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? Itโs 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.
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.
STEP 2
Squeeze the shredded zucchini in a cheesecloth or kitchen towel to remove all the liquid.
STEP 3
This is how it should look! S
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.
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 ยฝ 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 ยฝ 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
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.
Yes. Simply fill the batter into a muffin tin and reduce the oven time to 25-30 minutes. Or try these keto zucchini muffins.
Leave out the sweetener, vanilla extract and spices. Instead, add salt to taste. You can also add grated parmesan or spices such as turmeric.
Storage
Refrigerator: Store in the fridge in an airtight container for up to 5 days.
Freezer: Pre-slice the bread and layer parchment paper between the slices so they don't stick. Then, freeze in freezer bags for up to 3 months.
Reheating: Gently reheat the bread in the microwave. It is too fragile for the toaster.
Related Recipes
- Fudgy Chocolate Avocado Cake
- Sugar Free Pumpkin Bread1 Hours 10 Minutes
- Keto Cinnamon Bread1 Hours
- Keto Carrot Cake10 Minutes
Tried this recipe? Give it a star rating below!
โ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.โ
Recipe
Keto Zucchini Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 ยฝ cup shredded zucchini all liquid squeezed out, 230g
- 4 eggs
- 1 teaspoon vanilla extract
- ยฝ cup butter softened, 100g
- 1 ยผ cup almond flour or ground almonds, 125g
- ยผ cup plus 3 tbsp coconut flour 50g
- 1 ยฝ teaspoon baking powder
- 3 tablespoon granulated erythritol or more, to taste
- 1-2 teaspoon cinnamon to taste
- ยฝ teaspoon nutmeg
- ยผ cup chopped hazelnuts or pecans 30g
Instructions
- Pre-heat the oven to 180 Celsius / 350 Fahrenheit.
- Peel and then grate 3-4 small zucchini. Using a kitchen cloth, squeeze as much liquid out as possible. You should end up with 1 ยฝ cup or 230g shredded zucchini.
- Whisk the eggs with an electric mixer or in a food processor until pale, frothy and doubled in size. Add the butter and vanilla and blend.
- Add the zucchini and blend until combined.
- Mix all dry ingredients in a separate bowl โ almond flour, coconut flour, baking powder, erythritol, cinnamon and nutmeg โ making sure there are no lumps. Then add to the batter and blend until combined.
- Stir in half the nuts.
- Line a loaf tin with parchment paper and fill in the batter. Top with the remaining nuts.
- Bake for about 50 minutes or until a toothpick/knife inserted comes out clean. If the cake gets too brown, cover the top loosely with aluminium paper.
- Let cool completely before slicing.
Maureen
Thank you Katrin!
Delicious cake
Rose
Hey Katrina what is the reason to peel the zucchini? Is it not more nutritious if the skin is left on? For the zucchini bread.
Katrin Nรผrnberger
I only peeled the zucchini because I did not want green specks in the bread. You don't have to do it at all - just leave the skins on!
Zoe
Hey this recipe looks awesome! Question: Is there anything I can substitute for the eggs? Or at least for one of the eggs? My mom can't have too many egg whites in recipes so trying to find an alternative. Thanks
Katrin Nรผrnberger
You can try replacing the eggs with flax eggs. However, I have not tried this with this recipe and it will definitely change the taste and make the texture denser.
Amanda
Another fabulous recipe, thank you
Janet Huyton
Made these last night with 2/3 courgette and 1/3 carrot and subbed the butter with lovely British rapeseed oil. Delish. The kitchen smells gorgeous this morning. Thanks so much for all your hard work and recipes xx