Keto Zucchini Bread
This easy keto zucchini bread is fluffy, moist, and positively delicious! This is the perfect time of year to make all sorts of zucchini recipes, and this healthy sweet bread is one of my ultimate favorites.
This easy low carb zucchini bread recipe with only 3 net carbs is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
There are days when life is so hectic, and we are running in different directions. Crazy schedules mean less time available to spend in the kitchen. That is where I love this easy zucchini bread because it doesn’t take a lot of effort. Plus, we can quickly grab a piece and load up in the car or as a snack.
One thing that makes this the best zucchini bread is its incredible moistness. It’s also the right amount of sweetness too. I am sure you will agree once you sink your teeth into a slice of bread. Sometimes I will eat some of this keto low carb zucchini bread as breakfast because it’s not overly sweet.
If you love this try a couple of my other quick breads like my Keto Cinnamon Bread and my Protein Banana Bread Recipe.
Ingredients
Zucchini – Fresh shredded zucchini is the main ingredient in this. It gives extra moisture keeping the bread moist.
Almond Flour – Almond flour is a great low carb flour to use in keto diet recipes because it has low carbs and a mild flavor.
Coconut Flour – I like to use coconut flour in conjunction with almond flour because its natural dryness balances the natural oiliness of the almond flour.
Sweetener – I like to use a blend of granular sweeteners with stevia. This means you need less sweetener in total which lessens any aftertaste and decreases cost. I do offer alternatives to my blend in the recipe card.
Salted Butter – Using salted butter eliminates the need for adding too much salt when baking. The bit of salt in the butter balances the other flavors. Unsalted butter or coconut oil also work. Just add a pinch of salt.
Sour Cream – Sour cream helps keep the bread moist. Other alternatives are Greek yogurt or cream cheese.
Eggs – Eggs are the binder and necessary in this recipe.
Baking Powder – Always make sure your baking powder is fresh or your baked goods will not rise.
Vanilla Extract – Vanilla enhances the other natural flavors.
Cinnamon – I like a hint of cinnamon in my zucchini bread. You can omit it if you don’t.
Molasses – Yes, I use a bit of molasses in keto recipes and even in sugar free zucchini bread. I use it like an extract (for flavor) and not for sweetness. It adds a very minimal amount of carbs.
How To Make Keto Zucchini Bread
Step One: Prepare a standard loaf pan by lining it with parchment paper and preheat the oven to 350 degrees F.
Step Two: Mix flour, sweetener, eggs, butter, sour cream, vanilla, molasses, cinnamon, and baking powder in a large bowl. Fold in the grated zucchini, then pour into the prepared loaf pan. Spread the batter evenly.
Step Three: Bake until golden brown and the batter doesn’t jiggle. For the last 20 minutes, cover with aluminum foil, so it doesn’t burn on top. Cool completely!
Top Tip💡
I do just mix the dry ingredients and wet ingredients all together in this quick bread.
Variations
This low carb keto zucchini bread recipe is SO versatile! You can add in almost anything you want, and it will taste fantastic. Here are a few ideas to try out next time you bake it. I would stick to 1/4 cup to 1/2 cup when adding any of the following:
Nuts – You will find walnuts in many traditional baking recipes because they are just so good. Almonds and pecans are also good choices.
Sugar Free Chocolate Chips – Stir in half of cup of chocolate chips for keto chocolate zucchini bread!
Blueberries – If you haven’t tried blueberry zucchini bread you have been missing out. Omit the cinnamon and add a cup of fresh blueberries or unthawed frozen blueberries. Adding in lemon extract or lemon zest along with the blueberries is incredible.
Storage
Store leftovers tightly covered with plastic wrap or in an airtight container in the fridge for 3-4 days. You can freeze the entire loaf or slices for longer storage.
Common Questions
Is Zucchini Bread Keto?
Traditional zucchini bread is not keto. It is typically made with wheat flour, white sugar, and brown sugar. By subbing in flours suitable for keto recipes and sugar free sweeteners you can make this classic sweet bread into a keto recipe.
Can Zucchini Bread Be Made Into Muffins?
Yes, absolutely you can turn this into some amazing zucchini bread muffins. Follow the recipe as directed, but instead of using a loaf pan, use a muffin tin instead. You will need only to bake them for 15-25 minutes instead of 50-55 minutes. Because the keto zucchini muffins would be smaller, they will take much less time. This is a great way to meal prep some snacks.
How Do You Shred Zucchini?
It’s always best to cut both ends off of your fresh zucchini.
Next, use a food processor or box grater to shred it. I do not drain my zucchini for this recipe.
Which Flour Has The Lowest Amount Of Carbs?
Coconut flour and almond flour have the least amount of carbs. Almond flour is a keto staple. I like to use them together as I do in this almond flour zucchini bread recipe.
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Keto Zucchini Bread
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 eggs
- 1/2 cup butter melted
- 1/4 cup sour cream
- 1 tbsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp molasses ***
- 1 cup shredded zucchini (do not drain, you want all the liquid)
Instructions
- Preheat the oven to 350. Line a standard 9-inch loaf pan with parchment paper and spray with cooking spray.
- Add all the ingredients into a large bowl. Stir until smooth. Pour into the prepared loaf pan. Spread evenly.
- Bake for 50-55 minutes until golden and no longer jiggly. The center should feel firm to the touch. Store in the fridge.
Notes
Nutrition
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Originally Published September 30, 2019. Revised and Republished May 29, 2025.
Hi I made this tonight and it smelled amazing and had a good flavor my issue was when I went to cut it it just crumbled.
I did squeeze out some of the liquid from the zucchini, could that have caused it to crumble like that?
Thanks Chris A.
Perhaps. You want the liquid from the zucchini to make the bread moist. Was it still warm when you cut it? After it cools its easier to get perfect slices. I like to chill it and then warm up individual slices in my toaster oven.
WOW I was expecting this to be good but this is beyond AMAZING!!! This tastes almost identical to the zucchini bread I used to make before my celiac diagnoses and going keto. I can’t believe how awesome this recipe is! I love the combination of almond and coconut flours for baked goods. I added some chopped pecans to the batter and it is so delicious. I better go freeze it quickly before I devour it all – ) Thank you so much for sharing this recipe!
Batter seems too thick?
It’s really not too thick (if your measurements are correct). This is a thick batter! The zucchini releases liquid when cooking.
This is amazing bread! I substituted eggs for flax eggs and used swerve sweetener and it is so yummy. This is surely apart of my go to spring/summer breakfast for the foreseeable future. Love it!
If I wanted to omit the coconut flour and use all almond flour any guesses on how much to use?
I don’t think all coconut flour would work. Sorry! You could probably add zucchini to this recipe but I haven’t tested it: joyfilledeats.com/coconut-flour-muffins
This looks delicious and I’m definitely going to make. I use Swerve and can use the regular sugar substitute. However I make a banana bread with brown sugar and we love it. How do you think this would be with a brown sugar substitute rather than plain sugar substitute?
Yes, you can use a brown sugar sub. But, the molasses already gives a brown sugar flavor. That’s why I add it.
What is the carb count for one muffin if I make 12? I am going to try to make this bread tomorrow. I was going to make muffins, The only sweeter I have is Swerve confectioners. How much Of this sugar replacement would I use. Thank you!
The nutrition facts are set for 12 slices of zucchini bread so they would stay the same. Try 1.5 times the amount listed for swerve.
I want to use monkfruit in the recipe how much would I used. Thanks
Try 1.25 to 1.5 times the amount if you are using a blend with erythritol like lakanto.
I made this tonight, but into muffins rather than bread. I used Pyure as my sweetener. Flavor wise, they’re awesome. Texture wise, they just crumble. I didn’t even drain my zucchini. The batter did seem really dry and strangely fluffy. Should the batter be really thick or should I have maybe added additional liquids? My toddler is on his second one so I’ll definitely try this one again.
I have a similar recipe for zucchini muffins. That might work better because I’ve only tested this exact batter in bread and my bread has not crumbled. You can leave out the chocolate chips if you prefer. https://joyfilledeats.com/chocolate-chip-zucchini-muffins/
Can you sub the flour with the THM Baking Blend? If so is the ratio the same or would it be a little less of the baking blend. That’s all I have on hand right now!
Thanks!
Yes. Use a little less.
Beware this recipe – You will want to eat the entire loaf in one sitting!! SO SO SO GOOD!!! I add 3/4 cup chopped pecans or walnuts. This tastes like coffee cake. It is amazing. I’m going to try it as muffins for hopefully a little better portion control. I’ll report back on the results!
I am going to try this recipe but I have light sour cream do you think that will make a difference in baking?
Very excited to try it especially because of all the raving reviews!
No, light sour cream should be fine. Enjoy!
This looks amazing just the way it is but I am in love with your add in ideas but especially the toasted coconut! So much yum!
I was totally blown away by this yummy bread! This is one I will be making again soon!
If i wanted to add a cup of walnuts which liquid would you increase?
You don’t need to increase the liquid if you add chopped nuts.
How is the texture of this zucchini bread? Because my issue with a lot of coconut/almond flour recipes is that they just aren’t worth the hassle. I’ve been using carbquik but I don’t know a zucchini bread recipe using it. Your bread looks fantastic though!
I’ve never tried carbquick so I can’t compare, sorry! I like the texture of almond flour baked goods.