Keto Zucchini Bread with Almond Flour
By Carine Claudepierre
Published on 08/28/2019 - Last updated on 03/31/2023
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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!
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!
What Is Zucchini Bread?
Zucchini bread is a classic bread loaf made with a large portion of grated zucchini.
The zucchinis in the bread add a degree of chewiness but also a great fresh taste!
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.
Making Zucchini Bread
This is a simple recipe. It takes a few simple ingredients and very few steps to make it!
Ingredients
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 crystal sweetener – I am using erythritol. 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
Making The Batter
This is a very easy keto low carb zucchini recipe as all you have to do is bring all the ingredients in one bowl.
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.
Start by combining the dry ingredients and mixing them with a silicone spatula.
There is a small amount of coconut flour, but I found this very powerful to keep the bread texture perfect. It comes out much moister if you skip it!
Then add the wet ingredients in any order and combine again until consistent.
Finally, add the grated zucchini and incorporate them gently into the batter.
Baking The Zucchini Bread
Transfer the Zucchini Bread batter to a 9-inch x 5-inch loaf pan lined with parchment paper.
Sprinkle some chopped pecan nuts on the top to decorate it.
Then, bake the low-carb zucchini bread at 350°F (180°C) for 50 to 70 minutes. You know it’s ready when a skewer inserted in the middle comes out clean.
I recommend baking on fan-bake mode for more consistent baking.
Storage Instructions
This bread can be stored for up to 4 days in the fridge or in an airtight container.
You can also freeze the zucchini bread slices in individual zip lock bags. Thaw them in a toaster or in the oven for a minute or two.
Frequently Asked Questions
No, classic zucchini bread loaves are made with all-purpose flour and sugar, both very high in carbs.
A classic zucchini bread slice contains more than 30 grams of net carbs, almost 10 times what you have in this recipe.
Yes, you can make this recipe savory by replacing the sweetener with cheese, spices, or even bacon.
No, you can’t remove the egg. The recipe doesn’t work well with egg replacers or with flaxseed eggs.
No, coconut flour is highly moisture-absorbent. It would require too much all-purpose flour to compensate, making the bread heavy.
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.
More Healthy Recipes With Zucchini
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!
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Keto Zucchini Bread
Ingredients
- 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 Extract
- ½ cup Pecan Nuts chopped, keep 1/4 cup for the top
- ½ cup Walnuts chopped
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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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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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.
Thank you so much for the nice review!
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!
It looks like you are mixing moisture, maybe you used almond meal that is coarse – you need thin almond flour or your eggs are smaller.
I suggest you add salt.
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.
This bread is incredible…I Always have a loaf in the fridge
Can the coconut flour be substitued with regular flour?
I’ll try this recipe as soon as i get myself another batch of zucchini. Love the idea of adding the pecans. (GAWD, I miss Stuckey’s!) In the mean time, I recommend Lupin flour instead of coconut flour. High fat & protein, low carb. Adds a slight yellow tint and is a bit bitter, but it does the job nicely.
TBH, I haven’t made this exact recipe, yet, but will when my current loaf of bread is finished. I love zucchini bread, and am willing to kill for a good baked item that calls for pecans, so I’m sure this’ll be great.
That said, the reason I wished to comment was to reply to the coconut flour question. Carine, of course was perfectly correct as to why you can’t sub regular flour for the coconut. However, as an alternative that I believe would be perfectly fine is lupin (sometimes called lupini) flour, ground from sweet lupin beans. A 1:1 swap. I’ve used it before and it works well. It’s available online from a few different manufacturers (ex. Lupina) and if you’re in the Wash. state area, I believe there’s a place that grinds it locally, rather than having to import from Italy or Australia (Yeah, those Aussies got into a good thing before most other places realized what was happening. Sneaky devils down under! ) One note: it is a little on the bitter side, as well as having a distinct yellowish color that is noticeable if used in otherwise light colored baked goods (tortillas, for instance). As for the bitterness, it’s not strong, as I mentioned, but you might feel a need for extra sweetener to counter it, if it’s too much for you. I usually don’t bother.
On a final note, you can thank Wes Shoemaker for sending me your way. I intend to add your recipes to my growing pile of life/liver-saver recipes (I suffered from NAFLD so decided to go keto nearly 2 years ago. I still have my own liver and a gall bladder thanks to the diet.)
I don’t think so coconut flour has 4 time more fiber and regular flour is high in carbs and not keto
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
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!
You don’t feel it at all, the amount is very small. Enjoy!
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.
Turned out perfect!
Thanks for such great directions!
My diabetic husband loves it!
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!
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?
Keto cake and keto bread batter ar ealways thicker than normal cakes but it shouldn’t be dry either. How did the bread come out?
Hi. Do i need to put nuts in ? Or will it be too moist without them..any other substitute for nuts? All my healthy zucchini breads ALWYS too wet! So i throw out. Would live to try this recipe.
I made without nuts, I made a couple with nuts and then ran out. Still delicious.
No you can’t skip nuts. This bread is very moist, that’s the goal of a zucchini bread so if you always found zucchini breads too wet, decrease zucchinis by half
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!!
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.
🙂
Can I use Splenda as my sweetener?
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
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!
I have no coconut flour. Can I leave it out? Should I replace it with more almond flour?
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.
Can I make this bread without the zucchini or substitute it with cheese most likely cheddar cheese
I didn’t try this option but I guess it will work. Feel free to experiment
So so delicious. Yummy 🙂 so easy to make. Thank you.♥️
looks yammy. I will try this weekend.