Chocolate Pecan Keto Zucchini Bread

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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.

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

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.

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.

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

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.

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

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