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 9x5 inch loaf pan with butter or cooking spray. Pour in the zucchini bread mixture and bake in a 350F oven for about 45 minutes to an 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
Recipe Card
Keto Zucchini Bread or Muffins
Ingredients
- 2 Cups almond flour (click to see my favorite)
- ½ teaspoon Kosher salt
- ½ teaspoon Ground Cinnamon
- ½ Cup sugar free granulated sweetener (click to see my favorite)
- 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 pan
- 4 Tablespoon cookie scoop (60ML) if making muffins
Method
- 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 45-60 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.
Notes
- Loaf pan size: I always bake my zucchini bread and keto quick breads in a metal loaf pan that is 9x5, which is a little larger than a standard loaf pan. This helps the bread cook more quickly without getting too brown on top.
- 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.
Christina Jones says
I love this bread so much! It is the most non keto-ey tasting keto bread I have tried so far...it's so easy to make and it tastes super delicious! Thank you so much for sharing!
Ruby says
I’m pretty new to Keto and all of the breads, muffins and buns I’ve tried so far have been so eggy that I throw them out. This one however is definitely a keeper!! Thank you for sharing this recipe it’s giving me the will to continue on this journey!
jennifer says
Ruby, the word "journey" in describing keto is giving me the will to continue with it and treat it as such!
also, thanks jennifer for this recipe and inspiring others! Excited to try this recipe.
jenn
Linda says
Sounds quick, easy and delicious. Will make some today! Thank You
Linda says
I made it but it has a baking soda aftertaste, what did I do wrong?
Sue says
I have made this recipe 6 times in two weeks with my fresh garden zucchini! I made the mistake of adding double the butter and it was wonderful! Lol. So moist. And Lilly’s Chocolate chips. Fan favorite!
Marilyn says
I made the savory version. Came out perfectly and I didn’t really even measure the zucchini. I think I might try adding some jalapeño peppers next time.
Shelly says
I have made these twice now... my husband loves them... ‘This batch I added blueberries... all I can say What am I going to do when I run out of zucchini... I have been shredding and freezing like crazy... ?
GigiGaga says
This recipe is awesome. I made two. Both had walnuts but one also had chocolate chips melted on top. I loved the chocolate chips melted on top, my husband loved the one without the chocolate. One was supposed to go to my mother-in-law, but it all disappeared too fast!
DebbieG says
I'm just starting to bake keto and really enjoyed this recipe. I made the loaf the first time I made it. Today I'm going to make the muffins. Even Hubby liked it and he's pretty picky about what he likes and doesn't like.
Sue says
Delicious! I made them in muffin form and added walnuts. They actually seemed to have a better texture and were still moist on day 2 after storing in a loose lid container. Only thing I may try next time is adding 1/4 cup brown sugar Swerve for added sweetness. Great recipe
Andrea says
I made the sweet version and it tastes really “eggy.” Any idea what I may have done wrong?
denise r murchison says
a little tip on zucc. When I know I'm going to make a recipe. I grate it, then wrap in a terry cloth dishcloth, and put in frig overnight. Next morn. it is totally dry and the towel is just slighly damp. Where the water goes, I have no idea. But it saves, wringing it out the same day.
Mary says
This recipe is great. Loved it. Just hope my husband does to!!
Lorraine says
I really enjoyed this recipe. I love nuts so added the nuts (only had pecans). Have them in the oven as muffins now to give to my diabetic friend.
Diane says
So delicious!! I didn’t have enough almond flour so I cut the recipe in half and made 6 muffins. Very savory and delicious! I will make these again!!
Mari says
We got so many zucchinis this year that I was running out of ideas for recipes. I just made the muffin version with blueberries and some coconut and its was delicious!
You can barely taste the zucchini and the blueberry really adds an amazing flavor to the recipe.
Next week Ill be trying the savory version, maybe add some parmesan for extra cheesiness?
Thank you for the amazing recipe!
nicole says
just made this in the muffin tins and they came out perfect!
Melanie Kantor says
This was an excellent recipe. I added more cinnamon ginger and vanilla to the mix. I also added coconut flakes. I do want to emphasize how important it is to make sure you squeeze out all liquid from the zucchini— As much as possible. I turned it into muffins and it made 12 perfect muffins and I probably cooked it for more like 20 to 25 minutes.
Yas says
I added Lilly’s chocolate chips! It was really good and easy. Thank you
Jennifer says
Absolutely delicious!!!! This recipe will be printed out and put into my binder of staples!!! Thank you! I used swerve confections and some Lily’s chips and walnuts. I did add a few drops of liquid sweetener to add just a pinch more sweet! These are perfect! I put mine into silicone muffin cups. Seriously amazing.
Beverly says
Would this recipe work with yellow summer squash?
jenniferbanz says
Yes
Mary says
Your video says a 8X4 pan but your instructions say a 9X5. Which is better.
jenniferbanz says
Either will work
Melanie Holder says
These came out delicious! Maybe the best low-carb recipe I've prepared. I would like clarification on the macros, however. The text below the video says 8 servings 119 calories. The website says 166 calories and 12 servings.
Erica says
Looks delish! I'm planning to make this over the weekend and want to make it savory. I am toying with the idea of adding maybe half a cup of grated parmesan cheese. Has this been tried? Any thoughts on whether this would work is appreciated!
jenniferbanz says
I haven't tried it but I bet it would be delicious!
Courtney says
Made it for my husband and daughter. They loved it! Sending the recipe to my dad for Father's Day. Thank you for making available!
Lisa says
I added 1 tbsp banana extract and the Lily’s chips. It smelled like banana bread as it was baking! Can’t wait to try it!
Ann says
So delicious!! Thank you
Sherrie says
I make muffins every other week from this recipe. They are amazing! Thanks for such a great recipe!
Kathryn says
LOVED this recipe. I tweaked it a little (which I’m sure alters the nutrition of it) by using brown butter instead of regular butter and adding swerve brown sugar substitute as my granular sweetener. It was AMAZING! I’m making another batch today since our garden is overflowing with zucchini as the moment, and I plan on adding Lily’s dark chocolate chips and pecans.
LC says
I’m currently trying your recommendation, hope it’s yummy
Keysha says
It turned out great! I added Lily’s chocolate chips and a handful of walnuts
Caroline H. says
Hi Jennifer! I tried this recipe and absolutely LOVED it. I was wondering how I could substitute coconut flour for the almond flour this next time. Any suggestions would be great! Thanks 🙂
Susan Cook says
Took 30 minutes in convection microwave to bake.Very good!
vilma says
Ilove it..thank soo much!
Krista Hopper says
Yay and yum!!
I like to put a little bit of honey on each slice as I am eating it, so I didn't add any sweetener to the mix. I just had my first slice and it is wonderful and fabulous and thank you so much!
Eileen says
Made these today! So delicious- moist and tons of flavor with a "normal" texture! I added ½ tablespoon of molasses (minimal carb bump).
Sarah Rasmussen says
So good! I made the Savory version:)
I do have a question! Is there any way to avoid the baking soda aftertaste?
Thanks!
Kate says
Awesome recipe! I followed as written but divided the batter into three smaller loaf pans that were 5.75” x 3” x 2.125”. I also topped each loaf with a cinnamon crumb topping that was a mix of almond flour, coconut flour, cinnamon, Golden sweetener, and melted butter. Baked for approximately 32 minutes.
Tracy says
This is the first keto bread recipe I’ve ever tried. So simple and not a lot of crazy ingredients. It turned out so moist and it has so much flavor. I definitely recommend it! I didn’t have a walnuts so I put pecans in it instead.
Mrs. Nicklin says
This turned out so good. I added the 1/2 cup of blueberries and a 1/2 tsp. of vanilla. It is very moist. Not too moist though because it did hold together well and didn’t dry out overnight on the counter. I will definitely make it again. Next time I will add the walnuts.
Teri says
Is it 166 calories and 5 carbs per slice? How many slices per loaf
jenniferbanz says
12
Karlene says
This is my go-to zucchini bread recipe, with or without Lily’s chocolate chips! I’d like to make banana bread & was wondering how much banana extract you’d do recommend adding to this recipe? Thanks
Karlene says
This is my go to zucchini bread recipe & I love it with or without Lilly’s chocolate chips! I was wondering how much banana extract would you recommend adding if I wanted it to taste like banana bread?