Low Carb Gluten Free Double Chocolate Zucchini Bread

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. Low Carb Gluten Free Double Chocolate Zucchini Bread – You must try this recipe.

If you’re a chocolate lover like me, you’re in for a treat! Low Carb Gluten Free Double Chocolate Zucchini Bread is zucchini bread meets chocolate cake…what could be better?!

MoistDouble Chocolate Zucchini Bread – filled with grated zucchini but will remind you of fudgy chocolate cake. This zucchini bread will quickly become a family favorite.

All the same great flavor from the zucchini but I added cocoa powder to the batter and of course threw in some chocolate chips for good measure. This bread is decadent, slightly sweet, moist and down right delicious! I guarantee it’ll be a hit at your house.

If you like this, you can try similar recipes:

• Keto Zucchini Bread with Walnuts
• Low Carb Lemon Blueberry Zucchini Bread
• Best Keto Bread Rolls
• Best Keto Bread
• Keto Garlic Bread

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Gluten Free Double Chocolate Zucchini Bread

4 from 63 votes

Recipe by Christine P, Photo Credit: DelightGlutenFree Course: SnacksCuisine: American

Servings

12

servings

Prep time

8

minutes

Cooking time

55

minutes

Calories

124

kcal

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.

Ingredients

• 1/2 cup coconut flour

• 1/2 cup unsweetened cocoa powder

• 1/2 cup golden low carb 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 extract

• 2 cups zucchini shredded

• 1/2 cup sugar free chocolate chips

Directions

• 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.
• Enjoy!

Notes

• The chocolate chips can be left out if desired, but they give the bread a richer chocolate taste.