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 on Amazon)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Ground Cinnamon
- 1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 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.
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.
Daria Klimova says
I love your recipes! Always so easy and delicious 🙂
Have you tried using Lupin Flour for Low-carb baked goods? I ordered some recently but can’t find any good recipes online.
Carol says
Hi, thanks somuch for the muffin directios. I’m the only keto in my family. Farmers market extra zuchini. Gonna make the muffins plain stir cinnomon and nuts in 4 blueberries in 4 and 1/4 tsp banana extract a chips in 4.
Dina says
I’ve made this a few times with blueberries and it came out really good, however I just made the loaf exactly like the recipe and there is this weird chemical smell/taste to it. I’ve read about baking soda causing ammonia smell (I can actually feel it after taking a bite when breathing out my nose). Any suggestions/ideas as to why this is happening? Thanks
jenniferbanz says
I have no idea
Verónica Lugo says
Such an amazing recipe!!! I’ve made this 5 times already and has totally helped with my sugar cravings. Totally recommend 100% (btw I doubled the cinnamon portion and it totally made a difference) Thank you for blessing us with such an amazing recipe!!
Carol L says
Fantastic! I made them just like you said. I did the muffin version. They were moist without being soggy. Will definitely do again.
Dina says
I’ve made this recipe several times and it’s really lovely, and a hit with the few that have tried it (still in lockdown so I’m not getting the chance to share my creations here). I’ve tried w/a tad of vanilla added as well w/monkfruit and it’s nice, and not too sweet. My question tho is that the color of my loaf is always a real dark brown, not golden like yours. Is this just a lighting thing w/the photo or am I missing something?
Robin Whiting says
Delicious! Will definitely make again. I did double the cinnamon and added nutmeg, chopped walnuts and Lily’s no sugar added semi-sweet chocolate chips only because that’s how I make my regular zucchini bread. I also put my baking cooling rack on top of the loaf after it cooled and used it as a guide to cut 12 equal slices.
Annie says
Just made this with 1/2 cup dark chocolate chips and WOW it was awesome! Really so good! In my no frills oven it was baked in only 45 minutes though.. if I left it in for 60 minutes would have been overcooked/burnt.
Lea Andra Klimp says
Love this, just made a fresh loaf and it’s delicious.
Renee-Ann says
This looks delicious I’m going to try it this week .
I’m wondering, where did you get your 8×4 pans? I’ve been looking everywhere and even ordered some from Wilton only to find out they were 8.5×4.5. There was a typo on their site. They apologized but the order had already been shipped. 🙁
Thanks. 🙂
Chuck Schulz says
I made this yesterday. Added blueberries to it and it is AMAZING!!! Thank you so much for posting this recipe.
Katherine says
This is such a simple and easy recipe to make and the zucchini bread turned out amazing! Will definitely be making it again and again! Thank you for sharing your recipe!
Sophia says
I’m definitely making this tomorrow! But I ran out of monk fruit sweetener. Can I use organic maple syrup as the same ratio?
Katherine says
This is such a simple and easy recipe to make and the zucchini bread turned out amazing! Will definitely be making it again and again! Thank you for sharing your recipe!
Daya Cabasi says
I didn’t squeeze the juice out of the grated zucchini and made the bread very moist. This is so easy to make. Delicious.
Bette says
I did squeeze out the zucchini and it was still very moist! the one thing I was a little bothered by was mine came out dark! about halfway through I covered it with foil. it looked nothing like the picture in the recipe! BUT is very good!
cheryl says
The bread seemed a little dry when I was mixing it. I added whipping cream about 1/2 cup to the recipe and wow, it is so good and moist. I did add walnuts and extra cinnamon and you would never thing it was made with almond flour. Will make again. Thank you for sharing.
Tea says
I made this today and it was absolutely delicious! I cut into12 slices and it looked beautiful!!!
Cynthia says
I was looking for a quick keto bread to eat with Christmas dinner and after testing many recipes this one was the winner! I made it savory by adding 1/4 tsp each thyme, pepper, garlic and onion powder. I also added in 1/4 cup collagen and 1/8 teaspoon xanthan gum for a light fluffy texture.
Ana says
I made this today for the first time and it is amazing!!! I added walnuts and unsweetened chocolate chips. It was perfect! Thank you!
Denise F. says
Thank you for this lovely recipe! I added banana extract as well as fresh roasted macadamia nuts and it turned out great! I also make muffins instead of a loaf. 350 for 22 minutes did the trick! Merry Christmas and Stay Safe 🙂
Sandra Ellis says
Loved the zucchini Bread.
Sue says
This recipe totally did not work for me. It tasted too baking soda like ( I think my baking soda was old) and it formed a hard crust. Did I leave it in too long? I will try again because I really want to love it.
Mike I says
I believe you are using baking powder instead of baking soda
Jen says
I make this often and I’ve compared it to other keto zucchini bread recipes and this one wins hands down. I currently have it in the oven now, but I added nutmeg and 1/2 cup of mixed seeds/nuts (pumpkin, sunflower, coconut, walnuts). My first attempt at muffins with the recipe. Thanks Jen!
Susan says
I have made these muffins twice. They never ride I thought it was my baking powder, but I bought a brand new one. So why are my muffins not rising ?
jenniferbanz says
I am not sure. I never have that issue.
Tonya L danko says
Is it baking powder or soda it says soda and i just put muffins in oven i hope its soda!!
jenniferbanz says
It’s soda
Jrose says
Love it. I did ut 1 cup zucchini and 1/2 cup carrot and didnt squeeze out just set in strainer until all other was done. Very tasty. Thank you
Michelle says
Made this today! Delicious! My 15 year old son who would NEVER eat zucchini tried it & loved it! Great recipe!
Annea says
Delicious! I tripled the cinnamon. This will be my go to recipe. Thank you!
Stacy says
I am excited to make this! Have you ever added protein powder to this?
Mike I says
Not Jen here but you probably could! Problem is for Keto, you have to be careful with the amount of protein you take in. It doesn’t work the same as eating non Keto.
Bridget says
Really good! I used 1/4 c Swerve and it was just right 🙂
Lucy says
I made this recipe and it was great!! Everyone loved it!!
Sutton says
Hi Jennifer- I am so excited to make this, especially after reading all of the amazing reviews! I see that the net carbs are 5g per slice- do you know the total carbs for each serving of this bread? Thank you!
jenniferbanz says
Total carbs is 5. Net carbs is 3
Keto4Energy says
Thanks for this great recipe, this was my first approach to Zucchini-baking.
I did not squeeze the Zucchini, and it was still very dry. I put in cocoa powder to do chocolate muffins, that might have taken the moisture out of the recipe.
They did not rise at all, so I will replace with what we call backing powerder here. Would adding 1 tbs Apple Cider Vinegar help activating the Natron?
They tast great, but need some work on the looks, to make sure the kids give them a try 🙂
Dena B. says
Just made this and it’s delish!! I doubled the cinnamon and glad I did. Used Truvia as my sweetener. Delicious keto friendly zuc bread!!
Morgan says
Hi, the title before I opened your link listed 5 net carbs but in reading the nutrition it looks like 3. Can you please confirm?
jenniferbanz says
The recipe is correct
Diana Giampietro says
I love this Zucchini bread. Thank you so much for the recipe.
Could I add a cup of pumpkin puree?
If so would I need to add more Almond flour and baking soda?
Sherry Thacker says
Could you make this and use pumpkin?
jenniferbanz says
That would add too much moisture
Jackie Gramatas says
I made the bread last night and it was amazing! I was totally surprised at how moist. I added a few blueberries. However, I will use smaller loaf pan next time… YUM
Brenda Jarrell says
My daughters put this together one afternoon with blueberries added into the mix. They made both the loaf and muffins, and both baked well. Both were so good, however, the bread result was a tad more moist than the muffin! BEST zucchini recipe I have had in 66 years! KUDOS to Jennifer Banz for this one! Big HIT!! Thanks so much.
Beatrice J Williams says
I made this zucchini bread today…added pecans a few and some chocolate and pumpkin spice sugar free chips, i used swerve as my sweetnener, i added 2 TBS. Sour cream. This is the bomb!!!! My taste buds cannot tell the difference!!! Keto recipe magnificent!!!!!!?
Jessica says
OMG this was amazing — I added walnuts and an xtra tsp of cinnamon but DANG got rave reviews from everyone.
Gail says
I followed this simple recipe but added a little extra cinnamon and chopped walnuts. It was wonderfully moist and spongy…. not a texture I usually get to have on keto! Tomorrow morning I’m going to toast it and add a big slab of Kerrygold butter on top. Note: I live at a high elevation approximately 6000 feet….it needed 15 more minutes to bake. Thanks Jennifer!!
Jess says
Hi! Wondering if anyone has tried this with a flax egg version to make it vegan? Do you think it would turn out ok?
Amy says
Made this bread tonight and have happily added the recipe to my favorites. Seriously so flavorful! My husband tried it and couldn’t tell it was low carb (always a win!).
Susan says
My bread turned out horrible! I made it twice and both times was bad. Idk what I did wrong.
Kristen says
I made a lot of modifications and it still turned out great! I did 1 1/2 cup almond flour, 1/4 cup cocoa powder, added 3 tbsp milk, I beat the egg yolks as directed but whipped the egg whites til medium peaks then folded them into the batter at the end to make it lighter and fluffier. Definitely a keeper!
Jen says
I admit I was skeptical at first, and did not have high hopes! Boy was I shocked when I took my first bite. I am so glad to have found this recipe and love the simplicity of it. After I sliced it, I toasted the top and drizzled a little heavy cream over it, Wow, delicious. Thank you!
dawn says
I just made it! I chopped up the zucchini and then put it in the blender with the two eggs because I do not have a greater. Then I blended that with the other ingredients and it is moist and delicious. added walnuts and a bit more cinnamon. i used parchment paper in my lips pan and it came out great! can’t wait to slather it in butter and cream cheese and make a hot cup of tea!
Robin says
JUST WONDERING IF STEVIA WILL CHANGE THE FLAVOR?
jenniferbanz says
It shouldn’t as long as you use the right amount. You should use one that is a 1 for 1 substitute for sugar
Mzfxit says
I just made this almond flour zucchini bread I added one banana,I have a small counter oven. The bread only rose half way and cooked very fast was done at 350 in 40 min. Taste fine and is moist but only 2 inches thick. I also added just a tbs of honey in place of sweetener. I used the 1 tsp. Baking Soda asked for. I double checked.
jenniferbanz says
It’s because you added so much extra moisture. The extra banana would do that. You would have probably needed to add more almond flour and more baking soda.
Evelyn Watchorn says
Can I use avocado oil instead of butter?
jenniferbanz says
That will work! It will change the flavor but it will be more of an olive oil cake.
Sandra Garland says
Taste is good but there is no way this batter “pours” into loaf pan, it’s very thick. The bread is crumbly and the loaf is maybe an 1 1/2 inches high, not very bread like.
jenniferbanz says
Most of the others that have made this have had no problem. You used almond flour?
Jacque Glenn says
Made this last night and it was WONDERFUL! Great taste and texture. Headed to the farmers market to pick up more zucchini tomorrow!
Sandy Conrad says
I made these muffins, added blueberries, they were great. I will be making these again.