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!
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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 9×5 inch loaf pan with butter or cooking spray. Pour in the zucchini bread mixture and bake in a 350F oven for about 1 hour. A toothpick will come out clean when it is finished.
This Keto Zucchini Bread is magnificent with zucchini in every bite!
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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 1/2 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.
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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.
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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
INGREDIENTS
- 2 Cups almond flour (click here to see my favorite brand)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Ground Cinnamon
- 1/2 Cup Granular Sweetener (Click here to see my favorite)
- 1 teaspoon Baking soda
- 2 Large Eggs, Beaten
- 1/4 Cup Melted butter
- 1 1/2 Cups Grated Zucchini with peel
EQUIPMENT
- 9 x 5 inch Loaf Pan or 12 cup muffin tin
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 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.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- 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 1/2 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.
Lorri says
Excellent zucchini bread – just the right amount of sweetness!
jenniferbanz says
So glad you like the keto zucchini bread!
Cynthia Diacre says
I live this bread. I am making it into muffins for the first time. How long do you think I should cook? Less than 60?
Kishawnie says
Can any dry sweetener be used? Like coconut sugar or date sugar?
jenniferbanz says
yes! As long as it is a 1 for 1 substitute for sugar
Becky says
Jennifer thank you so much for this recipe! It is absolutely amazing!!
jenniferbanz says
So happy to hear that!
Tammy says
My mom made this after I found your recipe. Really delicious!
Jennifer R. says
I made this into pumpkin bread also–using one cup pumpkin puree and adding a teaspoon or so of pumpkin spice. I only baked it 45 minutes in a 8×4 dark metal loaf pan and it was fabulous!! Will definitely make again! Thanks for the simple recipe that satisfies my craving for bread! (P.S. I later decided this could be cut into squares and topped with a dollop of whipped coconut cream and it would be a great dessert–so moist!)
jenniferbanz says
Sounds amazing!
Paula Belgard says
Can you make this as muffins? Perhaps cutting down on cooking time…
jenniferbanz says
Definitely! I would fill the muffin cups almost all of the way full. You probably want to use liners and spray the inside of the liners so they do not stick.
Mistie says
This is absolutely amazing!! Wondering about making it into a pumpkin bread. Do you think it would work to sub the pumpkin purée for the zucchini??
jenniferbanz says
I actually just made this into a pumpkin bread and that is exactly what I did. 1 Cup of pumpkin puree
88lbsoflife says
My first time making a keto dessert and this is amazing!
Ana Lilia says
Very good recipe! Tasty and moist bread, yum!
Michelle K Martin says
Does this have an aftertaste? I was considering using monk fruit instead of Swerve.
jenniferbanz says
I use Lakanto so there is no aftertaste
Lara says
Loved this recipe. I added sugar free choc. chips and coconut flakes. Sooo tasty!!! At first I was thrown off by how it seemed more like dough than batter, but it turned out great!
jenniferbanz says
Yes, the batter is quite thick. So glad you liked it!
Kate says
Excellent. Just added I/4 tsp nutmeg and ginger and 1 tsp vanilla, otherwise followed recipe as written. For sweetener, used 1/4 cup classic Lakanto and 1/4 cup Golden. Added walnuts on top. As another reviewer said, couldn’t stop eating it. Thanks for a great recipe.
Kathy Tanner says
where do I find the protein count per slice of bread?
Lolo says
Ok. My bad. I’m new to alternative flours and substituted coconut flour for almond flour not realizing I would not need as much. The batter was very crumbly so I added water and sour cream to make batter consistency more batter like. I also added vanilla as my previous zucchini bread recipe had that. It in the oven right now so I’ll let you know how it turns out. I’ll definitely give it another try decreasing coconut flour. I should have checked internet first!!
Diana Gorman says
Can I use oat flour in this recipe instead of almond flour?? Have you tried using peanuts as an addin?
jenniferbanz says
I am not sure Diana as I have never worked with oat flour.
Angel says
Could I substitute the sugar for honey
jenniferbanz says
No, honey would not work. It needs to be a dry sweetener that is a 1 for 1 substitute for sugar.
Rachel says
I made this today and it turned out excellent! I used coconut oil instead of butter, to make it dairy free.
Judi says
Was excited to make a healthy version of zucchini bread to kick off keto. Unfortunately, this tasted a bit bland and leaves some flavor to be desired. Oh well…
Andre Y Wagner says
Wonderful, moist. Difficulty not over indulging!
Louis Bezner says
i used frozen zucchini and it was thick, not batter like? what should consistancy be?
jenniferbanz says
Yes, the batter is supposed to be thick.
Jenn says
I just made this, and it is one of the best low carb treats I’ve had. Absolutely fantastic recipe! Thank you for posting it.
Laurel says
Love this!! Will you confirm the nutrition is for 1/8th of the loaf though? Having a hard time getting to the same numbers and want to make sure I am not mis-counting!
jenniferbanz says
yes, 1/8th of the loaf. Make sure the calculator you are using isn’t adding in the erythritol carbs
Molly says
Where are the erythritol carbs listed?
jenniferbanz says
I don’t list them
Stacey says
I had trouble too – I think your calculation is wrong. Two cups of almond flour has over 100 net carbs. My calculations has one slice at 23 net carbs. Yikes!! I made it with blueberries (1/2 cup) and 1/3 cup walnuts. It was really yummy. If I’m wrong please please tell me what almond flour doesn’t have 8 carbs per 2TBS per serving… 🙁
jenniferbanz says
2 cups of almond flour does not have 100 net carbs. It has 2 net carbs per 1/4 cup. Here is the one I use https://amzn.to/2QgBo9u
Lori Carter says
@ Stacey, are you calculating NET carbs by subtracting the fiber from the carbohydrates? Just checking because I’ve used many brands of Almond flour and I’ve never seen one with that many carbs before. I do agree that Blue Diamond is the best.
Sheryl says
I have tried many Keto breads, and tossed them out! This is amazing! Thank you so much for sharing this recipe! Everyone that tries it loves it! I put the zucchini in the microwave for 3 minutes and drained it before I added to the dry ingredients. It was still very moist. I will definitely be making this often. Again thank you!
jenniferbanz says
Good idea to put the zucchini in the microwave. I will have to try that next time! So glad you liked the recipe!
Valerie says
I made it with pumpkin and loved it cause I didn’t have any zucchini. I’m going to make it
With zucchini do you measure it before you squeeze the water out.
jenniferbanz says
yes, I measure before I squeeze out the liquid
Laura says
Wow someone else shared this recipe on Facebook and said it was good. I made it today with a few changes. I did half white sugar substitute and half swerve brown sugar and added 1/4 cup whey protein and it’s tge best LC cake type thing I’ve had. Thank you I will need to look at your other recipes
jenniferbanz says
So glad you liked it!
Donna says
Oh wow this is just perfect, and so moist!! I love adding blueberries into mine for a nice little falvour change 🙂
Stef says
Love it with the chocolate chips! It’s so moist! Great recipe!
jenniferbanz says
So glad you like the recipe!
Maha Hall says
OMG! Yummy! This is the best keto zucchini bread recipe! Thanks so much! It came out light and perfect sweetness!
Sheri says
Jen, this is really good! All of your recipes are, but this is perfect. Thank you so much.
jenniferbanz says
So glad to hear that!
Hilarie says
I’m a disaster in the kitchen… I used coconut flour. It was so dry, I added another egg. It did not come out good. Oh well. : )
jenniferbanz says
Sorry Hilarie for the kitchen disaster! Coconut flour is not a good substitute for almond flour and will make baked goods dry if too much is used
Renee Goerger says
I find I don’t always like the low carb version of sweet quick bread. This one, I love!
Taylor says
This bread looks amazing!! I try to eat gluten-free, so can’t wait to try it!
Maureen says
This was very easy to make and also delicious! Thank you!!!
jenniferbanz says
So happy to hear that!
Jackie says
How many loaves does this recipe make ?
jenniferbanz says
one
Janis says
Haven’t tried this recipe yet, but have made several of your other recipes. Good!! Where does one find sugar free chocolate chips??
jenniferbanz says
I usually order from Amazon or Whole Foods. I buy Lily’s brand
Jessica says
This recipe was amazing!!! We made a regular GF for the fam and this recipe for me – everyone likes this one more!
jenniferbanz says
That’s so awesome! So glad it was a hit!