This healthy and delicious Chocolate Zucchini Bread is light, fluffy and loaded with chocolatey goodness!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins





  • ▢2 cups super fine almond flour
  • ▢⅓ cup unsweetened cocoa powder
  • ▢¼ cup oat fiber
  • ▢1 ½ cups zucchini, finely grated
  • ▢⅔ cup monk fruit/allulose
  • ▢½ cup brown monk fruit/allulose
  • ▢½ cup butter, melted
  • ▢3 whole eggs
  • ▢1 tablespoon baking powder
  • ▢1 teaspoon vanilla extract
  • ▢Optional: 1 cup sugar-free semi sweet chocolate chips

US CustomaryMetric


  • Preheat oven to 350°F. Grate the zucchini using the fine side of a box grater. Squeeze any excess liquid out using a cheese cloth or paper towels.
  • In a mixing bowl, add in the almond flour, cocoa powder, oat fiber and baking powder. Whisk to combine, then set aside.
  • In a larger mixing bowl, add in the eggs, sweetener, melted butter and vanilla extract.
  • Mix using a hand mixer until smooth. Add in the dry ingredients, then mix just until combined.
  • Fold in the grated zucchini. If you are adding in the optional chocolate chips, take ⅔ of them and fold them into the batter.
  • Pour the batter into a loaf pan lined with parchment paper and add the remaining ⅓ of the chocolate chips over the top.
  • Bake 45-50 minutes or until cooked through and a toothpick, when inserted comes out clean. Allow to cool before cutting into slices.
  • Store leftovers in an airtight container in the fridge.

Nutrition Facts

Keto Chocolate Zucchini Bread

Amount Per Serving

Calories 183Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 2g2%

Protein 7g14%