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!
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.
- 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
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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- 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.
However, if you can’t find where you live, there are plenty of keto-friendly sugar-free sweeteners on the market like:
- Swerve – a combo of erythritol and stevia, also known as Natvia in Australia and New Zealand.
- Lakanto – a combo of Monk fruit and stevia.
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!
Keto Zucchini Bread
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- 1 ½ cup Grated Zucchini packed, all the excess water removed.
- 2 ¼ cups Almond Flour
- 2 tablespoons Coconut Flour
- ¾ cup Erythritol or xylitol (use 1 cup if you have a very sweet tooth!)
- 3 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ginger
- ¼ teaspoon Nutmeg
- 5 large Eggs beaten
- ½ cup Coconut Oil or melted butter
- 2 teaspoons Vanilla Essence
- ½ cup Pecan Nuts chopped, keep 1/4 cup for the top
- ½ cup Walnuts chopped
- 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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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.