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Keto Zucchini Bread with Almond Flour

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4.8 from 521 votes
Carine Claudepierre -

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.

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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!
  • 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 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 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 bringing 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.

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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.

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More zucchini keto recipes

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

Keto Soft Zucchini Cookies with Chocolate Chip
Keto Zucchini Chocolate Chips Cookies
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A crunchy keto chocolate chips cookie with delicious spice flavors and crunchy nuts.
Check out this recipe
Keto Zucchini Fries with Almond flour
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Crispy keto fries made with zucchinis rolled in keto-friendly batter and cooked in the oven.
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the BEST Keto zucchini lasagna low carb
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Check out this recipe
KETO ZUCCHINI MUFFINS almond flour zucchini muffins 4.5 g net carbs #keto #muffins #easy #healthy #almondflour #glutenfree #zucchini #zucchinimuffins #cupcake #lowcarb #sugarfree #chocolate #paleo #best
Keto Zucchini Muffins
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Keto zucchini muffins are moist, sweet breakfast almond flour zucchini muffins with chocolate chips.
Check out this recipe

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

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Keto Zucchini Bread

3.3gNet Carbs
Keto Zucchini Bread is an easy moist almond flour low-carb keto bread with grated zucchini, walnuts, pecan and cinnamon.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

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Net Carbs
Author: Carine Claudepierre
16 slices
4.8 from 521 votes
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  • Preheat oven to 180°C (350°F). 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 cool down to prevent the bread from crumbling 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 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.
16 slices
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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 with almond flour

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    110 thoughts on Keto Zucchini Bread with Almond Flour
  1. 5 stars
    This was awesome! It had a more breadlike feel than most almond flour baked goods, and it baked just as the instructions said. I REALLY REALLY like cinnamon, so I’ll add more next time, and maybe more zucchini. But it was just fine the way it is!

    • You can’t make the bread without coconut flour, it’s 4 times more liquid absorbent than almond flour and it hold the bread together. If you want to experiment replacing coconut flour by 4 times more almond flour it may work but the bread might be wet or too dense.

  2. Can I make this bread without the zucchini or substitute it with cheese most likely cheddar cheese

  3. 5 stars
    This was the best keto recipe I have ever tasted, never would have guessed it was keto. My SO loved it too. I added some psyllium fiber to it. I will be making this again, might try a savory version.

  4. 5 stars
    I made this today and it’s SO GOOD! I ended up having it for dinner! The spices are a really nice touch. I will definitely make this again. Love your website and all of your recipes!

  5. 5 stars
    Excellent! But: 1. with lesser sweetener (question of taste) – 2/3 of the recommended quantity. 2. mixed 1/2 coconut oil & 1/2 butter. Next time I’l try to add seeds of Nigella sativa, known as black cumin. Must be interesting 🙂

    • I am not familiar with this flour blend, I never buy any keto flour blend so I am sorry I can’t recommend more to help you. XOXO Carine

  6. 5 stars
    Amazing recipe! I’ve tried five different keto zucchini bread recipes and this is by far the best! In spite of squeezing the zucchini, I was left with a lot of moisture. I therefore added 3 more tablespoons of coconut flour. I also added some lemon juice, to react with the baking powder and give it more “lift”. Absolutely perfect!!

  7. A bit disappointed. I ended up adding some salt and an extra 1/4 tsp each of cinnamon, nutmeg and ginger and its still pretty bland. I don’t even taste zucchini. Kind of just tastes like sweet almond bread. Texture is good though. If I made again, I’d def add more cinnamon and maybe more zucchini.

    • I am sorry to hear that. It’s an almond flour based recipe so the almond can be overpowering. If you are not used to keto baking, most keto bread have a strong nutty flavor that you can balance with more spices to your liking. However, note that zucchini bread, keto or not, never have a strong zucchini flavor. Zucchinis are used to add moisture and texture at first. Enjoy, XOXO Carine

  8. 5 stars
    I never leave a review for recipes but I feel compelled to with this one. I’m not Keto, but my partner is T1D so I try to keep him low carb as possible. I’ve tried a lot of different keto pretending to be regular recipes and they generally all take on the flavor of the almond flour(which I don’t like at all). This one does not. This is so damn close to regular zucchini bread. I wish I could give it extra stars

  9. 5 stars
    This was the most delicious zucchini bread ever. My husband loved it so much. Thank you so much. I also made your granola bars. They were to die for.

  10. 5 stars
    This was good, but it really needed salt. I had added a pinch, but would recommend more. I loved the texture, and everything else.

  11. Can I cook this in an airfryer/toaster oven? I have one that also does convection cooking. It is 1800 watt. If I cook it in there, how long should it take?

    • I don’t recommend toaster oven for any of my cakes or bread recipe. I am not sure about airfyer, I don’t have one myself but some followers report success with their airfryer and usually decrease baking temperature by 20C. Enjoy, XOXO Carine

  12. 5 stars
    I have made this recipe three times love it. I added Lily’s semi-sweet baking chips and it was fantastic!

  13. 5 stars
    Thank you for this recipe. I have tried so many low carb squash bread recipes & this is the ABSOLUTE BEST one out there. It has such great texture, you really have a hard time telling it’s Keto friendly. It doesn’t crumble, it’s perfect!

  14. 5 stars
    I followed this recipe to a T and I was impressed by the wonderful aroma during baking and the texture of the end product. Taste like a cake and I love it! Shared some slices with my neighbors and they love it too! I’ll definitely make this again and freeze them so I can have it anytime. Thank you for this recipe!

  15. Hello. I’m in the process of making this now. I have a doubt for the metric conversion. It says 2 1/4 cups almond flour is 270g. That seems a lot. 1 cup is usually 100 g, so it seems it should be 225g, not 270. Also the sweetener is way more when converted. Just letting you know…..

    • he conversion is correct. The weight of 1 cup of almond flour depends on the way your measure your flour and how coarse the flour is. I am always using ultra fine almond flour and the scoop, pack level up method which means that 1 cup comes to 121 g so yes 270 g. Follow the recipe in US cups or in grams as you like. Enjoy the recipe. XOXO Carine

  16. 5 stars
    This recipe was so easy to follow and I am so happy I found it! I didn’t put in nutmeg or ginger because I didn’t have any, but I think it still turned out delicious! Made my house smell like a bakery!

  17. I used a conversion website to see how much truvia(stevia and erythritol) to use instead of the 3/4 cup of erythritol. But will using truvia effect the recipe? Thank you

  18. 5 stars
    Just want to say these are REEEEAALLYY good!!!???????????? The only thing I did differently was exchange the zucchini for yellow summer squash, and made muffins instead of loaf.(and no blueberries this time- can’t have them right now) I might add some toasted sliced almonds to garnish the top with the glaze and for a crunch.

  19. 5 stars
    Made this and love it! It was still a little crumbly/moist in the very center so will bake a bit longer next time. Can this be made as muffins? Any suggestions for adapting baking times or temp? Thank you. This is a nice treat as hubby is diabetic and I’m always looking for goodies he can enjoy that aren’t too difficult. This is perfect. PS: I added 1 TSP physillium.

  20. 5 stars
    I made this tonight. It was soooo delicious and moist! The smell from the oven was wonderful. I didn’t wait the three hours before slicing. Sorry, .I couldn’t wait.

    • It will change the texture for sure but it should work anyway. Enjoy the recipes on the blog, XOXO Carine

  21. 5 stars
    Made this last night and it is the best keto zucchini bread I have had or made. It is so moist and delicious. I divided the batter and made two small loaves…one is almost gone????It’s a keeper????

  22. 5 stars
    Just made today… best textured keto bread I’ve ever made. Ground my own almond flour and used 1 tbsp monk fruit sweetener instead. Next time, will add salt, a bit more sweetness and also a bit more cinnamon and nutmeg. This ones a keeper!

  23. 5 stars
    YUMMY! My husband can’t stop thanking me for making him this delicious treat. Everything turned out perfectly, he even proved you right about the loaf crumbling if you try to cut it too soon. But he said the crumbles were worth it to get a taste while it was still warm!

  24. 5 stars
    Just made this and I am totally impressed! I have made a lot of Keto stuff that just doesn’t turn out or tastes like cardboard! This is delicious and turns out perfect! The only thing I did different is I used yellow summer squash because we have a garden and that is what I have an abundance of! Turned out AMAZING!!!!

  25. We have severe allergies to nuts in our home & can’t use almond flour/milk. This recipe & zucchini bread call for almond flour, what could I do in its place?

    • Usually any keto recipe using almond flour can be made by replacing almond flour by same amount of pumpkin seed flour or sunflower seed flour. Enjoy the recipes on the blog, XOXO Carine

  26. 5 stars
    This is the BEST zucchini bread I’ve ever made. Thanks for all the tips! I will definitely share this and make it again. WORTH all the effort! Delicious

  27. 5 stars
    Wonderful recipe! I added 70 g of shredded carrots, added pinch of salt, cut back the swerve to 1/4 cup, and omitted the nuts. The total carbs were 6 carbs, 3 net carbs.

  28. 5 stars
    This recipe is so great!!!!! It would be hard for someone to think this is low carb!!! I made the loaf which using a conventional oven I used 90 minutes –

  29. I made this today and it is delicious. I added 1 heaping TBSP of orange zest and used coconut sugar and monk fruit sweetener, plus 1/2 tsp of cardamom…love this recipe. Thank you for sharing.

  30. 5 stars
    This bread is delicious and has an amazing texture. The only thing I will change when I make it again is to add salt. Thanks so much for a great recipe that I will make again and again– especially on the years that I have bumper crops of zucchini!

  31. 5 stars
    Made for hubby and he loves this, he had missed this on his keto. Curious of you had any ideas to tweek the eggs for this as I an keto vegan 🙂

    • Thanks so much! I did not had chance making this egg free unfortunately or you will have to use some not keto flour to help the flours hold together like arrowroot flour. Take care, XOXO Carine

  32. 5 stars
    I don’t typically post comments on recipes however this one deserves a post. I have been doing Keto for 13 months and have tried all kinds of different recipes and this is by far the best thing I have made…’s incredible..I made it exactly as written and baked for 60 minutes. It is so moist and delicious..AHHH…MAZ..ING!!!!!.thank you thank you thank you….

    • Thank you so much for taking some time to leave such a beautiful comment! I am gla you enjoy the bread ad that you found my blog, Take care, XOXO Carine.

  33. Hey
    This recipe looks delicious, – any chance of metric measurements (grams) for your fans in Europe

    • I didn’t try something else I am sorry. Usually you can replace replace coconut flour by 4 times more almond flour but the texture of the bread will be very different too – it might be heavier and crumbly. Enjoy the recipes on the blog, XOXO Carine.

  34. Going to make this for Christmas. My question is this. It says 3.3 grams of carbs but on the way ingredients it say 5 grams. My granddaughter was diagnosed with type one diabetes and has to count everything.

    • Great idea! A slice of bread contins 5 g of carbs including 1.7 g of fiber. We always takeaway fiber from carbs count beause fiber are non digestable and won’t raise blood sugar level. That is what we call net carbs, total carbs takeaway fiber. That is the reason why 1 slice of this zucchini bread brings only 3.3 grams net carbs per slice for 16 slices er bread. Enjoy the recipe and Merry Christmas, XOXO Carine

  35. 5 stars
    This is delicious! I have this bread in my weekly rotation. I used to use meal replacement bars here in the U.S. for low carb dieting. Now that I have discovered these recipes I will never buy them again. This bread is so good and made with whole ingredients. Thank you Carine for another yummy recipe!

    • Thank you so much! That is the most beautiful comment I read today. I am so glad you find my blog, XOXO Carine.

  36. Hello, do you think it would work if i substituted 2 of the eggs with flax eggs? I usually dont try making anything with over 3 eggs as im super sensitive to the eggy taste factor . it looks so good!

    • Same response as for the pound cake, I have no idea as I didn’t try but based on experience in baking keto this will not work/hold together.

  37. 5 stars
    Omg this is the bomb! So most and delicious. I always put a piece of bread in the container. It keeps baking good moist.

    • Of course you can, if the pan is larger the batter will be less thick and bake faster, that is all. Check the baking with a skewer after 30 minutes and keep baking until ready. Enjoy, XOXO Carine.

  38. 5 stars
    I just brought this out of the oven. Can not wait to try it. Smells delicious and looks awesome. Thank you for the recipe!

    • That is AMAZING! Thank you so much for reporting back I am so excited that you try this new recipe. XOXO Carine.

  39. 5 stars
    I just made this bread and it is delicious. Mine took 70 minutes to set in the middle and I wait 3 hours before slicing. It was perfect, the house already smell like fall !

    • I am SO excited ! you are the first who made it and I am glad it came out so well. Enjoy the low carb recipes around here. XOXO Carine.

    • There is no maple syrup in the recipe, I am using Monk fruit crystal as mention in the ingredients list so yes monk fruit or erythritol works. Enjoy the bread. XOXO Carine.

      • I was trying to look up mom fruit crystal to see if it’s the same as what I have “Monk Fruit in the Raw” (like the other Sugar in the Raw” specific Brand) and I don’t think it is because I know this is way sweeter than sugar and 3/4 cup seems like a lot of a sweetener that is sweeter than sugar. In your opinion is this the same? If not, how much of “monk fruit in the raw” should be used? Thank you!

        This is the sugar I’m talking about.

        • Raw monk fruit, like stevia doesnt add bulk to keto baked goods and its overly sweet. You cant replace erythritol in keto bread or cakes with this option. The texture will be very different. I recommend combo of erythritol and monk fruit, Lakanto brand is great, enjoy, xoxo Carine


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 sugar alcohols 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 sugar alcohols 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.