This Keto Zucchini Bread is a moist, tender, flavorful, and low-carb take on the classic quick bread that’s baked to perfection. Classic zucchini bread is made with wheat flour and sugar, but the keto version swaps in almond flour or coconut flour and low-carb sweeteners such as erythritol, stevia, and monk fruit. This helps keep the carb content low and still gives the soft texture and the sweet, familiar flavor people enjoy.
Grated zucchini is the star in this recipe, providing natural moisture, gentle flavor, and bonus nutrition, without taking over the bread. The zucchini bakes into the loaf effortlessly; its tender crumb ensures this doesn’t taste “vegetable-heavy.” Cinnamon, nutmeg, or allspice is frequently included as additional spices for a warm, bakery appeal. Other recipes include chopped nuts, sugar-free chocolate chips, or a cream cheese swirl for extra variation.
This keto bread recipe is not only satisfying and delicious, but it’s also super easy and versatile, and can be easily consumed in the morning, afternoon, or even as a healthy dessert. Very lightly toasted with butter, it’s almost like that delectable cinnamon toast that I would occasionally get to enjoy as a kid, but without all the carbs. Keto zucchini bread is good for you. It’s satiating and it tastes amazing without kicking you out of keto.
Keto Zucchini Bread Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a mixing bowl, stir together almond flour, coconut flour, baking powder, and salt, mixing well.
- In a separate bowl, mix egg with pumpkin puree, melted butter, erythritol, and vanilla until well blended.
- Stir in dry with wet, not forcefully, or it will result in a tough batter.
- Transfer batter to loaf pan and bake 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Allow it to cool in the pan for 10 minutes, then transfer to a rack and cool for at least 30 minutes before slicing.
Notes
Flavour Profile of Keto Zucchini Bread
- Moist & fluffy Zucchini adds– No strange taste, but an extra moistness and very mild earthy flavor which you won’t notice after mixing it with the bread.
- Nutty & Buttery- Almond flour (or perhaps coconut flour) adds a slight nuttiness and buttery taste.
- Warmly Spiced (Optional)- Spice with cinnamon, nutmeg (a pinch again), or a small splash of vanilla extract to cozy and subtly sweet.
- Mildly Sweet with No Aftertaste Fit On-The-Go- Real life calls for real ingredients that are easy to grab on the go.
- Soft & Tender- It gets extra moisture from the grated zucchini that prevents the cake from getting crumbly even days later.
Keto Zucchini Bread Nutrition and Calories
| Nutrient | Amount |
| Calories | 150–160 kcal |
| Total Fat | 12–13 g |
| Saturated Fat | 2–3 g |
| Protein | 5–6 g |
| Total Carbohydrates | 5–6 g |
| Dietary Fiber | 2–3 g |
| Net Carbs | 3 g |
| Sodium | 140 mg |
FAQs
Q1. Is zucchini bread keto-friendly?
A1. It’s not the classic zucchini bread that fills church basements and grade-school cafeterias this time of year, but keto zucchini bread is baked with almond flour and sugar substitutes, so it’s low-carb.
Q2. How many carbs are in keto zucchini bread?
A2. About 3 net carbs per slice.
Q3. Does it taste like zucchini?
A3. Not really — the zucchini bakes in, and tends to add more moisture and tenderness than flavor.
Q4. Can I make it sweet? Savory?
A4. Yes! Sweet variations may be flavored with cinnamon and sweetener, or again, in the case of garlic knots, they may be topped with garlic, in which case they exist as more of a savory pastry.
Q5. Can I use regular flour instead of almond flour?
A5. Yes, however, use less as coconut flour is more absorbent.
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.