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.
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.
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 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 stevia.
- Baking powder - Make sure that it is fresh for a good rise
- Cinnamon and nutmeg
- Chopped hazelnuts
(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 3-4 small 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. Add the butter and vanilla and blend.
4.) Add the zucchini and blend until combined.
5.) Mix all dry ingredients in a separate bowl – almond flour, coconut flour, baking powder, granulated erythritol, cinnamon and nutmeg – making sure there are no lumps.
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).
6.) Line a regular size loaf pan with parchment paper and fill in the batter. Top with the remaining nuts and bake for about 50 minutes or until a toothpick/knife inserted comes out clean.
Squeeze the zucchini well. This is the most important step of all. You need to squeeze as much liquid out as possible. You should end up with 1 ½ cup or 230g shredded zucchini.
I squeezed out 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 a sweeter bread. Use up to ½ cup of 100 grams.
Loaf pan sizes: I used a regular size 9x5 inch loaf pan. However, 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.
🔄 Recipe Variations and swaps
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: If you don't have a cinnamon and nutmeg separately, sub with 2 teaspoon of pumpkin spice mix. Option to add a pinch of salt or a tablespoon of lemon juice and grated zest from 1 lemon.
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.
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?
Absolutely not. Squeezing the shredded zucchini is the make or break step of this recipe. 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 this coconut flour zucchini muffin recipe.
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.
Refrigerator: Store in the fridge in an airtight container for up to 5 days.
Freezer: Pre-slice the low carb zucchini 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. ***As an Amazon Associate I earn from qualifying purchases.
- 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 / 356 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.
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First published in October 2019. Republished with more details in August 2022.