This Keto Chocolate Zucchini Bread has a delicious swirl of sugar-free cheesecake! It's a delicious breakfast or snack, and a great way to use the bountiful low carb zucchini.
Two slices of keto chocolate zucchini bread on a white plate with berries.

This Keto Chocolate Zucchini Bread has a delicious swirl of sugar-free cheesecake! It’s a delicious breakfast or snack, and a great way to use the bountiful low carb zucchini.

Two slices of keto chocolate zucchini bread on a white plate with berries.


 

Every year, I make batches upon batches of keto zucchini bread. I keep some for my family and give others away to friends and neighbors. It’s a delicious way to use up all of the zucchini we grow in our garden.

But recently I felt inspired to change it up a bit. I will still make my classic version, but this keto chocolate zucchini bread is has an inspired twist. A delicious ribbon of keto cheesecake running through it!

There’s just something about baked goods with a swirl of cream cheese. It takes them to new heights, like my Keto Pumpkin Muffins or Keto Earthquake Cake. Always delectable.

And if you’ve got more zucchini than you know what to do with, check out my full list of Keto Zucchini Recipes.

Ingredients you need

Top down image of ingredients for keto chocolate zucchini bread, with labels.

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  • Zucchini: You need about 12 ounces of zucchini for this recipe, give or take an ounce. It should be weighed prior to draining and squeezing.
  • Cream cheese: Soften the cream cheese properly before beating it. You should be able to poke it lightly with a finger and leave a good dent in it.
  • Sweetener: I used Swerve Confectioners for the cream cheese ribbon, and Swerve Granular for the bread. If you can only purchase one, get the Confectioners variety as it can be used in both parts. You can also use BochaSweet or allulose.
  • Almond flour: If you want a nut-free keto chocolate zucchini bread, use sunflower seed flour.
  • Cocoa powder: I recommend dutch process cocoa powder for a richer, deeper chocolate flavor.
  • Protein powder: Protein powder helps keto baked goods rise properly in the absence of gluten. I recommend using grassfed whey protein or egg white protein.
  • Eggs: You need three large eggs for this recipe.
  • Butter: Make sure the melted butter is not too hot when you add it in.
  • Pantry staples: Salt, baking powder, vanilla extract

Step by Step Instructions

A collage of 4 images showing the steps for making Keto Chocolate Cream Cheese Zucchini Bread.

1. Drain the zucchini: Set the grated zucchini in a sieve in the sink or over a bowl. Salt it lightly and let drain one hour, then squeeze out as much moisture as possible.

2. Make the cheesecake filling: Beat the cream cheese until smooth, then add the powdered sweetener and vanilla extract and beat until well combined.

3. Prepare the chocolate batter: Whisk the dry ingredients together, then stir in the eggs, zucchini, and butter until well combined. If the batter is overly thick, add water one tablespoon at a time.

4. Assemble the bread: Spread half of the chocolate batter in a greased loaf pan and dollop with half of the cream cheese mixture. Swirl with a knife and repeat with the remaining batter and remaining cream cheese mixture. Bake until firm to the touch.

Keto Chocolate Cream Cheese Zucchini bread in the loaf pan with zucchini in the background.

Expert Tips and FAQ

Baking pan: Loaf pans come in 8×4 inches and 9×5 inches. The smaller sized pan produces a taller loaf, but it does take longer to cook through. Whereas 9×5 inch pans produce a wider, shorter loaf that bakes faster.

I do recommend using a metal pan for this recipe, as glass and ceramic don’t conduct heat efficiently. But once they do heat up, they hold the heat too much. The outside of your bread will cook much faster than the middle.

Zucchini weight: Measure out the zucchini before you salt it and drain it, for accuracy. Zucchinis differ greatly in size so measuring by weight is best for this recipe.

You can skip the cream cheese swirl if you prefer. The bread will cook through faster so keep your eye on it.

A loaf of keto chocolate zucchini bread on a white platter with flours in the background.
Do you peel zucchini before you shred it for bread?

There is no need to peel zucchini prior to grating it for baked goods. In fact, many of the nutrients and fiber are in the skin. Simply trim the ends before you shred it.

How many carbs are in chocolate zucchini bread?

This Keto Chocolate Zucchini Bread has 7.6 grams of carbs and 3.2 grams of fiber. So it has a net carb count of 4.4 grams.

How long does zucchini bread last in the fridge?

As long as it is tightly wrapped up, zucchini bread can last for up to a week in the fridge. It can also be frozen for up to three months.

Close up shot of keto chocolate zucchini bread with a ribbon of cheesecake in the center.

More baked goods with cream cheese

Two slices of keto chocolate zucchini bread on a white plate with berries.
4.67 from 6 votes

Keto Chocolate Zucchini Bread Recipe

Servings: 12 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
This Keto Chocolate Zucchini Bread has a delicious swirl of sugar-free cheesecake! It's a delicious breakfast or snack, and a great way to use the bountiful low carb zucchini.

Ingredients
 

Instructions

  • Place the zucchini in a sieve and sprinkle with 1/4 tsp salt. Toss to combine, then let drain one hour. Squeeze out as much moisture as possible.
  • Preheat the oven to 350ºF and grease a metal loaf pan well. 8×4 inch pans will take longer to bake than 9×5 inch pans but both work.
  • In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener and 1/2 teaspoon of the vanilla extract and beat until well combined. Set aside.
  • In another large bowl, whisk together the almond flour, granulated sweetener, cocoa powder, protein powder, baking powder, and remaining 1/4 teaspoon salt.
  • Add the zucchini, the eggs, melted butter, and the remaining 1 teaspoon of vanilla extract. Stir until nicely combined. The batter should be scoopable but not quite pourable. If it's too thick, add a little water, one tablespoon at a time.
  • Spread half of the batter in the prepared loaf pan, and dollop with half of the cream cheese mixture. Swirl to combine, then repeat with the remaining batter and remaining cream cheese mixture.
  • Bake 45 to 60 minutes (more for 8×4 inch pans, less for 9×5 inch pans), until the top of the bread is just firm to the touch. (The cream cheese swirl will still feel soft).
  • Remove and let cool 1 hour, then run a sharp knife around the inside of the pan and flip the bread out onto a plate to cool completely.

Notes

Storage Instructions: Because of the cream cheese swirl, this bread should be stored in the fridge. Wrap it up tightly and store for up to 7 days. 
It can also be frozen for up to 3 months. 

Nutrition

Serving: 1slice | Calories: 258kcal | Carbohydrates: 7.6g | Protein: 9g | Fat: 21.2g | Fiber: 3.2g
I’d love to know your thoughts, leave your rating below!

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4.67 from 6 votes (1 rating without comment)

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Recipe Rating




10 Comments

  1. 5 stars
    I just baked this loaf and it’s so very yummy! I often don’t enjoy LC baking when it’s hot but this loaf was so yummy hot. I love the crust it has. I was worried that I wouldn’t enjoy that much cream cheese but the proportions work so incredibly well. mmm. I know how I’ll be using some of garden zucchinis! Thanks for the great recipe!

  2. Delicious and moist! Love the cream cheese filling. Brought to bookclub and it was a hit!

  3. Patrice Antczak says:

    5 stars
    I’m adding another comment because now that I tried it, it is SO good! Honestly, make this chocolate zucchini bread! It is delicious! Perfect crumb, delicious cream cheese swirl… just a spot on recipe!

  4. Patrice Antczak says:

    5 stars
    Just made it! Looks amazing so far! Haven’t cut into it yet but thank you for your great recipes!

  5. Hi, I really appreciate and enjoy your site. I’m still learning to cook and have tried many sugar replacements but unfortunately my body doesn’t tolerate them. I also avoid protein powders. My understanding is that some sugar is needed in baking for rising and you mention the protein powder is important for rising as well. Do you know by how much, regular sugar can be reduced without negatively affecting rise? And I’m wondering if I can replace the protein powder with egg whites?
    Thank you.

    1. Sugar isn’t needed for rising. It’s not a leavening agent. I don’t bake with it so I really can’t guide you here.

  6. I buttered my pan, bread did not come out. Should have used parchment :[

    1. Two possibilities… 1. You don’t have a very good pan. 2. You let it cool too long. I find that you need to remove it as soon as it’s cool… the longer it sits, the more it starts to stick again.

  7. Bert Rutherford says:

    3 stars
    I have to say — mostly because I think you actually like feedback — this is the first recipe of yours that I was a little bit disappointed in. Too many pans and “fiddle-dee-dee” required for how good it was. So many of your recipes are SO good and SO easy, that I just won’t be making this one again. It was good, just not exceptional like every single other recipe of yours I’ve tried. (And for anyone else reading this, obviously, just my opinion. If it seems like “your thing,” go ahead and try it. Maybe you’ll think it’s wonderful!)
    Thanks for listening!

  8. 5 stars
    I made a double batch of this today, but with cucumbers. I have so many coming in from the garden so I figured I’d try. They came out great! Only issue was I should have done 3 loaves instead of 2 or a few cupcakes, they overflowed over the edges of my 8.5×4.5 pans. I also did a double batch of your regular zucchini bread, also with cukes, but I haven’t tasted that yet.

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