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.
This recipe is missing something as the bread was dense & hard & crumbly & raw….I did not drain my zucchini. It never rose & I put baking powder, per the recipe.
I’m throwing it out.
I’m sorry it didn’t work for you. I’ve gotten reviews on this that it is too wet and others that it is too dry. It seems that zucchini can vary in wetness quite a bit. I’ve also had many reviews that it is perfect as written. I’m going to add some more tips soon.
Instead of molasses can I use keto maple syrup?
Sure
Can’t wait to try this recipe. Very new to THM. Your recipes have saved me!
Is this a THM E or THM S. Thanks.
Hi Jaime, this is an S recipe.
I made this last weekend, following the recipe to a “T.” It’s delicious! Mine turned out being only slightly over one inch tall. Should it have risen more? Thank you for all of your wonderful recipes!
Hi Libby, I’m pretty sure I responded to you on Facebook 🙂. Your pan looked wide to me. What were the dimensions?
Would love to try this but have someone in the house whose allergic to nuts and coconut. Any suggestions?
You could try using sunflower seed flour in place of the almond flour and oat fiber in place of the coconut flour BUT I can’t promise it will work. Those are the main ingredients in this. If you want to try I’d suggest making just 1/4 or 1/2 of the recipe as a few muffins to test. I wouldn’t want you to waste ingredients if it doesn’t work.
I love zucchini bread but I had no idea I could make it low carb! Thanks for the tasty recipe!
I have a zucchini in my fridge I need to use. I’m going to bake this bread today. Can’t wait. Looks amazing.
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.
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!
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?
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.
I used ALL-PURPOSE IN THE RAW Sweetener blend. I made no other changes.
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.
I was trying to find your keto zucchini bread recipe. I found the comments but not the recipe. Thanks
If you go back to the top just click “jump to recipe” or “print recipe” to get right to it.
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!
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. ☹️
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.
this zucchini bread is one of the most delicious loaf recipe! It’s incredible!
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!
Cream cheese would be a better sub than heavy cream.
Will frozen shredded zucchini work?
I would thaw it and drain the liquid first.