This keto zucchini bread is so moist, soft, and has a tender crumb, you won’t believe it is low carb! Made with simple ingredients, it’s perfect to serve with coffee or for a wholesome dessert! 3 grams net carbs per serving.
Keto Zucchini Bread
Growing up, my mom would always spend part of her weekends baking. She loved baking something special for a weekend treat, or something to put in my lunch box. Her favorite things to make were always some sort of fruit-based crumble or banana muffins, and on the odd occasion, she’d make cookies. My favorite thing she used to make, though, was her zucchini bread.
Mom’s zucchini bread was something special because, for some odd reason, we grew our own zucchini! I recall having zucchini very, very often as a kid, but my favorite way to enjoy it was as a quick bread. Since moving out of home, I’ve continued to make my own and when I first started following a keto diet, it was the first recipe I ever recreated to be low carb!
I’ve been meaning to share a keto zucchini bread recipe for quite some time. It’s the perfect dessert to enjoy after dinner or to enjoy with a cup of coffee in the morning or afternoon. It uses simple ingredients and requires no fancy kitchen gadgets or equipment to whip it up.
No sugar and no grains are needed, but you’d never tell. The texture is super moist and soft in the middle and has a lovely tender crumb. The bread is sweet and with a light vanilla flavor, with no zucchini taste at all!
I visited mom for coffee the other morning and served this zucchini bread and she could NOT believe that it was low carb- She thought it was SO similar to her own version!
How do you make keto zucchini bread?
- 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 used erythritol, but monk fruit sweetener can also be used.
- 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 any low carb milk can be used.
- 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.
Start by mixing together your dry ingredients in a large mixing bowl. In a separate bowl, whisk together the eggs, yogurt, softened butter, milk, and vanilla, until combined. Next, gently add the dry ingredients into the wet ingredients until combined. Using a rubber spatula, fold through the shredded zucchini.
Now, transfer the batter into a greased loaf pan. Bake the zucchini bread for 45-50 minutes, or until a skewer comes out clean. Let the bread cool in the pan completely, before removing and slicing.
Tips to make the best low carb zucchini bread
- Oven makes and models differ, so you may find your bread taking slightly longer to cook. If you are worried about the tops over-browning, cover it with tin foil until it is cooked.
- Avoid overbaking, as the bread continues to cook in the pan as it is cooling down.
- For chocolate zucchini bread, feel free to add in 1/2 cup of sugar free chocolate chips.
Storing and freezing zucchini bread
- To store: Leftover zucchini bread 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.
More keto quick bread recipes to try
Keto Zucchini Bread
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated sweetener of choice I used erythritol, but monk fruit sweetener can be used
- 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
- 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.