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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.
For a family surprise, I even make nachos with them or stuff them with some zucchini pizza boats!
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
- salt
- eggs
- vanilla
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)
Ingredients
- 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
Instructions
- 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Peggy says
Do you peel the zucchini before you shred it?
Lisa MarcAurele says
I don’t peel it but you can if you want to hide the green. Or, just process the batter so the shredded zucchini isn’t seen.
Melinda says
Will this recipe work for muffins and if so how long should I bake it for?
Lisa MarcAurele says
It will work for muffins. I don’t have an accurate time as I’ve never made it that way. But I’d start checking on them after about 15-20 minutes and take them out when they test done.
Margaret Freeman says
This was absolutely fantastic!
Cecelia M says
I’m going to try this tonight. I made regular chocolate zucchini bread a couple of weeks ago for a family gathering and while I loved it doesn’t fit my keto plan. I wish Lily’s had white chocolate chips. I’ll let you know how it turns out.
Tiffany says
This is a great recipe I substituted almond flour in place of cocoa but flour and added 1 tsp xantham gum and it was excellent. Thanks for the recipe!!
Elena Feliciano says
Taste great! But its a lot a bread for one person. How long does it last in the refrigerator and is it ok to put in the freezer?
Lisa MarcAurele says
It will keep a week or two in the refrigerator and at least 3 months in the freezer.
Kim A. Kirkman says
Thank you! My new chocolate fix. I had Swerve on hand. Haven’t purchased Monk sweetener yet. Really moist. Trying to search for how many servings.. While counting total carbs, 7 is a little high so eating & logging 1/2 a slice. Freezing some. Luv your recipes! 2. 5 yrs Keto.
Cecelia M says
Subtract the fiber from the total carbs. Each slice only has 3 net carbs.
Jessica says
Love it!! I’m on keto and have been looking for a low carb snack that is tasty. This did not disappoint! I have made your chia pudding, coconut pancakes and now this everything has been “Amazing” my go to site now for keto foods… Thanks for sharing!!
Lisa MarcAurele says
Awe. Thanks for trying out my recipes. I’m so happy they are working for you!
Tiffany Cox says
This was amazing.. I have one piece left and getting ready to make another. My husband says it’s very brownie like to him. But I am over the moon with how much it reminds me of the old chocolate cakes we used to eat . Like could it get any better…I highly doubt it! Best if all it’s very simple to make.. I bit if a lazy one when it comes to making sweets even though I crave them all the time. Thank you so much for this fantastic recipe!
Lisa MarcAurele says
It is a fairly dense chocolate loaf so that could be why your husband thinks it’s brownie-like. Either way, it’s delicious. So glad you enjoyed this easy recipe.
estelle Paceca says
Super recette./ j’ai remplacé la vanille par un peu de café, le top. Merci
Janice Watson says
Could you use Xyla as your sweetener.
Lisa says
I’ve never used Xyla, but any sweetener should work out. It may just need a little adjusting to taste.
Faith says
Ok. Might have missed it. What do you do with the zucchini? Shred it? Using?
Lisa says
The zucchini is listed as “shredded” in the ingredient list. I shred with a food processor, but it can be had grated too.
Cecelia M says
Do you squeeze out the water from the zucchini?
Lisa MarcAurele says
I usually don’t squeeze out the liquid as I find it results in a moister cake.
Nicole says
Can you use the same amount of erithytol? I don’t have monk fruit sweetener.
Lisa says
You can but typically erythritol is less sweet.
Julia says
Thanks for this recipe! My dad loves zucchini bread but can’t have too much sugar so this recipe was perfect. He loved it!!
Jillian says
My family loved this zucchini bread, I will definitely make it again!