Keto Chocolate Chip Zucchini Bread

Indulge your sweet tooth while staying on track with this irresistible Keto Chocolate Chip Zucchini Bread! This low-carb twist on a classic favorite combines the natural moistness of grated zucchini with the nutty richness of almond flour, all perfectly sweetened with a keto-friendly erythritol sweetener and studded with stevia-sweetened dark chocolate chips. Infused with warm cinnamon and a touch of vanilla, this bread bakes to perfection, offering a soft, tender crumb with just the right amount of sweetness. Ready in just over an hour, it’s the perfect guilt-free treat for breakfast, a midday snack, or even dessert. Plus, it’s gluten-free, sugar-free, and packed with wholesome ingredients, making it a delicious way to satisfy cravings while maintaining a keto-friendly lifestyle. Don’t forget to slice, share, and savor the goodness!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

Ingredients

• 1 cup Zucchini, grated
• 2 cups Almond flour
• 0.5 cup Granulated erythritol sweetener
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 3 Eggs, large
• 0.25 cup Unsweetened almond milk
• 0.25 cup Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 0.5 cup Lily's dark chocolate chips (stevia sweetened)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.

Step 2

Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Set aside.

Step 3

In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine.

Step 4

In another medium mixing bowl, whisk together the eggs, unsweetened almond milk, melted unsalted butter, and vanilla extract until fully combined.

Step 5

Pour the wet ingredients into the dry ingredient mixture and stir until just combined.

Step 6

Gently fold in the grated zucchini and the dark chocolate chips, mixing until evenly distributed.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 9

Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Step 10

Slice and serve your delicious keto chocolate chip zucchini bread! Store any leftovers in an airtight container for up to 5 days.

Nutrition Facts

Serving size	(944.4g)

Amount per serving	% Daily Value*
Calories	2238.1

Total Fat 194.6g	0%
Saturated Fat 63.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 687.2mg	0%
Sodium 1943.9mg	0%
Total Carbohydrate 225.1g	0%
Dietary Fiber 58.4g	0%
Total Sugars 12.5g
Protein 71.6g	0%

Vitamin D 142.0IU	0%
Calcium 767.1mg	0%
Iron 19.6mg	0%
Potassium 1336.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 9.7%

Carbs: 30.6%