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    Culinary Lion » Recipes » Keto Dessert Recipes » Chocolate Pecan Keto Zucchini Bread

    Chocolate Pecan Keto Zucchini Bread

    by Frank Campanella 1 Comment

    Jump to Recipe

    This Keto Zucchini Bread is grain free/gluten free but you’ll never know it. Jam packed with sugar-free chocolate chips and crunchy pecans.

    Chocolate Pecan Keto Zucchini Bread

    Keto Zucchini Bread Recipe

    If you want a zucchini bread that’s super easy to make then look no further. Simply mix all the ingredients together and back. Thats it!

    Speaking of Zucchini, have yo tried my Lemon Zucchini Olive Oil Cake or my Zucchini Fried Ravioli

    slice of chocolate pecan zucchini bread with a sliced strawberry

    What Ingredients you’ll need to make Keto Zucchini Bread

    • Zucchini– Make sure to ring out all the moisture before mixing.
    • Coconut Flour– you can substitute almond flour if you don’t like coconut
    • Sugar Free Chocolate Chips- ChocZero is My favorite Brand. Use Code Culinarylion for 10% Off
    • Pecans- Substitute any nuts you like or skip them and add extra chocolate chips if you have an allergy
    • Avocado Oil- You may substitute melted butter or ghee
    • Eggs- They’re eggs, don’t eat the shells. that’s all I got.
    • Vanilla Extract– If you are feeling fancy you can use real vanilla beans
    • Sea Salt- Use a good Quality Sea Salt
    • Cocoa Powder-
    • Allulose– My personal favorite sweetener. No cooling aftertaste and no gastro issues from my experience.
    • Baking Powder–
    • Baking Soda–
    • Xanthan Gum– Optional ingredient but helps to make the zucchini bread firm up and hold its shape.
    Flaky sea salt on top of chocolate pecan zucchini bread

    Cooking Instructions:

    1. Preheat oven to 350 degrees F.
    2. use a box grater to shred zucchini then place the shredded zucchini in a cloth rag and ring out all the moisture. Once all the water is removed place the zucchini in a mixing bowl.
    3. Add all remaining ingredients to the bowl and combine using a spatula. Spray an 8×4 inch loaf pan then press a sheet pf parchment paper into the pan to form to the loaf pan. 
    4. Pour in the zucchini bread mixture evenly filling the bottom of the loaf pan. Bake at 350 degrees F. for about 1 hour. Use a toothpick to test to see if the zucchini bread is fully baked. Place the toothpick directly into the zzucchini bread, if the toothpick comes out clean its done. if not continue baking.
    5. Once zucchini bread is fully baked let it cool completely before removing from the pan and slicing. Good for 7 days in the fridge or up to 8 months wrapped in the freezer.
    keto chocolate pecan zucchini bread

    Why Make Zucchini Bread?

    Well, Zucchini is made up of moistly water and fiber so it helps to keep the bread moist and provide some structure to the bread. To people who don’t care for zucchini don’t worry. I swear if I didn’t tell you I don’t think you would know it was there.

    What Equipment You Need to Make Zucchini Bread

    • Parchment Paper Sheets
    • 8×4 inch Loaf Pan
    • Cooling Rack
    keto chocolate pecan zucchini bread

    Tips for Making Chocolate Pecan Zucchini Bread

    • Drain ALL moisture out of the zucchini, after shredding the zucchini wrap it in a towel and ring out as much moisture as possible. Otherwise the zucchini bread will not bake properly and fall apart.
    • Add Extra chocolate chips the last 10 minutes of cooking. I like to sprinkle on a few extra sugar free chocolate chips just so they slightly melt on top right before the zucchini bread is done.
    • Use a toothpick to check to see that the zucchini bread is fully cooked. If ups place a toothpick straight down into the zucchini bread it should come out clean. If some of the bread sticks to the toothpick continue baking.
    • Let the Zucchini bread fully cool before slicing. I didn’t listen to this step and had a hard time cutting the zucchini bread. the next day I sliced it and had no issues. Moral of the story, be patient and you will be rewarded.
    Flaky sea salt on top of chocolate pecan zucchini bread

    Questions about Making Keto Zucchini Bread

    More Keto Friendly Desserts

    • Keto Lemon Zucchini Olive Oil Cake
    • Flourless Keto Bacon Avocado Brownies
    • Low Carb Toasted Coconut Cheesecake
    • Canoli Cheesecake
    • Coconut Layer Cake
    keto chocolate pecan zucchini bread

    keto chocolate pecan zucchini bread

    Chocolate Pecan Keto Zucchini Bread

    This Keto Zucchini Bread is grain free/gluten free but you'll never know it. Jam packed with sugar-free chocolate chips and crunchy pecans.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American, baking, dessert
    Diet: Gluten Free
    Keyword: Chcolate, cornbread, Zucchini
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Resting time: 1 hour
    Servings: 8
    Calories: 326kcal
    Author: Culinary Lion

    Equipment

    • Loaf Pan 8×4

    Ingredients

    • 1 cup Grated Zucchini Squeezed and drained
    • ¾ cup Coconut Flour
    • 3 large Eggs
    • ½ cup Allulose or keto sweetener of choice
    • ½ cup Avocado Oil
    • ¼ cup Cocoa Powder
    • ½ cup Chpped Pecans
    • ⅔ cup Sugar Free Chocolate Chips
    • 2 tsp Vanilla Extract
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • 1 tsp Xanthan Gum optional

    Instructions

    • Preheat oven to 350 degrees F.
    • use a box grater to shred zucchini then place the shredded zucchini in a cloth rag and ring out all the moisture. Once all the water is removed place the zucchini in a mixing bowl.
    • Add all remaining ingredients to the bowl and combine using a spatula. Spray an 8×4 inch loaf pan then press a sheet pf parchment paper into the pan to form to the loaf pan.
    • Pour in the zucchini bread mixture evenly filling the bottom of the loaf pan. Bake at 350 degrees F. for about 1 hour. Use a toothpick to test to see if the zucchini bread is fully baked. Place the toothpick directly into the zzucchini bread, if the toothpick comes out clean its done. if not continue baking.
    • Once zucchini bread is fully baked let it cool completely before removing from the pan and slicing. Good for 7 days in the fridge or up to 8 months wrapped in the freezer.

    Notes

    serving size is ⅛ of the loaf
    let zucchini bread cool completely before removing from pan and slicing.

    Nutrition

    Calories: 326kcal | Carbohydrates: 13g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 201mg | Fiber: 7g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

    Nutrition Facts
    Chocolate Pecan Keto Zucchini Bread
    Amount Per Serving
    Calories 326 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 7g44%
    Trans Fat 1g
    Cholesterol 70mg23%
    Sodium 221mg10%
    Potassium 201mg6%
    Carbohydrates 13g4%
    Fiber 7g29%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 136IU3%
    Vitamin C 3mg4%
    Calcium 48mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    keto chocolate pecan zucchini bread

    Reader Interactions

    Comments

    1. Tatiana GM

      April 22, 2021 at 12:10 am

      5 stars
      This was a fantastic recipe! The bread came out smelling amazing and tasting great. It’s not overly sweet either – this one is definitely a repeat bake.

      Reply

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

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