Keto Zucchini Bread is a delicious way to enjoy fresh garden zucchini in a low-carb loaf with warm cinnamon and buttery flavor.
Make this low carb loaf to have an easy breakfast or snack on hand, or freeze extra slices so you can enjoy them later.
Holly’s Recipe Highlights: Keto Zucchini Bread
- Flavor: Low carb zucchini bread has warm and cozy hints of cinnamon and vanilla. It’s lightly sweet and tender with a satisfying crunch from optional walnuts.
- Skill Level: This beginner-friendly quick bread needs no yeast, kneading, or tricky techniques.
- Serving: Enjoy a slice plain, gently warmed, or topped with pumpkin butter or cream cheese.
- Yield: One loaf makes eight thick slices, or you can cut it into smaller pieces for snacks.
Ingredients Notes
- Grated Zucchini: Peeling is optional unless you have a very large garden zucchini with thick skin. Use firm squash with no blemishes for this recipe.
- Dry Ingredients:
- Almond flour is low in carbohydrates and high in healthy fats, protein, and fiber so it’s the perfect choice for low-carb baking.
- Sugar-free sweeteners vary in sweetness and aftertaste, so choose a brand for baked goods.
- Baking powder gives this dense, moisture-rich batter its best lift.
- Cinnamon adds warm flavor without extra sugar. Pumpkin pie spice makes a good substitute.
- Salt balances the sweetness.
- Wet Ingredients:
- Eggs are a must to bind the ingredients together, add structure, and create a tender texture with a rich crumb.
- Butter adds moisture with a smooth, rich flavor.
- Vanilla adds a bakery style flavor and aroma.
- Nuts: Optional walnuts add extra flavor and nutrition to this tasty loaf.
Variations
- You can leave the walnuts out for a smooth, tender loaf that is still full of flavor.
- Chopped pecans can be swapped for walnuts.
- Add keto-friendly chocolate chips for a sweeter, dessert-style zucchini loaf.
- Sprinkle the batter with a mixture of cinnamon and sweetener before baking for a lightly crisp topping.
- Divide batter between muffin cups. Begin checking for doneness after 15 minutes.
How to Make Keto Zucchini Bread
- Prepare the zucchini (full recipe below).
- Mix the wet and dry ingredients in separate bowls.
- Combine the mixtures, then fold in the nuts.
- Pour the batter into a loaf pan and bake.
- Let the bread cool before slicing and serving.
Storing Zucchini Bread
- Cool completely before storing in an airtight container because trapped steam can make the surface damp. You can store zucchini bread, whole or sliced, with parchment between slices to prevent sticking:
- at room temperature for up to 2 days.
- in the refrigerator for up to 5 days.
- in the freezer up to 3 months in a freezer safe container or bag.
- Zucchini loaf can be thawed in the refrigerator overnight or at room temperature.
- You can reheat zucchini slices in the microwave or toaster oven before serving. Avoid overheating to prevent the bread from drying out.
More Ways to Use Zucchini
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Keto Zucchini Bread
Fresh zucchini keeps this easy keto quick bread moist, while almond flour gives it a lightly nutty texture. Each slice is buttery, warmly spiced, and easy to freeze for later.
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
- 1¾ 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 to 55 minutes.
- Cool in pans for 5 minutes, then remove and cool on a wire rack.
Notes
- Check your baking powder’s expiration date. Fresh powder ensures the best rise.
- Grate zucchini with the largest holes on a box grater and pat dry if too wet.
- Use room temperature eggs and butter for quicker blending.
- Line the pan with parchment paper for easy removal and clean-up.
- Sift almond flour before measuring to avoid dense, heavy bread.
Nutrition Information
Calories: 381kcal | Carbohydrates: 21g | Protein: 10g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 363mg | Potassium: 159mg | Fiber: 4g | Sugar: 2g | Vitamin A: 481IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Can you substitute cucumbers. Thank you
Hi Teresa, I don’t believe that would work in this recipe. The water content and texture of a cucumber wouldn’t produce the same results as a zucchini.