Chocolate Zucchini Bread (Gluten Free, Low Carb)

Chocolate Zucchini Bread (Gluten Free, Low Carb) Recipe
Prep time
Cook time
Total time
Serves: 12
  • 2 Tbsp. organic cocoa
  • 4 Tbsp. Tropical Source Semi-Sweet Chocolate Chips Tropical Source Chocolate Chips
  • ¾ tsp. SweetLeaf® Stevia Extract SweetLeaf Stevia Extract
  • ¾ c. organic erythritol
  • 2 large organic egg whites
  • 6 Tbsp. Bob's Red Mill Gluten Free All Purpose Flour Bob's Red Mill Gluten Free All Purpose Flour
  • 1 tsp. Celtic sea salt
  • 6 Tbsp. organic virgin coconut oil
  • 2 medium organic zucchini
  • 3 large organic eggs
  • 2 c. ground organic almond flour, packed
  • 1 Tbsp. organic vanilla extract
  • 1 tsp. baking soda
  • ½ tsp. aluminum-free baking powder
  • 1 tsp. cinnamon
  1. Preheat oven to 350 degrees F.
  2. Grease an 8" by 5" loaf pan well with coconut oil and sift cocoa powder over the bottom and up the sides.
  3. Line the pan with unbleached parchment paper.
  4. Grate zucchini and press in a cloth to remove moisture.
  5. Melt coconut oil in a small pan to liquify.
  6. Pour coconut oil to a medium bowl with eggs, egg whites, vanilla, stevia, and erythritol. Beat for 2-3 minutes or until sweetener is dissolved.
  7. Chop chocolate and add to pan you used for coconut oil. Melt over lowest heat. Scrape melted chocolate into batter and beat well.
  8. Whisk dry ingredients together and stir into batter, mixing well. Fold in grated zucchini.
  9. Pour into pan and transfer to oven.
  10. Bake for 1 hour, or until the top springs back to the touch.
  11. Cool for 10 minutes in the pan. Invert onto a plate and let completely cool.
  12. Slice and serve.

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Nutrient Information Per Batch

2684.06 kcal Calories, 918.32 mg Calcium, 128.72 g Carbohydrate, 634.5 mg Cholesterol, 219.85 g Total Fat, 43.11 g Fiber, 16.75 mg Iron, 746.26 mg Magnesium 3352.38 mg Potassium, 85.93 g Protein,68.68 mcg Selenium, 4062.3 mg Sodium, 37.25 g Sugars, 10.5 mg Zinc, 89.63g Saturated fat, 0.04 trans Fat, 80.3 g Monounsaturated fats, 30.94 g Polyunsaturated fats, 1525.59 IU Vitamin A, 1.41 mg Vitamin B6, 1.99 mcg Vitamin B12, 66.75 mg Vitamin C, 52.5 IU Vitamin D, 60.81 Vitamin E, 18.91 mcg Vitamin K, 302.2 mcg Folate,0.78 mg Vitamin B1(Thiamin),9.94 mg Vitamin B3(Niacin),3.87 mg Vitamin B2(Riboflavin), 0.45 mcg Lycopene, 8839.2 mcg Lutein and Zeaxanthin, 0.25 g ALA, 0.01 g EPA, 0.06 gDHA,1777.35 mg Phosphorous, 6.82 mg Manganese, 0.03 mcg Alpha carotene, 491 mcg Beta carotene, 17.37 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Dairy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. can organic honey, coconut sugar, or maple syrup be subsutited for the erythritol?

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