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 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.
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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)
- 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.
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!!
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!
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!!!!