This Keto Zucchini Bread is moist, lightly spiced, and made with almond flour, grated zucchini, cinnamon, nutmeg, and optional walnuts or pecans. It’s a low-carb, gluten-free sweet bread with just 3g net carbs per slice, and you can use the same batter to make zucchini muffins too.
I love making this when zucchini is in season and I have a few extra ones in the fridge. It’s one of those recipes that feels cozy enough for breakfast with coffee, but also works as a snack or simple low-carb dessert. The zucchini keeps the bread soft, while cinnamon, nutmeg, and vanilla give it that classic zucchini bread flavor.
The key is squeezing out the extra moisture from the grated zucchini before adding it to the batter. Too much liquid can make the bread soggy in the middle, but when the zucchini is prepared properly, the loaf bakes up tender, moist, and easy to slice.
If you love my Keto Blueberry Bread or Chocolate Zucchini Bread, this almond flour zucchini bread is another easy low-carb sweet bread to add to your baking list.
Why You’ll Love This Keto Zucchini Bread
- It’s soft and moist – Grated zucchini keeps the bread tender without needing regular flour or sugar.
- It has classic zucchini bread flavor – Cinnamon, nutmeg, and vanilla make it warm, cozy, and lightly sweet.
- It’s low carb and gluten-free – Almond flour keeps the loaf low in carbs and naturally gluten-free.
- It’s a great way to use zucchini – Perfect when zucchini is in season or when you have a few extras to use up.
- You can make muffins too – The same batter works for zucchini muffins if you want individual portions.
- It freezes well – Slice the loaf and freeze individual pieces for easy breakfasts or snacks.
Is Zucchini Bread Keto?
Traditional zucchini bread is usually made with wheat flour and sugar, so it’s not typically keto-friendly. This version uses almond flour and a low-carb sweetener instead, so it has the same moist, spiced zucchini bread feel with fewer carbs.
Zucchini itself is naturally low in carbs and works really well in keto baking because it adds moisture without a strong flavor. Just make sure to squeeze out the extra liquid before adding it to the batter so the bread doesn’t turn soggy.
Keto Zucchini Bread Ingredients
This recipe is incredibly versatile and can be customized in many delicious ways. It has only keto & paleo-friendly ingredients and is super easy to make. If you’re a chocolate fan you can add some sugar-free dark chocolate chips.
Here are all the ingredients you need for this delicious healthy zucchini bread:
- Zucchini – Use fresh zucchini and grate it finely or on the medium holes of a box grater. You don’t need to peel it. After grating, sprinkle with a little salt, let it sit for about 10 minutes, then squeeze out the extra moisture with a clean kitchen towel.
- Almond flour – Use superfine blanched almond flour for the best texture. Almond meal can make the bread heavier and more grainy.
- Sweetener – Use your favorite low-carb sweetener. Allulose, erythritol blend, or monk fruit sweetener can all work. If using allulose, the bread may brown faster, so start checking a little earlier.
- Olive oil – Helps keep the zucchini bread moist. Use a mild olive oil, avocado oil, or melted coconut oil if you prefer.
- Eggs – Use large, room-temperature eggs so they mix evenly into the batter.
- Cinnamon and nutmeg – These give the bread that classic warm zucchini bread flavor.
- Vanilla extract – Adds sweetness and rounds out the flavor.
- Baking powder – Helps the loaf rise and keeps it from feeling too dense.
- Walnuts or pecans – Optional, but they add crunch and make the loaf feel more like classic zucchini bread.
- Sugar-free chocolate chips – Optional if you want a sweeter, more dessert-style loaf.
How to Make Keto Zucchini Bread?
How To Make Keto Zucchini Bread
Prepare the pan
Preheat the oven to 350°F / 170°C and line a 9×5-inch loaf pan with parchment paper.
Grate and squeeze the zucchini
Grate the zucchini, sprinkle with salt, and let it sit for about 10 minutes. Squeeze well with a clean kitchen towel to remove excess moisture.
Mix the wet ingredients
Add the squeezed zucchini to a large bowl with the eggs, olive oil, vanilla extract, sweetener, cinnamon, and nutmeg. Stir until well combined.
Add the dry ingredients
Add the almond flour and baking powder, then mix until a thick batter forms. Fold in walnuts, pecans, or sugar-free chocolate chips if using.
Bake the loaf
Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool before slicing
Let the bread cool completely before slicing. Almond flour breads are more delicate when warm, and cooling helps the loaf firm up.
How to Store
- Fridge – Place the leftovers in an airtight container and refrigerate for up to 5 days.
- Freezer – Allow the zucchini bread to cool completely, then wrap individual slices in parchment paper of place them into zip lock bags. Freeze for up to 3 months. When ready to serve, pop them in the toaster to reheat in the oven until warm.
My Tips for the Best Keto Zucchini Bread
- Squeeze the zucchini well – Too much moisture can make the bread soggy or cause it to sink in the middle.
- Don’t peel the zucchini – The peel is soft, adds color, and blends right into the bread.
- Use superfine almond flour – This gives the loaf a smoother texture and keeps it from feeling grainy.
- Don’t overmix the batter – Mix just until everything is combined.
- Let it cool completely – This is the hardest part, but it helps the loaf slice cleanly.
- Check the center – Zucchini bread can look done on top before the center is fully baked, so test the middle with a toothpick.
Frequently Asked Questions
Do I have to squeeze the zucchini?
Yes. Squeezing the zucchini removes extra moisture and helps prevent the bread from becoming soggy in the middle.
Do I need to peel zucchini for zucchini bread?
No. The peel is soft and blends into the bread. It also adds little green flecks, which look nice.
Why is my keto zucchini bread soggy?
It usually happens when the zucchini wasn’t squeezed well enough, the loaf was underbaked, or it was sliced before cooling.
Can I use coconut flour instead of almond flour?
Not as a one-for-one swap. Coconut flour absorbs much more liquid than almond flour, so the recipe would need different amounts of eggs and liquid.
Can I make this dairy-free?
Yes, if your ingredients are already dairy-free. Use olive oil, avocado oil, or melted coconut oil.
Can I make this into muffins?
Yes. Divide the batter into 12 muffin cups and bake for 18–22 minutes.
Can I freeze keto zucchini bread?
Yes. Slice the cooled loaf and freeze the slices with parchment paper between them for up to 3 months.
Other Zucchini Recipes
- Best Zucchini Casserole
- One-Bowl Keto Chocolate Zucchini Bread
- Easy Baked Zucchini with Parmesan
- Crispy Parmesan Baked Zucchini Fries
- Zucchini Lasagna
- Keto Alfredo Creamy Zucchini Noodles
Keto Zucchini Bread
Description
Ingredients
- 2 zucchini grated, approx 325g
- 2 cups almond flour superfine
- 8 tbsp sweetener
- 3 tbsp olive oil or melted butter
- 2 large eggs room temperature
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp xanthan gum optional
- 2 tsp baking powder
- Optional: chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F/ 170°F. Line an 9*5-inch loaf pan with parchment paper. Set aside.
- Grate the zucchini and sprinkle one teaspoon of salt. Rest for about 10 minutes. Using a clean kitchen towel to squeeze out as much moisture as possible.
- Place the zucchini into a large mixing bowl. Add the eggs, olive oil, cinnamon, nutmeg, vanilla extract, sweetener. Stir well with a spatula.
- Incorporate the almond flour and baking powder. Transfer the batter to the prepared loaf pan.
- Bake in the preheated oven for about 45-50 minutes or until the top looks golden.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Hello. Do you have a recipe for a low carb (keto) chocolate zucchini bread?
Thank you!
Here’s a recipe for keto chocolate zucchini bread.
What kind of sweetener do you recommend?
Do you peel the zucchini?
No, I leave the peel on! It adds extra fiber and a nice texture.
Made this (xantham gum included, also added walnuts), it turned out well. Unlike full carb quick breads, this one needed to FULLY cool before being taken out of the pan. It seemed structurally dubious for quite a while, but eventually did solidify!
Squeezing out as much liquid as possible makes a huge difference, and once it cools completely, the structure comes together beautifully. I love that you added walnuts too, that sounds delicious. Thank you so much for sharing your experience, this is really helpful for others making it too.