Easy Keto Zucchini Bread – Sweet or Savory

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 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!

• 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.

4.97 from 99 votes

PRINT RECIPE PIN RECIPE

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten free, recipe for keto zucchini bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12 Slices

Calories: 166kcal

Author: Jennifer Banz

INGREDIENTS

• 2 Cups almond flour (click here to see my favorite on Amazon)
• ½ teaspoon Kosher salt
• ½ teaspoon Ground Cinnamon
• ½ Cup Granular Sweetener (Click here to see my favorite on Amazon)
• 1 teaspoon Baking soda
• 2 Large Eggs, Beaten
• ¼ Cup Melted butter
• 1 ½ Cups Grated Zucchini with peel

US Customary - Metric

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.

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 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.

NUTRITION

Serving: 1Slice | Calories: 166kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Fiber: 2g | Sugar: 2g