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.
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
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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
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.
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.
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.
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.
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.
More baked goods with cream cheese
Keto Chocolate Zucchini Bread Recipe
- 12 oz grated zucchini (about 1 large zucchini)
- ½ teaspoon salt divided
- 8 ounces cream cheese softened
- ⅓ cup powdered Swerve Sweetener
- 1 ½ teaspoon vanilla extract divided
- 2 cups almond flour
- ⅔ cup Swerve Granular
- ⅓ cup cocoa powder
- ¼ cup unflavored whey protein powder or egg white protein powder
- 2 teaspoon baking powder
- 3 large eggs
- ⅓ cup melted butter
- Place the zucchini in a sieve and sprinkle with ¼ teaspoon 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 ½ 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 ¼ 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.