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 9x5 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
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
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 per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Becki says
Jennifer, thank you so much for this incredible recipe! I used Splenda because it’s what we had on hand, and it baked in about 45 minutes. My kids even loved it, and I’m now a family hero. Lol Thanks again!
Moira Phillips says
Absolutely wonderful. Easy to make. Added walnuts.
Lisa says
This is delicious! Thank you!
Jennie says
I was wondering if I could use olive oil in place of the butter? Thank you!
joan engelhardt says
Here is a trick to make the loaf/muffins less dense and much fluffier - use three eggs, but SEPARATE them. Use the yokes as in the recipe, but whip the whites til soft peaks (adding a tsp of cream of tartar jelps) and fold the whipped egg whites in thoroughly before pouring it into the pan. AMAAAAZZING!
Laura says
I have made this several times and it is soooo good. Everyone I have given it to loves it. I substituted carrot for zucchini, used a mix of both and today I used 1/2 can pumpkin and 3/4 c zucchini/carrot mix. I also add 1/4 t cloves and sometimes chocolate chips. A friend in the hospital loved it so much I am told he was licking the bag. LOL
Crystal says
The bread was delicious and moist on the inside but the outside got very dark almost overcooked. How do you get yours golden like the photo and still do an hour. At 45 min it was already getting dark and was slightly still wet on toothpick. I used a glass bread pan.
jenniferbanz says
I use a metal pan. Maybe that is the issue?
Nancy MacDonald says
Hi, the bread is very good and moist but the batter it yields is nowhere near enough to fit in a 5 x 9 loaf pan. It fit perfectly in a 4 x 8 loaf pan. If doubled, would probably do well in the bigger pan.
Becky says
Made these into muffins added toasted hazelnuts and SF chocolate chips. They were wonderful.
Wanda- NH says
Hi Jennifer - This recipe was great! I was a little weary because of the almond flour (blanched really made a difference) but it was fine and not to dense. I have never used zucchini so I had already peeled it and saw that I didn't have to, after the fact. I also had to use regular sugar because that's what I had in addition to blueberries & walnuts. Delicious!
Venita Wyatt says
Excellent taste, sooooo easy to make. Even non keto friends enjoyed it. Thanks for a great recipe.
Anette says
My friend made this and it was delish! She gave me some big zucchini from her garden so that I can make it, but I need to do so with vegan butter...or applesauce? I think the applesauce might make it too moist after reading through comments. So, anyone tried this with vegan butter such as Miyoko's or Earth Balance (soy-free)?
Sandy says
Made your pumpkin, and zucchini bread very moist and awesome taste.
Lynn says
Followed recommendations and increased cinnamon to 1 1/2 tsp. Made muffins and mini loaf cakes. Added walnuts to both and a sprinkle of unsweetened coconut flakes to loaves. Very tasty and good consistency
John Pilla says
I need an almond-FREE recipe. I cannot seem to find!
Betsy says
Try coconut flour. Not as low carb as almond flour, though.
Charlotte Claypoole says
I have been making zucchini for hubby and Daughter last two weeks and since I am on keto it has been killing me . I love zucchini bread!!!
and now as of this minute I am making me some.
THANK YOU......your my hero!!!!!
Laura Y says
Um, like Yum!! After harvesting what I can only describe as a JURASSIC sized zucchini, I decided to make the most of this surprise rainy day (a rarity in Ca) and give these recipe a go. I figured, why not? I had all the ingredients in the pantry and worse case scenario, they would make the house smell amazing! This recipe was super easy to follow. Decided to go for muffins instead of bread, as I read ahead the bake time was far less. SO GLAD I DID!! The muffins turned out perfectly! Total bake time was about 25 minutes... probably because I use a heavy baking stone muffin pan. I'm a cinna-holic and have a pretty strong affinity towards nutmeg as well, so I seasoned by heart and boy howdy, these babies are amazing! Thanks Jen for the recipe. Moist, semi sweet and oh so delish! Keeping this one on deck for sure!
Cynthia says
I just finished making this zucchini bread in muffin tins. I'm super upset! I over-baked them! 60 minutes was way too long and I didn't pay attention to them. But...the inside was delicious. Super moist, I would not have known they weren't made with flour. I'll try these again soon!
Susan says
Very good texture, tasty. I took another reviewer's advice an added a third egg and 1 1/2 tsp of cinnamon instead of 1/2 tsp. I think next time I'll add even more cinnamon as I still couldn't really taste it. I also used cashew flour because I'm allergic to almonds. Very happy with how this turned out! I'll be making it again and trying some of the suggested add-ins.
Sheryl says
This bread is amazing. I will make this recipe forever now anytime I want zucchini bread. Very moist with a light texture, unlike wheat flour that's sticky when moist. Five stars from me!
Juls says
Wonderful!! Just discovered your recipes. Looking forward to trying a whole bunch of them!!
Suzanne says
I made this according to the recipe and they were delicious but hard as a brick. Dough was very crumbly going into pan & I baked 1 hr. Any idea what happened?
kim Konikow says
Me too
Very very crumbly
In oven now and I have my doubts
Teena says
I am curious that the net carbs are? On an app I am using your recipe is entered, but the person put the sugars as alcohol sugars. Is that correct or should it be 2 regular sugars? It changes the net carbs, so needing some clarification. I made them using a muffin pan. So, so very zummy!!
jenniferbanz says
It should be sugar alcohol
Karen D. says
I made it this evening and it did not disappoint. I was surprised about the texture being nice and moist. I thought the almond flour would make it crumbly and dry. I decided to add Lily's chocolate chips and placed the batter in a muffin tin. Came out great. This is a KEEPER!
Louisa P says
Okay. I was skeptical. I've been attempting to follow a keto/very low carb diet since Jan 2020. I have a sweet tooth and love bread, especially sweet bread. But, I don't particularly like the texture of Almond flour (it reminds me of cornbread texture). Anyway, we received some very large zucchini from our neighbor (and I don't really like zucchini - okay, I don't really like many veggies). Decided to look for a zucchini bread recipe that was keto friendly. Came across this and decided to give it a try. Very glad I did. It's moist, not crumbly, and doesn't really taste too different from "regular" zucchini bread. I used Monkfruit instead of Swerve, and added an extra 1/4 tsp of cinnamon. Will make again and add 50% less sugar craisins and maybe chopped walnuts. Thank you for the recipe.
Cat says
This should not have worked. I've made multiple baked items with almond flour, and by itself it tends to result in a really crumbly dessert that falls apart. I've always had to add another flour that holds well together (I actually tend to use pea protein powder).
I followed the recipe exactly to make 12 muffins, except that I added 10 minutes to cooking time to compensate for the silicone muffin pan I used, since 20 minutes was insufficient to bake the muffins.
They came out beautifully and are absolutely delicious. I'll be making this recipe often!
Cat says
This looks AMAZING, and I can't wait to make it! I'll have to substitute a neutral oil for the butter, because I'm avoiding dairy, but the remaining ingredients are staples in my pantry. Thanks, Jennifer!
Teresa says
I made this z bread and added pecans. Was very pleased with the way it came out. I look forward to making some more. Thank you for the recipe.
Tina says
Can almond flour be substituted with coconut flour?
jenniferbanz says
Coconut flour is very absorbent so it's not a 1 for 1 swap with almond flour.
susan says
What about cashew flour? I'm allergic to almonds.
jenniferbanz says
I didn't know that was a thing! I am not sure as I haven't tried it.
Debby Locke says
I love this recipe, I did just bake mine 45 minutes. I use an old aluminum loaf pan so maybe it’s faster, clean toothpick!
Penny Peterson says
I tried this recipe and changed it up a little.... made a savory version by adding Italian seasoning, dash of garlic powder, pepper and 1/4 cup Parmesan. Fabulous!!
Laura Y says
Penny, I am so giving this a try. Savory with italian seasoning and parm sounds fantastic!
Sara says
These are amazing! I had Swerve brown “sugar” on hand and used that instead. They came out perfect. Do you freeze muffins also?
Dale Faulkner says
Ok, first off, it turned out to be a mushy mess, but I believe it was the way my hubby grated the zucchini (the larger grater size) and maybe because we added the blueberries? No idea, but the taste was FABULOUS! Does anyone know if it was the way the zucchini was grated?
jenniferbanz says
Did you squeeze the liquid from the zucchini?
Sabrina says
Sooooo delicious and moist. I added A LOT more cinnamon and an extra egg.
Arena says
Hi Jennifer,
I made this recipe a few times and its always delicious. Unfortunately now since
I haven't made it in a while, I don't remember if I'm supposed to squeeze out the water prior to measuring the zucchini or afterwards. Would appreciate your assistance in
this matter.
Thank you
jenniferbanz says
measure first, then squeeze out the liquid
Maria says
Delightful! I used coconut sugar as I’m not a fan of erythritol in some bakes goods. I added 1/4 cup of both unsweetened desiccated coconut and chopped walnuts. I will be sharing with my friends! Oh and I increased the cinnamon to 1 tsp and added 1/4 tsp of nutmeg. Made muffins!
Karen C says
Made a savory version since I haven’t bought any sugar alternatives yet. Delicious!!! I’m going to try it with some Italian seasoning and Parmesan as suggested by another reviewer. Thank you!
kathleen baggett says
Amazing!! I did add the extra cinnamon and also added about 1/4 cup of heavy cream. Made muffins and cooked for 18 minutes on 350 in a convection oven.
Mary says
I made using extra cinnamon as well..delicious! I had to add a smidgen more butter because the batter was a little stiff. I'm going to try the pumpkin bread next.
Michelle says
I make 2 loaves of this zucchini bread every weekend. I add blueberries and it makes a great breakfast/quick snack for my husband who was recently diagnosed as a type 2 diabetic. His blood sugar is now well under control thanks to this and other healthy choices. I love the bread, too! It’s so easy to make and quickly became part of my weekly meal prep!
Holli says
Tasty and magnificent! This loaf baked up absolutely delicious and perfect! I’m definitely making more today and I’m excited to try the pumpkin purée version too.
Heather Esteves says
I love this recipe! I want to make this for my husbands coworkers, but wanted to do mini breads. Have you done this? Would the bake time be the same as you did for the muffins? Thanks!
Diana rosier says
Great recipe, added the extra cinnamon, but otherwise exact recipe. This is a keeper
Sue says
Made this today expecting bland boring results….wrong!! It was delicious!! I made 12 muffins and added 1/3 cup Lily’s chocolate chips, will make again for sure
TamiTimeCooking says
Ok so I do this recipe but add 1/4 cup lakanto maple syrup and 1 cup of coconut king frozen shredded coconut and also 1 tbls of ground flax. I also add 1 tbls of chia seeds to eggs and I add 1/4 cup more almond flour. I also add some pumpkin spice to dry. And I add 2 tsp banana extract to the mix.
The lakanto maple syrup makes it. I’ve been adding it to everything lately. Makes my scones and biscottis all the rave.
Renee' says
I want to thank you for using cups in your recipe rather than saying something like "3 medium zucchini". Very helpful when my large zucchini from the garden is ready to be turned into deliciousness!
Lynn says
I made these into muffins yesterday. Added sugar free chocolate chips and topped with maple cream cheese frosting. Excellent!! I’m going to be making this recipe again!!
Kim says
New to keto and had a ton of oversized zucchini. I am so glad I found your post! I made it and it was amazing! My husband couldn’t believe it was a keto recipe! Will be making this frequently
Terri says
Absolutely LOVE this Keto Zucchini bread!! And so does my husband! Thank you for the recipe. I do think the cook time is way overstated. It got quite brown before the 60 minutes was up....especially if you use a muffin pan.
Kari says
She says in the tips to only cook the muffins for 18-20 minutes
Shirley says
Awesome. Thanks was so perfect
Lauren says
I made mine as muffins with SF chocolate chips! 18 minutes was the perfect cooking time and my batter was more like a cookie dough. I followed the advice in the other reviews and doubled the cinnamon- it’s so worth it!!
These are so good warm with a pat of butter. Will definitely make these again!
Leanne says
Excellent & easy recipe! Thank you! I do question the 9×5 loaf pan because it was completely cooked in 38 mins! So glad I checked it otherwise it would of burned! Is it a 9×5 or should it be an 8×4 for that hour cook time? Eirher way, it worked out! Delicious!!
Katie says
I had to shorten my baking time quite a bit too. Good tip!
Leigh Anne says
Whoa!! These are perfection. I might add a smidge more cinnamon next time. But these taste amazing and moist too. I did let the mix sit for 5-10 minutes before putting in the oven, I’ve told it helps almond flour to bind the ingredients more.
Melissa P says
I've been craving Zucchini Bread but I'm doing Keto, I didn't realize I could still enjoy BREAD and not feel guilty or bloated!! I ended up making the MUFFINS I added some LILY'S baking chocolate chips OMG they came out AMAZING!!!!
SUPER EASY RECIPE!!!!