Keto Chocolate Zucchini Loaf

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Summer Zucchini

There is never a better time to make this Keto Chocolate Zucchini Loaf. Rich and moist and chocolate-y zucchini bread is the perfect breakfast sub for eggs in the morning…or in the afternoon with a cup of tea.

End of Summer hits and you’re flooded with big beautiful zucchini. There’s so much zucchini going around I feel like I’m in a sea of this gorgeous green summer squash. And don’t get me wrong…I love zucchini. However, I need to constantly find new ways to use it all up.


I store (or always have on hand) all the ingredients for this Keto Chocolate Zucchini Loaf…except the zucchini.

Baking Powder AND Soda

One of the things about Keto baking is that we have to get a little creative in our baking methods. The structure of the batter or dough make not bake exactly the same as in traditional baking. However, we do have some tricks to help the rising process.

With that in mind I use BOTH baking soda and baking powder to help the loaf to rise like a traditional sweet loaf.

Bake Time

The key for this to bake it through the center without drying it out. I set my oven to 350* and bake exactly 45 minutes. Depending on the size of your loaf pan and the way your oven works you may need to go up to 5 minutes longer.

Its always good to test your Keto Chocolate Zucchini Loaf in the center with a toothpick to check for doneness.

Also, if at the 20 minute mark you notice your loaf is starting to brown too much on top, then tent the loaf with a piece of tinfoil and continue baking.


This Keto Chocolate Zucchini Loaf is simply AWESOME warm from the oven. However, I like to slice the loaf into 10-12 slices total and store in the fridge for about 1 week or in the freezer for up to a month.

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Keto Chocolate Zucchini Loaf

Keto Chocolate Zucchini Loaf

What to do with all that Summer zucchini? This rich, moist, and low carb Keto Chocolate Zucchini Loaf is the answer.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: basic keto, breakfast, chocolate, loaf, low carb, low carb bread, zucchini
Servings: 10 slices
Calories: 287kcal
Author: The Kellie Kitchen


  • 2 cups almond flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup low carb sweetener granulated
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 4 eggs large
  • 1/3 cup olive oil
  • 1/4 cup almond milk unsweetened
  • 1/2 tsp vanilla extract
  • 1 zucchini medium, grated and squeeze out the moisture
  • 1 cup low carb chocolate chips


  • Preheat the oven to 350*. Line a loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add all of the dry ingredients (except the chocolate chips) and toss with a fork to mix well. Add the remaining wet ingredients and mix all together until a smooth batter forms.
  • Fold in ¾ cups of the chocolate chips, leaving ¼ cup chocolate chips for the top of the loaf to be added after loaf comes out of the oven.
  • Pour the batter into the lined loaf pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
  • Remove the loaf pan from the oven. Pour remaining ¼ low carb chocolate chips over the top of the loaf and let cool in the pan completely, before slicing.


Notes If the Keto Chocolate Zucchini bread seems to be cooking too fast on top, cover it with tin foil around the halfway bake time mark.
Storage: Keto Chocolate zucchini bread should be stored in an airtight container in the refrigerator, covered. It should last for up to 1 week.
If Freezing: Pre-slice the loaf into individual servings and place in a plastic sealed bag to store in the freezer for up to 1 month.


Calories: 287kcal | Carbohydrates: 13g | Protein: 9g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 149mg | Potassium: 160mg | Fiber: 10g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 2mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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