Published: · Modified: by Jennifer Banz· 339 Comments
Servings: 12 Slices
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Cals: 166
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Fat: 15
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Carbs: 5
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Fiber: 2
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Protein: 6
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Time: 55 minutes mins
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This low carb and keto zucchini bread is made with almond flour and is perfectly moist. Make it savory or sweet and walnuts, blueberries or chocolate chips can be added for extra flavor and crunch. I also give instructions for freezing.
This Keto Zucchini Bread requires only 7 ingredients and uses only 1 bowl. Plus it can be made sweet or savory and I give instructions for adding blueberries, walnuts, or chocolate chips!
Zucchini is a keto staple as it can be turned into all sorts of things like pasta noodles, taco shells, etc. I bet you probably have at least 1 zucchini in your fridge right now.
Grab that zucchini and let's make this bread. Let me show you how it's done!
SHRED ZUCCHINI AND SQUEEZE OUT THE LIQUID
Lets start by shredding our zucchini. This is easily done with a box grater and the zucchini shreds up in no time.
Now we need to squeeze out the liquid by placing our shredded zucchini in a clean dish towel and squeezing it. Try and get out as much liquid as possible and set that aside.
- This ensures your zucchini bread isn't too wet.
Now let's move on to the dry ingredients. That would be the almond flour, salt, baking soda, cinnamon, and the sweetener. Add all of those to a large bowl and mix with a fork or whisk.
- If you want a savory zucchini bread, simply leave out the sweetener and cinnamon if desired.
Now we can add the wet ingredients to the dry ingredients. Just toss the melted butter, eggs, and grated zucchini right on top of the dry ingredients and give it a good mix.
- All of the measurements can be found in the recipe card below.
Now it's time to bake!
Grease a 9x5 inch loaf pan with butter or cooking spray. Pour in the zucchini bread mixture and bake in a 350F oven for about 45 minutes to an hour. A toothpick will come out clean when it is finished.
This Keto Zucchini Bread is magnificent with zucchini in every bite!
ADDING WALNUTS, BLUEBERRIES, OR CHOCOLATE CHIPS
If you want to add some extra sweetness, you can add sugar free chocolate chips or blueberries. Of course, this would alter the nutrition information so please be aware of that.
To add walnuts or chocolate chips, measure out ½ cup and fold them in to the batter right before baking.
To add blueberries, measure out 1 cup and fold into the batter right before baking.
FREEZING INSTRUCTIONS
To freeze this zucchini bread whole, let it cool completely and then wrap in plastic wrap, followed by foil. Place in the freezer and keep frozen up to 4 months. When ready to eat, remove from the freezer and let thaw on the counter. It should thaw pretty fast.
To freeze this healthy zucchini bread in individual slices, let cool completely and refrigerate overnight. Slice into individual slices and wrap each one in plastic wrap. Place wrapped slices in a freezer bag or freezer safe container and freeze for up to 4 months. When ready to eat, remove as many slices as you like and let thaw on the counter.
MAKING ZUCCHINI BREAD MUFFINS
This batter is the perfect amount to make 12 regular sized muffins. Divide the batter evenly in the muffin tin and bake in a 35oF oven until a toothpick comes out clean. About 18-20 minutes.
Looking for more bread recipes? I have several on my blog that you will love:
90 Second Keto Bread - Make sandwich bread out of a few ingredients like almond flour, egg, and baking soda then cook in the microwave!
Keto Pumpkin Bread - Just as easy as this zucchini bread but we use pumpkin puree and pumpkin spice
Mexican Cornbread - I love corn bread and this Mexican corn bread is delicious. Perfect served alongside soup or chili.
Garlic Bread - The perfect accompaniment to any Italian dish. Really easy to make and my family loves it!
Did you make this Easy Keto Zucchini Bread Recipe? Tag me on Instagram so I can see! #lowcarbwithjennifer
Keto Zucchini Bread or Muffins
This low carb and keto zucchini bread is made with almond flour and is perfectly moist. Walnuts, blueberries or chocolate chips can be added for extra flavor and crunch. I also give instructions for freezing and making muffins.
4.96 from 142 votes
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 12 Slices
Calories: 166
Author: Jennifer Banz
This post may contain affiliate links
Ingredients
- 2 Cups almond flour (see my favorite on Amazon)
- ½ teaspoon Kosher salt
- ½ teaspoon Ground Cinnamon
- ½ Cup sugar free granulated sweetener (see my favorite on Amazon)
- 1 teaspoon Baking soda
- 2 Large Eggs, Beaten
- ¼ Cup Melted butter
- 1 ½ Cups Grated Zucchini with peel
Equipment
9 x 5 inch Loaf Pan or 12 cup muffin pan
4 Tablespoon cookie scoop (60ML) if making muffins
Instructions
Preheat oven to 350F. Grease an 9x5 loaf pan with butter or cooking spray.
In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
Pour batter into greased loaf pan and bake in the 350F oven for 45-60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.
Notes
- Loaf pan size: I always bake my zucchini bread and keto quick breads in a metal loaf pan that is 9x5, which is a little larger than a standard loaf pan. This helps the bread cook more quickly without getting too brown on top.
- Adding walnuts, blueberries, or chocolate chips:If you want to add some extra sweetness, you can add sugar free chocolate chips or blueberries. Of course, this would alter the nutrition information so please be aware of that.To add walnuts or chocolate chips, measure out ½ cup and fold them in to the batter right before baking.To add blueberries, measure out 1 cup and fold into the batter right before baking.
- Freezing Instructions:To freeze this zucchini bread whole, let it cool completely and then wrap in plastic wrap, followed by foil. Place in the freezer and keep frozen up to 4 months. When ready to eat, remove from the freezer and let thaw on the counter. It should thaw pretty fast.To freeze this zucchini bread in individual slices, let cool completely and refrigerate overnight. Slice into individual slices and wrap each one in plastic wrap. Place wrapped slices in a freezer bag or freezer safe container and freeze for up to 4 months. When ready to eat, remove as many slices as you like and let thaw on the counter.
- Muffins: Divide batter evenly into a 12 cup muffin tin. Bake in the 350F oven for 18-20 minutes or until a toothpick comes out clean.
- Savory zucchini bread: Simply remove the sweetener and cinnamon if desired.
Servings: 12 Slices
Nutrition per serving
Serving: 1Slice | Calories: 166 | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Fiber: 2g | Sugar: 2g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Keyword :gluten free, recipe for keto zucchini bread
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Reader Interactions
Comments
Gina says
I've made this recipe as muffins three times now and they have been perfect. I only make about eight muffins each time so that they are a little bit bigger. Everyone loves them and nobody can tell they are keto!
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Terry says
I used baking powder instead of baking soda added 1 tsp vanilla and 1\4 cup each SF butterscotch chips, walnuts, pecans. Wow I love it!!!Reply
Keri says
Could you add cheese to this recipe??
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Jennifer Banz says
I think that would work!
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Kylie Bennett says
I followed the recipe and added 1/2 cups chocolate chips plus a teaspoon of almond extract just because I love it. The bread has good flavor and was moist, but I took it out at 43 minutes and it’s cooked all the way through.
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Jennifer Banz says
Thank you for the feedback!
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Teresa M Johnson says
I made the zucchini muffins this morning and they were delicious! I made 1/2 plain and added Walnuts to the other half! Simple, easy to follow directions! Thank you!Reply
Nancy Looker says
Odd result - the inside had a purple tint and the walnuts turned black!
I made muffins and followed the recipe only increasing the cinnamon.
They were still delicious and I will definitely be making them againReply
Robert says
Walnuts sometimes can turn baked goods a bit purplish.
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Becca says
Mine came out too moist as all my keto baked goods experiments do. Left them in an extra 8 minutes. Definitely drained zuke dry. Added the baking powder as directed. I just don't know what else to do to get almond flour items to rise and get fluffy
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Gina T. says
This bread is delicious! I made it just as described, but added some monkfruit mixed with cinnamon on the top just before baking! I will be making this yummy, moist bread again! Thanks for the recipe!Reply
Alicia Wallace says
Pretty good for keto. I believe adding blueberries made them tastier.Reply
pat gilray says
Excellent recipe!
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Malapert says
This was good but mine was waaaay overcooked. I'd start checking around 40 minutes!! I'll have to try again but check earlier. Or maybe my zucchini pile was TOO wrung out from all my muscles! lolol
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Donna says
This recipe is amazing, I'm living the keto lifestyle and finding this recipe has been a great addition to my diet.
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Elizabeth Jones says
Thanks for this great recipe! I took the savory route, eliminating sugar and sweeteners, using nutmeg and a bit of cardamom instead. I added a quarter cup of of chopped red onion. I also used the egg separation technique mentioned above. Delish!Reply
Dina says
Very good. I doubled the recipe with one large zucchini, added a tsp of vanilla and baked for 45 minutes. Next time I will add blueberries. I might increase the cinnamon too. Overall very moist and great flavor.
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Nancy Snyder says
This zucchini bread was delicious. I added some blueberries. I definitely will make more.Reply
Joan Miller says
This keto zucchini bread was the best I’ve ever had, I used Splenda brown sugar and added some of Lilly’s sugar free white chocolate chips and it was superb! Thank you!Reply
Court says
To die for!
I did a little extra cinnamon, a couple spoons of flax, some vanilla extract, and used baking powder instead of soda. I added 1/4 cup chocolate chips and 1/4 cup chopped walnuts. I will be making this regularly! Thank you 🙂Reply
Peepers says
Hey….. Happy days ! I’m in love with this Zucchini bread recipe and have been making 2 loaves a day and handing them out to family and friends, I added the blueberries and I Biden and SCHIFF ya not…. Ta die for, also tossed in a quarter cup of pecan. Carbs, ya know and I kid ya not, I could eat this everyday and so far , I have. Thank you !
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Marie Beyer says
I just made this and am so happy with the finished product. I added walnuts and sugar free chocolate chips. I did use a combo of white and brown sugar substitute because I didn’t have enough of regular sugar substitute. I was surprised the recipe didn’t call for any baking powder but it tastes delicious. Thanks for this recipe!
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Wendy says
OMG!! These were so good & moist. I made muffins and added walnuts, blueberries & a little lemon juice. When they were done I sifted a little powdered Swerve on top. It made exactly 12 muffins & took exactly 30 minutes on 350°. So yummy!! Thanks!!Reply
Elisa says
First, a thank you to the commenters who actually tried the recipe before commenting! It is a pet peeve of mine to have to wade through a sea of five-starred "ooh,sounds yummy" posts when I'm trying to actually evaluate a recipe.
I made this recipe as muffins and used three eggs, separated, as suggested by a commenter. This gave the muffins a lighter, more delicate texture than a typical quick bread. I substituted oil for butter, and added blueberries. I also amped up the cinnamon to 1 tsp. Muffins were done at 24 minutes.
It is imperative you get as much liquid as possible from the zucchini. I found that my 1 1/2 cups of zucchini yielded a little over 1/2 cup of liquid. I will definitely use this recipe again!Reply
Nelda says
Thank you for the reply for making the bread! Now I know I can try it!
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Ann says
Hi There, I just made it tonight and it’s delicious and moist, only thing I would omit next time is adding the salt, baking soda is already salty for me.
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Ali says
Just made and added blueberries- delicious and can’t tell it’s keto friendly which is challenging! Thank you!!
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Ingrid Roberts says
I started my keto diet a few days ago and was looking for recipes. I made this today and absolutely loved it. It will definitely be on my favourite recipe list.Reply
Sonia says
I made this and it came out so delicious. I added walnuts and 1 Tsp cinnamon instead of 1/2 and I made muffins. Will definitely be making this againReply
Carolyn m Malkowski says
thank you i'm going to try Muggins
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Mickey says
Jennifer. I may be over complicating this. Is the 1 1/2 cups measure of zucchini before squeezing out liquid or should it measure that after squeezing the liquid out? Thanks.
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jenniferbanz says
yes, before the liquid is removed
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Debbie says
I squeezed the water from the zucchini before I measured it. It turned out fine. I didn't even think of doing it after. I like having more zucchini in the bread. The recipe is great. I really like using almond flour.
Becki says
Jennifer, thank you so much for this incredible recipe! I used Splenda because it’s what we had on hand, and it baked in about 45 minutes. My kids even loved it, and I’m now a family hero. Lol Thanks again!Reply
Moira Phillips says
Absolutely wonderful. Easy to make. Added walnuts.Reply
Lisa says
This is delicious! Thank you!
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Jennie says
I was wondering if I could use olive oil in place of the butter? Thank you!Reply
joan engelhardt says
Here is a trick to make the loaf/muffins less dense and much fluffier - use three eggs, but SEPARATE them. Use the yokes as in the recipe, but whip the whites til soft peaks (adding a tsp of cream of tartar jelps) and fold the whipped egg whites in thoroughly before pouring it into the pan. AMAAAAZZING!
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Laura says
I have made this several times and it is soooo good. Everyone I have given it to loves it. I substituted carrot for zucchini, used a mix of both and today I used 1/2 can pumpkin and 3/4 c zucchini/carrot mix. I also add 1/4 t cloves and sometimes chocolate chips. A friend in the hospital loved it so much I am told he was licking the bag. LOLReply
Crystal says
The bread was delicious and moist on the inside but the outside got very dark almost overcooked. How do you get yours golden like the photo and still do an hour. At 45 min it was already getting dark and was slightly still wet on toothpick. I used a glass bread pan.
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jenniferbanz says
I use a metal pan. Maybe that is the issue?
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Donna says
Crystal,
I used a metal pan and mine came out very dark, not light as shown in picture? Still very tasty. Will make again and see how it comes out.Reply
Jennifer Banz says
Something that could cause it to become very dark is the sweetener used. Allulose browns when baking, so if your sweetener contains allulose, that could be the reason. I always bake my zucchini bread in a metal loaf pan that is 9x5, which is a little larger than a standard loaf pan. This helps the bread cook more quickly without getting too brown on top. You can see the color of the bread in this video: https://www.youtube.com/watch?v=0sG0UKCim6E
Nancy MacDonald says
Hi, the bread is very good and moist but the batter it yields is nowhere near enough to fit in a 5 x 9 loaf pan. It fit perfectly in a 4 x 8 loaf pan. If doubled, would probably do well in the bigger pan.Reply
Becky says
Made these into muffins added toasted hazelnuts and SF chocolate chips. They were wonderful.
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Wanda- NH says
Hi Jennifer - This recipe was great! I was a little weary because of the almond flour (blanched really made a difference) but it was fine and not to dense. I have never used zucchini so I had already peeled it and saw that I didn't have to, after the fact. I also had to use regular sugar because that's what I had in addition to blueberries & walnuts. Delicious!
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Venita Wyatt says
Excellent taste, sooooo easy to make. Even non keto friends enjoyed it. Thanks for a great recipe.Reply
ERICA COFFIN says
Overall good. I made them as mini muffins (1 carb each) and cooked them for 20 minutes at 325 which was just about perfect.
My 13 year old daughter liked them. I thought they were too sweet, especially with the aftertaste that the fake sugar gives them.Would like to try halving the amount of sweetener and also eliminating the sweetener and putting cheese on top at the last minute to brown.
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Anette says
My friend made this and it was delish! She gave me some big zucchini from her garden so that I can make it, but I need to do so with vegan butter...or applesauce? I think the applesauce might make it too moist after reading through comments. So, anyone tried this with vegan butter such as Miyoko's or Earth Balance (soy-free)?Reply
Sandy says
Made your pumpkin, and zucchini bread very moist and awesome taste.
Reply
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