This easy keto zucchini bread recipe is soft, fluffy, gently sweet and deliciously spiced. It's gluten-free and makes a great breakfast or snack. Savoury option included.
But there is more. Have you tried baking with zucchini yet? It’s sooo good!
We have been eating this low carb zucchini bread for breakfast over the last few days. It's wonderful warm spread with butter or a nut butter or your choice.
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.
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, which is equivalent to regular almond flour in the US. Super fine almond flour also works well - just reduce the amount by 1-2 tablespoons.
- Coconut flour - This low carb flour always works so 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.
- 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
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
1.) Peel and then grate the zucchini.
2.) Drain as much liquid out of the zucchini as possible to remove the excess moisture.
3.) In a large mixing bowl, whisk the eggs with an electric mixer or in a food processor until pale, frothy and doubled in size.
4.) Add the butter and vanilla and blend...
5.) ...then add the zucchini.
6.) Mix all dry ingredients in a separate bowl – almond flour, coconut flour, baking powder, granulated erythritol, cinnamon and nutmeg. Then add to the batter and blend until combined. Stir in half the nuts (optional, but I like a bit of crunch in this bread).
7.) Line a regular size loaf pan with parchment paper and fill in the batter. Top with the remaining nuts and bake until golden and a toothpick inserted comes out clean.
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.
Keto zucchini bread is slightly sweet and moist. It has the texture of a muffin rather than of bread: soft and fluffy.
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 into a muffin tin and reduce the oven time to around 25-30 minutes. Or try these keto zucchini muffins.
Simply leave out the sweetener, vanilla extract and spices. Instead, add salt to taste. Option to add some grated parmesan or spices such as turmeric.
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.
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.
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Keto Zucchini Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 ½ cup/ 230g shredded zucchini /courgette all liquid squeezed out
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup/ 100g butter softened
- 1 ¼ cup/ 125g almond flour or ground almonds
- ¼ cup plus 3 tbsp/ 50g coconut flour
- 1 ½ teaspoon baking powder
- 3 tablespoon granulated erythritol or more, to taste
- 1-2 teaspoon cinnamon to taste
- ½ teaspoon nutmeg
- ¼ cup/ 30g chopped hazelnuts or pecans
- 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 ½ 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 – almond flour, coconut flour, baking powder, erythritol, cinnamon and nutmeg – 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.