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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.

sliced keto zucchini bread

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!

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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.

moist zucchini bread dry ingredients

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.

gluten free zucchini bread wet ingredients

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!

HEALTHY zucchini bread in loaf pan

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 sliced 2

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 16 votes
PRINT RECIPE PIN RECIPE
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 Slices
Calories: 249kcal
Author: Jennifer Banz

Ingredients

Equipment

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.

Watch How to Make It!

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: 249kcal | Carbohydrates: 7g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Fiber: 4g | Sugar: 1g
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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    • Paula Belgard
    • November 10, 2019
    Reply

    Can you make this as muffins? Perhaps cutting down on cooking time…

      • jenniferbanz
      • November 11, 2019
      Reply

      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
    • November 6, 2019
    Reply

    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
      • November 6, 2019
      Reply

      I actually just made this into a pumpkin bread and that is exactly what I did. 1 Cup of pumpkin puree

    • 88lbsoflife
    • November 5, 2019
    Reply

    My first time making a keto dessert and this is amazing!

    • Ana Lilia
    • November 2, 2019
    Reply

    Very good recipe! Tasty and moist bread, yum!

    • Michelle K Martin
    • October 26, 2019
    Reply

    Does this have an aftertaste? I was considering using monk fruit instead of Swerve.

      • jenniferbanz
      • October 28, 2019
      Reply

      I use Lakanto so there is no aftertaste

    • Lara
    • October 23, 2019
    Reply

    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
      • October 23, 2019
      Reply

      Yes, the batter is quite thick. So glad you liked it!

    • Kate
    • October 18, 2019
    Reply

    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
    • October 9, 2019
    Reply

    where do I find the protein count per slice of bread?

    • Lolo
    • September 8, 2019
    Reply

    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
      • September 28, 2019
      Reply

      Can I use oat flour in this recipe instead of almond flour?? Have you tried using peanuts as an addin?

        • jenniferbanz
        • October 1, 2019

        I am not sure Diana as I have never worked with oat flour.

    • Angel
    • September 4, 2019
    Reply

    Could I substitute the sugar for honey

      • jenniferbanz
      • September 5, 2019
      Reply

      No, honey would not work. It needs to be a dry sweetener that is a 1 for 1 substitute for sugar.

    • Rachel
    • September 2, 2019
    Reply

    I made this today and it turned out excellent! I used coconut oil instead of butter, to make it dairy free.

    • Judi
    • September 2, 2019
    Reply

    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
    • August 30, 2019
    Reply

    Wonderful, moist. Difficulty not over indulging!

    • Louis Bezner
    • August 28, 2019
    Reply

    i used frozen zucchini and it was thick, not batter like? what should consistancy be?

      • jenniferbanz
      • September 2, 2019
      Reply

      Yes, the batter is supposed to be thick.

    • Jenn
    • August 24, 2019
    Reply

    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
    • August 9, 2019
    Reply

    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
      • August 11, 2019
      Reply

      yes, 1/8th of the loaf. Make sure the calculator you are using isn’t adding in the erythritol carbs

        • Molly
        • September 12, 2019

        Where are the erythritol carbs listed?

        • jenniferbanz
        • September 14, 2019

        I don’t list them

        • Stacey
        • September 17, 2019

        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
        • September 18, 2019

        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
        • September 20, 2019

        @ 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
    • July 27, 2019
    Reply

    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
      • July 29, 2019
      Reply

      Good idea to put the zucchini in the microwave. I will have to try that next time! So glad you liked the recipe!

      • Laura
      • July 30, 2019
      Reply

      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
        • August 2, 2019

        So glad you liked it!

    • Donna
    • July 15, 2019
    Reply

    Oh wow this is just perfect, and so moist!! I love adding blueberries into mine for a nice little falvour change 🙂

    • Stef
    • July 15, 2019
    Reply

    Love it with the chocolate chips! It’s so moist! Great recipe!

      • jenniferbanz
      • July 17, 2019
      Reply

      So glad you like the recipe!

      • Maha Hall
      • August 2, 2019
      Reply

      OMG! Yummy! This is the best keto zucchini bread recipe! Thanks so much! It came out light and perfect sweetness!

    • Sheri
    • July 14, 2019
    Reply

    Jen, this is really good! All of your recipes are, but this is perfect. Thank you so much.

      • jenniferbanz
      • July 15, 2019
      Reply

      So glad to hear that!

        • Hilarie
        • September 30, 2019

        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
        • October 1, 2019

        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
    • July 12, 2019
    Reply

    I find I don’t always like the low carb version of sweet quick bread. This one, I love!

    • Taylor
    • July 12, 2019
    Reply

    This bread looks amazing!! I try to eat gluten-free, so can’t wait to try it!

    • Maureen
    • July 11, 2019
    Reply

    This was very easy to make and also delicious! Thank you!!!

      • jenniferbanz
      • July 11, 2019
      Reply

      So happy to hear that!

        • Jackie
        • November 8, 2019

        How many loaves does this recipe make ?

        • jenniferbanz
        • November 11, 2019

        one

    • Janis
    • July 11, 2019
    Reply

    Haven’t tried this recipe yet, but have made several of your other recipes. Good!! Where does one find sugar free chocolate chips??

      • jenniferbanz
      • July 11, 2019
      Reply

      I usually order from Amazon or Whole Foods. I buy Lily’s brand

        • Jessica
        • November 11, 2019

        This recipe was amazing!!! We made a regular GF for the fam and this recipe for me – everyone likes this one more!

        • jenniferbanz
        • November 11, 2019

        That’s so awesome! So glad it was a hit!

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