Easy Keto Chocolate Zucchini Bread Recipe (Ultra Fudgy!)
Stop baking dry, crumbly loaves. Our easy keto chocolate zucchini bread recipe uses a simple towel-wring trick to guarantee a rich, moist, brownie-like texture.
Ingredients
- The Dry Base Blend
1 cup blanched superfine almond flour
½ cup golden flaxseed meal
½ cup unsweetened Dutch-process cocoa powder
1¼ cups granulated allulose sweetener
1 tbsp aluminum-free baking powder
¼ tsp fine sea salt
- The Wet Batter Fillers
4 large whole eggs (warmed to room temperature)
6 tbsp grass-fed unsalted butter (melted and cooled)
2 tsp pure vanilla extract
7 oz fresh zucchini (finely shredded and wrung dry; approx. 1.5 cups)
1 cup sugar-free dark chocolate chips (divided into two ½ cup portions)
Instructions
Preheat your oven to 350°F (177°C). Line a metal 8.5 x 4.5-inch loaf pan with a sheet of parchment paper, leaving 2 inches of overhang on the long sides to use as handles later.
Finely shred the zucchini. Wrap the shreds tightly in a thin kitchen towel and wring it aggressively over the sink until nearly all the liquid has been squeezed out. Measure out 7 ounces of dry shreds.
In a large mixing bowl, thoroughly whisk together the almond flour, golden flaxseed meal, cocoa powder, granulated allulose sweetener, baking powder, and salt until completely lump-free.
In a separate bowl, vigorously whisk the room-temperature eggs, melted grass-fed butter, and vanilla extract together for 2 full minutes until the mixture looks slightly pale and frothy.
Pour the wet mix into the dry mix, stirring with a silicone spatula until a thick dough forms. Gently fold in the wrung zucchini shreds and the first ½ cup of sugar-free chocolate chips.
Spread the batter into the lined pan and smooth the top. Sprinkle the remaining ½ cup of chocolate chips over the surface. Bake at 350°F for 55 to 65 minutes until a central toothpick comes out clean.
Notes
Wring It Completely Dry: Do not be gentle when squeezing your shredded zucchini. You want to extract as much clear vegetable water as possible, or your finished loaf will turn into a wet sponge. Stick to Metal Loaf Pans: Avoid using thick glass or ceramic baking dishes for this grain-free recipe. Glass holds heat unevenly, which burns the outside of the loaf before the center can rise. Room Temperature Eggs: Ensure your eggs are not ice-cold from the fridge. Cold eggs will immediately seize up your melted butter, turning your smooth batter into a clumpy, separated mess. Let It Cool Fully: Do not attempt to slice this bread while it is roaring hot out of the oven. Without gluten, the bread needs the 30-minute cooling period to allow the crumb structure to lock together. The Refrigerator Upgrade: For an even richer dessert experience, wrap the cooled loaf and store it in the fridge overnight. The cooling process creates an unbelievably dense, fudgy, brownie-like texture.