This keto zucchini bread is a fantastic quick bread recipe that everyone will enjoy.

Zucchini Bread

Gluten-free Keto

When summer comes and the zucchini are everywhere, the search for healthy, low carb recipes to use them can be a challenge!

However, if you’ve tried other gluten free recipes, you know they all seem to be missing… something.

Dry Ingredients:

Almond Flour

Low carb sugar substitute

Coconut flour


Baking Powder

Xanthan gum

Baking Soda

Ground Cinnamon

Chopped Walnuts

Wet Ingredients:



Coconut Oil Liquified

Vanilla Extract

Grated Zucchini

How to Store  the Bread

It will keep on the counter in an airtight container for a day or two. However, you’re better off keeping it stored in the fridge in a well sealed container.


Grease a 9×5 bread pan.

In a small bowl, mix together dry ingredients.

Then, in a large bowl, mix together wet ingredients.

Beat in flour mixture until well combined.

Then, stir in zucchini and nuts.

Pour into greased pan.

Bake for 50-60 minutes at 325 ° F

Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.