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 zucchini bread too!
If you are missing a sweet bread on your keto diet, this keto zucchini bread will fix it in no time. Indeed, this keto zucchini bread has the most delicious sweet flavor with only 3.3 gram 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.
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.
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 for 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 to 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 by 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 zucchini recipe as all you have to do is to bring all the ingredients together in one bowl. However, I have few tips for you to make sure this recipe works every time.
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 a more consistent baking.
Don’t skip the coconut flour – this is a small amount but I found this powerful to keep the bread texture perfect, it comes much more moist if you skip it !
A sugar-free zucchini bread using Monk fruit crystal sweetener
There are many options to make a 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 some 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.
1/2cupPecan nutschopped, keep 1/4 cup for the top (60g)
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Preheat oven to 180C (350F). Line a loaf pan 9 inches x 5 inches 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 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 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 the top of the bread to burn and ensure the bread cook perfectly inside.
After 50 minutes baking, insert a skewer in the middle of bread if the batter stick 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 a 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 cool down to avoid the bread to crumble when sliced.
How to store?
Store in the pantry or fridge for up to 4 days, in an airtight container or freeze zucchini bread slices in zip bag. Defrost the day before.
How to eat ?
Eat plain or spread peanut butter or butter on your bread slice . You can bring the slices 1 minute in a toaster if desired.