Keto Zucchini Bread Recipe with Almond Flour (Low Carb)

Keto zucchini bread is an amazing sweet and tender loaf with shreds of fresh zucchini and warm spices woven throughout. There's nothing quite like a fresh-baked loaf of zucchini bread, and this low carb zucchini bread will hit all the flavor notes you're craving! In fact, with its tender texture, you might not even be able to guess this sweet bread is keto diet friendly.

Best of all, this low carb bread recipe suits any occasion: call it breakfast, a post-lunch/pre-dinner snack, or a late-night dessert that's the perfect addition to any Netflix binge.

If you find yourself with an abundance of summer zucchini, this keto bread recipe is for you!

Unlike my Keto Chocolate Zucchini Bread with Almond Butter Swirl and these Chocolate Almond Flour Zucchini Muffins, this sugar-free recipe is a spin on the classic, traditional zucchini bread without all the extras. Although no one can blame you if you toss in a handful of chopped dark chocolate or sugar free chocolate chips... 

why this recipe works

This almond flour zucchini bread is similar to my Keto Lemon Pound Cake and Keto Pumpkin Bread- ultra moist and packed with flavor.

Add walnuts or pecans for a nutty, crunchy topping, but if you're not a fan, you can definitely omit them. Or go with my suggestion above and stir in your favorite sugar-free chocolate for an extra sweet and chocolatey spin that still remains low-carb!

Why you'll love this easy keto zucchini bread recipe:

• It's the best zucchini bread made with low-carb almond flour, which means it's also a grain free and gluten free zucchini bread. 
• It calls for simple ingredients and a quick prep time.
• This low-carb and gluten free bread is a delicious loaf that all eaters can enjoy!

the ingredients

I originally published this recipe in 2020 with an ingredient list that was just a tad longer (it originally called for coconut milk, baking soda and flaxseed meal along with everything else).

Since then, I've simplified it (without affecting the end result) with the goal of bringing you the best keto zucchini bread recipe that's as low lift as possible!

Here's a look at what you will need:

• Zucchini. Grated and squeezed to remove excess moisture (more details on this below!)
• Butter or avocado oil. I've used either with this recipe with great results. You can also sub in olive oil or melted coconut oil. 
• Eggs. A must for leavening, binding and texture. 
• Vanilla extract. This adds a subtly sweet vanilla flavor to the loaf.
• Granulated monk fruit sweetener. I like Lakanto's Golden Monkfruit Sweetener since it has a light brown sugar flavor but any 1:1 sugar substitute works fine here. You can also substitute coconut sugar if you don't mind a few more extra grams of carbs and sugar. 
• Almond flour. This low-carb flour substitute is the base of the dry ingredients. It locks in moisture and gives the low-carb zucchini bread a tender crumb. Make sure to use  blanched almond flour (that means the skins have been removed) and not almond meal.
• Coconut flour. When combined with almond flour, I've found coconut flour helps with binding and creates the perfect texture. Don't swap 
• Baking powder. Preferably a gluten-free and aluminum-free baking powder. 
• Spices. Cinnamon is a must while nutmeg and ground cloves are completely optional. 
• Pecans, walnuts or sugar-free chocolate chips. These are optional add-ins and can be stirred into the batter or sprinkled on top of the zucchini bread just before baking. 

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. 

Since the flours used are a combination of almond flour and coconut flour, this keto zucchini bread recipe is entirely gluten-free. For a paleo version, feel free to swap in coconut sugar for monk fruit sweetener.  

how to make keto zucchini bread

You can make this healthy zucchini bread in one bowl and stir it together in just a few minutes!

The recipe is pretty simple and can be thrown together quickly, 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 excess water out. 

Take a look at the steps below for this simple recipe but be sure to view the printable recipe card at the bottom of the page for all of the details. 

Before you begin: Grate one large zucchini onto a large plate or small sheet pan (I use the larger size of the box grater). Spread it out and sprinkle a little bit of salt onto the zucchini. Let it rest for about 10-15 minutes.

Transfer the grated 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.

 In a large mixing bowl, whisk together the wet ingredients.

In a separate bowl, add the dry ingredients and whisk to remove any clumps.

Add the dry ingredients to the wet ingredients. Whisk well to combine. The batter will be thick.

Add the grated zucchini to the batter. Use a rubber spatula to gently fold it in along with other optional add-ins.

Line a loaf 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. 

Let the keto zucchini bread cool in the pan for at least 20 minutes, then gently lift it out and transfer to a cooling rack. Slice and serve!

tips for the best results

For the best results, follow these tips when making low-carb zucchini bread:

• Make sure to allow for time for the zucchini to sit and release moisture (salt helps with this!) before squeezing it out as much as possible. 
• 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 might become too toasted on top, especially if it has a pecan or walnut topping. 
• Check for done-ness after about 40-45 minutes by inserting a toothpick into the center. 
• If you remove the bread from the pan too soon, the bread will be more prone to crumbling or breaking.
• I've baked this in a 9 x 5 inch loaf pan as well as an 8 x 4 inch pan. The smaller pan results in a slightly taller loaf while the larger pan will give you a wider loaf that slices into thinner pieces (as pictured). 

storage

• To store, leave at room temperature covered in plastic wrap or in an airtight container. If you want to freeze the zucchini bread, I recommend placing individual slices in smaller freezer bags. They will keep well in the freezer for up to two months. 

substitutions and additions

• I often use xanthan gum in baked goods but I've found that it's not necessary in this keto zucchini bread recipe. The zucchini helps hold the bread together and gives it just the right amount of extra binding. 
• If using melted coconut oil instead of melted butter, make sure your eggs are at room temperature. Cold eggs will solidify melted coconut oil which won't give you a well-combined batter. 

There you have it: a keto zucchini bread recipe that I know you'll love! It's a healthy zucchini bread with only 5 g net carbs per slice. And it contains zero refined sugar, grains or gluten! A delicious low-carb zucchini bread that just might be the best thing about zucchini season. 

you might also love...

• These Air Fryer Zucchini Tots are a popular one, and a great way to get kiddos (and adults!) to eat their veggies!
• Keto Zucchini Fritters are perfect for any meal- breakfast, lunch or dinner!
• Low-carb Zucchini Gratin, a delicious and elevated side dish.
• This Easy Zucchini Pesto Recipe is a simple and fresh spin on traditional pesto.

Continue to Content

Keto Zucchini Bread with Almond Flour

Yield: 10-12 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 20 minutes

Total Time: 1 hour 25 minutes

This keto zucchini bread is a deliciously tender, slightly sweetened loaf with warm spices and zero refined sugar! It's a healthy zucchini bread made with low-carb almond flour and coconut flour, and it's sure to impress!

Print

Ingredients

• 1 large zucchini, grated
• ¼ teaspoon salt
• ⅓ cup avocado oil or melted butter (can also sub olive oil or melted coconut oil)
• 3 eggs
• 1 teaspoon vanilla extract
• 1-½ cups (130g) blanched almond flour
• ¼ cup (20 g) coconut flour
• ½ cup (75 g) granulated monk fruit sweetener (I like Lakanto Golden sweetener)
• 2 teaspoons baking powder (aluminum-free and gluten-free)
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg (optional)
• ⅓ cup sugar-free chocolate chips (optional)
• small handful of pecans or walnuts (optional topping)

Instructions

1. With a box grater, grate the zucchini onto a plate or baking sheet. You should end up with about 1 cup or slightly more, loosely packed (can use as much as 1-½ cups). Spread it out on the plate and sprinkle the salt over the zucchini. Set it aside to sit for 10-15 minutes, then transfer the zucchini to 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).
3. In a large mixing bowl, whisk together the oil (or butter), eggs and vanilla.
4. In a separate bowl, add the almond flour, coconut flour, monk fruit sweetener, baking powder and spices. Whisk to remove any clumps.
5. Add the dry ingredients to the wet ingredients and stir the mixture until it forms a thick batter.
6. Transfer the grated zucchini into the batter and gently fold it in with a rubber spatula (along with any add-ins you're using).
7. Pour the batter into the prepared loaf pan and top with the nuts (optional).
8. Bake at 350°F for 40-45 minutes. After about 30 minutes, place a single sheet of parchment paper over the loaf to keep the top of the bread golden brown.
9. 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 lifting the loaf out of the pan. Transfer it to a cooling rack to cool completely.

Notes

• Use an extra 2 tablespoons of granulated monk fruit if you prefer the bread to be on the sweeter side.
• If using melted coconut oil, make sure your eggs are at room temperature so they don't chill the oil and re-solidify it.
• I've made this with a 9x5 loaf pan and an 8x4-inch loaf pan. The 8x4 will give you a slightly taller loaf. The baking time will vary based on the size of your pan so I recommend checking on the zucchini bread after about 40 minutes in the oven.
• If you do not wait for the bread to cool first, it will be more prone to crumbling and breaking.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 49mgSodium: 152mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 2gProtein: 6g

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