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.
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.
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.
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!
Do you have to line with parchment paper?
I have not tried this without. I always use parchment with low carb baked goods. Aluminum foil greased very well should work too.
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?
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.
I love this recipe. A friend brought me a ton of homegrown carrots. Do you think I could sub them for zucchini?
Possibly, but the nutrition facts would be quite different. If you don’t need this to be low carb or keto it could work.
I’ve never done anything keto, Can you use Splenda as a sweetener? How would this affect the recipe?
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!
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.
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.
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! 🤷🏼♀️
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/
Thank you!
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.
I’m not sure why your batter would’ve been so dry. Did you sub any ingredients? Which sweetener did you use?
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!
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?
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.
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 = )
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!
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.
I had this same issue. I continued baking but it’s still too moist on the inside over 1 hr and 30 mins later
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!
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!
I’m trying to figure out where you are seeing nut milk in the recipe?