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
Keto Zucchini Bread or Muffins
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Ingredients
- 2 Cups almond flour (see my favorite on Amazon)
- ½ teaspoon Kosher salt
- ½ teaspoon Ground Cinnamon
- ½ Cup sugar free granulated sweetener (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 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 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.
Shan says
Too wet so it didn’t cook through. I had to remove from the pan and put it back in the oven upside down to expose the raw part.
Jbp says
Something is off. I misplaced my recipe so tried this one. Came out very dry! I mean it’s okay with butter slathered on it but not plain. I followed recipe perfectly.
Louise says
Thank you! Delicious!
How long can the zuchinni bread stay in the refrigerator? I made one Monday for Friday and am deciding whether to freeze it.
Linda says
I’m new to keto and trying to learn. If this zucchini bread has 5g of carbs per serving, is that still considered keto-friendly? At first I thought keto was 0g but it appears you can have some carbs. How do you know what’s too much?
Anna says
Thanks for sharing your talents. The recipe is clear and easy to follow and print. I appreciate that so much, I wanted you to know before I even try it.
~Chrissie O. says
These were, legit, PERFECT!!! I made 9 muffins (so, ooh, baby, nearly 6 grams of carbs!) and my husband actually didn't guess, at all, that they were almond-flour. The texture was PERFECT!!! Only thing I did different was to add about 1/2 T of brown-sugar substitute (Splenda) to the almond flour/salt/baking soda. I like that little extra depth of molasses-y flavor brown sugar gives. But, past that, I wouldn't change a thing! I let the grated zucchini sit in a fine mesh colander while I assembled ingredients, then pressed water out of it and added. Those 9 muffins aren't gonna last 24 hours!! They are DELICIOUS!!! I've had gummy results with almond flour, and keto baking: these are the real deal!!! You have nailed the formula! Thanks so much for posting!!
Deborah L Johns says
Yum, great tasting bread, moist, flavorful, everyone liked it.
tanya says
This was my first go at it, it was very moist which was perfect!!,
But the one less Star was because it was a little bit on the bland side, so I did a drizzle of honey on top of it and that was just what it needed! Very good!! I will definitely make it again!
Jenn says
So moist and flavorful. I used regular butterscotch chips 1/3 C and Sprout's keto white choc chips 1/3 C and 1/3 C walnuts. Everything else was per the recipe exactly. Thank you!
Vicki Ashton says
Made today in a loaf pan included walnuts and Lilly’s sugar free chips. Very tasty and I would make it again.
DH says
Delicious! I added walnuts and vanilla, and used non-dairy butter plus a mix of Swerve brown sugar and monkfruit. I was surprised my in-laws liked it, even though I had also brought them homemade old school poundcake.
Wanda E says
Super delicious, but the batter seemed very thick, so I tweaked by adding 2 heaping tablespoons of homemade greek yogurt, maybe close to scant half cup, and 1/4 cup plain protein powder and some giant blueberries. Fluffy, light and moist. Reminiscent of a bran muffin. Even hubby raved over it, and he hates all keto baking.
Jami says
I made the muffin version and they’re so gross. So bland. All you taste is the almond flour and the aftertaste from the sweetener is bad. I’ll keep searching for a decent low carb recipe.
Dawn Bertsch says
You need to find good quality sweeteners. Not the cheap Truvia crap. Start with Makanto but my fave is Anthony’s monk fruit and erythritol. Or maybe your almond flour was old. I made this and it was fantastic! I will absolutely be making it again. All my friends
Who hate keto baking
Loved it! Give it another whirl. It’s a fantastic recipe
Christine R says
Yum! Made these as muffins this morning. Toasted the walnuts @ 400 F for 10 minutes before folding into batter. Absolutely delicious!
Suzanne says
I made this last night and it was amazing with my coffee this morning. Thank you for the recipe!
Michelle Painter says
This is my absolute favorite keto zucchini bread recipe!!! I've made this at least 5 times in the last month!! Delish!!!
Chris says
I made this tonight and my wife even liked it. This keto friendly zucchini bread was so good! I made a couple of minor changes. I added a tsp of vanilla extract, and I only had 1/4 cup of butter so I had to use 1/4 cup of vegetable oil to finish it out.
Jacqueline Nelson says
Oh my just made these muffins
Followed the recipe exactly
The cinnamon really adds a nice flavour to these muffins
Recipe is a keeper thanks
April says
Well done! Muffins turned out well. I added a bit more cinnamon, vanilla extract, walnuts and about 1/4 cup of flax meal.
Gemma Teuma says
Looking forward to make this bread thank you for sharing these
Mattman says
This was very tasty. I added 1/4 cocoa nibs and 1/4 cup walnuts. I didn't realize I had no baking soda till I had already started so I substituted 1 Tbsp of baking powder instead.
JoAnne says
Love this bread!
Nikki says
Not sure what I did wrong, but the bread came out mushy in the center, even after additional baking time. kind of like bread pudding with a crust. It wasn't awful, but wasn't great either.
Cindy says
I'm looking forward to making these wonderful recipes.
Thank you
Lisa says
Oh my goodness!!!! So good!!! I made them as muffins. Made some with walnuts/zero sugar chocolate chips and some with fresh blueberries. This recipe is a keeper!!