As we start to gear up for the holidays, my mind starts racing with all the delicious recipes that I want to make to bring to holiday events, parties and also just for my family to enjoy as we settle in for a long winter in Calgary, Alberta. This low carb chocolate zucchini bread recipe will hit the spot just fine!
If you weren’t aware, Calgary, Alberta gets hit with snow sometimes starting in September, but most often October and it last straight through until the end of April. Great for ski season and outdoor activities like ice skating and tobogganing but not so great for your psyche.
The winters are long and without that vitamin D and warmth from the sunshine, it can be a long haul over the 7 months and I think it is the right time to nourish your body with health fats, protein and even some of the right carbs.
By right carbs, I am referring to winter squash of course! And that is where this low carb chocolate zucchini bread recipe came to life.
Zucchini is a versatile veggie
Growing up, I can’t say I was a huge fan of zucchini, other than in zucchini bread. My favorite was zucchini, or banana bread smothered in butter. I also remember how guilty I felt for wanting or craving so much butter on my bread. Now I own that desire proudly.
Zucchini has come to be one of my favorite vegetables on the ketogenic lifestyle, I eat it beside any protein, bake with it, add it to stews and even make zoodles with it in place of noodles. I have learned just how versatile it is and have recently experimented with it being in place of the lasagna noodles and zucchini boats with ground beef and bruschetta mix.
Sky is the limit with Zucchini.
I live a dairy-free ketogenic lifestyle, with the exception of some goat cheese on occasion and grass-fed ghee. So my recipes are for the most part-dairy free. So the cooking fat I chose to work with is avocado oil but you could substitute it for melted butter or any other oil that you prefer.
You could also omit the cocao, and substitute 1/2 cup of shredded coconut.
The icing is a coconut vanilla icing, mainly because the recipe is dairy free. You could substitute the icing for any icing you prefer. Great options would be a buttercream, or cream cheese vanilla icing, but don’t be afraid to just omit the icing altogether.
If you are trying to reduce your carbs and want to keep the fat content up there, then I recommend straight up grass-fed butter to slather on the top of a piece of this low carb chocolate zucchini bread recipe. Sometimes, and by sometimes, I mean often, simple is better!
The icing adds calories and carbs, but it is certainly a nice touch.
I’ve broken down the nutritional information for you so you can make a decision and count your macros accordingly.
This recipe is super moist so it most definitely doesn’t NEED any icing. so you make the decision for yourself, but if there is anything I know about us keto folks, we love the opportunity to slather healthy fats on our foods.
Keep scrolling below for the low carb chocolate zucchini bread recipe.
Low carb chocolate zucchini bread recipe:
- 7 oz zucchini, shredded
- 6 Tbsp coconut flour
- 6 Tbsp almond flour
- 1 tsp baking powder
- 1/4 cup flax seed meal
- 5 large eggs
- 1/2 cup avocado oil
- 3/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp liquid stevia, chocolate flavored if you have it
- 1/4 cup cocoa powder, unsweetened
- 2 tsp cinnamon powder
- 2.5 oz coconut manna
- 2 oz coconut oil
- 1 tsp vanilla
- 3 drops chocolate stevia glycerite, or regular if you don’t have chocolate
- 1 Tbsp Serve, confectioners
- Heat oven to 350 degrees F.
- In a mixing bowl, combine all the dry ingredients, stir and set aside.
- Shred the zucchini and lay it flat on a paper towel or place in a cheese cloth and squeeze excess liquid out of it.
- In a bowl with an electric hand mixer or an electric mixer, add the eggs, turn the mixer on, then add in the oil, vanilla, stevia, almond milk and once a consistent mixture, add in the shredded zucchini, mix until incorporated.
- Add in the dry mixture to the wet mixture and combine until mixed it well.
- Transfer to a greased loaf pan and bake for 55 – 60 minutes, depending on your oven, you may need less or more time, start watching the loaf around 45 minutes
- Let cool to room temperature in the loaf pan, remove and set aside while you get out your icing.
- While loaf is cooling, microwave the coconut oil, just till melted, not trying to get it heated, add in the remainder of the ingredients, mix with an electric mixer and place in fridge to cool (melting the oil will ensure you have a smooth icing). When the loaf is ready to be iced, remove from fridge and beat again with the electric mixer to break it up.
- Icing the top of your loaf with all of the icing, transfer to fridge so icing doesn’t melt.
Loaf: Calories: 257 | Fat: 23 grams | Carbs: 8 grams | Fiber: 5 grams | Net Carbs: 3 grams | Protein: 8 grams
Icing: Calories: 99 | Fat: 10 grams | Carbs: 2 grams | Fiber: 1 gram | Net Carbs: less than 1 gram | Protein: 1 gram