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 165kcal

Ingredients

Instructions

  • 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!

Notes

  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:

Nutrition

Calories: 165kcal | Carbohydrates: 7g | Protein: 6g | Fat: 14g | Cholesterol: 49mg | Fiber: 4g | Sugar: 1g | Net Carbs: 3g

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