Keto Chocolate Zucchini Bread
My Chocolate Zucchini Muffins are one of probably one of the top 10 recipes that I make most often from this blog. My kids love them and I love that they get a hidden veggie while thinking they are eating a dessert!
I’ve been wanting to make a low-carb, keto version of them for some time and finally went for it. Some simple swaps transform those muffins into a healthier treat! Instead of muffins, I made the recipe into a bread, but you can also make these as muffins if you prefer!
In place of regular wheat flour, I used almond flour. I swapped out the oils for keto-friendly coconut oil and used an alternative sweetener (I like Swerve) and sugar-free chocolate chips (like Lily’s). Like the regular version of this recipe, the zucchini makes this bread incredibly moist (I know, cringe word, but seriously, it’s so moist!). My kiddos happily enjoyed this keto version too!
Recipe Tips and Suggestions:
- Whatever your preferred sugar substitute is should work in this recipe. I like Swerve, personally, but that is not required.
- I have only tried this with almond flour, but I would think a mixture of low-carb flours could work okay (like coconut flour), but I have not tried them and cannot promise it will turn out as well.
- If you want to make these as muffins, instead of the loaf pan, divide the batter in a muffin tin and bake for 20-25 minutes.
- This bread remained good for about 4-5 days on the counter in an air-tight container, but you could chill it to keep it bit longer (it can also be sliced and freeze).
Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 199mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 6g