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.
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 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 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
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Ingredients
- 2 Cups almond flour (see my favorite on Amazon)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Ground Cinnamon
- 1/2 Cup sugar free granulated sweetener (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 pan
- 4 Tablespoon cookie scoop (60ML) if making muffins
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 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 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.
I made muffins and added walnut pieces. They turned out to be amazing! (I only used 1/4 of sweetener)
I made zucchini muffins yesterday morning. They were a little crumbly. Today they’re better than they were yesterday, more firm and not crumbly. My opinion store them for a day before eating.
BEST RECIPE .Was absolutely delicious. This is my go to recipe . The only thing I did different was I added 1/4 teaspoon of freshly grated nutmeg and a teaspoon of vanilla
Just took these muffins out of the oven. My house smells so good. They are AMAZING! I followed the recipe exactly with nuts and I am so grateful right now. I’ve been following the Keto lifestyle for almost 3 months and was really starting to miss my nut breads. Thank you ♥️
Is the carb count the same in a muffin vs one slice of bread?
yes
Delicious! Even husband loves it.
I made this last night. It was so incredibly moist and delicious. It seriously did NOT taste any different than one made with sugar and flour. Kudos for an amazing recipe! Side note: I used 1/4 c allulose and 1/4 c ethyritol, added 1/4 c walnuts, doubled the cinnamon and used 1/4 c avocado oil as I was out of butter.
Wow impressive! Just made the muffins… DELICIOUS! First of your recipes I have tried. Doubled cinnamon as some suggested. Now I’m looking for a donut recipe on your site! Well done!
This was so easy and delicious!! Thank you for sharing
This zucchini bread was amazing. I did tweak a bit. I added a fat 1/4 cup of coconut flour and 4 oz. of cream cheese and an extra 1/2 cup of zucchini. than that followed recipe exactly , it was browning rapidly so I turned oven down to 335 for last 20 minutes.
You look good did you eat any dessert when you first started keto I love all of your recipes and I want to louse some weight to
Just put mine in the oven, can’t hardly wait!
I made this and brought it to a party yesterday, and numerous people commented on how good it was. It’s probably the best zucchini bread I’ve ever made!
This is a great recipe y today and I highly recommend it. I did one loaf with half the sweetener and added half cup of 60% cocoa chips and 12 muffins with one pecan on top. They are moist and a hit with my 5yo grandson. The added protein powder is a great suggestion as I read on one of the comments.
Make this, you will not be sorry. It will be a regular in the house
Delicious recipe. I added a scoop of banana favored protein powder and walnuts. Cooked for only 45 min. It was perfect.
Moist and delicious and helps me use all this zucchini I have!
Amazing the best zucchini bread I have ever had. Thank you for the recipe.
I made a loaf of this yesterday and it was the best zucchini bread I’ve made. I’ve tried other recipes in the past, and this one was so moist and tasty. My husband loved it! Definitely a keeper. I will be making this again soon.
Best low carb zucchini bread EVER!!! I made it into muffins, added walnuts, a few fruit sweetened dried cranberries, and decreased sweetener to 1/3 cup. Would never know they’re this healthy! Yum!
Thanks Jennifer!
Is it 1 1/2 cups of grated zucchini before you squeeze it, or after it’s been squeezed?
Before you squeeze it
Sooo I might have let them stay in the oven too long because they’re a little dark but… I love them! The sugar eaters in my house don’t. That’s ok. More for mommy!
I uses the recipe as is.
I made muffins with avocado oil. It didn’t have any flavor and was kinda oily. Next time I will use the melted butter..
Should I use fresh blueberries, can I use frozen? Would I need to thaw first before adding frozen?
Amazing zucchini bread recipe. Added the 1/2 cup of chocolate chips as suggested.
Amazing!
Made three loaves of this yesterday and it’s nearly gone today.
I added some vinalla and walnuts to mine, otherwise followed the recipe to a T.
Super yummy, and moist.
I like eating mine cold, it reminds me of a muffin.
If it’s warm, it does feel a bit greasy but it still delicious!
Delicious but mine came out darker than the picture. Followed the instructions exactly as written. I added the sugar free chocolate chips and it made it super chocolate yummy. Next time though I think I’ll add more sweetener. Still seemed a little bland with 1/2 cup.
Hi! Is the cup and a half of zucchini before or after the water is squeezed out? Thank you!
before
Love these! I’m wondering how long they (muffins) will stay good in the refrigerator before needing to be frozen?
I always refrigerate my baked goods made with these types of ingredients and good in fridge for a week or so, then I vacuum seal and freeze them. I take them out of fridge or freezer, thaw and eat, or microwave for about 20-30 seconds. Yum!
Could you use a mixture of different seeds, like sunflower, chia, nuts etc., love you’re channel ????
I put pistachios in mine!
Terrific very moist
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.
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.
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
I have no idea
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!!
Fantastic! I made them just like you said. I did the muffin version. They were moist without being soggy. Will definitely do again.
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?
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.
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.
Love this, just made a fresh loaf and it’s delicious.
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. 🙂
I made this yesterday. Added blueberries to it and it is AMAZING!!! Thank you so much for posting this recipe.