Keto Zucchini Bread
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My keto zucchini bread is soft, moist, and bakes up like the classic- minus the carbs. Made with simple pantry staples, it can be sweet for dessert or savory for a cheesy snack.
I love to add zucchini to my desserts. Yes, I know that makes some of you a little queasy, but honestly, you don’t taste it. However, it adds moisture and nutrients to baked goods, like in this simple keto zucchini bread.
After plenty of recipe testing (and multiple zucchini sacrificed in the process!), I learned that the secret to the perfect keto zucchini bread is using a blend of almond flour and coconut flour. Using just almond flour made the loaf too dense, while only coconut flour left it dry and crumbly. Combining the two gave me the most moist, tender, and sliceable loaf– Just like traditional zucchini bread, but low carb. I also tested sweet and savory versions, and both bake up golden, moist, and sturdy- never crumbly!
My very non-keto family regularly requests this- they actually insist I double the batch so there’s always a loaf in the freezer!
Table of Contents
Why my keto zucchini bread needs to be on your menu
- No sugar is required. But I kept all the flavor- perfect for a guilt-free treat.
- Versatile batter. I’ve baked this as a loaf, muffins, and even mini loaves – it always comes out perfect.
- Tested to perfection. Moist, tender, and with no zucchini flavor (I promise – my taste testers couldn’t tell).
★★★★★ REVIEW
“This turned out beautifully. Also made my kitchen smell delicious. Thanks for all these keto ideas – really helps.” – Patricia
“This is soooooooo good. I added 1 1/2 tsp of cinnamon. Next time I’ll add more and maybe some walnuts.. So far, everything I’ve tried from this site has been delicious.”- Bonnie
Key Ingredients
Find the printable recipe with measurements below.
- Almond flour- blanched almond flour must be used, not almond meal. The blanched variety yields a lighter and fluffier bread.
- Coconut flour- Gives the bread a slightly cakey texture, perfect to balance the moistness of the loaf.
- Granulated sweetener of choice- I use allulose, but a brown sugar substitute also works.
- Baking powder- To give some rise and depth.
- Eggs- room temperature eggs.
- Full-fat Greek yogurt- Adds extra moisture to the bread. You can also use sour cream. Avoid using low-fat or non-fat Greek yogurts, as they have more carbs.
- Butter- Softened and salted butter.
- Milk of choice- I used unsweetened coconut milk, but you can use your favorite keto milk.
- Vanilla extract- A must for any good quick bread.
- Zucchini- Finely shredded zucchini. Be sure to squeeze out any excess moisture to ensure the bread doesn’t sink in the middle.
Make savory low carb zucchini bread
For savory zucchini bread, you can omit the sweetener and replace it with equal amounts of Parmesan cheese or keto bread crumbs. The cooking time remains the same. (The step-by-step photos is the savory option and my hero shot at the top is the sweet option).
How to make keto zucchini bread
Step 1- Combine. Mix your dry ingredients in a large mixing bowl.
Step 2- Make batter. In a separate bowl, whisk the wet ingredients until smooth. Combine the wet and dry ingredients, then fold through the zucchini.
Step 3- Transfer to the pan. Grease a 9 x 4-inch loaf pan, then transfer the batter into it.
Step 4- Bake for 45-50 minutes or until a skewer comes out mostly clean. Remove it from the pan and let it cool completely before slicing and serving.
My pro tips for success
- Remove as much moisture as possible from the zucchini. Removing every bit of moisture is key- skip this step, and you risk a soggy, sunken loaf. I use the same towel-wringing method I learned in culinary school, adding zucchini to a kitchen towel and squeezing out all the moisture (it never fails).
- Tent with foil, if needed. Oven models and types differ, so you may find that your bread takes slightly longer to cook. If you are worried about the top over-browning, cover it with tin foil until it is cooked.
- Avoid over-baking. Your bread continues to cook as it cools in the pan. Taking it out just as a toothpick comes out mostly clean guaranteed a moist, tender crumb instead of a dry brick (seriously).
Frequently asked questions
There is no need to peel the zucchini before grating or shredding it. It adds extra fiber and also a little extra structure.
This usually happens when there’s too much moisture left in the zucchini or the bread is underbaked. Make sure you squeeze the zucchini really well (I use a clean dish towel) and bake until a toothpick comes out mostly clean.
Storage instructions
To store: Leftovers should be stored in the refrigerator, covered. It will keep well for up to 1 week.
To freeze: Place slices of zucchini bread in a ziplock bag and store in the freezer for up to 6 months.
Keto Zucchini Bread
Video
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup allulose or a brown sugar substitute
- 1 teaspoon baking powder
- 3 large eggs room temperature
- 1/2 cup butter softened
- 1/2 cup Greek yogurt can use sour cream
- 1/4 cup milk I used unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup zucchini shredded and excess moisture removed
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9 x 4-inch loaf pan with parchment paper and set aside.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and allulose until combined. In a separate mixing bowl, whisk together the eggs, softened butter, yogurt, milk, and vanilla extract until smooth. Slowly add the dry ingredients to the wet ingredients and mix well. Fold through the shredded zucchini.
- Transfer the batter into the lined loaf pan and bake for 45-50 minutes, or until a skewer or toothpick comes out mostly clean.
- Let the zucchini bread cool in the pan completely before slicing.
Notes
- Zucchini: I used one large zucchini for half a cup, but you may need more if yours are smaller.
- Loaf browning too quickly? Cover loosely with aluminum foil.
- Savory loaf: Swap out the allulose for either parmesan cheese or a combination of parmesan cheese and keto breadcrumbs.
- Leftovers: Store in an airtight container at room temperature for 3 days or in the fridge for up to one week. It also freezes really well- wrap slices individually for an easy grab-and-go snack. The bread will keep well frozen for up to 6 months.
This turned out beautifully. Also made my kitchen smell delicious. Thanks for all these keto ideas – really helps.
The picture shows chocolate zucchini but when you open the site it is totally different
Picture.
This is soooooooo good. I added 1 1/2 tsp of cinnamon. Next time I’ll add more and maybe some walnuts.. So far everything I’ve tried from this site has been delicious. My favorite is the Keto Brownies.
Thanks, Bonnie!
What can I use instead of milk. I have no kind of any milk
How big is your slice for the nutritional information to be true? Also, my SO is allergic to coconut. Is there an alternative? I hope so as chocolate zucchini bread is one of his absolute favorites!
You can try my almond flour zucchini bread.
What could I use instead of the yogurt and sour cream to make it dairy free?
Dairy free yogurt.
Could I add lemon to make lemon zucchini bread?If so how much would I add?
Yes! Add a zest of lemon and 1/2 teaspoon of lemon juice.
If you don’t use Erythritol, then when you monk fruit does the item cook or bake up the same way? And do you use the same amounts like 1/3 cup in Erythritol and equal straight Monk fruit that’s not combined with any thing else, use the same amount the 1/3 cup?
Best regard
You are a wonderful cook
AF Morse
Hi there! Use allulose- It’s always the best keto sweetener.
If you don’t use Erythritol, then when you monk fruit does the item cook or bake up the same way? And do you use the same amounts like 1/3 cup in Erythritol and equal straight Monk fruit that’s not combined with any thing else, use the same amount the 1/3 cup?
Best regard
You are a wonderful cook
AF Morse
Try allulose, it is the best keto sweetener that mimics sugar.
Hi Arman,
Is there a substitute for the butter in this recipe? I love keto foods because they are very close to the foods I can eat (very low fat)? You’re recipes sound delish!
You could try coconut oil.
Hi could you convert cups into grams please.
You can use this conversion tool- https://thebigmansworld.com/how-many-grams-in-a-cup/
Any dairy free option instead of yoghurt?
Try coconut yogurt, it’s dairy free.
Excited to try this! What size loaf pan do you use? I have three sizes, plus round and square cake pans.
Hi Catherine! 8 1/2 x 4 1/2 inch loaf pan 🙂