Preheat oven to 350 degrees F and line a small, shallow loaf pan (7.5 x 3.5-inch) with parchment paper.
Combine the following ingredients in a mixing bowl: almond flour, sea salt, baking soda, and cinnamon.
In a separate mixing bowl, whisk together oil, sweetener, eggs, and vanilla extract.
Combine the two mixtures, mixing the dry ingredients into the wet.
Mix in zucchini and optional dark chocolate baking chips.
Transfer batter to loaf pan and bake for approximately 50 to 60 minutes, or until it passes the clean toothpick test.
Allow keto zucchini bread to cool before slicing.
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.