Keto Coconut Flour Double Chocolate Zucchini Bread (dairy-free, nut-free)
This Keto Coconut Flour Double Chocolate Zucchini Bread is the perfect way to sneak in some veggies for breakfast, snack, or in a school lunch. It’s a protein-rich coconut flour bread that’s dairy-free and nut-free!
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I don’t care if there’s already a bunch of Keto Coconut Flour Double Chocolate Zucchini Bread recipes on the Internet!
I have 4,769,392 zucchini sitting on my counter at this very moment. I’ve used them in all the things.
Yet, every day, I go out to the garden and come back inside with an arm load of zukes!
And here I am, writing new recipes so that I have more yummy and healthy ways to use up all this dadgum zucchini I’ve grown.
I can’t manage to grow peppers, cauliflower, spinach, brussels sprouts, or cabbage. But by golly, I can grow some zucchini… (ha. ha. ha.).
Why I think my Keto Coconut Flour Double Chocolate Zucchini Bread is the BEST recipe…
I mean, besides the fact that sometimes I’m just partial to my own cooking… 😉
Ok, here’s really why I think my Keto Coconut Flour Double Chocolate Zucchini Bread is the BEST recipe:
#1 — It’s made with coconut flour.
Coconut flour is the best low-carb/keto flour for baking, in my opinion. It’s high in fiber, so it’s great for your gut. But, it’s low in carbs, so it’s great for your blood sugar.
Also, it’s more sustainably farmed, contains no phytic acid or oxalates, and is cheaper than almond flour. Read why we need to be limiting almond flour use here.
Coconut flour means this grain-free chocolate zucchini bread is also nut-free. Hooray for those with nut allergies and nut-free school zones! Save 10% on my favorite coconut flour from Wildly Organic with my discount code NOURISHING!
#2 — It’s dairy-free.
I learned in November 2018 that dairy is my primary food intolerance. My life changed pretty drastically overnight. I’ve had to learn to bake and cook without my beloved butter, cheese, raw milk, and yogurt.
So, I’ve adapted my recipes to suit. Because I know I’m not the only dairy-free person in the world. 🙂
#3 — It’s truly low-carb/keto.
Zucchinis are basically a freebie when it comes to carbs. Heck, they’re mostly water (you’ll get what I mean in a minute).
Coconut flour has just 12 carbs per half cup — the amount in this recipe. Because eggs, my keto sweetener Dietz Sweet, and the rest of the ingredients are basically carb-free, you’re looking at 1 gram of carbohydrate per slice!
#4 — It’s soooooo chocolate-y!
Not only have I used raw cacao powder to make this a chocolate bread, I also added stevia-sweetened chocolate chips for a double punch of chocolate.
And that brings me to my last point…
#5 — It’s got hidden veggies!
Your picky eaters will NOT notice or care that there’s zucchini in this Coconut Flour Double Chocolate Zucchini Bread because they’re going to be so focused on how delicious it is.
Yes, Momma, that means you can feed this to your kids for breakfast (and totally let them think they’re having dessert). But really, you’ve been a food ninja and got some veg into breakfast or snack time.
How to Make This Coconut Flour Chocolate Zucchini Bread NOT Keto?
It’s simply a sweetener swap!
For keto/low-carb recipes, I use either Lakanto or my own keto sweetener blend, Dietz Sweet. These accomplish the sweetness I’m after without adding any sugar — which could cause my blood sugar to go whacky or lead to inflammation.
(Yes, even natural sweeteners like honey, maple syrup, and coconut sugar can contribute to inflammation if you’re already inflamed.)
If you don’t have a keto sweetener on hand, you can make my blend (which saves money) or you can purchase Lakanto here.
Still don’t want this Coconut Flour Double Chocolate Zucchini bread to be keto?
Then, swap the keto sweetener for the same amount of lower-glycemic coconut sugar. (<– Save 10% on my favorite coconut sugar with my discount code NOURISHING.)
I haven’t tried this recipe with a liquid sweetener, such as raw honey or maple syrup, so I can’t say how it will turn out. Please let me know if you try it and it works in the comments!
How to “Sweat” Zucchini
Zucchini is full of water, which can make baked goods too moist, dense, or downright mushy or under-baked.
Therefore, we “sweat” the zucchini first.
How to do this?
First, grate your zucchini. (I use my Salad Shooter to make this process SUPER quick.) Shred it into a tea towel or nut milk bag. Then, sprinkle a bit of salt on the zucchini and toss it.
Set it in a colander or tie it to your kitchen faucet and let it hang or drip.
After 15 to 20 minutes, you can gather the corners of your tea towel and squeeeeeeeeeze all the water out.
Squeeze out as much liquid as you can. Then, the grated zucchini is ready to stir into your batter.
This Keto Coconut Flour Double Chocolate Zucchini Bread is a blender batter recipe!
You get to put everything in your high-speed blender and let it make the batter for you. (Stop to scrape down the sides as needed, of course.)
Don’t blend in the chocolate chips or zucchini; those are folded in last, right before you pour the batter into a loaf pan.
Now, here’s the full recipe!
Keto Coconut Flour Double Chocolate Zucchini Bread
This Keto Coconut Flour Double Chocolate Zucchini Bread is the perfect way to sneak in some veggies for breakfast, snack, or in a school lunch. It's a protein-rich coconut flour bread that's dairy-free and nut-free!
- 1cupgrated and packed zucchini (about 1 medium zucchini)squeezed of excess water
- 6pastured eggsroom temperature
- 1/4cupcoconut oilor avocado oil
- 1/2cupLakanto Whiteor Dietz Sweet
- 1/2cupcoconut flour
- 1/3cup raw cacao powder
- 1/4cupgrass-fed collagen(<-- Save 10% with discount code ALLTHETHINGS)
- 1teaspoonvanilla extract
- 1/2teaspoonbaking soda
- 1/2 teaspoonbaking powder
- 1/2cup stevia-sweetened chocolate chips(+ 1/4 cup more for garnish, if desired)
First, grate the zucchini into a tea towel, sprinkle a bit of salt, and set the towel with zucchini in a colander to "sweat". While the zucchini sweats, assemble the batter.
Preheat your oven to 350 degrees Fahrenheit.
Grease a 8.5" x 4" loaf pan and line with parchment paper, leaving the ends of the parchment sticking up on either side like "handles".
To your high-speed blender add all ingredients in the order listed, except for the zucchini and chocolate chips. Blend until a smooth batter forms, stopping to scrape down the sides of the blender as needed.
Fold in the chocolate chips.
Now, move on to your zucchini. As it set, it has sweated out excess water. Take the corners of your towel and put them together. Twist the towel around the grated zucchini and squeeze out as much water as you can. Then, measure 1 full, packed up of the grated and squeezed zucchini.
Fold the grated zucchini into the batter last.
Pour the batter into the loaf pan you prepared and place it on the middle rack in your oven. Bake 40 to 45 minutes.
Remove from the oven and cool in the pan for 5 minutes, then remove from the pan with your parchment "handles" and set on a rack to finish cooling.
You can slice and eat warm, but I think it's best to wait a few hours until it's totally cool.
More Nourishing Keto Breakfast Recipes You’ll Love…
- Matcha-Moringa Baked Donuts
- Kale & Cheddar Quiche
- Instant Turmeric Bone Broth Latte
- Instant Pot Strawberry Rhubarb Custard (stevia-sweetened)
- Keto White Chocolate Raspberry Muffins
- Low-Carb Fluffy Belgian Waffles
- Blender Batter Keto Coconut Flour Lemon Blueberry Bread