This One-Bowl Keto Chocolate Zucchini Bread is a delicious way to sneak some veggies into your diet. The shredded zucchini adds moisture and texture to the bread, while the cocoa powder and dark chocolate chips give it a rich chocolate flavor. This recipe uses almond flour and coconut flour as the base, which are both low-carb and gluten-free.
Table of Contents
Bread is a staple for most households, but our keto one-bowl chocolate zucchini bread takes things to a whole new level. Eggs, baking powder, and baking soda give the bread a beautiful rise, while shredded zucchini adds moisture and a deliciously dense texture. As the recipe name suggests, this bread can be whipped up using just one bowl. There’s no kneading involved; simply mix the ingredients together, and pour the batter into a loaf pan!
Adding shredded zucchini to the mixture is a great way of getting a nutritious veggie boost, but it also helps keep the bread low-carb and gluten-free. In place of regular flour is coconut and almond flour, which add a subtle sweetness and help bind the wet ingredients together.
It takes just 10 minutes to prepare this keto chocolate zucchini bread, and while it’s cooking, you can enjoy the mouthwatering chocolate scents that will waft from the oven. Although it can be tempting to delve straight into the bread when it first comes out of the oven, it’s best to wait a little while, as when cooled, it will be firmer and far easier to slice.
- Eggs: Our zucchini bread recipe includes 3 eggs, which help provide structure and moisture during the cooking process. Both the yolk and whites are needed so you can crack the eggs straight into the mixture and not worry about any separation.
- Coconut Oil: Unless it’s a warm day, it’s common for a jar of coconut oil to be solid when you take it out of the pantry. In order to mix well into the bread batter, the coconut oil has to be melted. The tropical, gentle sweetness of coconut isn’t a bold flavor in the bread but instead lingers in the background with each bite.
- Erythritol: Erythritol may not quite be as sweet as sugar, but it’s one of the best keto replacements for cake and bread recipes. This is because it doesn’t affect the taste or texture of baked goods much at all. Friends and family won’t have a clue that this bread doesn’t contain any sugar, thanks to erythritol’s fresh sweetness and minimal aftertaste.
- Vanilla: No sweet recipe is complete without adding in a little vanilla, and our zucchini bread recipe needs vanilla extract. Investing in quality vanilla extract makes such a difference with baked goods as the intensity of the flavor increases.
- Zucchini: Including zucchini in a sweet recipe may seem a little odd, but thanks to the vegetable’s high water content, it actually works wonders in cakes and bread. Shredding the zucchini avoids any chunks throughout the bread and instead adds bouncy texture and moisture.
- Almond Flour: Along with being gluten-free, almond flour helps the zucchini bread bind and hold together well when sliced. The higher fat content of almond flour compared to wheat flour keeps the keto zucchini bread moist for days after being initially baked.
- Coconut Flour: Zucchini has a high water content, and without the addition of almond and coconut flour, the bread batter would be far too wet and loose. Coconut flour has the power to absorb high volumes of liquid and paired with its subtle tropical taste. It’s the ideal ingredient to bring this keto bread together.
- Cocoa Powder: Living the keto lifestyle doesn’t have to mean saying goodbye to chocolate! Cocoa powder is a keto savior, bringing a delectable chocolate taste to the bread without using traditional sugary chocolate. Opting for a high-quality cocoa powder will ensure ultimate richness is achieved for a delicious mid-morning snack.
- Baking Powder: Using baking powder is vital in achieving air bubbles for an improved final bread texture. The baking powder keeps the bread from becoming soggy and stodgy from the wet ingredients and instead helps create an airy texture.
- Baking Soda: Not only does baking soda improve the rise of the zucchini bread, but similar to baking powder, it enhances the overall texture considerably. The baking soda helps the bread rise, too, but avoid using too much, as a small amount can make a huge difference. Adding too much will likely result in an unpleasant soapy taste.
- Salt: A pinch of salt enhances the flavor of the keto bread, but it also helps balance all of the other ingredients. Any salt will do, but sea salt works well in bread recipes as it has a modest flavor.
- Dark Chocolate Chips: A keto chocolate zucchini bread wouldn’t be the same without adding some dark chocolate chips into the mix! Sugar-free chocolate is the best for keto recipes, and using chocolate chips with a high cocoa percentage will intensify the chocolate flavor considerably.
How To Make Keto One Bowl Chocolate Zucchini Bread
Once you’ve made this keto zucchini bread, it will quickly become a weekly addition to your kitchen! It takes 50-60 minutes for this bread to be baked to perfection, where it’s bouncy on top, but a skewer comes out clean. With just one bowl and a spatula, this chocolate zucchini bread can be put together in a matter of minutes!
Step one: Preheat the oven to 350°F (175°C), and while it’s getting warm, grease a 9x5 inch loaf pan with some coconut oil. This will stop the bread from sticking and help it come out of the pan far more easily when it’s cooked.
Step two: Take a large mixing bowl and thoroughly whisk the eggs, melted coconut oil, Erythritol, and vanilla extract together before adding the shredded zucchini.
Step three: Once the wet ingredients are well combined, add the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt to the mixture.
Step four: Gently fold in the dark chocolate chips and pour the batter into the greased loaf pan. Scrape the remaining bread batter out of the bowl with a spatula and smooth over the top of the bread.
Step five: Bake the zucchini bread for 50-60 minutes, or until a toothpick comes out clean from the center, with no signs of wet batter.
Step six: Allow the bread to cool for 10-15 minutes before transferring it onto a wire rack to cool completely. Once cooled, it can be sliced and stored in an airtight container in the refrigerator for up to 5 days.
Tips And Variations
Keto One Bowl Spiced Zucchini Bread: Transforming this zucchini bread into a warm, spiced version is a breeze. All that’s needed is to omit the cocoa powder and chocolate and instead use some ground nutmeg, ginger, cinnamon, and chopped nuts for a bit of crunch.
Keto One Bowl Carrot Zucchini Bread: In large quantities, carrots are relatively high in carbs. However, replacing the shredded zucchini with a couple of grated carrots won’t raise the overall carbs too much. Carrot is naturally sweeter than zucchini, so it’s a good idea to use slightly less erythritol when making keto carrot bread.
Olive Oil Variation: Our zucchini bread recipe uses coconut oil, but if you don’t have any to hand or would rather use something different, olive oil is an ideal substitute. It doesn’t have the same tropical edge as coconut oil but instead has a soft, mild flavor.
Frequently Asked Questions
How Many Carbs Are In A Slice Of Keto Chocolate Zucchini Bread?
One slice of our keto chocolate zucchini bread contains 5.3g of total carbohydrates. This is incredibly low for a bread recipe, but if ingredients are substituted, or amounts are changed, the overall carb content may increase.
Do You Need To Peel Zucchini For Bread?
There’s no need to peel zucchini before adding it to the bread batter. In fact, along with an added boost of nutrition and fiber, the skin of zucchini brings texture and color thanks to its forest green skin.
Why Does My Zucchini Bread Fall Apart When Slicing?
Experiencing zucchini bread falling apart when slicing is a common issue that’s easy to solve! Allowing freshly baked zucchini bread to cool before slicing gives it more time to firm up and will help stop it from falling apart.
One Bowl Chocolate Zucchini Bread Recipe
- 3 medium Eggs
- ¼ cup Coconut Oil melted
- ¼ cup Granulated Erythritol
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Zucchini squeezed well to remove excess liquid
- 1 cup Almond Flour
- ¼ cup Coconut Flour
- ¼ cup Cocoa Powder unsweetened
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Chocolate Chips sugar-free (Lily's Sweets Dark Chocolate Chips)
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil.
- In a large mixing bowl, whisk together the eggs, melted coconut oil, Erythritol, and vanilla extract.
- Add the shredded zucchini to the bowl and mix well.
- Add the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Mix until well combined.
- Fold in the dark chocolate chips.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve. Store in an airtight container in the refrigerator for up to 5 days.