Chocolate Chip Zucchini Bread

chocolate chip zucchini bread

This isn’t your mom’s chocolate chip zucchini bread that’s full of sugar and butter, but it sure does taste every bit as good! It’s even better when you know it’s a healthier option than what you grew up with AND it’s Keto friendly. This simple recipe can be ready to eat in under an hour and will give you a tasty, healthy bread that you can snack on all week.

This recipe uses our Vanilla flavored egg whites, but our Cake Batter egg whites would be just as good! We like having options. And, we like having bread. Oftentimes, diets don’t include a lot of baked goods, but this is one you’ll definitely want to add into your rotation. Get the full recipe for Chocolate Chip Zucchini Bread right here and let us know what you think!

Chocolate Chip Zucchini Bread

This simple and tasty Chocolate Chip Zucchini Bread is Keto friendly makes a great snack that you can take on the go and eat quickly. Perfect for anyone who doesn't have a lot of free time during the day.

Course Breakfast, Snack
Cuisine American
Keyword bread, chocolate chip, zucchini
Prep Time 5 minutes
Cook Time 40 minutes
Servings 10 servings
Calories 205 kcal


  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoon baking powder
  • 1/4 cup avocado oil
  • 1/2 cup MuscleEgg Vanilla egg whites
  • 1 cup grated zucchini
  • 1/2 cup stevia or sweetener of choice
  • 1 teaspoon vanilla extract
  • 1 1/2 cup milk of choice we used unsweetened cashew milk
  • 1/4 teaspoon salt
  • 1/2 cup sugar free chocolate chips


  1. Preheat oven to 350 degrees and coat a 4×7 loaf pan with non stick spray or butter. Additionally, you can line sides and bottom of pan with parchment paper for easier removal of cake.

  2. Add almond flour, coconut flour, baking powder, baking soda, and salt to a small bowl. Whisk well to combine. Set aside.

  3. Add MuscleEgg egg whites, sweetener, and vanilla extract to a large bowl or stand mixer. Beat on high for 2-3 minutes until light and fluffy.

  4. Add dry ingredients to egg mixture, alternating with milk.
  5. Mix just until combined and batter is smooth.

  6. Stir in chocolate chips and grated zucchini.

  7. Pour batter into prepared pan and bake for 40-45 minutes until edges are golden brown and toothpick comes out clean when poked through the center of the cake.

Recipe Notes

NUTRITION (per serving): 205 Calories, 7g Carbohydrates, 18g Fat, 3g Fiber, 7g Protein.