Go Back
+ servings
top view of sliced Low carb chocolate zucchini bread

Keto Zucchini Bread

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 Slices
Calories 160kcal



  • Prep. Preheat oven to 375 F and line an 8" (note 5) bread pan with parchment paper. Place shredded zucchini (1 cup) in paper towels and gently squeeze to remove some of the liquid.
  • Combine. In a large bowl, combine dry ingredients. Add hot water (1/2 cup), eggs (4), and melted unsalted butter (1/4 cup). Stir to combine. Fold in the zucchini (1 cup) and sugar free chocolate chips (1/4 cup).
  • Bake. Pour batter into the prepared bread pan, and bake for 55-65 minutes. Allow bread to slightly cool in the pan before slicing, and enjoy!


  1. Use fine-grained almond flour, such as Bob's Red Mill, Trader Joe's, or Costco brand for the most flour-like results. 
  2. The only brand of psyllium husk I recommend using is NOW, other products will absorb liquid differently and may through off the structure of this bread.
  3. This recipe was measured using Lakanto or Swerve. If using a different brand of erythritol, know that most products are 70% as sweet, and you may want to adjust accordingly.
  4. Lily's chocolate chips are my go-to for baking, as they have my favorite taste/texture. 
  5. Using an 8" bread pan is important if you want your loaf to look as tall as mine in the photos--believe it or not, using a 9" bread pan makes a big difference.
  6. Nutritional information is based on 1 slice, if you cut this bread into 16 slices:


Calories: 160kcal | Total Carbohydrates: 8g | Protein: 5g | Fat: 13g | Sodium: 114mg | Fiber: 5g | Sugar: 1g | Net Carbs: 2g | Sugar Alcohol: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com