Looking for a quick & delicious snack or an on-the-go breakfast? This Chocolate Chip Keto Zucchini Bread (or Muffins!) is the perfect treat.
This Keto Zucchini Bread is family-favorite! It's lightly sweetened with the cozy taste of cinnamon and nutmeg and is soft and bread-like from the moisture of the zucchini.
And let's not forget the chocolate chips! They really add something special.
The sweetener
For low-carb, any erythritol-based granulated sweetener will work. I prefer to use a Monk Fruit Erythritol Blend.
While other sweeteners (such as allulose or xylitol) *may* work, I haven't tested them and they may cause the bread to not set up as well as it should.
*Note - As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
For Paleo, use coconut palm sugar.
Chocolate Chips
I love, love, love to add chocolate chips to my zucchini bread.
The bread is only mildly sweet so I love the small bursts of chocolaty sweetness.
I prefer to use Choc Zero Chocolate Chips because they are low-carb, dairy, and soy-free.
However, feel free to use any brand you prefer.
Loaf pan
This recipe should be baked in an 8x4 or 7x4-inch loaf pan. This is smaller than the traditional 9x5-inch loaf pan.
I found my loaf pan in a 3-pack pyrex storage bundle at target and I love it - it's a perfect size!!!
If you do make this recipe in a traditional-sized loaf pan, the baking time will need to be adjusted and the slices will be short.
Easy instructions
Start by grating a cup of zucchini. One cup is roughly one medium zucchini. Then, take a paper towel and blot off the excess moisture. Set aside.
In a large bowl, whisk together some almond flour, ground flaxseed, baking soda, baking powder, sea salt, cinnamon, nutmeg, and sweetener.
In a seperate bowl, whisk together some eggs, avocado oil, and pure vanilla.
Stir the wet ingredients into the dry. Then, stir in the grated zucchini and chocolate chips.
Pour the batter into a parchment-lined and greased loaf pan or a lined muffin tin.
For zucchini bread, bake at 350 degrees for 45 minutes. Cover with foil to prevent over-browning, then bake an additional 15 - 25 minutes.
The bread is done when the top looks and feels firm to the touch and it doesn't make a squishy noise when you press down in the center.
Unfortunately, the toothpick test will not work with this recipe. If you rely on the toothpick test, your loaf may end up being undercooked in the center.
To make zucchini muffins, line a muffin tin with 12 muffin cups.
Evenly divide the batter between the cups and bake at 350 degrees for 22 - 27 minutes, or until tops are firm to the touch and no longer look doughy.
Allow to cool 10 minutes in the pan, then transfer to a cooling rack (removing the parchment). Allow to cool completely before slicing.
Frequently asked questions
Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it "wet". I store mine loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.
I highly recommend chocolate chips because the bread is only lightly sweetened and the chocolate chips add small bursts of sweetness. However, you can replace them with chopped nuts if preferred.
If you only have a 9x5-inch loaf pan, I recommend making muffins. If you do use the 9x5-inch loaf pan, you'll need to adjust the baking time and the slices will be short.
Looking for more recipes?
I think you'll love these low-carb pumpkin bread and sandwich bread recipes!
Or if you have more zucchini to use up, I think you'll love these Keto Zucchini Taco Boats from That's Low Carb?!
If you've tried this Chocolate Chip Keto Zucchini Bread Or Muffins please let me know in the comments below!
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📖 Recipe
Keto Zucchini Bread {Paleo & Gluten-Free}
Ingredients
- 1 cup Grated Zucchini about 1 medium zucchini
- 2 cups Blanched Almond Flour finely ground
- 1/3 cup Ground Flaxseed
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder*
- 1 pinch Sea Salt
- 1 Tbsp Ground Cinnamon
- 1/2 tsp. Ground Nutmeg
- 1/2 Cup Erythritol-Based Granulated Sweetener see notes below, use coconut palm sugar for Paleo
- 5 Large Eggs preferably room temperature
- 1/3 cup Avocado Oil
- 1 tsp Pure Vanilla
- 1/2 cup Keto Chocolate Chips
Instructions
- Preheat oven to 350 degrees. For muffins: Line a muffin time with 12 muffin cups and set aside. For bread: Lightly grease an 8X4 inch or 7.5x4.5 inch loaf pan (see notes below) with avocado oil or olive oil then line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
- Chop the ends off the zucchini and finely grate, peel and all. I used a cheese grater but the grater attachment on a food processor will also work. Blot excess moisture with a paper towel and set aside.
- In a large bowl, whisk together the blanched almond flour, ground flaxseed, baking soda, baking powder, sea salt, cinnamon, nutmeg, and sweetener. Break up any clumps with your fingers.
- In a separate bowl, whisk together the eggs, avocado oil, and vanilla.
- Pure the wet ingredients into the dry and mix well. Using a spatula, fold in the chocolate chips and grated zucchini.
- Evenly divide the batter between the mufffin cups or pour batter into prepared pan.
- For muffins: Bake for 22 to 27 minutes, or until the center is set and no longer looks doughy. For bread: Bake for 45 minutes, then cover with foil to prevent over-browning. Bake an additional 15 to 25 minutes, or until the center no longer looks doughy and it doesn't make a squishy sound when pressed down in the center of the loaf. Unfortunately, the toothpick test is not accurate with this recipe.
- Allow to cool 5 to 10 minutes in the pan then transfer to a cooling rack, removing the parchment paper. Cool completely.
- Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it "wet". I store mine loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.
Notes
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as potato, arrowroot, or tapioca).
- This recipe calls for an 8x4 or 7.5x4.5-inch loaf pan. This is smaller than the traditional 9x5-inch loaf pan. I found my loaf pan in a 3-pack pyrex storage bundle at target and I love it - it's a perfect size!!! If you don't have a small loaf pan, I recommend making muffins. However, if you do make this recipe in a traditional-sized loaf pan, you will need to adjust the baking time and the slices will be short.
- For low-carb, any erythritol-based granulated sweetener will work. I prefer to use a Monk Fruit Erythritol Blend. While other sweeteners (such as allulose or xylitol) *may* work, I haven't tested them and they may cause the bread to not set up as well as it should.
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- I prefer to use Choc Zero Chocolate Chips because they are low-carb, dairy, and soy-free. However, feel free to use any chocolate chips of choice.
- I highly recommend chocolate chips because the bread is only lightly sweetened and the chocolate chips add small bursts of sweetness. However, you can replace the chocolate chips with chopped nuts if preferred.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Did you make this recipe? Let me know!