Chocolate Zucchini Bread

4.72 from 7 votes

Simple to make and loaded with wholesome ingredients, this Chocolate Zucchini Bread is low carb, sugar free and gluten free!

Prep Time20

Cook Time55

Total Time1 15

Course: Breakfast, brunch, Dessert, treat, vegetarian

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Servings: servings

Calories: 243kcal

Preheat the oven to 325F. Then, grease an 8’’ loaf pan with coconut oil or butter. Set it aside.
Remove zucchini tips and shred them. Then, place it into a clean cloth or nut milk bag to drain excess water. Drain the zucchini very well to prevent a soggy bread.
Beat the eggs in a large bowl. Then add vanilla extract, apple cider vinegar, melted coconut oil, and coffee. Whisk to combine. Add drained zucchini and stir to combine.
In a separate medium sized bowl, mix monk fruit, almond flour, coconut flour, baking powder, baking soda, salt, and cacao powder.
Add the dry ingredients into the zucchini batter bowl and combine. The result will be a stiff batter, it will absorb the moisture that released from the zucchini.
Fold in ½ cup of chocolate chips and mix.
Pour the batter into the prepared loaf pan and spread ¼ cup of chocolate chips on top.
Bake for 50-60 minutes and then test by placing a toothpick in the center. You should see little lumps on the toothpick there, but it probably won’t be clean as usual because it’s a fudgy, moist bread.
Let it cool completely before transferring it. To remove the bread from the pan, slide a knife around the edges to unstick it from the sides. Then lift it using a spatula, and place it on a serving plate.

It's best to squeeze shredded zucchini using a clean tea towel, a thin cloth, or, as I did, a nut milk bag.

To store in the refrigerator: Place cooled bread in an airtight container for up to 2 weeks.

To store at room temperature: Place in an airtight container for up to 5 days.

To store in the freezer: Place in an airtight container for up to 3 months.