The BEST Keto Zucchini Bread – Sugar Free Londoner

Name: Keto Zucchini Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 ½ cup shredded zucchini (all liquid squeezed out, 230g ); 4 eggs; 1 tsp vanilla extract; ½ cup butter (softened, 100g); 1 ¼ cup almond flour (or ground almonds, 125g); 1/4 cup plus 3 tbsp coconut flour (50g); 1 ½ tsp baking powder; 3 tbsp granulated erythritol (or more, to taste); 1-2 tsp cinnamon (to taste); ½ tsp nutmeg; ¼ cup chopped hazelnuts or pecans (30g)

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My easy keto zucchini bread is soft, fluffy and gently sweet. It requires only 10 minutes of prep and makes a great breakfast or snack. Savoury option included.

Have you tried baking with zucchini yet? It’s so good!

We have been eating this low carb zucchini bread for breakfast over the last few days. It tastes wonderful gently warmed and spread with butter or a nut butter of your choice.

My healthy zucchini bread has a super fluffy crumb and it is sugar free, gluten-free and only 2.1g net carbs per slice.

My teenagers love it too. And I get to feel all smug and happy that I'm feeding them vegetables without them realising.

You can make a sweet or a savoury version of the recipe.

For more recipes with zucchini, check out my keto zucchini fries and this zucchini grilled cheese.

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Ingredients
Instructions
Variations
Recipe FAQs
Storage
Related Recipes
Recipe

Ingredients

Here are the ingredients I used:

Fresh zucchini - I peeled it to avoid having green specks in my bread. However, you can leave it unpeeled.
Almond flour - I used ground almonds in this recipe. This is equivalent to regular almond flour in the US. Super fine almond flour also works well - just reduce the amount by 1-2 tablespoons because it absorbs more moisture.
Coconut flour - This low carb flour always works well in combination with almond flour. Ideally, measure it with scales rather than cups. It's much more exact.
Eggs - They should be large eggs and room temperature.
Butter
Sweetener - I used an erythritol monk fruit sweetener blend. It is a 1:1 sugar substitute. Any sweetener of your choice works here, from stevia to Swerve to allulose. Or, just leave it out.
Baking powder - Make sure that it is fresh for a good rise.
Cinnamon, nutmeg and vanilla.
Chopped hazelnuts

See the recipe card for full information on ingredients and quantities.

Instructions

Let's make a keto zucchini bread. Here are the basic steps. Scroll down to the recipe card for the detailed method.

STEP 1

Peel and grate the zucchini.

squeezing the liquid out of grated zucchini wrapped in a cheesecloth

STEP 2

Squeeze the shredded zucchini in a cheesecloth or kitchen towel to remove all the liquid.

grated zucchini with the liquid squeezed out in a bowl

STEP 3

This is how it should look! S

whisked eggs and butter in a glass bowl and an electric mixer

STEP 4

In a large mixing bowl, whisk the eggs with an electric mixer until pale, frothy and doubled in size.

STEP 5

Add the butter and vanilla and blend. Then, add the zucchini and blend to combine.

STEP 6

Stir together all dry ingredients in a separate bowl and add them to the zucchini batter. Blend briefly until a smooth batter forms. Last, stir in half the hazelnuts.

spreading the dough into a bread tin lined with parchment paper and smoothing the top with a spatula

STEP 7

Line a loaf pan with parchment paper and fill in the batter. Top with the remaining nuts and bake in the preheated oven on the middle shelf until golden and a toothpick inserted comes out clean.

Katrin's Top Tips

Squeeze the zucchini well. This is the most important step. You should end up with 1 ½ cup or 230g shredded zucchini and 160 ml of liquid in total. That's an entire small glass.

Always taste the batter! This recipe is only gently sweet, which is how I like it best. Do add more sweetener if you prefer. Use up to ½ cup of 100 grams.

Loaf pan sizes: I used a regular size 9x5 inch loaf pan. It should also be possible to use a small 8 x 3.5 inch pan. In this case, the batter will reach to the top of the pan and oven time may increase slightly.

Prevent over-browning: Check the low carb zucchini bread after 30-40 minutes. As soon as the top is golden brown, cover it loosely with aluminium paper to prevent it from burning.

Variations

Almond flour zucchini bread: Use an additional 1.5 cup or 150 grams of almond flour in place of the coconut flour.

Dairy Free: For a dairy-free version, swap the butter for coconut oil.

Flavor: Instead of the spices and cinnamon, add a pinch of salt or a tablespoon of lemon juice and grated zest from 1 lemon. Or, make a savoury low carb zucchini bread. Turmeric, paprika, cumin or grated cheddar cheese work well.

Toppings / Add ins: Use walnuts, pecans or slivered almonds in place of the hazelnuts. Or stir sugar free chocolate chips or even fresh blueberries into the batter.

Recipe FAQs

Can I use the zucchini without squeezing?

No. Squeezing the shredded zucchini is essential. If you don't do it (or if you don't squeeze enough) the bread will not be fluffy. Take your time! You don't want a soggy bread.

Does this recipe make muffins too?

Yes. Simply fill the batter into a muffin tin and reduce the oven time to 25-30 minutes. Or try these keto zucchini muffins.

How do I turn this into a savoury keto zucchini bread?

Leave out the sweetener, vanilla extract and spices. Instead, add salt to taste. You can also add grated parmesan or spices such as turmeric.