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. Once you sink your teeth into a slice of bread, I am sure you will agree. This easy low carb zucchini bread recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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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 that it's incredibly moist. It's also the right amount of sweetness too. Sometimes I will eat some of this keto low carb zucchini bread as breakfast because it's not overly sweet.
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.
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 bowl. Fold in shredded zucchini, then pour into loaf pan.
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.
Now all you have left to do is enjoy this gluten-free zucchini bread.
Optional Ingredients:
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.
- 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.
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.
Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- ⅓ 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
Natalie says
I have a zucchini in my fridge I need to use. I'm going to bake this bread today. Can't wait. Looks amazing.
Virginia Bigash says
I made this today & it tastes good but very dry & crumbly. I think i'll try adding another egg & more butter as another writer suggested.
Angie says
I think the variable here is the amount of liquid in the squash. My squash did not have a lot of liquid and I could tell mixing the batter that it was too dry. I ended up using 1/2 c butter instead of 1/3 and 3 eggs instead of 2. It came out perfect! It is so moist and delicious. I would definitely make again. Thanks for all the wonderful keto recipes!
Shirley says
I'm new to Keto baking. I've tried several recipes without any success. This zucchini bread came out dense and dry. The flavor was great and I want to try again. What did I do wrong?
Taryn says
There is definitely a learning curve when baking with alternative flours and sweeteners. Did you make any substitutions? Which sweetener did you use? One thing that can help any recipe become fluffier is separating the eggs and whipping the whites to stiff peaks before folding them in. I find it a bit of a pain so I don't normally call for this in my recipes but if you prefer light and fluffy baked goods you might want to take this extra step.
Shirley says
I used ALL-PURPOSE IN THE RAW Sweetener blend. I made no other changes.
Taryn says
I have not tested that in any of my recipes. I think the sweetener change was what made the difference. I'm sorry it didn't work for you.
Debbie Easley says
I was trying to find your keto zucchini bread recipe. I found the comments but not the recipe. Thanks
Taryn says
If you go back to the top just click "jump to recipe" or "print recipe" to get right to it.
Hanna says
I can't wait to make this for my parents this weekend. I've been on the hunt for more great keto recipes and this looks fantastic!
L says
So sorry to leave a negative review. Made exactly as posted, except used monk fruit sweetener. Used amount given for the sweetener and was imho way too sweet. Loaf also took over 90 minutes to bake, and after it cooled was so mushy that I threw the remainder out. I did make 12 muffins as well. They took about 50 minutes to bake. Although very sweet, these were salvageable. Not a recipe I can recommend. ☹️
Taryn says
Sorry, this didn't work out for you. Have you checked your oven temperature recently? Looking through all the comments for this recipe again it seems that the water content for zucchini can naturally vary a lot. I have no other explanation for why it is too wet for some people, perfect for others, and still dry for others. It comes out fine for me as written.
Raj says
this zucchini bread is one of the most delicious loaf recipe! It's incredible!
Kristen says
This looks so good! I want to make this recipe, but I don't have sour cream. Is there a substitute you recommend that's keto friendly? Would heavy whipping cream work? Or anything else? Thank you!
Taryn says
Cream cheese would be a better sub than heavy cream.
Barbie says
Will frozen shredded zucchini work?
Taryn says
I would thaw it and drain the liquid first.
Jen says
I’m afraid this just didn’t taste much like zucchini bread. I also could kind of taste the molasses, which was odd for zucchini bread. Maybe it’s the almond flour and coconut flour that make this taste off. I appreciate that this is keto and certainly will never taste like traditional zucchini bread because of the substitutions, but this just wasn’t for me.
Taryn says
I'm sorry you didn't like it. Keto baking does have a learning curve. If this is your first keto quick bread you have to have realistic expectations.
Sharon says
I have made this several times now. We really enjoy it! THe first time I made as is and decided I did not care for the cinnamon. Next time I left it out and it came out perfect! This last time I decided to try it as a “banana” bread. No cinnamon and instead of vanilla I used 1-1/2 tsp banana flavoring. I also added 1/2 cup chopped pecans. Amazing! The zucchini has no flavor so it didn’t get in the way of the banana at all. Thanks for sharing!
Anne says
Do you have to line with parchment paper?
Taryn says
I have not tried this without. I always use parchment with low carb baked goods. Aluminum foil greased very well should work too.
Amiee Kallin says
I have made this a couple of tiems. It has great flavor. I am however, having an issue with it getting mushy in a day or so. Am I doing something wrong? Should this be refrigerated?
Taryn says
Yes, store in the refrigerator. I will edit the recipe to make note of that. I always store any low carb baked goods in the fridge.
Dana says
I love this recipe. A friend brought me a ton of homegrown carrots. Do you think I could sub them for zucchini?
Taryn says
Possibly, but the nutrition facts would be quite different. If you don't need this to be low carb or keto it could work.
Antonia B. Slomsky says
I've never done anything keto, Can you use Splenda as a sweetener? How would this affect the recipe?
Taryn says
I don't test my recipes with Splenda. It probably would affect the recipe but I'm not sure how. Sorry, I can't be more helpful!
Susan says
I’m a very experienced low carb cook. Somehow this just didn’t work for me despite following the recipe. Dry batter and it fell apart when cooked. Too sweet for me as well although that could be easily fixed.
Taryn says
Did you drain your zucchini? I don't know why this is dry for some people and moist for others besides the water content in the zucchini varying.
Angie says
The taste of the bread is great, but mine came out soggy, too. I think I know why, though. Anyone living in a high altitude (like me) will probably need to increase oven temperature and add extra flour. I only say this cause flat soggy baking happened to me frequently before I learned about high altitude baking. The problem is I don’t have enough experience with keto baking to figure out how much of which flour to add! 🤷🏼♀️
Taryn says
Yes, a high altitude can do that. I live just above sea level so I'm not an expert at it either. This page has some tips: https://gfjules.com/high-altitude-gluten-free-baking-tips/
Angie says
Thank you!
Deb G says
I made this over the weekend, love the flavor, taste like any other I've had. But batter was very dry. (Like a wet drop Biscut dough)
Did not drain my zucchini. Needed more liquid of some kind.
Taryn says
I'm not sure why your batter would've been so dry. Did you sub any ingredients? Which sweetener did you use?
Sharon says
LOVE, LOVE, LOVE this bread! I made as is except I used Swerve Brown sugar (1/2 cup) for the sweetener. I almost didn’t put the cinnamon in but am so glad I did. It really adds a little something extra. Thank you for sharing this fantastic recipe! I will be making this again, soon!