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Chocolate Pecan Keto Zucchini Bread

March 21, 2021
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Keto Zucchini Bread 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.

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

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

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

Flaky sea salt on top of chocolate pecan zucchini bread

More Keto Friendly Desserts

keto chocolate pecan zucchini bread

Chocolate Pecan Keto Zucchini Bread

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


  • Loaf Pan 8x4



  • 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 8x4 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.


serving size is 1/8 of the loaf
let zucchini bread cool completely before removing from pan and slicing.


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.

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