This keto zucchini bread is a fluffy, tender, and easy to make bread that’s super moist. Healthy zucchini bread made with low carb ingredients is the perfect breakfast, dessert, snack, or even a delicious appetizer. 3g net carbs!
This zucchini bread is quite interesting due to the star ingredient, the zucchini, which does not have a neutral taste. It’s such a fantastic way to include more vegetables into your diet.
It’s often assumed that zucchini is used in savory recipes and is somehow unusual for keto desserts. But zucchini bread is actually quite a popular recipe because you can sneak in vegetables and customize it with your favorite add-ins.
Why Is This the Best Keto Zucchini Bread Recipe
- Sugar-free and gluten-free recipe.
- Make the batter in less than 5 minutes
- Super moist and loaded with flavor
- Can be turned into delicious keto zucchini muffins
- Made with naturally low-carb ingredients
Keto Zucchini Bread Ingredients
A great thing about this recipe is the fact that it requires only a few ingredients that are easy to find:
- Almond Flour – use superfine, blanched almond flour for the best fluffy bread texture.
- Eggs – large eggs at room temperature help all the ingredients bind together.
- Zucchini – you’ll need 1 1/2 cups of shredded zucchini that you don’t have to feel.
- Butter – Use unsalted butter since salted butter will overpower the sweetness. Replace with melted coconut oil or avocado oil for a dairy-free bread.
- Sweetener – To prepare a paleo zucchini bread, use your favorite granular sweeteners, such as Erythritol, Monk fruit, or even coconut sugar.
- Baking Powder – helps the bread rise beautifully.
- Cinnamon – gives that perfect touch to this zucchini bread.
- Salt – Brings out the sweetness of this dessert.
How To Make Zucchini Bread
This keto zucchini bread recipe is so easy to make that there’s no way to go wrong. Here’s what you’ll need to do:
- Grate the zucchini. Then use a kitchen towel to squeeze out as much liquid as possible.
- Make the batter: In a large bowl, combine the dry ingredients. Add the eggs, melted butter, and zucchini over the dry ingredients. Stir until the batter is formed.
- Transfer the batter mixture into a pan and smooth the top using a rubber spatula.
- Bake in the preheated oven for 60 minutes or until a skewer comes out almost clean. Cool completely before slicing.
Tips and Variations
- This recipe can be made into zucchini muffins instead of a loaf.
- If you are a chocolate lover, you can add some unsweetened cocoa powder to the batter when adding dry ingredients.
- Add some chocolate chips to the batter.
- To prevent the zucchini bread from sticking to the pan, line with parchment paper and spray with non-stick spray.
- Cover the bread with tin foil to prevent the loaf from browning too much.
- 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 To Make
- Box grater
- Large bowl
- Silicone spatula
- Loaf pan
- Parchment paper
More Keto Bread Recipes to Try:
Keto Zucchini Bread
- 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.
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.