A tasty double chocolate zucchini bread that’s low carb and gluten free. And it’s also super moist thanks to the addition of shredded zucchini.
There’s nothing novel about zucchini bread. It’s not a mind-blowing new recipe that’s blowing up the internet. But when you add chocolate to the equation, what you end up with is a doubly decadent treat.
So how do you make an occasional indulgence such as this one much more healthy? You need a few baking ingredients that will taste delicious. And make the bread fluffy. But without spiking your blood sugar.
I’ll share with you how I make this chocolate zucchini bread shortly. First, though, let’s compare apples to oranges. Or more accurately, regular “ZOOK” bread with this version.
The conventional way it’s made contains lots of regular sugar. As a result, there’s 20 grams of carbs in a little slice.
Over half of those grams of carbs come from simple sugars. Simple sugars, I’m sure I don’t need to remind you, elicit a release of the hormone, insulin. The more often insulin is released in your bloodstream to keep blood sugar under control, the more resistant your cells are to the hormone.
Consequently, over time, with more and more simple sugars consumed, your pancreas has to work overtime to keep up with demand.
Your beta cells in the pancreas are then caught in a vicious cycle. They have to keep up with demand by storing AND releasing more insulin.
And at some point, your pancreas throws in the towel and says, “I quit. I can’t handle this anymore.”
Enter type 2 diabetes and insulin injections.
As you can see, I’m sugar-phobic. Sure, it’s possible to moderate simple sugar consumption.
However, if you have a sweet tooth like I do, it’s better to just say no.
The Simple Yet Super Amazing Zucchini
It’s funny (actually, it’s sad) that lots of people think the average ZOOK bread is healthy just because it’s a veggie.
Yes, ZOOK is a healthy, nutrient-dense vegetable. However, pouring all that sugar in the bowl negates most of the benefits.
But I’m here to tell you that’s it’s possible to make a delicious alternative without sugar. And not only that, it can still be healthy by making it chocolaty.
So hold on tight because I’m almost about to share with you my recipe for chocolate zucchini bread.
First, though, if you’ll allow me the pleasure of praising zucchini. After all, just take a look at one….
Doesn’t it seem uninspiring and dare I say, even unappetizing?
Eating it raw is awful. It’s shockingly bland. And oftentimes, when you buy one from a supermarket, a day or two later, it becomes a flaccid, soggy, sad squash.
But yet, they can make turkey meatballs absolutely scrumptious.
Ditto for any noodles recipe that you want to make low carb like this peanut Thai-inspired chicken dish.
Oh, the things you can do with this versatile veggie.
Ingredients for chocolate zucchini bread
To make a low-starch version of this classic sweet treat, you’ll need:
- coconut flour
- unsweetened cocoa powder
- golden low carb sweetener
- cinnamon (which helps stabilize blood sugar levels; not that you really need it as there are only 3 grams of net carbs in the recipe!)
- coconut oil
- sugar free chocolate chips
All these above ingredients are very low glycemic. I wish I could offer you a taste of the bread right now, but trust me, it’s just as good as the high-sugar version.
In addition, you’ll also need:
- baking soda
- baking powder
How to make chocolate zucchini bread
The first thing you need to do is place in a large mixing bowl: coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
Quick side note: the term golden sweetener is often interchangeable with the brand name Lakanto, a leading seller of Monk Fruit Sweetener.
Monk Fruit Sweetener is sweeter than regular sugar but contains no carbs. It’s great for low carb baking.
Ok, back to the instructions…. Next, blend in the eggs, coconut oil and vanilla until the ingredients are well combined.
After that, fold in the zucchini and chocolate chips. Once that’s done, pour the mix into a greased or parchment-paper lined 9″ x 5″ loaf pan.
From here, bake at 350 for 45-55 minutes.
A trick you can use to know when it’s ready is to place a toothpick in the center of the loaf. When the toothpick pops out, you’ll know it’s ready.
And then, you can remove from the oven. Allow it to cool for 15 minutes. After which, you can remove from the pan.
But it’s not quite ready to indulge yet. First, allow it to cool before you start slicing into low carb chocolate zucchini bread heaven.
We hope you enjoy this tasty chocolate bread!
Is there a low sugar snack, dessert or treat you’d like to see me bake? What’s your favorite recipe? Do you use any top-secret ingredients that you wouldn’t have to kill me for sharing? Please leave a comment. I love hearing from my readers.
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Double Chocolate Zucchini Bread (Low-Carb, Gluten-Free)
Recipe Video (Click on Image to Play)
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Lakanto Golden Monk Fruit Granular Sweetener or regular white
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted or fractionated
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups zucchini shredded
- 1/2 cup sugar free chocolate chips
- In large mixing bowl, combine the coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder, and salt.
- Blend in the the eggs, coconut oil, and vanilla until well combined.
- Fold in the zucchini and chocolate chips.
- Pour mixture into a greased or parchment paper lined 9×5-inch loaf pan.
- Bake at 350°F for 45-55 minutes or until toothpick inserted near center comes out clean.
- Remove from oven and cool on rack for 15 minutes before removing from pan. Cool completely before slicing.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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