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    Home » 500+ Keto Recipes » Keto Bread Recipes

    Published: Jul 9, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    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.

    sliced keto zucchini bread on a wooden cutting board

    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.

    zucchini bread wet and dry ingredients in a glass bowl

    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!

    zucchini bread in loaf pan

    • 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 sliced 2

    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 131 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: 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

    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.
    Servings: 12 Slices

    Nutrition per serving

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

    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.

    Keyword :gluten free, recipe for keto zucchini bread

    More Keto Bread Recipes

    • Keto Bagels - No Cheese!
    • Keto Strawberry Quick Bread
    • Keto Flatbread - 4 Ingredients!
    • Just Like the Real Thing Keto Biscuits

    Reader Interactions

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      Recipe Reviews




    1. Becki says

      January 02, 2023 at 3:55 pm

      5 stars
      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!

      Reply
    2. Moira Phillips says

      November 25, 2022 at 3:23 pm

      5 stars
      Absolutely wonderful. Easy to make. Added walnuts.

      Reply
    3. Lisa says

      November 20, 2022 at 10:54 pm

      This is delicious! Thank you!

      Reply
    4. Jennie says

      November 09, 2022 at 6:07 pm

      5 stars
      I was wondering if I could use olive oil in place of the butter? Thank you!

      Reply
    5. joan engelhardt says

      October 22, 2022 at 12:52 pm

      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!

      Reply
    6. Laura says

      October 14, 2022 at 1:41 pm

      5 stars
      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

      Reply
    7. Crystal says

      October 08, 2022 at 11:41 am

      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.

      Reply
      • jenniferbanz says

        October 10, 2022 at 12:47 pm

        I use a metal pan. Maybe that is the issue?

        Reply
    8. Nancy MacDonald says

      September 06, 2022 at 10:00 am

      4 stars
      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.

      Reply
    9. Becky says

      September 06, 2022 at 7:24 am

      Made these into muffins added toasted hazelnuts and SF chocolate chips. They were wonderful.

      Reply
    10. Wanda- NH says

      August 24, 2022 at 8:22 am

      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!

      Reply
    11. Venita Wyatt says

      August 20, 2022 at 11:15 am

      5 stars
      Excellent taste, sooooo easy to make. Even non keto friends enjoyed it. Thanks for a great recipe.

      Reply
    12. Anette says

      August 15, 2022 at 11:53 pm

      5 stars
      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)?

      Reply
    13. Sandy says

      August 15, 2022 at 6:15 pm

      Made your pumpkin, and zucchini bread very moist and awesome taste.

      Reply
    14. Lynn says

      August 06, 2022 at 10:52 pm

      5 stars
      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

      Reply
    15. John Pilla says

      August 06, 2022 at 10:08 am

      I need an almond-FREE recipe. I cannot seem to find!

      Reply
      • Betsy says

        August 13, 2022 at 3:11 pm

        Try coconut flour. Not as low carb as almond flour, though.

        Reply
    16. Charlotte Claypoole says

      August 03, 2022 at 3:35 pm

      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!!!!!

      Reply
    17. Laura Y says

      August 01, 2022 at 4:50 pm

      5 stars
      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!

      Reply
    18. Cynthia says

      July 22, 2022 at 5:53 pm

      5 stars
      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!

      Reply
    19. Susan says

      July 22, 2022 at 9:54 am

      4 stars
      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.

      Reply
    20. Sheryl says

      July 15, 2022 at 9:49 pm

      5 stars
      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!

      Reply
    21. Juls says

      July 14, 2022 at 2:09 pm

      Wonderful!! Just discovered your recipes. Looking forward to trying a whole bunch of them!!

      Reply
    22. Suzanne says

      July 07, 2022 at 12:10 pm

      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?

      Reply
      • kim Konikow says

        August 20, 2022 at 12:56 pm

        Me too
        Very very crumbly
        In oven now and I have my doubts

        Reply
    23. Teena says

      July 06, 2022 at 7:17 pm

      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!!

      Reply
      • jenniferbanz says

        July 19, 2022 at 1:39 pm

        It should be sugar alcohol

        Reply
    24. Karen D. says

      July 06, 2022 at 6:15 pm

      5 stars
      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!

      Reply
    25. Louisa P says

      July 02, 2022 at 2:27 pm

      5 stars
      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.

      Reply
    26. Cat says

      June 24, 2022 at 8:32 pm

      5 stars
      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!

      Reply
    27. Cat says

      May 30, 2022 at 1:22 pm

      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!

      Reply
    28. Teresa says

      May 24, 2022 at 9:43 am

      5 stars
      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.

      Reply
    29. Tina says

      May 24, 2022 at 6:46 am

      Can almond flour be substituted with coconut flour?

      Reply
      • jenniferbanz says

        May 25, 2022 at 9:01 am

        Coconut flour is very absorbent so it's not a 1 for 1 swap with almond flour.

        Reply
        • susan says

          July 21, 2022 at 1:27 pm

          What about cashew flour? I'm allergic to almonds.

        • jenniferbanz says

          July 25, 2022 at 9:29 am

          I didn't know that was a thing! I am not sure as I haven't tried it.

    30. Debby Locke says

      May 09, 2022 at 1:55 pm

      5 stars
      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!

      Reply
    31. Penny Peterson says

      May 01, 2022 at 11:22 am

      5 stars
      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!!

      Reply
      • Laura Y says

        August 01, 2022 at 5:06 pm

        Penny, I am so giving this a try. Savory with italian seasoning and parm sounds fantastic!

        Reply
    32. Sara says

      April 05, 2022 at 1:02 pm

      These are amazing! I had Swerve brown “sugar” on hand and used that instead. They came out perfect. Do you freeze muffins also?

      Reply
    33. Dale Faulkner says

      March 08, 2022 at 4:02 pm

      5 stars
      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?

      Reply
      • jenniferbanz says

        March 09, 2022 at 9:51 am

        Did you squeeze the liquid from the zucchini?

        Reply
    34. Sabrina says

      February 13, 2022 at 4:44 pm

      5 stars
      Sooooo delicious and moist. I added A LOT more cinnamon and an extra egg.

      Reply
    35. Arena says

      January 31, 2022 at 5:42 pm

      5 stars
      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

      Reply
      • jenniferbanz says

        February 02, 2022 at 8:44 am

        measure first, then squeeze out the liquid

        Reply
    36. Maria says

      January 15, 2022 at 3:43 pm

      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!

      Reply
      • Karen C says

        July 03, 2022 at 8:13 pm

        5 stars
        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!

        Reply
    37. kathleen baggett says

      January 13, 2022 at 7:36 pm

      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.

      Reply
    38. Mary says

      January 10, 2022 at 5:14 pm

      5 stars
      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.

      Reply
    39. Michelle says

      January 07, 2022 at 5:57 am

      5 stars
      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!

      Reply
    40. Holli says

      December 21, 2021 at 7:45 am

      5 stars
      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.

      Reply
    41. Heather Esteves says

      December 04, 2021 at 8:39 pm

      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!

      Reply
    42. Diana rosier says

      November 23, 2021 at 12:57 pm

      Great recipe, added the extra cinnamon, but otherwise exact recipe. This is a keeper

      Reply
    43. Sue says

      November 19, 2021 at 6:10 pm

      5 stars
      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

      Reply
    44. TamiTimeCooking says

      October 29, 2021 at 1:58 pm

      5 stars
      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.

      Reply
    45. Renee' says

      October 19, 2021 at 2:33 pm

      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!

      Reply
    46. Lynn says

      October 09, 2021 at 10:01 am

      5 stars
      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!!

      Reply
    47. Kim says

      September 12, 2021 at 9:23 pm

      5 stars
      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

      Reply
    48. Terri says

      September 07, 2021 at 2:14 pm

      5 stars
      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.

      Reply
      • Kari says

        September 18, 2021 at 2:42 pm

        She says in the tips to only cook the muffins for 18-20 minutes

        Reply
    49. Shirley says

      September 06, 2021 at 7:09 pm

      5 stars
      Awesome. Thanks was so perfect

      Reply
    50. Lauren says

      September 05, 2021 at 12:40 pm

      5 stars
      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!

      Reply
    51. Leanne says

      August 27, 2021 at 11:24 am

      5 stars
      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!!

      Reply
      • Katie says

        August 30, 2021 at 6:18 pm

        I had to shorten my baking time quite a bit too. Good tip!

        Reply
    52. Leigh Anne says

      August 26, 2021 at 10:44 am

      5 stars
      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.

      Reply
    53. Melissa P says

      August 25, 2021 at 9:57 am

      5 stars
      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!!!!

      Reply
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    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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