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a keto zucchini bread studded with hazelnuts cut open on a wooden board

Keto Zucchini Bread

I love hiding vegetables in desserts and this healthy low carb zucchini bread is my new favourite. You cannot taste (or see) the zucchini at all. Its gently sweet flavour works perfectly in this recipe - think fluffy almond flour loaf cake with bonus nutrients!
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 188kcal



  • 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.


Make sure you squeeze the liquid out of the zucchini as much as you can. And when you think you're finished, squeeze some more. I ended up with 160 ml of zucchini liquid.
2.1 net carbs per slice on the basis of 12 slices. 
Store in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.  
I used ground almonds in this recipe – that’s what we call “regular” almond flour here in the UK. If you want to use extra-fine (fat-reduced) almond flour, I recommend you use 1 cup / 100g instead of the 125 g / 1 ¼ cup (and, if the dough seems too soft, add another 1-2 tbsp of almond flour if necessary). The super-fine almond flour absorbs more liquid than the coarser almond flour/ground almonds.


Calories: 188kcal | Total Carbohydrates: 4.6g | Protein: 6g | Fat: 16.6g | Saturated Fat: 6.4g | Sodium: 26mg | Potassium: 220mg | Fiber: 2.5g | Sugar: 0.9g