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This keto zucchini bread is a moist and tender loaf that makes a fabulous low carb dessert! Made using simple ingredients, it can be made sweet or savory.
Love keto baking? Try my keto banana bread, keto lemon pound cake, and almond flour blueberry muffins.
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 my famous keto zucchini bread.
Table of Contents
Why I love this recipe
- One bowl. One for the dry ingredients and one for the wet ingredients. No clean-up required!
- No sugar is needed. It’s the perfect quick bread that works well
- Works as muffins too. Easily use the batter in muffin tins to make zucchini muffins instead!
- Moist, tender, and no zucchini flavor. It hits all the texture and flavor boxes.
Ingredients needed
- 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- Leavening agent to give some rise and depth.
- Eggs- room temperature eggs.
- Greek yogurt- Adds extra moisture to the bread. You can also use sour cream.
- Butter- Softened and salted butter.
- Milk of choice- I used unsweetened coconut milk, but I used 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.
How to make keto zucchini bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter: Mix your dry ingredients in a large mixing bowl. In a separate bowl, whisk the wet ingredients until smooth. Combine the wet and dry ingredients then fold through the zucchini.
Step 2- Transfer to the pan: Grease a 9 x 4-inch loaf pan, then transfer the batter into it.
Step 3- Bake the bread: 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.
How to make this savory
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.
Arman’s recipe tips
- Ensure all the moisture is squeezed out of the zucchini to prevent the bread from sinking or becoming super moist.
- Oven makes and models differ, so you may find your bread taking 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, as the bread continues to cook in the pan as it is cooling down.
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.
Frequently Asked Questions
Zucchini is a fantastic vegetable to include on a keto diet. It’s low in carbs, with just 4 grams of net carbs in a cup.
There is no need to peel the zucchini before grating or shredding it.
You should always squeeze any excess moisture out of the shredded zucchini before adding it to the batter. This ensures the bread cooks evenly and remains fluffy in the middle.
More keto desserts
Keto Zucchini Bread (Moist and fluffy!)
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 of choice I used unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup zucchini shredded and excess moisture removed
Instructions
- Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
- In a mixing bowl, whisk together your dry ingredients 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 into 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 comes out clean.
- Let the zucchini bread cool in the pan completely, before slicing.
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 🙂