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Keto Zucchini Bread with Almond Flour

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4.73 from 695 votes
By Carine - - 144 Comments
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This keto zucchini bread is an easy moist almond flour low-carb sweet bread with grated zucchini, walnuts, pecan, and delicious fall spices flavor. Plus, it is dairy-free, meaning it is a paleo low-carb zucchini bread!

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You know how much I love good zucchini bread. Last year, I shared my chocolate zucchini bread recipe with you, so let me introduce the fall spice version of it!

Zucchini Keto bread, a  gluten-free zucchini bread recipe

If you are missing a sweet bread on your keto diet, this keto-friendly zucchini bread will fix it in no time. Indeed, this keto zucchini bread has the most delicious sweet flavor, with only 3.3 grams of net carbs per slice.

Plus, all you need to make this gluten-free zucchini bread recipe are a few simple ingredients:

  • Almond flour – or almond meal, both work in this recipe. I’m a real fan of almond flour zucchini bread. Almonds give it a delicious taste! Learn how to choose your keto-friendly flour.
  • Coconut flour – don’t be tempted to skip the small amount of coconut flour. This makes the texture perfect, preventing an overly moist bread.
  • Eggs
  • Melted coconut oil or butter.
  • Grated zucchini – make sure you measure the grated zucchini after you squeeze out all the water. Zucchinis are very good keto-friendly vegetables. So is a Zucchini bread keto-friendly? Yes, it very much is!
  • Sugar-free monk fruit sweetener – I am using Lakanto sweetener as always. It has a delicious sweet flavor with no aftertaste. Don’t replace this with pure stevia, or the recipe will be overly bitter, and the bread won’t hold together. Other options are erythritol or xylitol, but to learn more about sweeteners or convert them, head to my keto sweetener converter!
  • Baking powder or use half the amount of baking soda if preferred.
  • Spices –  I used a combo of ground cinnamon, ginger, and nutmeg. You may also want to add all-purpose spices or replace the total amount of spices with pumpkin spices!
  • Chopped pecan and walnuts – you can use a combo of both nuts or only walnuts or pecan. It is up to you.
  • Vanilla extract or essence

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How to succeed this keto zucchini bread recipe

This is a very easy keto low carb zucchini recipe as all you have to do is bring all the ingredients in one bowl. However, I have a few tips for you to make sure this recipe works every time.

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KETO ZUCCHINI BREAD with almond flour, gluten free #almondflour #zucchinibread #ketozuccinibread #easy #glutenfree #withswerve #videos #withwalnuts #paleo #healthy #zucchini #fallrecipes #fallspices

  • Zucchini – you must squeeze out as much water as you can from the grated zucchinis. Adding water to the bread will dilute the batter, and it will never cook inside if it is too moist. Use your hands to squeeze out the water or pat dry the grated zucchini on absorbent kitchen paper to soak all the zucchini juice.
  • Baking time – it is a huge loaf, be patient, and bake for at least 50 minutes up to 70 minutes! Also, I recommend baking on fan-bake mode for more consistent baking.
  • Don’t skip the coconut flour – this is a small amount, but I found this very powerful to keep the bread texture perfect. It comes out much moister if you skip it!

For a different perspective on this recipe, watch my story about making the best keto zucchini bread!

A sugar-free zucchini bread using Monk fruit crystal sweetener

There are many options to make sweet bread with no white sugar. My favorite option is always sugar-free monk fruit crystal as it has no after-taste and can be used in a 1:1 ratio replacement to sugar in most recipes.

Carine from Sweetashoney

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KETO ZUCCHINI BREAD with almond flour, gluten free #almondflour #zucchinibread #ketozuccinibread #easy #glutenfree #withswerve #videos #withwalnuts #paleo #healthy #zucchini #fallrecipes #fallspices

However, if you can’t find where you live, there are plenty of keto-friendly sugar-free sweeteners on the market like:

  • Swervea combo of erythritol and stevia, also known as Natvia in Australia and New Zealand.
  • Lakanto – a combo of Monk fruit and stevia.

KETO ZUCCHINI BREAD with almond flour, gluten free #almondflour #zucchinibread #ketozuccinibread #easy #glutenfree #withswerve #videos #withwalnuts #paleo #healthy #zucchini #fallrecipes #fallspices

More zucchini keto recipes

If you love zucchini recipes I highly recommend you try my:

Enjoy the lovely paleo zucchini bread, and don’t forget to share a pic with me on Instagram if you love this recipe!

XOXO Carine

Recipe Card

Keto Zucchini Bread

KETO ZUCCHINI BREAD with almond flour, gluten free #almondflour #zucchinibread #ketozuccinibread #easy #glutenfree #withswerve #videos #withwalnuts #paleo #healthy #zucchini #fallrecipes #fallspices
3.3gNet Carbs
4.73 from 695 votes
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Net Carbs 3.3g
Fat 14.6g
Protein 5.1g
Calories 217kcal
Author: Carine Claudepierre
16 slices
Keto Zucchini Bread is an easy moist almond flour low-carb keto bread with grated zucchini, walnuts, pecan, and cinnamon.

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4.73 from 695 votes
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Ingredients

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Instructions

  • Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
  • Grate the zucchini finely, skin on, using a food processor or a hand grater. Squeeze out the water from the grated zucchini pressing them with your hands first, then pat dry on kitchen absorbent paper (or clean towel). You must remove all the water from the zucchini, or the bread batter may be too moist. Measure the amount of grated zucchini required by the recipe after you dry them. Set aside in a bowl.
  • In a large mixing bowl, whisk the almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and spices: cinnamon, ginger, and nutmeg. Set aside.
  • Stir in wet ingredients: beaten eggs, vanilla, and melted coconut oil. Combine for about 1 minute until it forms a consistent cake batter.
  • Stir in grated zucchini (make sure they are dry, no liquid), chopped walnuts, and 1/4 cup chopped pecan nuts as you keep 1/4 cup to decorate the top of the bread.
  • Transfer the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup chopped pecan on top. Slightly press the nuts on top of the bread to make sure they stick to it while baking.
  • Bake on fan-bake mode, in the center rack of the oven, for 50 -70 minutes in total. After 30 minutes add a piece of foil on top of the bread to avoid burning the top of the bread and ensuring the bread cook perfectly inside.
  • After 50 minutes of baking, insert a skewer in the middle of the bread. If the batter sticks a lot to the skewer, it is not ready. Return to the oven with the piece of foil on top and keep baking for another 10 to 20 minutes. It can take up to 70 minutes to be fully baked inside as this is thick bread, be patient, and keep baking until set in the middle. Repeat the skewer trick every 10 minutes to check when ready. It is ready when few to no crumbs stick on the skewer, and the center is not jiggly.
  • Cool in the pan for 15 minutes, then lift out the pieces of parchment paper to transfer the zucchini bread onto a cooling rack. Wait at least 3 hours or overnight before slicing. It must be fully cooled down to prevent the bread from crumbling when sliced.

How to store the bread?

  • Store in the pantry or fridge for up to 4 days in an airtight container, or freeze zucchini bread slices in a ziplock bag. Defrost the day before.

How to eat zucchini keto bread?

  • Eat plain or spread peanut butter or butter on your bread slice. You can bring the slices 1 minute in a toaster if desired.
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Nutrition Facts
Keto Zucchini Bread
Amount Per Serving (1 slice)
Calories 217 Calories from Fat 131
% Daily Value*
Fat 14.6g22%
Carbohydrates 5g2%
Fiber 1.7g7%
Sugar 1.3g1%
Protein 5.1g10%
Vitamin A 2IU0%
Vitamin C 5mg6%
Net Carbs 3.3g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Zucchini Bread

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    144 thoughts on Keto Zucchini Bread with Almond Flour
    1 2 3 5
  1. 5 stars
    Hi Claudine,
    Have you tried this as a savory bread by cutting out the erithryitol? I love it as is, and so does my 7 year old, but I am trying to curb back my sweet.

  2. 5 stars
    Made it for the first time and it is now a favorite in our home. Easy to make and delicious. Thanks a lot 👍😁🤩

  3. What Could I substitute eggs with? Baking for someone who has loved all your bread recipes that are gluten, dairy, yeast and egg free …
    He has. Health concerns that’s are complex! Thank you for your incredible recipes!

  4. 5 stars
    This is the best Keto Zucchini Bread that I have made yet. I find that the ingredient coconut oil over butter is not only cheaper than butter but adds a different and more pleasant taste than butter would. Plus the butter is a dairy that seems to stale a desert bread if not refrigerated. This bread stayed wrapped in a zip lock bag on the counter for 6 days and the flavor stayed amazing. I added a little salt and am trying different ingredients like some chocolate powder, Chinese five spice, a little more cinnamon…

  5. 5 stars
    This is the bomb!! I doubled the cinnamon and nutmeg, threw all the nuts in without reserving for the top, and added a cup of chocolate chips. It was so wonderfully fragrant while baking my 18 year old son came out of his room to see what it was. We could not wait the 3 hour cool time. I could not stop eating this… so awesome!! Thank you for the recipe! Making it for the second time now.

  6. My batter was very crumbly instead of thick batter. Followed the recipe exactly. Am letting it cool now. Smells great so looking forward to tasting it!

  7. Fantastic recipe. I quarter so we don’t eat it all at once. Then drop by large spoonfuls on parchment lined cookie sheet. They’re ready in 15 minutes!
    I’ve tried apple pcs and pumpkin at different times instead of the zuke when we didn’t have it.

  8. 5 stars
    Made this last night and waited until this morning to try it. Cannot believe how delicious this is and you would never know it’s low carb.. Winner winner

  9. Hi! I’m planning on making this for my diabetic sister who doesn’t like coconut. Does this have a strong coconutty taste? If so, what can I substitute the coconut oil with? I understand the coconut flour is necessary but can I substitute the coconut oil? Thank you for this recipe!

  10. 5 stars
    Made this this morning; actually doubled the recipe! Waited until just now to try it (My husband was chomping at the bit but I told him he had to wait 3 hours for it to cool), but it was worth the wait. Looks exactly like the pictures and I think the key was squeezing all the moisture out of the zucchini. Anyway, will definitely be making it again. Also I usually grate the zucchini but followed directions and used food processor which was much quicker and easier. Then I used cheesecloth to squeeze out all the moisture. Thank you. Re-starting my keto journey and this will definitely help me through it! Thank you.

  11. 5 stars
    This recipe turned out perfect! I used yellow summer squash instead of zucchini and added some fresh orange zest to the batter. Definitely does not taste like a keto recipe. I’d put the flavor and texture right up there with regular zucchini bread!

  12. My batter is thick, almost like thick cookie dough. Yours looks much more moist, but I followed the recipe exactly, and squeezed all the water out of the zucchini. Is it supposed to be that thick?

  13. 5 stars
    Delicious!! My husband is diabetic, so I’m always in search of low-carb dessert options. The only thing I changed was using Trivia for baking instead of erythritol. I will be making this many many more times!! Thank you so very much!!

  14. 5 stars
    I made this last night and it is sooooo good!!! I will be making it in my muffin pan next. I love all your recipes I have tried.

    Thank you.

    🙂

    • I didn’t try this option as I don’t use Splenda in my recipes. The amount you will need will probably be lower as Splenda is very sweet compared to erythritol. Feel free to experiment ! Let me know how it goes. XOXO Carine

1 2 3 5

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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