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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!
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.
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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.
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!
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 - Gluten Free
Ingredients
- 1 cup almond flour about 110g
- 1/2 cup coconut flour about 69g
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 5 eggs
- 1/2 cup butter
- 3 tablespoons coconut oil liquified
- 1 cup Swerve or other low carb sweetener
- 1 ½ teaspoons vanilla extract
- 1 cup zucchini grated
- 1/2 cup walnuts chopped
Instructions
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Grease 9×5 bread pan.
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n small bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder, and cinnamon.
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In large bowl, beat eggs, butter, coconut oil, sweetener, and extract.
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Beat in flour mixture until well combined.
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Stir in zucchini and nuts.
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Pour into greased pan.
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Bake for 50-60 minutes at 325 degrees F.
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Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.
Recipe Notes
Makes 12 servings
2g net carbs
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Ginny S says
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!
Elina says
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?
Lisa says
You could try replacing the baking soda with another leavening agent. A bit of psyllium could help. And, you can always add more sweetener.
Sandhya Jain says
Just dumped a whole batch in the trash…they were wreaking of baking soda.
Eryn says
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. 🙁
Lisa says
It’s just to help the bread rise better. You can cut it back and likely still get good results.
Elina says
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.
Lisa says
So glad it worked out for you. I like using a stevia erythritol blend like Pyure with a bit of concentrated monk fruit.
Christine Aiello says
Can you use yellow summer squash instead of zucchini?
Lisa says
I’ve made a yellow squash bread and it’s very similar so it’s worth a try with this recipe.
Morgan Myers says
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?
Lisa says
This does freeze well. It’s just me eating it so I freeze all the leftover.
Laura Pierson says
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. 😊
Lisa says
Thanks for the tips! It’s great to have pre-made snacks in the freezer.
Sylvia says
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.
Lisa says
I’ve been making the bread with a mix of stevia and monk fruit. It’s the erythritol in Swerve that gives that taste.
Betty says
Is the butter suppose to be melted butter?
Lisa says
It should be soft, but can be added melted.
Chris says
Love your blog! Have 10mins left on the bread and the house smells amazing~! You also convinced me to sign up for keto krates.
Lisa says
Thanks so much Chris!
Donna says
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.
Lisa says
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.
Donna says
Would it work to add a scoop of protein powder to this recipe?
Lisa says
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).
Lori says
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!
Lisa says
I’ve never made muffins with the batter, but I’m going to try that next time. Have a great camping trip!
Sandra says
Great recipe! It taste so good!
Lisa says
Thanks Sandra. Glad it worked out for you. 🙂
Theresa says
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!
Lisa says
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.
Michelle says
I agree: the best zucchini bread recipe yet. Delicious.
Lisa says
Thanks Michelle! You just reminded me that I need to get these photos updated.
Norma Norwell says
Hi, I’m not much of a baker but trying as I am counting carbs. What can I substitute for the Xanthan gum with.
Lisa says
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.
Jo Wixon says
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
Lisa says
I typically don’t squeeze the water out, but a little squeeze might help it cook better.
Rachel says
So might mixing better, so there are no clumps.
Jenni says
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!!!
Lisa says
Thanks for the comment Jenni! Happy to hear that your family enjoyed the bread.
Edie says
Try Swerve next time. We use that a lot!
Barb Rowe says
Best zucchini bread I ever made!! I used 1 1/4 cups xylitol as the sweetener… Thanks!
Lisa says
My pleasure!
Stephanie says
This came out fabulously – thank you so much for posting!
Lisa says
You’re welcome Stephanie!
Pilar. Cook and Spoon says
Never thought of making bread with zucchini but it looks really yummy!
Debby Pucci says
Thank you. It looks yummy.