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Low Carb Zucchini Bread – Gluten Free

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162 Comments


Last updated on: October 24, 2018

Are you still looking for the perfect low carb zucchini bread? Look no further. This recipe beats all the other ones I’ve tried and it’s gluten free!

Gluten free low carb zucchini bread recipe

My search for a good low carb and gluten free zucchini bread is over! Now I have a keeper recipe to get rid of some of those pesky garden zucchini in the summer.

Although I love to eat plain steamed zucchini, I’ve tried a few low carb zucchini bread recipes that just didn’t make a good replacement for the real thing. And, I have had trouble getting the bread to completely cook in the middle.

Using my popular basic quick bread recipe as a guide, I came up with a recipe for gluten free low carb zucchini bread. I’ve had great success making other low carb sweet breads using the basic recipe.

How to make low carb zucchini bread

You may want to check out my recipes for low carb banana bread, key lime coconut bread, and cinnamon swirl bread. All these recipes are delicious, low carb, and gluten-free! Now there is a yummy low carb zucchini bread to add to the list.

Low carb zucchini bread recipe

I only had five eggs so that is all I put in. I’m not sure if adding additional eggs would have made a difference.

This bread did have a good texture and cooked well throughout. In the past, I’ve had trouble getting the bread to cook in middle, but this one did not have that problem.

What’s your favorite way to use up the extra garden zucchini? Have you been successful making a low carb zucchini bread? I enjoyed this bread so much that I will be making another loaf very soon!

Gluten free low carb zucchini bread

If you have an excessive amount of zucchini, you may also want to try my frosted zucchini brownies, and low carb chocolate zucchini cake.

Gluten Free Low Carb Zucchini Bread Recipe

Low carb zucchini bread slice

Low carb zucchini bread recipe
Print Pin Review
4.71 from 41 votes

Low Carb Zucchini Bread - Gluten Free

Are you still looking for the perfect zucchini bread for a low carb eating plan? Look no further. This recipe beats all the other ones I've tried and it's gluten free!
Course Bread, Snack
Cuisine American
Keyword zucchini
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 196kcal
Author Lisa | Low Carb Yum

Ingredients

  • 1 cup almond flour about 110g
  • 1/2 cup coconut flour about 69g
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 5 eggs
  • 1/2 cup butter
  • 3 tablespoons coconut oil liquified
  • 1 cup low carb sweetener or other low carb sweetener
  • 1 ½ teaspoons vanilla extract
  • 1 cup zucchini grated
  • 1/2 cup walnuts chopped
US Customary - Metric

Instructions

  • Grease 9×5 bread pan.
  • n small bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder, and cinnamon.
  • In large bowl, beat eggs, butter, coconut oil, sweetener, and extract.
  • Beat in flour mixture until well combined.
  • Stir in zucchini and nuts.
  • Pour into greased pan.
  • Bake for 50-60 minutes at 325 degrees F or until tests done.
  • Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.

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Notes

The baking soda and baking powder were originally reversed as noted by a reader comment, but this has been corrected in the ingredient list.
Makes 12 servings
2g net carbs

Nutrition

Nutrition Facts
Low Carb Zucchini Bread - Gluten Free
Amount Per Serving (1 slice)
Calories 196 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Total Carbohydrates 4.9g 2%
Dietary Fiber 2.9g 12%
Protein 5.3g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

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Comments

  1. Made this last night, and was very disappointed. Even though I squeezed all moisture from zucchini’ it was spongy and and too wet. I baked it longer than required and it was still wet. Don’t think I’ll make it again. Too expensive to come out like it did.

    Reply

  2. Reading the comments, I saw a lot mentioned that it was too moist so I used 4 eggs and only 2 Tbl of coconut oil and it came out great.this this recipe.

    Reply

  5. Fantastic! I, too, took a risk and made a double batch to use up my garden zucchini. I think next time I’ll use either less oil or butter as it was nice and moist (not saturated), but just a tad too moist. I squeezed the excess water out of the zucchini and measured that way; if you measure the zucchini with its excess water and then squeeze, just double the amount of zucchini. I’ll add a bit more cinnamon too as I love cinnamon. I did not add nuts, but will try pecans next time (we’re not walnut fans). Oh and I used Lakanto monkfruit sweetener (granular and first time using) and think I’ll cut the sweetness back by 1/4. Overall a really great zucchini bread!! Thank you for sharing!

    Reply

  6. Just made this today with the cream cheese icing …came out great…did not add coconut oil and did squeeze water out o zucchini

    Reply

  7. Great recipe.
    It did rise but then flattened a bit when I tool it started to cool.
    I use monk fruit/erythritol mix as the sweetener. I like less sweet so used a little over 1/2 cup.
    I squeezed the water our of the zucchini.
    Took almost 75 mins to bake.
    Tasted a little ‘eggy’. Do you think using 4 eggs would work?
    Very tasty. thanks!

    Reply

  8. I think it needed more sweetener, next time I’m going to add a brown sugar substitute along with the other sweetener. Also, it kind of falls apart pretty easily, hoping refrigeration may help with that. I wanted to spread cream cheese on it but it falls apart.

    Reply

    • Refrigeration should help if it crumbles and that’s usually a sign of too much flour or not enough liquid/eggs. I find that everyone has their own preference for “sweet” so each needs to adjust per their own taste.

      Reply

  9. Hi! Was wondering if I sub the butter for coconut oil (I know it already calls for coconut oil) would I use the same amount of coconut oil that I would butter? Or would I maybe use less? Not even sure if it would work subbing out the butter! Thank you!! Can’t wait to make this.

    Reply

  10. Hello Lisa I don’t have any almond flour but I do have a lot of coconut flour, is there any way I can pull this recipe off without any almond flour?

    Reply

    • You typically need to use less coconut flour than the combo of almond and coconut flour or just using almond flour. And using just coconut flour usually means more eggs and liquid. I typically use only 1/4 to 1/3 cup of coconut flour for 1 cup of almond flour or the combo of almond and coconut flour.

      Reply

  11. Wow! This is much better than the coconut flour only recipe I’ve used in the past. I did find that my bread came out quite oily, so I think in the future I may just use the butter and omit the coconut oil. I used half as much sweetener as recommended and added cinnamon chips (allergic to chocolate). I think the bread tastes good, but not quite the zucchini bread taste I’m used to. In the future I’ll use 1.5 cups of zucchini and more cinnamon.

    Thanks for a great basic quick-bread recipe.

    Reply

  12. For some reason the loaf has a very bitter after taste. Just wondering if you have any suggestions. Could the flours be bad?

    Reply

  13. Hey, This is the first time I made a low crab zucchini bread. I was very surprised it tasted so good.I want to make it again for my hubby hope so he also like it. Thanks for the giving me an opportunity.

    Reply

  15. Highly recommend! Fantastic! I took a risk & made a double batch. I used pecans rather than walnuts & chopped 4 miniature sugar free Hershey candy bars …super yummy! Thank you for sharing

    Reply

  16. This sounds so yummy! Can’t wait to make it… hence the question. I have all the ingredients except xanthan gum. Is there any other ingredient I could substitute it for? I’ve seen psyllium husk used in baking but I’m not sure if it has the same effect or the opposite. Thank you!

    Reply

  17. …….Nearly as much sweetener as flour?! I think I’ll cut that down to maybe 1/6 cup. Then it’s actually in the idea of the keto diet, instead of just replacing sugar with other alternatives that probably have they’re own problems in large doses. But thanks for the recipe!

    Reply

    • It also depends on which sweetener you use. The sweetness in granulated stevia diminishes by maybe more than half from baking! I always find that surprising, since otherwise it’s over-the-top sweet. I haven’t has trouble with taste changes from xyla, but it can cause tummy issues and is toxic for my naughty thieving dogs, so I don’t use it. I’ve had the best luck with Swerve, although that can have just a slosh of an aftertaste.

      Reply

  19. FANTASTIC RECIPE-absolutely wonderful! This will now be a stock recipe in my house and I will happily take this with me to feed myself as well as the non keto people around me! Yes, it’s that good! Some keto recipes are ho hum, not bad but definitely not serve-able to normal peeps. This one is AMAZING!!!!!!!

    Reply

  20. My first attempt at this recipe and although the taste was spot-on delicious I could get it to cook in the middle. I did use 1/2c more of the zucchini and didn’t squeze it to reduce the water content. Everything else was the same as the recipe. Do you think reducing the eggs to only 4 would help…or adding more coconut flour? The batter just seems to wet. ..any suggestions?

    Reply

  21. This is my FAVORITE recipe! I’ve made this like 20 times now. It always turns out amazing. I’ve used it as a base for carrot cake, I’ve made muffins, I’ve made Keto maple icing for it. Best of all I feed it to everyone and everyone loves it. They love it even more when I tell them the ingredients. I’ve been on this Keto diet for 7 months and I can’t thank you enough for this recipe. I was starting to think I would never find something to satiate my craving for bread and sweets that is comparable to flour and sugar. This is it. Keto comfort food. 🙂

    Reply

    • Wow! I’ve got some garden zucchini sitting on my counter right now. I’m ready to make this recipe again. Thanks for the positive feedback. Sounds like you are doing an amazing job on keto.

      Reply

    • When I tasted the batter it felt like it was missing something. (I know, don’t eat raw eggs but whatever) I added a splash of lemon juice and a pinch of nutmeg, these we’re always in my regular zucchini bread recipes, now I am questioning my choice, we’re these excluded as non keto? It was more of a cooking habit than anything….

      Reply

    • You’ve used this recipe for cupcakes? How about baking time? I’m going to do cupcakes because they’re easier to freeze and pull out a few at a time

      Reply

  22. Has your recipe been corrected to reflect the amount of baking soda and baking powder? I read through the comments and found one comment that gave the correct amount of baking soda and baking powder and it is the same as your recipe.

    Post I was referring to:
    Lisa Vargas says

    March 10, 2018 at 11:19 am

    The baking soda and baking powder amounts are switched. You would never use 2 tsp of baking soda in a loaf of quick bread. Use 2 tsp baking powder and 1/2 tsp baking soda. This is the correct amount.

    Reply

      • The current recipe now has no baking soda at all. Is this still correct? So 2 teaspoons baking powder and no baking soda?

        Reply

        • The baking soda is still there.
          Ingredients
          1 cup almond flour about 110g
          1/2 cup coconut flour about 69g
          1/2 teaspoon salt
          2 teaspoons baking powder
          1/2 teaspoon xanthan gum
          1/2 teaspoon baking soda
          1 ½ teaspoons ground cinnamon
          5 eggs
          1/2 cup butter
          3 tablespoons coconut oil liquified
          1 cup low carb sweetener or other low carb sweetener
          1 ½ teaspoons vanilla extract
          1 cup zucchini grated
          1/2 cup walnuts chopped

          Reply

          • I looked this up because I have lots of zucchini from garden and a dear friend who follows the keto plan. Also, I thought it might be good for my DH who is diabetic. Getting the special ingredients sent to me and as soon as they arrive I will try this recipe. I will keep you posted.

      • Just a suggestion…..take the tip to switch the amount of baking soda and baking powder out from the bottom of the recipe if it’s been corrected. Not everyone reads all the comments.
        My bread is in the oven baking right now! I added blueberries. Can’t wait to taste it. Thanks for the recipe 😊

        Reply

  23. Hi! Can I substitute unsweetened applesauce instead of coconut oil? I use unsweetened applesauce instead of oil in all my recipes for better heart health.

    Reply

    • I’m not sure if it will work in this recipe. And you may want to read the science backed information on healthy fats. They aren’t bad for the heart.

      Reply

    • This is a keto recipe. No, you can’t substitute applesauce. You could reduce the butter to 1/4 cup (adjust calories/fat accordingly if you’re tracking).

      Reply

  24. This zucchini bread turned out great! I followed the recipe exactly, but had to bake it for 75 minutes. It rose nicely and has an excellent texture and flavour.

    Reply

  25. This recipe is absolutely delicious (and popular!) Thanks to the alert commenter who noted the reversal of the baking soda and baking powder though. Some research on the internet and now my experience baking this a number of times confirm this. “Use 1/4 the amount of baking soda than the amount of baking powder called for in the recipe.” Baker Bettie says in Baking Science. Anyway, thanks for another great recipe!

    Reply

  27. I made this, let it cool 15 minutes and tried to remove from the pan, but it fell apart. I see in your pictures you used parchment paper, that might alleviate the problem. I used coconut oil to grease my pan.

    Reply

  28. Do you have to use 5 eggs? Egg yolks mess me up but if they are baked in stuff I don’t have a problem with them, but since this recipe calls for 5, I am a little scared to try it…

    Reply

  29. Has anybody used powdered stevia as the sweetener before, and if so, how much did you use? I used a half teaspoon and it was not sweet at all. Had to throw it away.

    Reply

    • Throw it away!? Oh geeze. Make some sweetened whipped cream, or berry topping and eat it with that. Top it with sweetened syrup. Make it into french toast with syrup. Sprinkle sweetener on it. Man, I just don’t have the time and money to throw out something so expensive just because it’s not perfect.

      Reply

      • With 1 cup of sweetner, how do you only come up with 2 net carbs per slice? The sweetner you have linked is 4 net carbs per teaspoon (same as the Truvia I used), but my calculations indicated the sweetner alone is 16 net carbs per slice if cut into 12 slices. I did halve the amount of sweetner this time (its in the oven now, so fingers crossed it will taste okay!) so my net carbs will come out to 11 carbs per slice (still reasonable, but not really Keto). I did make this previously with only about 3/4 cup of sweetner and it tasted fabulous, but just trying to figure out how you came up with your net carb count. Thanks!

        Reply

  31. Thank you so much for this recipe! I bought almond and coconut flour just so I could make this — it was my first time using them.

    The bread turned out a bit dry yet still had a mildly oily feel (which I really like). Next time, I’ll probably add more zucchini since I found it barely noticeable. I’m also hoping that adding more zucchini will make it a bit moister and less crumbly.

    Again, thank you for this introduction to these flours. It really helped me bring some variety to keto!

    Reply

    • You’re welcome Kevin. A little more zucchini will definitely result in a moister bread. And, the fresher the zucchini is, the more moisture it has.

      Reply

  33. This is the first low carb bread I’ve made that actually rises a significant amount. Love that! I am going to try making this into a savory loaf by taking out the sweetener, vanilla, cinnamon and nuts because I like the texture so much better than other low carb loaves I have made.
    Also, I find artificially sweetened baking goods to be too sweet and the amounts called for usually leave that artificial aftertaste, regardless of the brand. So I cut down significantly on the amount of sweetener (I used 12 packets of Sugar Twin as I didn’t have the granulated. That is the equivalent of 24 tsp=8 tbsp=1/2 cup sugar/sweetener.) I still found it a little on the sweet side (maybe because I don’t eat sweets any more after starting low carb) so I will try 8 packets next time.

    Reply

  36. Mine is baking right now! Smells amazing. Except I plugged in all the ingredients into my food calculator and it says 23 grams of carbs per serving. 🙁 🙁 :(. The batter was super sweet when I tasted it from the one cup of sweetener recommend.

    Reply

  37. The baking soda and baking powder amounts are switched. You would never use 2 tsp of baking soda in a loaf of quick bread. Use 2 tsp baking powder and 1/2 tsp baking soda. This is the correct amount.

    Reply

  38. Made yesterday and turned into muffins. They are hands down, the yummiest recipe I have made low carb.

    Reply

  39. I am getting 15g of carbs from this recipe when I input it into My Fitness Pal. Can you break down how you got 4.9g total for this please? I just ate a slice (delicious) before checking the carbs and now I’m freaking out.

    Reply

  41. OMG, I just made this recipe and it is FABULOUS!!!! My oldest son ate 1/3 of the loaf before I even got to taste it. I wanted it as a savory bread to go with chicken salad, so I substituted spaghetti squash for the zucchini, and then left out the spices and sweetener. I sprinkled sunflower seeds on top. Wow!!! The best low carb bread ever!!!

    Reply

  42. Hi, I have made this recipe a couple of times now. The outer crust of the loaf appears to have a dark, shiny plastic like appearance. Do you know perhaps what this could be from?
    I have reduced the salt and cinnamon each time I tried the recipe

    Reply

  43. These were great! I made muffins and it made 12 good size ones. I did not have baking soda so used 2 tsp baking powder and they were nice and fluffy. I added some unsweetened coconut and put a ball of cream cheese in the middle. I also tripled the cinnamon and use 1/2 cup of stevia. Nice treat. These will be great late afternoon a few hours before I head to gym for hardcore workout so I am not going on an empty tank. Thank you for the recipe!!!!!!!

    Reply

  44. Just made this today. I cut the recipe in half and made 8 muffins. Soooo good!!!!!!!! I’ve already eaten 3. Oops!

    Reply

  45. Better than the regular zucchini bread I used to eat! I did add blueberries to the recipe and a little of the zucchini juice. It turned out so yummy and moist! Thank you for such a great recipe!

    Reply

  46. I made this today for myself and my husband who have not had bread for almost 2 weeks. I was in heaven. I made the bread exactly as written. I had to leave it in the oven for 65 minutes. When I tried to take it out of the oven at 55 minutes it was quite jiggly in the center. Another 10 minutes in and it is just perfect! I had my fingers crossed because I made some biscuits with coconut flour recently that were a disaster. Thanks so much for this recipe, I will be making this often!

    Reply

    • Hope it worked out! Quick bread cooking time can vary a bit depending on oven and other conditions so I always just cook until it seems to be set.

      Reply

  47. I did serve this and the one complaint was that it was not sweet enough, the other that there was a slight taste of baking soda.

    Any suggestions on how to improve?

    Reply

  48. Hmmm. What’s the reason for so much baking soda? It’s all I can taste. It seemed like a lot going in but I double checked. 🙁

    Reply

  49. This was good. Made two different recipes, first one was a disaster, this one worked well. I have to find a sweetener that tastes better than Stevia in the Raw. I mixed it with a bit of Lakanto monk fruit but still the sweetness was not satisfying. This recipe had excellent texture compared to the other recipe (not yours)which simply crumbled into a mess. Thank you for posting this. I could serve this to my guests without embarrassment.
    embarrassment.

    Reply

  51. I have a lot of zucchini to use up and was looking for recipes to make (freezing plain zoodles hasn’t worked out that well for me ) Do you think this would freeze well?

    Reply

    • I actually double this recipe and bake it in a 9×13 pan. After it cools I cut it into 24 pieces, wrap 4pcs in plastic, and then put the package into a gallon freezer bag. Continue wrapping the rest of the pieces and I leave 4 out for the family, and freeze the gallon bag full of zuchinni bread. It will stay fresh for about 3-4 months without a problem. 😊

      Reply

  52. Oh my gosh….asolutely delicious. I let it cool a bit and then could not stand it any longer I had to have some. I used Swerve one other time for something else, and I did not like the after taste….so I used stevia. Going to try your gluten free bread recipe next.

    Reply

  54. Love your blog! Have 10mins left on the bread and the house smells amazing~! You also convinced me to sign up for keto krates.

    Reply

  55. I’m thinking of adding protein powder (either unflavored or vanilla) to increase the protein content. Do you have any idea how well (or not well) that might work? Also, what about adding MCT Oil Powder to increase the fat content? I’ve never baked with MCT Oil Powder before, so I’m not sure how that affects a recipe.

    Reply

    • You can replace some of the almond or coconut flour with protein powder. And some or all of the coconut oil (which contains MCT oil) can be replaced with MCT oil.

      Reply

    • I don’t think it would hurt. May just change the texture somewhat. I find adding protein powder is like adding more flour. So, you may want to reduce the almond and or coconut flour by the volume of the scoop (usually about 1/3 cup).

      Reply

  57. I’ve made this multiple times and love it! Just made it again today into muffins because we are going camping for the weekend – baked for about 30 minutes – they turned out awesome – thanks for posting!

    Reply

  59. This recipe is wonderful. But every time I make it, baking time is quite a bit longer. Is there a typing error in temp or bake time, or xanthan gum quantity? It consistently takes at least 15 minutes past the bake time. I cover it will foil I’m worried it will burn. Five stars for taste and low carbs!

    Reply

    • It could just be because ovens can vary. I use a convection oven and adjust to normal ovens so it may not have translated perfectly.

      Reply

  61. Hi, I’m not much of a baker but trying as I am counting carbs. What can I substitute for the Xanthan gum with.

    Reply

    • You can just leave it out. It’s not an essential ingredient, but often used in gluten-free recipes to help bind and provide better texture.

      Reply

  62. This is the first time I made a low carb zucchini bread. I was very surprised it tasted very close to a regular flour bread. It was sooo good. Only problem I had is that at 50 minutes it was cooked but turned out very dark on outside. And I wasn’t sure if I was suppose to squeeze out the water from the zucchini because there was areas of clumps of zucchini and it felt rare. But next time I will squeeze it out. Great recipe

    Reply

  63. My son is a diabetic and I am always looking for good recipes with out so much Splenda or artificial sweetener … Loved this!!! Thank you for sharing! I used all stevia first but it had a slight bitter aftertaste a but nothing that was too noticeable … Tried Splenda and stevia blend and it was outstanding!!! Thanks again from our family!!!

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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