This easy keto zucchini bread recipe is a must-try if you’re looking for a moist, fluffy, and low-carb baked treat. Made with wholesome ingredients like almond flour and fresh zucchini, it’s the perfect blend of rich flavor and soft texture—without all the carbs. With only 3g net carbs per slice, it’s a delicious way to stay on track with your low-carb lifestyle.
Whether you’re serving it for breakfast, a midday snack, or even a light dessert, this sugar-free zucchini bread is incredibly satisfying and super versatile. It’s naturally gluten-free, keto-friendly, and packed with nutrients—plus it stores well, so you can enjoy it all week long.
Once you try this low-carb zucchini bread, you’ll find it’s a go-to recipe for using up extra zucchini in the most delicious way possible.

I’m a big fan of keto baking, and some of my favorite recipes include keto brownies, cookies, keto blueberry bread, and now—this delicious keto zucchini bread.
What makes this recipe so interesting is the star ingredient: zucchini. While it’s often thought of as a savory vegetable, zucchini has a mild, almost neutral flavor that blends beautifully into sweet baked goods. It’s a clever way to sneak in some extra veggies without compromising taste or texture.
Even though using zucchini in a dessert might sound surprising, it’s actually a popular keto dessert recipe because it adds moisture and structure—no need for tons of flour or sugar. Plus, it’s incredibly customizable—you can add your favorite low-carb mix-ins like chopped nuts, sugar-free chocolate chips, or cinnamon swirl for extra flavor.
- 1 What Makes This Keto Zucchini Bread So Special?
- 2 Ingredients You’ll Need for Keto Zucchini Bread
- 3 How To Make Zucchini Bread
- 4 Tips for Making the Best Keto Zucchini Bread
- 5 Variations
- 6 Storing Ideas
- 7 Equipment Needed For Making The Best Keto Zucchini Bread
- 8 More Keto Bread Recipes to Try:
- 9 Moist and Flavorful Keto Zucchini Bread with Almond Flour
What Makes This Keto Zucchini Bread So Special?
This keto zucchini bread isn’t just another low-carb recipe—it’s a moist, flavorful, and nutrient-rich loaf that delivers all the comfort of traditional zucchini bread without the carbs or sugar. Whether you’re living a keto lifestyle, managing your blood sugar, or simply looking for a healthier baked treat, this recipe checks all the boxes. Here’s why you’re going to love it:
- Naturally Low in Carbs – Made with almond flour, coconut flour, and no added sugar, this bread fits perfectly into any low-carb or keto diet.
- Gluten-Free and Grain-Free – Great for anyone with gluten sensitivities or avoiding grains.
- Ready in Minutes – The batter takes just 5 minutes to prepare and uses simple, easy-to-find ingredients.
- Extra Moist Texture – Thanks to the shredded zucchini and healthy fats, every bite is rich, tender, and perfectly moist.
- Versatile and Customizable – Enjoy it as a loaf or turn it into keto zucchini muffins for a portable snack or breakfast.
- Family-Friendly – Even picky eaters won’t notice the hidden veggies, making it a great way to sneak in extra nutrition.
- Great for Meal Prep – This bread stores well in the fridge or freezer, so you can enjoy a slice anytime.
With its subtle sweetness and soft crumb, this low-carb zucchini bread is a cozy, satisfying treat you’ll want to make again and again.
Ingredients You’ll Need for Keto Zucchini Bread
This easy keto zucchini bread comes together with simple, wholesome ingredients that are naturally low in carbs and high in flavor. Here’s what you’ll need:
- Almond Flour – Use superfine, blanched almond flour to achieve that soft, fluffy texture. It’s the key to making your zucchini bread moist and tender without any grainy feel.
- Eggs – Large eggs at room temperature help bind everything together and create a rich, structured loaf. Don’t skip this step—it really makes a difference!
- Zucchini – Grate fresh zucchini using a box grater, then squeeze out the excess moisture with a clean kitchen towel or cheesecloth. Measure the zucchini after draining to get the perfect texture.
- Butter – Unsalted butter adds richness and flavor without overpowering the natural sweetness. If you’re dairy-free, melted coconut oil or avocado oil works beautifully too.
- Sweetener – Choose your favorite keto-friendly sweetener like Erythritol, Monk Fruit, or Allulose. For a paleo option, coconut sugar can also be used—just keep in mind it’s not zero-carb.
- Baking Powder – A must-have for a good rise. Make sure it’s fresh and aluminum-free for best results.
- Cinnamon – Adds a warm, comforting flavor that pairs perfectly with zucchini and sweetener for a classic zucchini bread taste.
- Salt – Just a pinch enhances all the flavors and balances out the sweetness for a well-rounded, delicious loaf.
How To Make Zucchini Bread
This keto zucchini bread recipe is incredibly simple and foolproof. Follow these easy steps to create a moist and flavorful treat:
Prepare the Zucchini
Start by grating the zucchini. To ensure the perfect texture, place the grated zucchini on a kitchen towel and gently squeeze out as much liquid as possible. This step is crucial for achieving a moist, not soggy, zucchini bread.
Make the Batter
In a large bowl, combine the dry ingredients, which include almond flour, sweetener, baking powder, and cinnamon. Mix them thoroughly to ensure an even distribution.
Next, add the eggs and melted butter to the dry ingredients. Incorporate the grated zucchini into the mixture as well. Stir everything together until a thick and smooth batter forms. The combination of almond flour and zucchini will add a fantastic flavor profile to the bread.
Feel free to get creative by adding chopped walnuts, sugar-free chocolate chips, or fresh blueberries for added texture and flavor.
Transfer and Smooth
Carefully transfer the batter into a loaf pan lined with parchment paper. Use a rubber spatula to smooth out the top, ensuring an even surface for baking.
Bake to Perfection
Preheat your oven to 350°F (180°C) and place the prepared pan in the center. Bake the zucchini bread for approximately 60 minutes or until a skewer inserted in the center comes out almost clean.
The aroma of freshly baked zucchini bread will fill your kitchen, tempting you to taste it right away. But be patient! Allow the bread to cool completely on a wire rack to let the flavors develop fully. Trust us; it’s worth the wait!
Cool and Slice
Once the zucchini bread is fully baked, remove it from the oven and transfer the loaf pan to a wire rack. Allow the bread to cool completely before slicing. This cooling period will enhance the flavors and set the texture, resulting in a moist and delectable keto zucchini bread.
Tips for Making the Best Keto Zucchini Bread
Want perfectly moist, fluffy keto zucchini bread every time? Follow these simple tips for success:
- Make it Into Muffins: Prefer portioned treats? This recipe easily transforms into keto zucchini muffins! Just divide the batter into a lined muffin tin and reduce the baking time to about 20–25 minutes or until a toothpick comes out clean.
- Prep Your Pan Right: To avoid sticking and guarantee easy cleanup, line your loaf pan with parchment paper and lightly grease it. This also helps lift out the bread without breaking it apart.
- Control Browning: If the top of your loaf starts browning too fast, loosely cover it with foil during the last 10–15 minutes of baking. It’ll protect the top while ensuring the inside bakes fully.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can make the loaf dense instead of soft and fluffy. A few lumps are perfectly fine!
- Cool Before Slicing: Patience pays off! Let the zucchini bread cool completely in the pan before slicing. This helps it set properly and prevents crumbling.
- Properly Prep Your Zucchini: Use the fine side of your grater to shred the zucchini, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is key to avoiding a soggy loaf.
Variations
- Chocolate: If you are a chocolate lover, you can add some unsweetened cocoa powder and chocolate chips to the batter.
- Pumpkin Spice: add 1 1/2 tsp of pumpkin spice to the zucchini bread.
- Blueberry and Lemon: Add some brightness to your zucchini bread with lemon zest and juicy blueberries.
- Lemon: Add some tangy sweetness to your zucchini bread with a simple lemon glaze.
- Peanut Butter: Add some protein to your zucchini bread with creamy peanut butter.
- Apple Cinnamon: Incorporate a few apple slices and add cinnamon to taste.
- Lime and Coconut: Add some tropical flavors to your zucchini bread with lime and coconut.
- Savory Keto Zucchini Bread with Parmesan and Garlic: Switch up the classic sweet zucchini bread for a savory version with Parmesan cheese and garlic powder.
Storing Ideas
- Room Temperature: You can slice this zucchini bread and store it in an airtight container for 3-4 days.
- Fridge: Store in the refrigerator for up to 10 days in an airtight container.
- Freezer: You can also freeze this zucchini bread. Allow it to cool completely before slicing it, and wrap it in parchment paper to prevent them from sticking together. Store in the freezer for up to 6 months.
Equipment Needed For Making The Best Keto Zucchini Bread
- Box Grater: Grab a box grater to shred that zucchini into perfect little pieces. It’s the secret to an amazing texture!
- Large Bowl: Time to mix things up! Grab a large bowl to combine all your dry and wet ingredients into a delightful batter.
- Silicone Spatula: Get your trusty silicone spatula ready for some serious mixing action. It’s perfect for gently folding in those yummy ingredients.
- Loaf Pan: Now, let’s shape that bread! Grab a small loaf pan to bake your zucchini bread into a beautiful and tasty creation.
- Parchment Paper: Keep things non-stick! Line your loaf pan with parchment paper to make sure your zucchini bread comes out smoothly.
More Keto Bread Recipes to Try:
- The Best Egg-Free High Protein Keto Bread
- Keto Lemon Pound Cake
- Easy 90 Second Keto Bread
- Easy Keto Blueberry Bread with Lemon Cheesecake Frosting
Moist and Flavorful Keto Zucchini Bread with Almond Flour
Description
Ingredients
- 1 ½ cup zucchini grated
- 2 cups almond flour superfine, blanched
- 2 eggs large, room temperature
- ¼ cup butter melted
- ½ cup sweetener granulated
- 1 tsp baking powder
- ½ tsp cinnamon
- a pinch of salt
Instructions
- Preheat oven to 350F/180C. Line a 9×5 loaf pan with parchment paper. Set aside.
- Place grated zucchini on a kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, add the almond flour, sweetener, salt, cinnamon, and baking powder. Whisk to combine.
- Add the eggs, melted butter, and zucchini over the dry ingredients. Stir until the batter is formed.
- Fold in walnuts, chocolate chips, or blueberries using a rubber spatula.
- Transfer the batter to the prepared pan and bake for 60 minutes. The bread is done cooking when a toothpick inserted in the middle comes almost clean.
- Remove from the oven and transfer to a wire rack to cool completely.
Video
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
3 comments
Hi. I made the zucchini bread and was a little disappointed in the result. I used a 9×5 loaf pan and personally, a 8×4 pan would have worked much better. The loaf was on the thin side and it was completely done baking in 50 minutes. I did add chopped nuts and the next time I will add mini chocolate chips to help add more flavor to the bread.
Hi there! I’m sorry to hear that you were a bit disappointed with the result of your zucchini bread. It sounds like adjusting the pan size to an 8×4 loaf pan could give you a better thickness for the bread. Baking times can vary depending on different ovens, so it’s great that you noticed it was fully baked in 50 minutes. Adding chopped nuts and mini chocolate chips is a fantastic idea to enhance the flavor and texture of the bread. They can definitely add a delightful touch to each bite. Feel free to experiment with different mix-ins and adjustments to suit your taste preferences. Don’t hesitate to reach out if you have any more questions or need further assistance. Happy baking, and I hope your next batch of zucchini bread turns out even more delicious!
I made the muffin version of this tonight. I added walnuts from the suggestion.
These are amazing! Tastes just like the non keto version.