Keto zucchini bread is a moist and delicious bread that everyone will love.
This quick bread is made from simple low-carb ingredients like almond flour, a sugar-free sweetener, and loads of fresh shredded zucchini.
You’ll Love Keto Zucchini Bread Because…
- Almond flour and walnuts give this bread a slightly nutty and dense flavor and texture.
- With a hint of cinnamon and a slight crunch from the walnuts, this bread is the perfect snack or dessert.
- No worries about enjoying the sweetness of this bread since it is sweetened with sugar-free sweetener.
- Zucchini makes this bread moist and gives it a boost of sweetness.
- A dash of warm cinnamon ties this moist, nutty, and, sweet bread into one delicious loaf.
Ingredients
Zucchini: To peel or not to peel? That’s optional unless you have a very large garden zucchini with thick skin. Firm squashes with no blemishes work best in this recipe.
Batter: Almond flour is low in carbohydrates and high in healthy fats, protein, and fiber and is the most popular choice for low-carb and grain-free baking. Eggs are a must for keto desserts like this one.
Nuts: Optional walnuts add extra flavor and nutrition to this tasty loaf.
Variations
- For an extra fragrant and festive sugar-free zucchini bread, replace the cinnamon with pumpkin pie spice or apple pie spice.
- Other nuts that taste great with zucchini bread include pecans, almonds, or even chopped macadamias.
- Unsweetened coconut, sunflower, pumpkin, chia, or hemp seeds can be added for protein and crunch.
- Try adding in half a cup of sugar-free chocolate chips or dark chocolate chips.
- Swerve is a great sweetener, but another sugar substitute like Stevia or Lakanto Monk Fruit sweetener also works. Be sure to check labels for correct conversions.
How to Make Keto Zucchini Bread
- Prepare zucchini (recipe below).
- Mix wet and dry ingredients in separate bowls before combining.
- Stir in the nuts and pour into a pan to bake.
Let cool before slicing and serving!
Tips for the Best Zucchini Bread
- Check the expiration dates on your baking powder to be sure it’s fresh. This is a quick bread and fresh baking powder will provide the best rise.
- When grating zucchini, be sure to use the largest holes on a box grater. If the zucchini is too wet, pat it dry with clean paper towels to absorb excess moisture.
- Take the eggs and butter out while assembling the rest of the ingredients. Room temperature eggs and butter blend faster.
- Line pan with parchment paper for easy removal and easier clean-up!
- Sift almond flour to aerate it before measuring it out. Too much flour makes low carb zucchini bread dense and heavy.
Storing Zucchini Bread
Keep leftover keto zucchini bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freeze whole loaves in a freezer bag, or slices by wrapping them in plastic wrap and placing them in the freezer for up to 4 months. Cool loaves or slices completely before wrapping them in plastic wrap. Place the wrapped slices in a zippered bag and freeze for up to 3 months.
More Zucchini Recipes
Did you enjoy this Keto Zucchini Bread? Be sure to leave a comment and rating below.
Keto Zucchini Bread
Equipment
Ingredients
- 2 cups almond flour
- ½ cup sugar-free granulated sweetener such as Swerve
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups grated zucchini (about 1 med. zucchini)
- ½ cup melted butter
- 1 teaspoon vanilla
- 1 cup walnuts optional, chopped
Instructions
- Preheat oven to 350℉. Grease a 8×4-inch loaf pan or line it with parchment.
- Use a box grater on the largest holes to grate the zucchini. Use a clean kitchen towel or cheesecloth to squeeze as much liquid as possible from the zucchini.
- In a large mixing bowl combine almond flour, sweetener, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl beat eggs. Stir in the zucchini, melted butter and vanilla.
- Combine wet and dry ingredients together and stir until combined. Fold in the chopped nuts if using.
- Spread batter into a loaf pan and bake for 45-55 minutes.
- Cool in pans for 5 minutes, then remove and cool on a wire rack.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN This Keto Zucchini Bread Recipe
