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.

Course Breakfast, Dessert

Cuisine American

Keyword basic keto, breakfast, chocolate, loaf, low carb, low carb bread, zucchini

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 287kcal

Author The Kellie Kitchen

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.