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Make-Ahead One-Bowl Keto Chocolate Zucchini Bread — Slices Cleanly for Lunches Pinterest recipe pin

One-Bowl Keto Chocolate Zucchini Bread

A moist, fudgy one-bowl chocolate zucchini bread made with almond and coconut flours for a dependable low-carb loaf that slices cleanly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups blanched almond flour measured by spooning into cup
  • 1/4 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granular erythritol or erythritol-monk fruit blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 4 large eggs
  • 1/3 cup neutral oil canola or avocado oil
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon vanilla extract
  • 2 cups shredded zucchini about 1 medium-large, squeezed of about half the moisture
  • 1/2 cup sugar-free chocolate chips optional
Optional toppings
  • 2 tablespoons chopped toasted walnuts optional

Equipment

  • 1 3-quart mixing bowl
  • 1 9×5-inch loaf pan
  • 1 Box grater or food processor grater blade
  • 1 Silicone spatula

Method
 

Prepare
  1. Preheat oven to 350°F and line or grease a 9×5-inch loaf pan; shred zucchini on medium holes and squeeze out roughly half the moisture with a towel.
Dry mix
  1. In a large bowl whisk together almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt until evenly combined.
Wet mix and combine
  1. Add eggs, oil, almond milk, and vanilla to the dry mix and stir until mostly smooth, then fold in the squeezed shredded zucchini and chocolate chips until evenly distributed; batter should be thick but scoopable.
Bake
  1. Pour batter into the prepared pan, smooth the top, and bake at 350°F for 50–60 minutes or until a toothpick shows a few moist crumbs and the top is set; check at 45 minutes for early browning.
Cool and slice
  1. Cool the loaf in the pan on a wire rack for 15 minutes, then remove using the parchment and cool completely before slicing to ensure clean slices and reduced crumbling.

Notes

Measure almond flour by spooning into the cup to avoid a dense loaf. Squeeze only some of the zucchini water—leaving a bit yields a moister crumb. For an 8×4-inch pan, check for doneness 10 minutes earlier. The loaf keeps 4–5 days refrigerated and freezes well for up to 3 months.