Best Keto Zucchini Bread | Low-Carb & Gluten-Free Recipe

This Keto zucchini bread recipe is a keto and low carb take on regular zucchini bread, but still moist and delicious! It has shredded zucchini, almond flour, eggs, and keto-friendly sweeteners. This duo produces a tender, moist crumb without the carb-laden ingredients of traditional bread.

Plus, zucchini has natural moisture and a hint of flavor. With low calorie monk fruit sweetener, this bread becomes a light and healthy sweet treat. Serve it out for breakfast, a snack or even a humble dessert slathered in a pat of butter or cream cheese.

Keto zucchini bread is not only gluten-free, every slice of it also is packed with healthy fats and fiber to ensure that you stay full longer! And, it’s easy and fast to prepare. To vary it, you can add nuts and spices, or even sugar-free chocolate chips. You only need to take a few easy steps and you�ll have homemade bread to serve with your favorite coffee or tea. Whether you’re a keto-newbie or a low-carb pro, this recipe will be sure to find its way into your regular rotation.

Keto Zucchini Bread Recipe

Read on for keto zucchini bread and all the need to know info. This bread is quick, easy and open to infinite adaptations. For a change, mix in flavours like cinnamon, nutmeg or sugar-free chocolate chips.

No fuss with the batter — just whisk, fold and bake. So, it’s perfect for busy mornings — or for prepping ahead. We’ll show you exactly how to make it, from start to finish, so you can have a warm, delicious loaf in no time. The best part? You can bake it ahead and keep it for days, yet its fresh, light crumb is alive in your mouth. Butter warm, and it is impossible to resist.

Keto Zucchini Bread

A moist, tender keto zucchini bread made with almond flour and healthy fats, perfect for a low-carb breakfast or snack. Naturally gluten-free and packed with flavour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2

Course: Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups almond flour
• 1 cup grated zucchini (squeezed to remove moisture)
• 3 large eggs
• ½ cup erythritol (or preferred keto sweetener)
• ¼ cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt

Equipment

• 1 Mixing bowls
• 1 Whisk
• 1 Grater
• 1 Spatula
• 1 Measuring cups and spoons
• 1 Loaf pan
• 1 Parchment Paper

Method

 

1. Oven: Preheat your oven 350°F (175°C).Line a loaf pan with parchment paper.
2. Prepare Zucchini: Grate zucchini and drain out any excess liquid using a cheese cloth or paper towel.
3. Combine Dry Ingredients: In a bowl, Mix almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.
4. Mix Wet: In a separate bowl, beat eggs, sweetener, melted butter and vanilla until smooth.
5. Pour and Fold: Pour the dry ingredients into the wet ingredients and fold gently. Stir in grated zucchini.
6. Bake: Pour the batter into the loaf pan and bake for 45 minutes until or when a toothpick inserted in the center comes out clean.
7. Cool and Serve: Cool for 10 minutes before slicing and serving.

Notes

• Make sure to always squeeze the liquid out of zucchini to prevent soggy bread.
• To give it some extra oomph, throw in a choped handful of walnuts or sugar-free chocolate chips.
• Transfer to an airtight container and store in the refrigerator for up to 4 days.
• To achieve the best texture, use room-temperature eggs.

Keto Zucchini Bread Nutrition

Frequently Asked Questions

Ques: Can I freeze keto zucchini bread?
Ans: Yes, freeze slices for up to 3 months.

Ques: Can I replace almond flour?
Ans: Coconut flour can be used but adjust quantities.

Ques: Is zucchini taste noticeable? –
Ans: No, it blends seamlessly with spices.

Ques: Can I make it dairy-free? –
Ans: Use coconut oil instead of butter.

Ques: How do I know it’s done baking? –
Ans: A toothpick should come out clean.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.