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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.

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

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

Find it online: https://thefamilycooking.com/keto-zucchini-bread/