Keto Zucchini Bread with Almond Flour
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!
Keto Zucchini Bread
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- 1 ½ cup Grated Zucchini packed, all the excess water removed.
- 2 ¼ cups Almond Flour
- 2 tablespoons Coconut Flour
- ¾ cup Crystal Sweetener 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.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
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 SweetenersNutrition
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'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.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Loved this recipe … So delicious!
I have Keto Friendly Flour by Divided Sunset. Could I use that as a sub for the almond and coconut flour combined?
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
I tried this zucchini bread recipe baked for 50 min it is perfect and taste awesome will make it again
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!!
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
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
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.
Thank you so much for the lovely feedback !I am so happy you enjoy both recipes together. Take care, XOXO Carine
Thank you so much for the lovely feedback !I am so happy you enjoy both recipes together. Take care, XOXO Carine
One of the best keto recipes.. OMG, soo good!! I used butter instead of coconut oil.
This was good, but it really needed salt. I had added a pinch, but would recommend more. I loved the texture, and everything else.
This is so good I forgot I was eating keto!
That’s exactly what I love to hear 😀 Enjoy the keto recipes on the blog, XOXO Carine
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 readers report success with their airfryer and usually decrease baking temperature by 20C. Enjoy, XOXO Carine
I have made this recipe three times love it. I added Lily’s semi-sweet baking chips and it was fantastic!
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!
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!
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
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!
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
I recommend you use my keto sweetener converter to check how much truvia you need for the recipe. The recipe will well with it. Enjoy, XOXO Carine
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.
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.
I am glad you love it. I will probably try my keto zucchini muffin recipe to make muffins, it will be perfect. Enjoy, XOXO Carine
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.
Amazing ! Thanks for the lovely feedback, Enjoy the recipes on the blog, XOXO Carine