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.
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 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
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.
Notes
2g net carbs
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 4.2%
- % Protein: 11.1%
- % Fat: 84.7%
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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.
Elise says
May 19, 2019 at 1:40 amSo delicious! I followed the recipe almost exactly- I did squeeze some juice from my zucchini, and instead of three tablespoons of coconut oil I did 2 tablespoons of greek yoghurt and 1 of coconut oil. Then, when my batter was mixed, I realized my sister had borrowed my bread pan, so I divided the batter into a muffin pan. It was the perfect amount for 12 muffins, cooked all the way through in 30 minutes, golden on top, moist and tender in the center, but still firm throughout. Definite keeper recipe. I used Swerve confectioners sugar as my sweetener.
Donna says
May 18, 2019 at 11:33 pmThis was my first attempt and taste was wonderful. Was a bit oily so next time I’ll take the oil down a tablespoon and I’m going to try brown sugar sweetener. I used Swerve granulated. Loved this recipe. Thanks for the work to perfect and share!
Nadine says
March 21, 2019 at 9:37 pmAs one of the comments that above. This came out way too moist. The edges were barely cooked in the center caved in and was almost mushy. I tested it with a toothpick and it’s came out dry. Maybe I could have left it in longer but it looks like the edges were beginning to burn. So disappointed because of the time and money spent
Lisa MarcAurele says
March 22, 2019 at 8:53 amSorry that it didn’t work out for you. Often, the ingredients can vary so some zucchini may have higher moisture content than others. A lower temperature may have worked if needed to cook the center more without burning the outside.
Yeng says
March 9, 2019 at 3:54 amJut made this……REALLY NICE! Good texture and uniformity! My tweak was in using greek yogurt (which i was trying to use up) instead of oil and adding anothet half tsp of cinnamom. It got a nice rise and didn’t deflate too much so I’m guessing the middle of the loaf should be fine too. thanks!
Michele says
January 27, 2019 at 6:27 pmOh, my, this is absolutely delicious. This recipe is definitely a keeper! Thank you!
Lisa MarcAurele says
January 27, 2019 at 6:41 pmYou’re welcome. Enjoy the bread!
Martha says
January 26, 2019 at 10:44 amI made this last week and LOVE LOVE LOVE IT! I took advice from comments and decreased the coconut oil slightly (I used a little less than 3 tbsp, but more than 2) and I did drain moisture from the zucchini. It was perfect. Moist and delicious. I did NOT however read the instruction to refrigerate the loaf, and after 2 days it developed mold (I was so sad to have to trash it! Luckily, there was less than half a loaf left because I had been eating it steady 🙂
Loved it so much, I’m making another loaf today. SO GOOD.
Lisa MarcAurele says
January 26, 2019 at 2:05 pmOh. I’m sorry. I put all low carb baked goods in the refrigerator because there’s no sugar to preserve it for too long.
Deborah says
January 22, 2019 at 11:00 amMade 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.
Lisa MarcAurele says
January 22, 2019 at 1:51 pmIt may have been the butter/oil was too much.
Carol Aguilar says
January 13, 2019 at 9:11 pmReading 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.
Lisa MarcAurele says
January 14, 2019 at 8:24 amThanks for sharing your results!
Kreative Karma says
November 7, 2018 at 11:51 amThis absolutely tastes like the real thing. I am so glad that I found it, THANK YOU!
Ginger May says
November 4, 2018 at 10:16 amThis came out excellently!
Jennifer says
November 3, 2018 at 12:38 amFantastic! 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!
judi coleman says
September 20, 2018 at 4:52 pmJust made this today with the cream cheese icing …came out great…did not add coconut oil and did squeeze water out o zucchini
Lisa says
September 21, 2018 at 7:51 amThanks for sharing the modifications! The icing sounds like a nice treat.
Alka says
September 18, 2018 at 2:53 pmGreat 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!
Lisa says
September 19, 2018 at 7:20 amI do think 4 eggs would work. 3 may work too.
Linda Z says
September 7, 2018 at 3:08 pmI 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.
Lisa says
September 8, 2018 at 6:35 amRefrigeration 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.
Joy says
November 30, 2018 at 6:09 pmI did add the brown sugar substitute… It takes it to another level of yummy… And cream cheese… OMG!!!
Teri says
February 28, 2019 at 3:46 pmHow much brown sugar?
Jenny says
April 17, 2019 at 2:39 pmHow much brown sugar and cream cheese did you use?
Lindsay says
September 3, 2018 at 2:06 pmHi! 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.
Lisa says
September 3, 2018 at 4:01 pmI always sub butter for coconut oil with the same amount.
Devin says
September 2, 2018 at 12:16 pmHello 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?
Lisa says
September 2, 2018 at 5:23 pmYou 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.
Brandy says
August 31, 2018 at 10:31 pmWow! 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.
Lisa says
September 1, 2018 at 8:05 amThanks for sharing your feedback! More cinnamon is always tasty.
Karen K says
August 29, 2018 at 10:52 amFor some reason the loaf has a very bitter after taste. Just wondering if you have any suggestions. Could the flours be bad?
Lisa says
August 29, 2018 at 2:50 pmIt could be the sweetener you used. I’ve never had a bitter after taste from flours.
Nicole Harris says
August 29, 2018 at 3:16 amHey, 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.
Lisa says
August 29, 2018 at 9:45 amThanks for sharing how the bread worked out for you Nicole! Hope hubby likes it too.
Belinda says
August 26, 2018 at 8:48 pmReally enjoyed this. Just as written. Thanks!
Lisa says
August 27, 2018 at 8:46 amYou’re welcome Belinda!
Krishna Marcum says
August 22, 2018 at 10:34 pmHighly 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
Lisa says
August 24, 2018 at 8:27 amMy pleasure!
KRIS says
August 18, 2018 at 10:43 amThis 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!
Lisa says
August 19, 2018 at 7:47 amIt’s not really essential in this recipe. You could leave it out or sub in a little psyllium.
Erbear says
August 18, 2018 at 10:17 am…….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!
Lisa says
August 19, 2018 at 7:47 amIt is best to cut back on the sweetener if you’ve been on low carb long enough where your taste for sweetness has diminished.
Dianne says
August 30, 2018 at 10:58 amIt 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.