closeups of slices of keto zucchini bread with pecans

keto zucchini bread {gf, paleo + dairy-free}

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This keto zucchini bread is an amazing sweet loaf that’s just what you need this time of year! There’s nothing quite like a fresh-baked loaf of zucchini bread, and this keto zucchini bread is a low-carb version that’s just as good as the “real thing.” Lightly sweetened with monk fruit, made tender with shreds of zucchini, plus hints of warm spices throughout, you may not even be able to tell it’s keto, gluten-free, and dairy-free. Best of all, this is a healthy zucchini bread that suits any occasion: call it breakfast, a post-lunch/pre-dinner snack, or a late-night dessert that goes perfectly with your latest Netflix binge.

keto zucchini bread sliced with flowers

keto zucchini bread love

I know you want the recipe asap, but let me just say that I’ve made four loaves of this keto zucchini bread in the past week, and my family devoured each of them in under 24 hours. In fact, they dug into the third loaf before I had a chance to take photos… so I had to make another for the sake of food photography. No one complained… 😉

One more thing. I like to use walnuts or pecans to top this keto zucchini bread, but if you’re not a fan, you can definitely omit them. It’s also extra yummy with a handful of chopped keto-friendly dark chocolate or chocolate chips (I LOVE Lily’s baking chips) stirred in, which gives it an extra sweet spin that still remains low-carb. You could probably make it a chocolate zucchini bread recipe by adding 1/4-1/3 cup cocoa powder- I haven’t tried it but it should work well, especially if you slightly increase the amount of zucchini.

the best low-carb zucchini bread recipe!

You can make this keto zucchini bread in one bowl and stir it together in just a few minutes! Since the flours used are a combination of almond flour and coconut flour, this low-carb zucchini bread is entirely gluten-free and paleo-friendly.

ingredients for keto zucchini bread

The ingredient list looks semi-long at first, but I’ve found this combination results in the best keto zucchini bread texture. I like using coconut flour with almond flour because it ends up being more firm, while the flaxseed meal lightens up the bread and makes it a little less dense.

  • grated zucchini, squeezed to remove excess water (more details on this below!)
  • avocado oil (can also sub olive oil or coconut oil)
  • eggs
  • apple cider vinegar
  • full-fat coconut milk
  • vanilla
  • granulated monk fruit sweetener (like Lakanto)
  • almond flour
  • coconut flour
  • baking powder
  • baking soda
  • flaxseed meal
  • cinnamon
  • pecans or walnuts for topping
  • ground cloves, and nutmeg (optional)

Note: please do not substitute coconut flour for almond flour, or vice versa. They are very different flours to work with and are not 1:1 swaps.

how to make keto zucchini bread

This is such a quick and simple recipe, but you will need to prep the zucchini a few minutes ahead of time. Some people like to grate zucchini and press it in a mesh sieve to remove excess water, but I find it’s easiest to grate it and let it sit with some salt before squeezing the water out.

  1. Grate and prep the zucchini. Grate one large zucchini into a bowl (I use the larger size of the box grater). Sprinkle a little bit of salt onto the zucchini and set the bowl aside for about 10-15 minutes. Dump the zucchini onto a clean dish towel and squeeze all of the water out, then transfer the zucchini back into the bowl. You should end up with about one cup of grated zucchini.
  2. Make the zucchini bread batter. In a large mixing bowl, whisk together the liquid ingredients, then gently add in the dry ingredients (you can also combine dry ingredients ahead of time in a bowl when you’re waiting on the zucchini). Stir it all together until it becomes a thick batter. Fold in the zucchini shreds (and other stir-ins like chocolate chips).
  3. Bake the keto zucchini bread. Line a bread pan with parchment paper, keeping excess on the sides so you can easily lift the loaf out when it’s done baking (best little trick ever!). Transfer the batter into the loaf pan, then top with pecans or walnuts (if desired). Bake at 350°F for about 45-50 minutes.
overhead of keto zucchini bread on a table

low-carb zucchini bread tips

To get the best keto zucchini bread, follow these tips:

  • I use a bit of coconut oil or avocado oil to grease the two ends of the pan that do not have parchment paper running up the sides.
  • After 30-40 minutes, place a sheet of parchment over the top to make sure the top stays golden brown. This may vary based on your oven, but if I skip this step, the bread becomes too toasted on top.
  • Check for done-ness after about 40-45 minutes by inserting a toothpick into the center.
  • After baking, allow the bread to rest for at least 20 minutes before lifting it out of the pan. Use a bread knife to gently separate the ends of the loaf from the edges of the pan, then carefully lift the loaf out. If you do this too soon, the bread will be more prone to crumbling or breaking.
slice of keto zucchini bread

There you have it: a keto zucchini bread recipe that I know you’ll love! It’s a healthy zucchini bread, contains zero refined sugar, dairy or gluten, and is a delicious low-carb zucchini bread that just might be the best thing about zucchini season.

Happy baking, friends!

other low-carb zucchini recipes

closeups of slices of keto zucchini bread with pecans

keto zucchini bread {gf, paleo + dairy-free}

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

This keto zucchini bread is a deliciously tender, slightly sweetened loaf made with warm spices and zero refined sugar! It's a healthy zucchini bread made with almond flour and coconut flour to remain low-carb, and you'd never even know it!


  • 1 large zucchini, grated (about 1 cup)
  • 1/2 teaspoon salt
  • 1/3 cup avocado oil (or sub olive oil or coconut oil)
  • 3 eggs (pasture-raised when possible)
  • 1 teaspoon apple cider vinegar
  • 1/4 cup full-fat coconut milk (unsweetened)
  • 1 teaspoon vanilla
  • 1-1/2 cups almond flour
  • 1/4 cup coconut flour
  • 3 tablespoons flaxseed meal
  • 1/2 cup granulated monk fruit sweetener* (I use Lakanto)
  • 2 teaspoons baking powder (aluminum-free and gluten-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 cup (or less) of pecans or walnuts for topping


  1. In a medium bowl, grate the zucchini. You should end up with about 1 cup. Sprinkle the salt over the zucchini and lightly toss it. Set it aside to sit for 10-15 minutes, then dump the zucchini into a clean dish towel and squeeze out all of the excess water.
  2. Preheat the oven to 350°F. Line an 8x4" loaf pan (or a 9x5") with parchment paper, leaving excess paper hanging over the edges as "wings" (this overhang will help you lift the loaf out of the pan after baking). Grease the ends (without parchment) with some oil and set the pan aside.
  3. In a mixing bowl, whisk together the oil, eggs, vinegar, coconut milk, and vanilla. Add in the almond flour, coconut flour, flaxseed meal, monk fruit sweetener, baking powder, baking soda, and spices. Stir the mixture together until it forms a thick batter.
  4. Add the prepared zucchini into the batter and gently fold it in. Pour the batter into the prepared loaf pan and top with the nuts.
  5. Bake at 350°F for 45-50 minutes. After about 30 minutes, place a single sheet of parchment paper over the loaf to keep the top of the bread golden brown.
  6. The bread is done when a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow it to cool for 15-20 minutes before attempting to lift the loaf out of the pan (optional).


  • use 3/4 cup granulated monk fruit if you prefer the bread to be on the sweeter side
  • if desired, you can stir in a handful of keto-friendly chopped dark chocolate or chocolate chips when the zucchini is added
  • I like to grease the two ends of the pan that do not have parchment paper with a bit of coconut oil or avocado oil
  • To remove the bread from the pan, gently run a butter knife in between the ends of the loaf and the pan, then carefully lift the loaf out. If you do not wait for the bread to cool first, the bread will be more prone to crumbling or breaking.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 56mgSodium: 29mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gSugar: 2gProtein: 10g

This nutritional information is approximate and is provided for convenience as a courtesy.


    • Hi Kate,
      I list it as “granulated monk fruit sweetener” but they’re almost always a blend (and usually with erythritol) since pure monk fruit is usually a much more concentrated sweetness. I use Lakanto anytime I need a granulated sweetener, which is mixed with erythritol. It has a better flavor than erythritol alone– less of the cooling aftertaste that some people notice with erythritol. Hope that helps and I hope you enjoy the recipe!

  1. OMG…this is delicious! Just made it today and I’m holding myself not to eat it all. Thank you for your great recipes. Tried the Lemon Pound Cake last week and loved it!

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