Low Carb Keto Zucchini Bread

August 25, 2022 · Updated on November 10, 2022 By Katrin Nürnberger 35 Comments

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.

I love zucchini! I fry it, eat it raw, make keto zucchini fries and my famous zucchini grilled cheese.

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.

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Ingredients
Instructions
Tips
FAQ
Variations
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, 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.
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

Instructions

(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)

1.) Peel and then grate the zucchini.

squeezing the liquid out of grated zucchini wrapped in a cheesecloth

2.) Drain as much liquid out of the zucchini as possible to remove the excess moisture.

grated zucchini with the liquid squeezed out in a bowl

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.

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

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).

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

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.

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.

FAQ

What does zucchini bread taste like?

Keto zucchini bread is slightly sweet and moist. It has the texture of a muffin rather than of bread: soft and fluffy.

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

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

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.

A loaf of bread and zucchini in the background.

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.

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.

Tried this recipe? Give it a star rating below!

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Recipe

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