Keto Chocolate Chip Zucchini Bread

It’s a little know fact that zucchini would rather be bread than be some boring dinner any day and honestly who could blame it?!

Hiding The Zucchini

In retrospect, that’s a bad choice for a heading but who’s reading anyway?!

Okay, so Risqué humor aside, welcome to another recipe where we put zucchini in a SWEET situation and it continues to rise to the occasion. {That’s a bread joke!}

And when I say rise, I mean it mostly figuratively since we all know that gluten-free keto bread doesn’t rise like traditional bread. This one comes close but high-top or not, it’s still super delish and very impressive.

Courgette Or Zucchini And Does It Matter

Whatever you call these green multitasking miracle veggies is irrelevant. Both are correct depending on where you live!

As long as you can get your hands on the right summer squash (it’s the green one) and shred it without maiming yourself, you’ll be eating chocolate-studded vegetable bread in no time!

{Pan} Size Matters

Call me crazy but I like a loaf with a little height, so when baking keto bread without gluten, I prefer a smaller loaf pan.

An 8×4 loaf pan is PERFECT for a keto bread recipe because it makes a perfect size, plus there’s usually enough batter to make 2-3 muffins.

Muffins and bread all in one recipe. One oven! One-derful…?

Let The Chips Fall Where They May

I’m a sucker for a pretty loaf of bread and to me, an overabundance of chocolate chips is *gorgeous*.

The simplest way to make your bread beautiful is to fold 1/2 cup of chocolate chips into the batter, then add nearly 1/2 cup of chocolate chips DIRECTLY on top of the unbaked loaf. Just dump them right on top!

Then, press the chips down very gently, spritz them with cooking spray, and bake.

Bread, Or Bred to be Muffins?

How about both? This recipe is big enough to over-fill a small loaf pan or to moderately fill the pan and use the overflow to make a few muffins.

Or you can transform this zucchini bread recipe into a whole bunch of muffins by…uh…putting it in muffin cups and baking them for a little more than half the time. Just make sure you keep watch of your muffins and tent them with foil (just like the bread) to prevent over-browning.

However you decided to get your bread baked, you’re looking at a super moist, flavor-filled, veggie dessert bread experience.

Heads UP! This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.  

Want More Gluten-Free Treats? Try These!

• Keto (or Not!) Pumpkin Bread with Pecan Streusel Topping!
• Super Moist Keto Pumpkin Spice Muffins!
• Sneaky Apple Crumble Bars 🍎 {Keto Friendly & Gluten Free}

Continue to Content

Keto Chocolate Chip Zucchini Bread

Yield: 12 slices

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 20 minutes

Total Time: 1 hour 15 minutes

This tender gluten-free keto zucchini bread is filled AND topped with sugar-free milk chocolate chips because...balance.

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Ingredients

Dry Ingredients

• 2 cups Almond Flour
• 1 tbsp Coconut Flour
• 2 tbsp Flaxseed Meal, finely ground
• 1 tsp Xanthan Gum
• 2 tbsp Non-fat Dry Milk Powder, for browning and flavor!
• 2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1 cup Sugar-Free Milk Chocolate Chips (Lily's) divided

Wet Ingredients

• 1 Medium to large Zucchini, shredded *see notes for size
• 3 large Eggs
• 4 tbsp Butter, melted
• 1/2 cup Erythritol, or sweetener of choice
• 1/2 tsp Unsulfered Molasses
• 1 tsp Vanilla Extract
• *1/4 tsp Banana Extract optional but GOOD

Instructions

1. Heat oven to 375°F and line a small loaf pan (8x4) with parchment paper. *If your oven runs hot, you can bake this at 375 for 25 minutes, then drop it to 350 for the rest of the bake time.
2. In a large bowl, whisk together the dry ingredients (almond flour, coconut flour, dry milk powder, xanthan gum, baking powder, flaxseed meal, cinnamon and nutmeg) until combined.
3. In a separate bowl beat the wet ingredients (shredded zucchini, eggs, butter, molasses, vanilla, banana extract) until the smooth.
4. Add the wet ingredients to the dry and stir with a large silicone spatula until all of the flours have been absorbed.
5. Fold in 1/2 cup of the milk chocolate chips and portion into the prepared loaf pan. *You can fill three muffin wells plus a small loaf pan, all in one small loaf, or 1 standard loaf depending on how tall you want your bread.
6. Top your loaf and/or muffins with remaining chocolate chips and gently press down to make sure they don't fall out while the bread rises.
7. BAKE: For 1 small/medium loaf bake for 40-45 minutes, covering with foil halfway through to prevent over-browning. For muffins, bake for 20-35 minutes or until a toothpick inserted in the center comes out clean. Cover with foil halfway through if they are browning too quickly.
8. Let the loaf or muffins cool for at least 15 minutes (they continue to bake out of the oven!) before slicing. Store in a sealed container on the counter or refrigerated.

Notes

Zucchini Size: I find that about 1 medium Zucchini or 3/4 of 1 large is the perfect amount.

Grating Options: I like to shred most of the zucchini on the larger side of my grater, then I finish the last 3/4 of the zucchini with the fine side of the grater. This is optional and my preference for texture!

Nutrition Information

Yield 12 Serving Size 1 slice/1 muffin
Amount Per Serving Calories 217Total Fat 18gCarbohydrates 12gNet Carbohydrates 4gFiber 8gProtein 7g

Did you make this recipe?

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