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.
Ingredients
Almond Flour - Almond flour is a great low carb flour to use in healthy recipes because it has 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 the addition of bread to 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 1: Prepare a loaf pan and preheat the oven to 350 degrees F.
Step 2: Mix together flour, sweetener, eggs, butter, sour cream, vanilla, molasses, cinnamon, and baking powder in a large mixing bowl. Fold in shredded zucchini, then pour into loaf pan.
Expert Tip: I do just mix the dry ingredients and wet ingredients all together in this quick bread.
Step 3: Bake until golden brown and the batter doesn't jiggle. For the last 20 minutes, cover with tin foil, so it doesn't burn on top. Cool completely! Now all you have left to do is enjoy this gluten-free zucchini bread.
Variations
This low carb keto zucchini bread 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 ¼ cup to ½ cup when adding any of the following:
Pecans - If you tolerate nuts, pecans are a lovely way to go!
Walnuts - You will find walnuts in many traditional baking recipes because they are just so good.
Sugar Free Chocolate Chips - Doesn't everything taste better with a little bit of chocolate now and then?
Keto White Chocolate - If you are feeling really wild, melt some keto white chocolate and drizzle it on top of the easy zucchini bread.
Almonds - That nutty flavor and crunch are perfect in this zucchini bread recipe.
Coconut - Sometimes I like to lightly toast some unsweet coconut and sprinkle on top of the zucchini bread. Try it!
Blueberries - If you haven't tried blueberry zucchini bread you have been missing out. Omit the cinnamon and add a cup of fresh or frozen blueberries. Adding in lemon extract along with the blueberries is incredible.
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. The most significant difference is going to be baking time. 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.
Can You Freeze Keto Zucchini Bread?
Yes, you can freeze this gluten free zucchini bread. I always store my low carb recipes in the fridge but for longer storage, you can freeze this as well.
It's up to you if you want to freeze the entire loaf or cut it up. Either way, wrap the loaf or pieces in tin foil. This gives a protective barrier from the extreme cold of the freezer. Then place the wrapped pieces keto bread or the entire loaf in a freezer-safe bag. Then you can take out what you need, as you need it. Defrost on the counter or in the fridge for best results.
How Do You Shred Zucchini?
It's always best to cut both ends off of your zucchini. Then you can peel them or leave the peel on depending on your preference. It doesn't change the texture of flavor to leave it on, but some people don't like the look of it. So it's totally up to you. Next, if the seeds are large, remove them with a spoon or cut them out.
Next, use a food processor or box grater to shred it up until all of it has been cut. Then you can let it sit for a minute or two in a colander and allow the water to drain off. That is optional because the grated zucchini does add moisture to the keto zucchini bread if you leave some of it. I generally do not drain my zucchini for this recipe. Overall, preparing zucchini for baked goods is a straightforward process.
Which Flour Has The Lowest Amount Of Carbs?
When it comes to baking and eating low carb, keeping track of the nutritional information is so important. Coconut flour and almond flour have the least amount of carbs. That is why I added them to this healthy almond flour zucchini bread recipe. So you can enjoy a low carb baked good without all the worry about too many carbs.
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Keto Zucchini Bread
Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- â…“ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 eggs
- ½ cup butter melted
- ¼ cup sour cream
- 1 tablespoon baking powder
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon 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
In the mood for more delicious bread? Try some of these low carb bread recipes.
- Keto Pumpkin Bread
- Keto Cinnamon Rolls
- Low Carb Cornbread
- Chocolate Chip Zucchini Muffins
- Keto Banana Bread
- Almond Flour Banana Muffins
Originally Published September 30, 2019. Revised and Republished June 16, 2023.
Annette Cavalieri says
My batter is super dry. I used frozen shredded zucchini that was thawed and then drained in a colander. Would it have been better to use fresh zucchini? I have a ton of frozen zucchini so if is the problem, can I use and should I just not allow it to drain all the liquid in my colander?
Taryn says
I've only made this with fresh. I think frozen would work but don't drain it. You want the natural liquid from the zucchini to keep the bread moist.
LadyJ says
Very, very good! My old recipe for zucchini bread used sour cream so I was looking for something similar. This is a quick, easy recipe to put together and so moist and flavorful. I took some to a family event and even so-called zucchini haters were eating it and loved it. This will definitely be a recipe I repeat often. Thank you = )
Sp bayat says
I made it exactly as it was in the recipe, but inside was liquidi and outside was almost burned after an hour cooking! Unfortunately I have not found any keto bread kinds recipe that comes out perfect specially when there is vegetable in!
Taryn says
Have you tested your oven temperature? That really shouldn't have happened. I've had many of my readers make this exactly as written without any trouble.
Cristina says
I had this same issue. I continued baking but it’s still too moist on the inside over 1 hr and 30 mins later
Diana says
This is absolutely divine! Even DH, who doesn't usually care for keto baking, loved this. I've made it several times now, and it's super easy.
I used a combination of Sukrin Gold and Lakanto Golden Monkfruit for the sweetener and added only 1/2 tsp molasses.
I also added a little streusel topping to the top of the bread before baking (I mixed together a bit of lupin flour, granulated brown sugar replacer, cinnamon, pinch of salt, crushed pecans, with a little butter cut in), and it came out like those heavenly bakery cinnamon breads and muffins with the crunchy, sugary streusel top!
Thank you for a fantastic recipe!
Renoblondee says
This bread is amazing. Thank you so much for this recipe! I didn't have any nut milk, so I added a little bit of water and a tiny bit more vanilla. I also didn't have molasses, and it was just beyond delicious. I had a slice with cream cheese and about died with pleasure. Thank you!
Diana says
I'm trying to figure out where you are seeing nut milk in the recipe?
Chris A. says
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.
Taryn says
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.
LadyJ says
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!
Phyllis says
Batter seems too thick?
Taryn says
It's really not too thick (if your measurements are correct). This is a thick batter! The zucchini releases liquid when cooking.
Briana says
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!
Letty says
If I wanted to omit the coconut flour and use all almond flour any guesses on how much to use?
Taryn says
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
Cynthia says
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?
Taryn says
Yes, you can use a brown sugar sub. But, the molasses already gives a brown sugar flavor. That's why I add it.
Brenda says
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!
Taryn says
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.
Leslie says
I want to use monkfruit in the recipe how much would I used. Thanks
Taryn says
Try 1.25 to 1.5 times the amount if you are using a blend with erythritol like lakanto.
Kimberly says
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.
Taryn says
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/
Diane says
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!
Taryn says
Yes. Use a little less.
Kimberly Christie says
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!
Renee K says
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!
Taryn says
No, light sour cream should be fine. Enjoy!
Beth says
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!
wilhelmina says
I was totally blown away by this yummy bread! This is one I will be making again soon!
Tracy Thompson says
If i wanted to add a cup of walnuts which liquid would you increase?
Taryn says
You don't need to increase the liquid if you add chopped nuts.
Robert says
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!
Taryn says
I've never tried carbquick so I can't compare, sorry! I like the texture of almond flour baked goods.