Get my 5-Ingredient Keto Cookbook featuring over 120 simple recipes!
Additional Info
This keto zucchini bread is flavorful, moist, simple to make, and gluten free. It’s a fantastic quick bread recipe that everyone will enjoy.
Jump to:
When summer comes and the zucchini are everywhere, the search for healthy, low carb recipes to use them can be a challenge! But with this low carb, gluten free zucchini bread recipe on hand, you’ll be wishing you had even more!
While zucchini noodle recipes abound and zucchini chips are popular (especially dipped in keto cheese sauce), there really is no substitute for the classically nostalgic taste of zucchini bread.
However, if you’ve tried other gluten free recipes, you know they all seem to be missing…something. Either they don’t taste quite right, they don’t cook all the way through, or they’re too dry. And really, none of those are what you’re looking for when you go to the trouble to bake a treat.
However, this popular basic quick bread recipe makes a great gluten free foundation for many recipes. It tastes great, cooks well, and has just the right amount of moisture. What more could you ask for in a healthy, sugar free loaf of zucchini bread?
I’ve also had great success making other low carb sweet breads using the basic recipe. Check out low carb banana bread, key lime coconut bread, and cinnamon swirl bread, too. After you make this sugar free zucchini bread, you’ll want to enjoy all kinds of easy keto quick breads. After all, they are simple and delicious!
All these recipes are delicious, low carb, and gluten-free! And now there’s a totally low carb, yummy, sugar free zucchini bread to add to the list.
If you have mini loaf pans, you can make these keto loaves up as gifts. They are great for holiday party favors, hostess gifts, gifts for friends and neighbors, and to pull out when company comes. Everyone will be thanking you for your gluten free baking skill!
Ingredients In Keto Zucchini Bread
So what do you need to make this keto zucchini bread? Well, it uses a combination of low carb flours, eggs, spices, a mix of fats, and a few other essentials.
Now don’t let the long ingredient list scare you away! It really is a simple recipe that you’ll make over and over again. In fact, you might want to go ahead and make two loaves right now; it’s that yummy!
Dry Ingredients:
- Almond flour
- Coconut flour
- Salt
- Baking powder
- Xanthan gum
- Baking soda
- Ground cinnamon
- Chopped walnuts
- Low carb sugar substitute (or other low carb sweetener)
Wet Ingredients:
- Eggs
- Butter
- Coconut oil liquified (omit for less oily bread)
- Vanilla extract
- Grated zucchini
Coconut & Almond Flour
While many of the keto recipes out there are for either coconut or almond flour zucchini bread, this one uses a blend of both. The combination of almond and coconut flours creates the authentic texture and level of moistness in your final loaf that you want.
It can be hard to find the right blend and ratio to replace standard white whole wheat flour when you’re baking. But you’ll soon see this awesome flour blend does the trick. Just because it’s grain free, doesn’t mean it has to taste like it!
Upping The Fat
You’ll also notice that both butter and coconut oil are used in this recipe. If you prefer, you could leave out the coconut oil for a slightly less oily bread.
However, leaving it in gives you the classic texture you grew up with, so try it first and then tweak it to taste. Really, zucchini bread is best when it’s super moist, don’t you agree?
Shredding Zucchini
If you’ve never shredded zucchini, this video will help. It’s not hard at all; you can even make it up ahead of time and freeze it for future use. In fact, I suggest doing that so you can enjoy fresh, hot keto zucchini bread all year long.
How To Store The Bread
Because you’re using all fresh ingredients and no preservatives here, you will want to make sure to store your low carb bread properly.
It will keep on the counter wrapped securely with plastic wrap or 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. It’s important that it be air tight so your bread doesn’t get soggy with condensation.
You could also wrap it in plastic wrap and put your loaves into freezer bags. This is a great option if you wanted to batch cook your gluten free, low carb zucchini bread. Then simply thaw it in the fridge for a day or two if you wanted.
This method of baking ahead and freezing is particularly helpful for the holidays, unexpected company, or other special occasions. Making up treats ahead of time is also a great way to make sure you stay keto during the busy seasons.
Low Carb Zucchini Recipes
If you have an excessive amount of squash on hand that you want to use up this summer instead of freezing it for future use, there are many other recipes you can bake. Check out these amazingly delish frosted zucchini brownies and decadent low carb chocolate zucchini cake.
Zucchini is a fabulous keto vegetable because you can do so many things with it. Its water content yields moist baked goods and its mellow flavor lends it to all kinds of casseroles and recipes. What’s your favorite low carb zucchini recipe?
★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.
Low Carb Zucchini Bread – Gluten Free
Recipe Video (Click on Image to Play)
Ingredients
- 1 cup almond flour about 110g
- ½ cup coconut flour about 69g
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 5 eggs
- ½ cup butter softened
- 3 tablespoons coconut oil liquified (omit for less oily bread)
- 1 cup low carb sugar substitute or other low carb sweetener
- 1 ½ teaspoons vanilla extract
- 1 cup zucchini grated
- ½ cup walnuts chopped
Instructions
- Grease 9×5 bread pan.
- In 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
FREE EMAIL SERIES
My Top 5 Secrets to Master Keto!
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Tory Ross
Hello Lisa I was wondering could I substitute a large portion of the flours for Walnut flour?
Lisa MarcAurele
It should work but I haven’t tried it myself to say for sure.
Pamela Arnold
Can I use a powdered sugar substitute instead of granulated sugar and if so do I use the same.amount or less
Thank you
Lisa MarcAurele
If the powdered substitute is one-for-one sugar substitute it can be used in the same amount as granular.
Kathy a bruns
I have tried this recipe twice. I have decreased the oil to 1 tbls. My bread still came out very oily. Should I decrease the butter? Any suggestions?
Lisa MarcAurele
Feel free to decrease the fat more if needed.
Jim Todes
both baking soda & baking powder have sodium in them. I am on a low sodium diet. I will leave out the added sodium. Added sodium is a disaster for persons with heart disease or high blood pressure.
Cheri
I love this recipe, can I make muffins instead? I like the coconut/almond flower blend. Don’t usually put the oil in.
Lisa MarcAurele
You can bake in cupcake molds instead of a loaf pan. The baking time will just be less.
Peggy
While I am, by no means a chef nor culinary expert, Have made this recipe several times now. Even family – who are not into Keto – loved it! It is easy to make, has a great texture, and tastes delicious. I do use Ceylon cinnamon, and have added MCT oil instead of coconut oil. Last night, I used butter instead of coconut oil, just because I was curious. It tasted great, and the texture was the same.
additional note: I have a prolific organic garden, and more zucchini than I can use and give away. I do not refrigerate my zucchini, and they last quite some time. With the larger ones, I have found that they are less moist than fresh, but work well in this recipe even two weeks after picking. I just add an extra 1/4c – 1/2c to the recipe. Frozen shredded zucchini also works well, so I have frozen quite a bit on cookie sheets and transferred it into ziplock bags to have for baking this winter.
Lisa MarcAurele
So glad you and your family have been enjoying the bread. And thanks for the tips on the fresh zucchini!
Diane
Can I add blueberries to the batter?
Lisa MarcAurele
Blueberries can be added, but it is a very moist bread so you may want to make it a bit drier by squeezing out some moisture in the zucchini if adding blueberries.
Melissa
Quick question Lisa. Do you squeeze the moisture out of the shredded zucchini ?
Lisa MarcAurele
I don’t do it for this recipe so the bread is nice and moist.
Denise
I make zucchini bread every year but with regular baking flour and sugar. I found out I have type 2 diabetes now so I searched for a low sugar and healthy recipe. This recipe is easy to put together and bake and it’s absolutely delicious. I’ll be making more of this again. This will replace my other zucchini bread recipe now. Definitely a 5 star recipe. Thank you.
Missy
How many slices in total should the bread be cut into …. for the nutritional information to be accurate ?
Lisa MarcAurele
It’s at the top of the recipe card: 16 slices
Bonita Hampton
I haven’t made this recipe yet but I am a bit confused. In the ingredients you list 1/2 cup coconut flour as “about 69 grams”. King Arthur Flour lists the weight of 1 cup of coconut flour as 96 gramsso 1/2 = 48 grams. Did you pack the coconut flour in a bit?
Lisa MarcAurele
The problem is that cup measurements are very inaccurate. I wrote the number that I got on my scale when making the recipe.
Danielle
Has anyone made this with an egg substitute, such as flax egg?
Lisa MarcAurele
Because 5 eggs are used, it’s typically not recommended to use flax eggs. I find flax works best in recipes using fewer eggs. However, I’ve had some great results using gelatin in place of eggs like in my egg-free brownies and pumpkin cookies.
Cheryl
Hello! What if I don’t have xanthan gum? Thanks!
Lisa MarcAurele
I’ve made the bread without and it may just be a little more crumbly.