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Sliced chocolate chip zucchini bread on a cooling rack.
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5 from 1 vote

Almond flour keto zucchini bread

This almond flour keto zucchini bread recipe with chocolate chips is a soft and moist gluten-free dessert that melts in your mouth.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bread, Dessert
Cuisine: American
Keyword: Gluten-free bread, Healthy bread, Keto bread, Zucchini bread
Servings: 14 slices
Calories: 176kcal
Author: Anna


  • 9x5 inch (23cm x 13cm) loaf pan


  • 2 cup 200g https://amzn.to/3Dzr9AX
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 4 large eggs at room temperature
  • ½ cup 100g granulated sweetener such as Swerve or Sukrin
  • 1 teaspoon vanilla extract
  • cup 65g extra mild olive oil or coconut oil
  • 1 cup 175g grated zucchini excess of water removed
  • 1 tablespoon lemon juice
  • 3.5 oz 100g keto-friendly dark chocolate (chopped) or chocolate chips such as from Lily's or ChocZero


  • Preheat the oven to 350F (175C) and line a 9x5 inch (23cm x 13cm) loaf pan
  • with parchment paper.
  • In a large mixing bowl, combine the almond flour, baking powder, baking soda, cinnamon, and salt.
  • In another mixing bowl, beat the eggs and sweetener for 5-10 minutes with a hand mixer until tripled in size and pale yellow.
  • Add the zucchini, olive oil, vanilla, lemon juice, and two tablespoons of the egg mixture in a medium bowl and mix well. It will make it easier to fold it into the batter later without deflating the egg mixture too much.
  • Add the egg mixture to the dry ingredients and fold carefully using a spatula (not a whisk!) until no dry ingredients are left.
  • Add the zucchini mixture and fold again. Then, add the chocolate chips and fold.
  • Pour the batter into the loaf pan and bake on the lowest rack for around 50-55 minutes or until a toothpick inserted in the center comes out clean and the loaf is golden brown. If the top browns too fast, cover with a piece of foil and continue baking until done.
  • Remove from the oven and let cool in the pan for 10 minutes. Then, remove it from the loaf pan and let it cool down completely on a cooling rack before slicing and serving.


Store a completely cooled loaf of zucchini bread in an air-tight container or tightly wrapped in a plastic wrap at room temperature for up to 3 days. You can also store it in the fridge for up to 7 days. 


Serving: 1slice | Calories: 176kcal | Carbohydrates: 7g | Protein: 5g | Fat: 15g | Potassium: 152mg | Fiber: 4g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg