Wonderfully moist and fragrant, this keto zucchini bread is perfect for breakfast. It's delicious, easy to make, and filling! Try it fresh out of the oven with sweet butter...it's amazing.
When I can't stop after one slice of something, I know it's good. When I made this bread for the first time, I had three slices! That was last year, and I've made it many times since. It's a summer treat my entire family enjoys. It's easy to make, and the aroma that fills your kitchen as it bakes in the oven is amazing. I often double the recipe and make two loaves to ensure tasty leftovers. They freeze and thaw well.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh zucchini: There's no need to peel the zucchini. The dark peel adds a pretty color, and it's thin and delicate enough to not interfere with the bread's texture.
- Sweetener: I use stevia. You can use ½ cup of any granulated sweetener instead.
- Vanilla extract: It's best to use pure vanilla extract.
- Almond flour: I use super-fine almond flour. I don't recommend using a coarse almond meal.
- Cinnamon: Combines with the vanilla to give this bread a lovely flavor and intoxicating smell.
Variations
- Sometimes, I add 2 tablespoons of melted and cooled unsalted butter. It adds richness and flavor.
- You can add up to ½ cup of dark chocolate chips or chopped pecans (or walnuts). Add them last after the batter is thoroughly mixed.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Grate the zucchini, place it in a clean kitchen towel, and squeeze hard to remove excess liquid. Combine the eggs, sweetener, and vanilla. Mix in the dry ingredients (almond flour, cinnamon, salt, and baking soda) with a rubber spatula. Add the grated and drained zucchini.
Transfer the mixture to a parchment-lined, greased small loaf pan. Bake the bread until browned and cooked through, about 40 minutes, in a 350°F oven.
Remove the bread from the pan, place it on a cooling rack, and remove the parchment paper. Cool the bread on the rack for at least an hour, then slice and serve.
Have to agree with other comments. I've been on Keto (mostly) for three years and have made dozens of almond and coconut flour based recipes. This is the first that actually tasted like a real desert cake, not dry or mealy. Made as written with the addition of chopped walnuts. Thanks.
Robert Hartley
Read more comments
Have to agree with other comments. I've been on Keto (mostly) for three years and have made dozens of almond and coconut flour based recipes. This is the first that actually tasted like a real desert cake, not dry or mealy. Made as written with the addition of chopped walnuts. Thanks.Recipe Tips
- It's important to use a small loaf pan (8.5 x 4.5 inches). The bread will be wide and flat if you use a standard loaf pan (9 x 5 inches).
- Draining the zucchini is a must. A lot of liquid comes out when you squeeze the water out! If you leave it in the bread, the bread will come out soggy and wet.
- If the mixture is very dry and difficult to mix after you add the dry ingredients, add a small amount of water - one or two tablespoons.
- It's best to grate the zucchini finely by hand, using a box grater. However, some people like to grate it coarser, and you can also use the grating blade of your food processor.
- To make muffins, use greased foil or parchment liners (the batter will stick to standard paper liners), fill them ¾ full, and bake them for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Storage: Once the bread has cooled, slice it, place the leftover slices on the cooling rack, and allow them to cool completely. Store the cooled slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. They can be kept in the fridge for up to four days. You can also freeze them in freezer bags in a single layer. If you layer them, separate the layers with wax paper.
Serving Suggestions
This bread is perfect for breakfast or as a snack. It's delicious all by itself or topped with sweet butter, as shown in the image below. My daughter enjoys it with almond or walnut butter. Since I usually bake this bread in the summer, I like to serve it with iced coffee or iced tea.
Recipe Card
Keto Zucchini Bread Recipe
Video
Ingredients
- Avocado oil spray - for the pan
- 3 medium zucchinis - about 21 ounces total weight
- 3 large eggs
- 1 ½ teaspoon stevia glycerite - equals about ½ cup of sugar
- 1 teaspoon vanilla extract
- 2 cups blanched finely ground almond flour - 8 ounces
- 1 tablespoon ground cinnamon
- Pinch salt
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F. Line a small loaf pan (8.5 x 4.5 inches) with parchment so that there’s an overhang. Lightly spray the lined pan with oil.
- Grate the unpeeled zucchini. I grate them by hand using a box grater. You should have about 2 cups of grated zucchini.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. You’ll get quite a lot of water out, as you can see in the photo. Draining the zucchini is a must to prevent soggy bread.
- In a medium bowl, whisk together the eggs, stevia, and vanilla extract.
- Using a rubber spatula, mix in the almond flour, cinnamon, kosher salt, and baking soda. Add the grated and drained zucchini.
- Depending on how thoroughly you squeezed the water out of the zucchini, at this point, you might need to add a little water to the mixture. Add one tablespoon at a time until the batter is thick but easy to mix. I typically add two tablespoons.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
- Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
- Cool the bread on the cooling rack for about an hour before slicing. You can speed things up by placing it in the fridge, on the cooling rack, for 30 minutes. Don’t try to slice it when it’s warm.
- After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes. Top with butter and serve.
Notes
- It's important to use a small loaf pan (8.5 x 4.5 inches). If you use a standard loaf pan (9 x 5 inches), the bread will be wide and flat.
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces (dry measurements are different than liquid measurements). It's best to measure almond flour by weight rather than by volume.
- It's best to grate the zucchini finely by hand, using a box grater. However, some people like to grate it coarser, and you can also use the grating blade of your food processor.
- To make muffins, use greased foil or parchment liners (the batter will stick to standard paper liners), fill them ¾ full, and bake them for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired.
- Sometimes, I add 2 tablespoons of melted and cooled unsalted butter. It adds richness and flavor.
- You can add up to ½ cup of dark chocolate chips or chopped pecans (or walnuts). Add them last after the batter is thoroughly mixed.
- Leftovers: Once the bread has cooled, slice it, place the leftover slices on the cooling rack, and allow them to cool completely. Store the cooled slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. They can be kept in the fridge for up to 4 days. You can also freeze them in freezer bags in a single layer. If you layer them, separate the layers with wax paper.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Dana says
This turned out Really Good! I subbed 2 T maple syrup for the sugar substitue, and added about 1 C chocolate chips. I was afraid the texture would be gritty, (haven't used exclusively almond flour before) but it's great! Thanks for sharing this wonderful recipe! It's a keeper!
Vered DeLeeuw says
You're very welcome, Dana! Glad you liked it.
KASEY says
Bloody delicious!!! Sugar free, Low carb to boot~ Who could ask for anything better. Thank you!
Vered DeLeeuw says
You're very welcome, Kasey! I'm so glad you liked it!
Catherine White Haskins FNP-BC says
I made this today! Husband loved it! I made a few minor tweaks. I used brown sugar swerve instead of white sugar sub. I also added two tables spoons of coconut flour and substracted 2 table spoons of the almond flour. It came out perfect!! Did not need to add any water to the mix . Looking forward the having it again tomorrow! Thanks for the recipe !
Vered DeLeeuw says
Yay! I'm so glad this was a success, Catherine! Thank you for sharing your tweaks.
Alex Sidd says
Thank you for the recipe! Would liquid stevia work in this recipe, or would it change the flavor because of the alcohol? I don't have the stevia glycerite.
Likewise, would using a 1/2 cup of another sweetener change the consistency of the bread?
Vered DeLeeuw says
Hi Alex,
Both of these options work - liquid stevia or 1/2 cup of a granulated sweetener (3/4 cup if you like your baked goods sweet).
Shannen says
This is by far the best zucchini bread recipe I've ever made and tasted. I made 12 muffins and baked them for 25 minutes. I added sugar free white chocolate chips and a little cake batter flavoring and took them to another level. Breakfast? Maybe. Snack? Sure. Dessert? Heck yeah!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Shannen! Thank you so much for the detailed review and for sharing your tweaks.
Robert Hartley says
Have to agree with other comments. I've been on Keto (mostly) for three years and have made dozens of almond and coconut flour based recipes. This is the first that actually tasted like a real desert cake, not dry or mealy. Made as written with the addition of chopped walnuts. Thanks.
Vered DeLeeuw says
Thank you, Robert, for this comment. I'm so glad you enjoyed this bread!
Andrew says
This is the first time I have ever rated a recipe or left a comment, BUT, I could not believe how good this was. I've made decent tasting keto cakes and breads before, but honestly this was something else and I can't wait to make it again. I added maybe ½ a cup of walnuts when I made it and will experiment with other variations, such as added seeds, etc.
Vered DeLeeuw says
Hey Andrew,
I'm so glad you enjoyed this recipe so much! Walnuts sound like a great addition.