Keto Zucchini Bread

Why You’ll Love This Recipe

• Low in carbs and sugar, perfect for keto or low-carb diets
• Moist and flavorful thanks to fresh shredded zucchini
• Easy to make with simple, wholesome ingredients
• Naturally gluten-free—no wheat or grains
• Satisfies sweet cravings without spiking blood sugar
• Customizable with nuts, chocolate chips, or spices
• Great for meal prep—stores and freezes well
• Kid-approved and great for sneaking in veggies
• Delicious plain or with a pat of butter
• No special equipment or techniques required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
• Eggs
• Grated zucchini (moisture squeezed out)
• Granulated keto sweetener (erythritol, monk fruit, or allulose)
• Butter (melted) or coconut oil
• Vanilla extract
• Optional: chopped walnuts, pecans, or sugar-free chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease well.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted butter, sweetener, and vanilla until smooth.
4. Stir in the shredded zucchini (make sure to squeeze out excess moisture).
5. Add the dry ingredients to the wet ingredients and stir until well combined.
6. Fold in optional mix-ins like nuts or chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (8–10 slices).
Prep time: 15 minutes
Bake time: 45–55 minutes
Cooling time: 15 minutes
Total time: About 1 hour 15 minutes

Variations

• Chocolate Zucchini Bread: Add 2 tablespoons cocoa powder and sugar-free chocolate chips.
• Nut-Free: Skip the nuts or use seeds like sunflower or pumpkin.
• Spiced Version: Add nutmeg, ginger, or cloves for extra warmth.
• Coconut Zucchini Bread: Add shredded unsweetened coconut for texture.
• Zucchini Muffins: Bake in a muffin tin at 350°F for 18–22 minutes.
• Lemon Zucchini Bread: Add lemon zest and a few drops of lemon extract.
• Savory Version: Omit sweetener and cinnamon, and add herbs and cheese.
• Dairy-Free: Use coconut oil or vegan butter in place of dairy butter.
• Orange Spice: Add orange zest and a pinch of cardamom.
• Mini Loaves: Divide into mini loaf pans and bake for 25–30 minutes.

Storage/Reheating

Store zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap the cooled loaf or individual slices tightly and store in a freezer-safe bag for up to 3 months.
Reheat slices in the microwave for 15–20 seconds or warm gently in a 300°F oven for 5–7 minutes.

FAQs

Is zucchini keto-friendly?

Yes, zucchini is low in carbs and high in fiber, making it a great keto-friendly vegetable.

Do I need to peel the zucchini?

No, the peel is thin and soft and adds nutrients and texture. Just grate it and squeeze out excess moisture.

Can I use only almond flour?

You can, but adding a small amount of coconut flour improves texture and helps absorb moisture.

How do I keep the bread from being soggy?

Be sure to squeeze out as much water as possible from the grated zucchini before mixing it in.

Can I make this bread without sweetener?

Yes, but the bread will taste more like a savory loaf. You can also reduce the sweetener to taste.

What sweetener works best?

Erythritol, monk fruit, and allulose are all great keto-friendly options.

Can I make this recipe vegan?

Yes. Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and dairy-free butter or oil.

Why did my bread sink in the middle?

It may have been underbaked or cooled too quickly. Make sure it’s fully baked and cool gradually.

Can I toast this bread?

Yes, slices toast well and are delicious with butter or nut butter.

Can I add protein powder?

Yes, you can replace a few tablespoons of almond flour with keto-friendly protein powder—adjust liquid slightly if needed.

Conclusion

Keto zucchini bread is a low-carb comfort food classic that’s both nourishing and indulgent. Moist, flavorful, and incredibly versatile, this easy recipe fits perfectly into a keto lifestyle without sacrificing taste or texture. Whether you enjoy it plain, toasted, or topped with butter, it’s a satisfying way to enjoy baked goods while staying on track.

Keto Zucchini Bread

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Keto zucchini bread is a moist, low-carb quick bread made with almond flour, shredded zucchini, and keto-friendly sweeteners. Packed with flavor and perfectly tender, it’s a guilt-free treat ideal for breakfast, snacking, or dessert on a ketogenic diet.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Keto, Low-Carb, Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup melted butter or coconut oil
• 1/2 cup granulated keto sweetener (e.g., erythritol, monk fruit, or allulose)
• 1 tsp vanilla extract
• 1 cup grated zucchini (moisture squeezed out)
• Optional: 1/3 cup chopped walnuts, pecans, or sugar-free chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease well.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, melted butter, sweetener, and vanilla until well combined.
4. Stir in the grated zucchini, making sure it’s well-drained.
5. Combine wet and dry ingredients and mix until a thick batter forms.
6. Fold in optional mix-ins such as nuts or sugar-free chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Be sure to squeeze the zucchini well to avoid excess moisture in the batter.
• Let the bread cool fully before slicing to maintain structure.
• This bread is great toasted with a little butter or almond butter.
• Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.
• To freeze, wrap slices or the whole loaf tightly and store for up to 3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 170
• Sugar: 1g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 5g
• Cholesterol: undefined