says
These are delicious! I made a double batch this morning…I used almond meal, and had not quite enough of it, so for the 1/4 cup that I lacked, I used about a teaspoon of coconut flour. I replaced the honey with maple syrup, and like others, did not have vanilla stevia, so I used vanilla + a bit of stevia. Made 15 muffins, baking at 350 for about 22 minutes. My coconut-hating daughter did not taste the oil, and both girls wanted thirds. Two flour-loving friends came over and I served them and they enjoyed them too! Thanks so much, Elana!
Elana says
You’re welcome Christine!
Elaine Allen says
has anyone calculated the carbs on this? I know it will be soooo wonderful that I will make it as cupcakes in order to control myself. Thanx.
Elana says
Hi Elaine, for more on that please see this post:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Ana Reinhardt says
Hi,
I believe the carb count on My Fitness Pal for this recipe is wrong. My son has Type 1 Diabetes (an autoimmune disorder) and we must count every single carb that goes in his mouth. This recipe calls for
1/4 cup of honey=4 tablespoons= 4×17 (each tablespoon of honey is 17g carbs) = 68 g carbs
1.25 c of almond flour = 30 g carbs
3/4 cup zucchini = 6 grams of carbs
1.4 c cacao = 13 grams
Total grams of carbs per loaf = 117
Fitness Pal states that one loaf has 50 grams of carbs.
I am pretty sure I counted the carbs right, I checked three times. We have been counting carbs for over three years, since he was diagnosed. Maybe I have something wrong.
Elana says
Hi Ana, thanks for your comment and for letting us know about this. I haven’t counted carbs or had the need to due to what you are faced with, so haven’t used My Fitness Pal. Many of my readers love it, but it’s good to know that it may not be accurate all the time :-)
Naomi says
Use Calorie Count. That’s more precise.
Debra Julin says
I used Sparks recipe calculator and got 120 grams carbs per loaf.
Mary says
You are probably correct. My Fitness Pal might not be accurate enough for your needs. I’ve been looking for a good app to track my carbs (T2 diabetes) and Cronometer might be more accurate.
I can’t wait to try this recipe!
Thuy says
This was absolutely delicious, and I even forgot to add the Vanilla Stevia! Elana, can we double this recipe and use a larger loaf pan? How would this affect baking time and loaf texture?
Very excited to try your other recipes!
Elana says
Thanks Thuy! I haven’t tried that so not sure. If you do experiment please let us know how it goes :-)
Nora says
Do you think you can use “chia eggs” instead of regular eggs?
Elana says
Nora, so sorry, that doesn’t usually work in my recipes.
Abby says
This is super, super amazing! I doubled the recipe and put 1 tsp. vanilla extract instead of the stevia, and put it into a cake pan. It tastes JUST like Devil’s Food cake. Soooo delicious! It’s a big hit with my parents. Going to try it with chocolate frosting next time. Thank you so much for sharing all of your amazing recipes, Elana! You rock. :)
Elana says
Thanks Abby!
Steven Fineberg says
If I were to double the recipe and bake in a 8×8 square pyrex pan (I think it’s 8×8. A small, square pyrex pan) how long should I bake at 350? an hour?
Abby says
After doubling it, I used a 16×11 baking pan and it cooked in 30 minutes.