This recipe is an easy way to make delicious and moist Keto zucchini bread. It’s a real treat out of a healthy vegetable that can be eaten for breakfast or as a snack during the day or even as a dessert after dinner.
Keto zucchini bread made with almond flour is so easy and will become one of your favorite recipes of all time. I love it because it is so moist and the cinnamon makes it feel like you are eating something with a lot of calories, but it’s just the opposite.
We are going to show you how to make this low carb Zucchini bread recipe that you can enjoy year-round. You can either buy the zucchini in the store or grow it in your garden as the season permits.
What is Zucchini Bread?
Have you ever had banana bread or pumpkin bread? Zucchini bread is very similar. Using the main ingredient that comes from a vegetable or fruit to make bread, in this case, zucchini, combined with some other tasty ingredients.
It’s an old fashioned treat that our mothers and grandmothers would make out of the excess zucchini growing in their gardens, which turned out to be an all-time favorite for their families!!
To make the best zucchini bread you have to add CINNAMON, VANILLA, and NUTS, all of which in my opinion are essential ingredients to add to the success of this yummy treat.
What Does Zucchini Bread Taste Like?
Zucchini bread, because of the cinnamon flavor, reminds me of other cinnamon desserts, like the all-time autumn favorite…apple pie. Especially when it’s warm out of the toaster oven, the cinnamon permeates the house.
You don’t taste the zucchini because it’s a very mild tasting veggie which allows the cinnamon and vanilla flavors to take over the flavor in the bread.
Is it Healthy?
Zucchini is a very healthy vegetable for you to eat and is a great addition to almost any diet. It is very low in calories and is a low-carb veggie so you can eat a lot of it.
Like most vegetables, zucchini is loaded with vitamins, minerals, and is high in antioxidants. and it has only 4 NET Carbs per cup so if you are on a low carb diet it is a real winner!
There are so many things that you can do with zucchini too because it is so healthy and versatile, after all, whoever would think that you could make such a wonderful breakfast or delicious dessert using a vegetable!!!!
Is Zucchini Bread Keto-Friendly?
Our almond flour zucchini bread is absolutely Keto-friendly. With Zucchini being one of the veggies that are so low in carbs and all of the other ingredients like almond flour, eggs, swerve, and nuts also being so low in carbs.
Put them all together and you get a very delicious and moist keto zucchini bread for only 3.4 NET Carbs per slice!
So go ahead and make this easy, keto zucchini bread recipe and enjoy….its a real winner!
What Ingredients are in Low Carb Zucchini Bread?
- Zucchini – A very low carb veggie and very versatile in a lot of different foods.
- Almond Flour – This is made just from 100% almonds that are finely ground up, and very few carbs.
- Coconut Flour – Just a small amount is a good addition to the almond flour. Just a little coconut flour balances out the moistness of the almond flour. Just make sure not to use too much because it can make the bread too dry.
- Walnuts – These are the best nuts for zucchini bread, both in flavor and it is very low in carbs. If you do not like nuts they can be left out and the bread will be just as good.
- Baking Powder – This makes the zucchini bread rise.
- Powdered Swerve – This replaces sugar and has zero net carbs.
- Butter – A yummy keto fat that is used in a lot of baked goods. For a dairy-free option, use coconut oil instead of butter.
- Vanilla – This flavor is so good in a lot of baked goods.
- Eggs – They add not only flavor to the zucchini bread but also act as a binder to help hold it together.
- Salt – An essential spice in so many foods.
- Cinnamon – This spice is so warm and welcoming, especially when warm.
What is the Best Zucchini for this Recipe?
When it’s the right season, fresh zucchini out of the garden is the best because it’s the freshest. That taste can’t be replicated.
When you buy zucchini in the store make sure to buy ones that are firm and not soft and squishy, that way they will be easier to shred. Also, make sure they are free of splits and bruises and soft spots.
When zucchini is not in season you may see frozen zucchini in the store. I am not a fan of using frozen zucchini because it tends to be very wet and requires a lot more squeezing to get the water out of it. Fresh is much better whenever possible.
Should I Use Almond Flour or Coconut Flour for Zucchini Bread?
The best way to make this low carb zucchini bread recipe is by using mostly almond flour with a touch of coconut flour. They are both good low carb flours.
Here is an example of how low almond flour and coconut flour are in comparison to traditional wheat flour:
- 100 grams of almond flour has 9 net carbs
- 100 grams of coconut flour has 18 net carbs
- 100 grams of wheat flour has 70 net carbs
The reason to add a little coconut flour to the almond flour is that it will absorb some of the moisture so that it bakes properly. A little bit of coconut flour goes a long way.
One thing to keep in mind is that coconut flour does not swap out evenly for almond flour. Coconut flour is more absorbent, which will require a smaller amount and more moisture because it’s drier.
For that reason, make sure to add more eggs. The rule of thumb is one egg per ¼ cup of coconut flour.
To be a low carb recipe you need to omit the sugar and replace it with a low carb sweetener such as powdered Swerve. This very good and in most recipes can be replaced for sugar with a ration of one for one. We like this the best because it dissolves well so that you don’t have any gritty texture, it’s more smooth.
It’s so nice to have options that taste good and keep you within your low carb range.
Best Fat to Use?
In our recipe, we use butter because we feel it’s the best fat for this easy zucchini bread, after all, who doesn’t love the rich taste of butter and it’s great for a Keto diet.
You could also use oil if you prefer. For instance, you could try coconut oil which is used in other baked goods for people that can’t eat dairy. That will make this zucchini bread Paleo.
Nuts or No Nuts?
There are differing opinions on whether or not to put nuts in different desserts such as cookies…etc, and Zucchini bread is no different.
If you ask me, Zucchini bread needs nuts. It’s still good without nuts but if you are a nut lover like me, you know they really add to the flavor of the zucchini bread. It also gives the bread great texture and adds a little crunch.
If you are looking for keto or low carb foods then nuts fit into the keto diet just perfectly.
Our favorite nuts to use in this low carb zucchini bread recipe are walnuts, but you can also add pecans as an alternative which is also low in carbs.
Best Pan to Use?
Of course, a loaf-shaped pan is the best to use for almond flour zucchini bread and also the most common. When you think of banana bread or lemon loaf or pumpkin bread they are all in loaf pans.
If you have ceramic, glass, or a cast iron pan these are the best so that the bread will cook more evenly. When you go to take it out of the pan it also comes out easier.
In contrast, a dark pan or nonstick pan which we have used several times is not as good because the bread may cook unevenly. The outside gets dark and overcooked before the bread is cooked on the inside, which has happened to us several times.
How to Prepare
Now that you know what goes into this Keto zucchini bread recipe we will show you how to make it step by step.
Because of its thick outer skin, you may be wondering if you need to peel the zucchini before shredding it? The answer is NO, it’s not necessary to peel the zucchini first.
Just wash the zucchini and then cut the ends off and shred the rest.
There is virtually no waste that way, plus it’s a lot easier to shred it with the outer skin still on. Some of the best nutrients are in the outer peels, so why not use the skin to make this the best zucchini bread possible.
This shredding process is how we turn a whole zucchini into small shreds or pieces to make Keto zucchini bread.
Use a hand grater and run the zucchini up and down until it’s completely shredded. Be careful not to shred your fingers in the process.
If you prefer, you could also use a food processor to do the shredding for you.
Once you are done shredding the zucchini, put it in a colander so that the water begins to drain out of it.
Squeeze the Water Out
Getting all of the excess water out of the zucchini before putting it in the batter is a VERY important part of the directions when following the recipe for Keto zucchini bread. Even though you want moist zucchini bread you don’t want it to be wet or it won’t bake right and in return, all of your work in making this bread will be wasted.
You can use a dishcloth or cheesecloth or even paper towels to squeeze the water out of the zucchini.
Squeeze it out as much as you can get it out. It won’t take too long to do and the first time you do it you may find it strange to do like I did at first, but now I do it all the time.
When you think you got all of the water out squeeze it one more time because a little more will come out.
Once this step is done the rest of the prep work goes quickly.
How to Make Keto Zucchini Bread with Almond Flour
The first thing that you do while making Keto zucchini bread after the zucchini is prepared is to blend all of the other ingredients together.
Put the eggs in a large bowl.
Melt the butter and then add it to the eggs.
Next, add the vanilla.
Beat the 3 ingredients together and set them aside.
In another bowl we are going to add the dry ingredients
Add the almond flour, coconut flour, baking powder, salt, swerve, and cinnamon to the large bowl and stir thoroughly together.
Once it’s thoroughly mixed, add the egg mixture to the flour mixture and mix together.
The consistency should look something like this when it is mixed properly:
When the bread is mixed together now add the zucchini and mix using a large spoon.
The last step is add in the nuts.
Blend in the nuts to the bread dough well.
Now it’s time to add our dough to the loaf pan and put it in the oven to bake.
Line the loaf pan with parchment paper so that when it’s done baking and cooling off you can easily take it out of the pan whole in one piece.
Evenly pour the batter in the pan. Now your loaf is ready to bake.
How Long Does it Take to Bake?
This Keto zucchini bread takes 45-55 minutes to bake at 350 degrees.
Stick a toothpick in it toward the end of the baking time to see if it’s done. If the toothpick comes out wet it’s not done. If it comes out clean then it’s done.
Take the loaf out of the oven and place the pan on top of a cooling rack and do not take it out of the pan until it is cool or else it will break apart.
- When you think that you have gotten all of the water out of the zucchini, then squeeze it one more time and you will see that there is still a little more.
- To avoid having the keto zucchini bread fall in the middle after it’s cooked make sure that your baking powder is not expired or it will definitely lose its ability to make bread rise properly.
- Baking soda and baking powder can be interchangeable with this equation. ¼ tsp equals 1 tsp baking powder.
- If the bread starts to brown too much toward the end of the cooking then drape a piece of parchment paper or foil loosely over the top and finish baking.
- Do not slice the bread when it’s warm or hot or it will fall apart. Cool it off completely before slicing.
- The bread will become too soggy if wrapped in plastic and placed in the refrigerator. If you are going to refrigerate it then wrap it in parchment paper instead.
- When checking the bread in the oven try to keep the number of times that you open the oven to a minimum.
Keeping Zucchini Bread Moist
Zucchini bread is typically a moist bread because the zucchini in it is already moist. When it is done baking after it cools down, then make sure to loosely cover it so that the air getting at it won’t make it too crispy or crunchy on the outside and dry out. That way it will stay naturally moist.
One reason that your Keto zucchini bread might not come out moist enough is if you use too much coconut flour. It’s necessary for this recipe but you use too much it will come out dry.
Bread Not Rising Properly
The first thing to do would be to check if your Keto zucchini bread or any other baked treat does not rise properly, is to make sure that the baking soda or baking powder has not expired which has happened to us several times in the past.
This happens especially if you don’t bake often and all of a sudden and you don’t realize it has gotten too old.
It could also be because you forgot to add an ingredient and now it’s not reacting properly.
Or the oven temperature is not as high as it should be. Then again, if the oven is too high then it will overcook on the outside and not rise enough.
How to Keep Low Carb Zucchini Bread From Collapsing After Cooking
Did you ever make a low carb bread like this and it looked pretty good while it was in the oven, and you had a big smile on your face because it looked like a success, but after you took it out of the oven it was a disaster? As you stood there wondering what happened to your beautiful creation in only a matter of minutes…
This happened to us when we made our low carb pumpkin bread, not only once but 3 times.
There is a solution to the problem. One reason was that our baking soda or baking powder was outdated.
Another reason is that quick bread, like this recipe for Keto zucchini bread, does not like to be over-mixed. Just stir it only as much as absolutely necessary to blend the ingredients.
Lastly, just make sure to fill the loaf pan halfway. The same is true if you make muffins, just fill the cups halfway because if you fill them too high they will run over the sides as the mixture rises.
Make Zucchini Bread More Solid
By making sure to squeeze all of the water out of the zucchini this will help your bread to be more solid. If there is too much moisture then the bread will not gel up, it will be runny.
By creaming the butter and sweetener together until they are fluffy is a way to make the bread light. So the opposite is true if you want it to be more solid then do the opposite by not creaming those 2 ingredients together.
By adding ½ tsp of xanthan gum to the dry ingredients before adding the wet ones to it will make your low carb zucchini bread more sturdy.
Best the Day After
The bread will stay together better if you let it cool for a while, in fact, it is better if you let it cool overnight. This will make it easier to slice.
Sometimes I leave it in the pan overnight at room temperature so that it stays more crunchy.
Different Variations and Add-Ins
- Blueberry Zucchini Bread – An easy way to change this recipe up is to add blueberries to it. Try adding ½ cup to your mixture.
- Add Different Nuts – Replace the walnuts with pecans or combine the 2 together. Almonds are another good nut in baked goods.
- Citrus – You could add some lemon zest or orange zest.
- Poppy Seeds – They don’t have too much taste but are good in baked items.
- Chocolate Chips – Theses are always a good addition. Who doesn’t look for an excuse to have chocolate? Lilly’s makes good chocolate chips without sugar.
- Topping – Keto White Chocolate Drizzle on the top. The white gives an attractive look on top.
- Coconut – Add some unsweetened coconut inside or on the top.
Other Diets This Recipe is Good For
Gluten-free – Another treat with no gluten as it uses almond flour instead of wheat flour.
Paleo – If you replace the butter in this recipe with coconut oil you now have Paleo zucchini bread too.
What Can You Spread on Zucchini Bread?
If you want to spread something on the zucchini bread, butter is a great choice. Not only is it zero carbs it’s also very delicious, especially warmed up or toasted.
Any kind of nut butter like almond, cashew, peanut butter, etc, are also a good choice to spread on top. Just make sure there is no sugar added if you are watching your carbs.
What to Serve with Zucchini Bread?
I think of zucchini bread as a breakfast treat. Have it with your morning coffee or tea, or with your eggs and bacon, etc, just as you would if you were eating a doughnut or a danish in the morning.
You can even toast it, which is my personal favorite!
The same goes for eating this delicious low carb zucchini bread as a mid-morning snack with a cup of coffee or an afternoon snack with a glass of iced tea. Eat a slice just like you would if you were reaching for a cookie or cake or anything similar.
Then there is dessert and it makes a great dessert in the evening with your dinner, with some butter spread on it.
Can I Make Zucchini Muffins from this Recipe?
Making Keto zucchini muffins are a nice alternative to making Keto zucchini bread. They are smaller than making a big loaf, and each muffin is like having a personal or single serving or portion. You may have a hard time just eating one though.
Just follow the same instructions in making the batter, but then instead of using a loaf pan, use a muffin pan.
I like to use cupcake liners inside the muffin pan, spraying the inside of the liners before pouring the batter in them. Just fill them up halfway because of course, they will expand while baking and you don’t want the batter to overflow.
Lower the oven temperature to 325 instead of 350 if you are finding that they are browning up too fast and your baking time from 50-55 minutes to approx 15- 20 minutes for the muffins.
Can You Make This Recipe Ahead?
This recipe for Keto zucchini bread comes together in about 15 minutes. It is so easy to make and if you have some time and want to make it ahead of time you certainly can. You can make up the batter and fill the pan and store it in your refrigerator for a few hours before baking.
You could also bake it one day and serve it the next day. Just be sure to wrap it well after it has cooled down to stay fresh until you are ready to serve your low carb zucchini bread.
How to Store Zucchini Bread
When the zucchini bread comes out of the oven it is good to store it at room temperature for the rest of the day, even overnight right on the counter. It can stay on the counter for 3 or 4 days after that.
Some people take it out of the pan and some leave it right in the pan. I don’t think it matters too much as long as it’s covered with a piece of parchment paper or aluminum foil.
If you cover it with plastic wrap and refrigerate it right away, it will get very moist, almost wet, and it won’t be good for as long as it should, so avoid this.
It’s a fine line for wanting it to be moist but not too moist, and of course not too dry either.
How to Freeze Zucchini Bread
If you have a garden with a lot of zucchini all at once and don’t know what to do with it all, you could make a few loaves of Keto Zucchini bread and freeze them for future enjoyment. You could freeze the loaves whole or you could slice them ahead of time and freeze the slices.
If you are going to freeze it short term, 1-2 weeks, wrap it in plastic and foil.
If you are going to freeze it long term for 3-6 months, wrap it more securely to make sure it’s airtight. Use a double layer of plastic wrap, a double layer of foil, and then place it in a plastic Ziploc bag.
Low Carb Bread Recipes
If you’re in the mood for some other Keto-friendly breads and cakes, check out our:
All of them are Keto-friendly and low carb, and will have your friends raving!Print
An unbelievable recipe for easy Almond Flour Keto Zucchini Bread for a delicious treat that easily fits into any meal or snack. It can be eaten for breakfast, as a low carb snack during the day, or even as a dessert after dinner.
- 2 cups Almond Flour
- 5 Tbsp Coconut Flour
- 1 Tbsp Baking Powder
- ½ tsp Salt
- 1 cup Powdered Swerve
- 1 tsp Cinnamon
- 5 Eggs
- 1 stick Butter, melted
- 2 tsp Vanilla
- 3 cups shredded Zucchini
- ½ cup chopped Walnuts
- Wash the zucchini and dry them off with a paper towel.
- Next shred the zucchini with either a hand grater or a food processor.
- Once it is done place it in a colander for a few minutes so that some of the water will start to drain out.
- You need to get the excess water out of the zucchini. Use a dishcloth, cheesecloth or paper towels and wrap a portion of the squash at a time and squeeze as much water as you can get out of it. When you think you got it all out do it one more time and a little more will come out. Repeat this until all of the squash is done. Put it aside.
- Next, get a large bowl and crack the eggs into the bowl.
- Melt the butter and then add it to the eggs,
- Then add the vanilla. Beat the 3 ingredients together with a fork or whisk until well blended. Set it aside.
- In another bowl add the dry ingredients which are the almond flour, coconut flour, baking powder, Swerve, salt and cinnamon. Blend the dry ingredients thoroughly until well mixed.
- Add the egg mixture to the dry mixture and mix by hand.
- Next add the zucchini and blend.
- The last ingredient to add is the nuts. Feel free to add a little more than the recipe calls for if you are like me and love nuts.
- Line the loaf pan with parchment paper so that when you are ready to take your baked zucchini bread out of its pan it will come out easily without breaking. Make the paper bigger than the pan so that it will act as handles for removing the loaf when it’s cooked.
- Evenly pour the batter into the pan.
- Bake the loaf at 350 degrees for 45-55 minutes or until the toothpick comes out of the loaf clean.
- Take it out of the oven and place it on top of a cooling rack.
- When completely cool remove from the pan by pulling out the parchment paper.
3.4 NET Carbs per slice
When squeezing the water out of the zucchini make sure to keep on doing it until all of the water is out. and when you think you are done squeeze it one more time.
If the bread starts to brown too much before it is done then just drape a piece of foil or parchment paper over the top until done. That way it will prevent the bread from burning.
Do not wrap the bread in plastic and stick it in the refrigerator or else it will become soggy. Use a piece of parchment paper instead.
Do not slice the Almond flour zucchini bread when warm or else it will crumble. Let it set up first.
If you are a nut lover like me feel free to add a few more nuts then ½ cup.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
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