Easy Keto Zucchini Bread – Healthy and Gluten Free 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.

This Keto Zucchini Bread requires only 7 ingredients and uses only 1 bowl.  Plus it is healthy, gluten free 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 lets make keto zucchini bread.  Let me show you how it’s done!

HOW TO MAKE KETO ZUCCHINI BREAD

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.

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.

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.

Now it’s time to bake!

Grease a loaf pan with butter or cooking spray.  Pour in the keto 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!

ADDING WALNUTS, BLUEBERRIES, OR CHOCOLATE CHIPS TO HEALTHY ZUCCHINI BREAD

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 GLUTEN FREE ZUCCHINI BREAD

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.

Looking for more zucchini recipes?  Make sure you check out my Zucchini Casserole, Parmesan Zucchini and Corn Skillet, Low Carb Chocolate Zucchini Muffins, Antipasto Salad, and Easy Pesto Salmon and Veggies.

⭐️ Did you make this Easy Keto Zucchini Bread Recipe?  Tag me on Instagram so I can see!  #lowcarbwithjennifer

Keto Zucchini Bread - Healthy and Gluten Free

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.

3 Net Carbs

5 from 5 votes

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8 Slices

Calories: 119kcal

Author: Jennifer Banz

Ingredients

• 2 Cups Almond Flour
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Ground Cinnamon
• 1/2 Cup Swerve Sweetener
• 1 teaspoon Baking soda
• 2 Large Eggs, Beaten
• 1/4 Cup Melted butter
• 1 1/2 Cups Grated Zucchini with peel

Equipment

• Loaf Pan

Instructions

• Preheat oven to 350F. Grease an 8x4 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. See notes for freezing.

Notes

• 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 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.

Nutrition

Serving: 1Slice | Calories: 119kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Fiber: 1g | Sugar: 2g

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