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This keto zucchini bread is flavorful, moist, simple to make, and gluten free. It’s a fantastic quick bread recipe that everyone will enjoy.
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?
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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 (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
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Tanya says
I have to admit this is one of the best keto breads I’ve ever had, and I’m as picky as they come. Kudos on such a great recipe! I made just a little tweak…added 1 tbsp of vanilla extract, and roasted walnuts in butter, and let them cool before adding to the mix. Cooked for 65-70 minutes.
Roz says
Just baked this bread. Very tasty and moist. Unfortunately I didn’t keep it in the oven long enough (stayed in for 60-65 minutes) so the center flattened out. Definitely watch your oven and keep it in until the center is firm. I think I would add more cinnamon as well even though I upped it to 2 tsps. I like the taste of a rich cinnamon bread though. Very good recipe and will try again as muffins!
Beverly says
I have tried a few baked goods using almond flour or a combination of almond and coconut flours and while some of them have tasted okay, I have been somewhat disappointed in all of them – until I made this. I made it exactly as the recipe reads (minus the nuts as I don’t care for nuts) and it was very good. In fact, it was so good so I ate too much of it (couldn’t let it spoil before it was used up). I want to make it in mini loaf pans next time and I will freeze some of them so that I don’t get carried away and eat too much. I see a few who have used the batter to make muffins, which I could also try, and freeze some of the muffins. I am thinking a batch might fill three mini loaf pans, but does anyone have any idea how long they would need to cook?
Lisa MarcAurele says
I would just start checking them after about 15-20 minutes and pull them out when they test done.
Beverly says
Thanks. I just made some in three mini loaf pans. I started with 25 minutes and they were not even close to being done so I put them back in. I ended up cooking them for 35 – 40 minutes. I now have a pan of muffins in! I will have plenty to freeze and some to share with a relative so she can try them before going out to buy ingredients to make her own.
Betty says
Just madeit but the top seemed wet so cooked it full 65 min. I took it out, hoping it will firm up.
Debs says
Eating one right now, delicious!!! Made muffins so I can freeze & take out 1 at a time. I do think I need to cook them just a few minutes longer.
Leslie says
This is the best low carb zucchini bread recipe I’ve ever made, and I’ve been cooking and baking low carb for a really long time. It is so good that I felt I had to come back and leave a review, which I don’t normally do. The extra oil makes it super tender, I had to be really careful with the bread while still warm so it didn’t fall apart. I found it best to chill the loaves before slicing for perfect looking slices. My whole family loved this recipe, the texture and flavor is amazing!
Paula says
Just made this and ate a slice warm out of the oven with butter melted on top. It is absolutely delicious!!!! Thanks for sharing the recipe!