This keto zucchini bread is flavorful, moist, simple to make, and gluten free. It’s a fantastic quick bread recipe that everyone will enjoy.
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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
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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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
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Nutrition
Additional Info
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.
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!
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!
Sincity Lin says
I just made these into muffins instead of a bread…I skipped the baking soda by mistake but still turned out yummy! Baked at 350 for 30-32 minutes. Topped with walnuts and a few topped with pecans. Love the flavor, will definitely be my go-to recipe!
Zuzana says
What a perfect timings. My mum just brought so many zucchinis and I have no idea what to do with them.
Kate Horrell says
OMG this zucchini bread was amazing. It was so moist n had a great flavor.
Linda says
I always enjoy zucchini muffin, zucchini noodles; and zucchini bread is something I need to try soon. Sounds so good and perfect time to enjoy summer produce.
Megan Stevens says
Great recipe! Just the right sweetness. Thank you! (Lots of zucchini from my mom’s garden!!)
paleoglutenfreeguy says
This is like the perfect snack! Love how it uses almond and coconut flours so it doesn’t taste too much like either one – it’s the perfect texture!
Sunflower says
This zucchini bread is wonderful! Thank you for the recipe.
ChihYu says
Delicious, moist and good-for-you zucchini bread! What a treat!
Joni Gomes says
OMG yum! Loved the almond & coconut flour mixture, gave it great texture!
Jean Choi says
I haven’t had zucchini bread in forever, but you are inspiring me to make some soon. Love that these are low carb too!
Raia Todd says
I love zucchini bread! This looks delicious and I love that it’s grain-free. 🙂
Cathy says
A recipe for a keto bread is a very good find! I enjoy such a moist, delicious loaf!
Mary says
I double zucchini and it still works well. I also sometimes replace butter with avocado oil. Yummy recipe with great texture.
Caron Massey says
Love this❤! I couldn’t get the middle to rise as even as the whole loaf but it was still done. Yummy?.
I wonder if you can freeze this??
Lisa MarcAurele says
This zucchini bread freezes well.
Joan says
Can you tell me approximately how many grams are in the cup of zuchinni? I don’t know how to measure a cup of this? Do you pack it into the cup? A general idea of the weight would be helpful.
Lisa MarcAurele says
I think it’s about 124 grams but it can vary as cups aren’t very accurate.
Chloe Hyde says
is the xanthan gum important in this recipe? What will happen if I omit it?
Lisa MarcAurele says
It’s not. I’ve made the quick bread without it and it was fine.
Kristin says
I used your recipe but made them into muffins..they were delicious!! Everyone loved them.Thank you!!
Kristy losey says
This was one of the VERY best things I have had on Keto. This was AWESOME!!! I used monkfruit for my sweetner. It was moist and altogether YUMMY!!!! I am going to make 2 loaves next time and put one in the freezer. Thank you so much for this recipe!!!
Shanda says
Made this the other night, the center didn’t bake all the way through. I followed the recipe almost exactly but left out the coconut oil. Did an extra tbsp of butter and used pecans instead of walnuts. The top and edges baked perfectly and that part was delicious. Best Keto bread I’ve ever made. Any suggestions on the center part cooking through? I put it back in the oven at 375 for 30 min then again at 400 for 40 min. Still came out gooey. I’m definitely making again but going to play around with it some.
Lisa MarcAurele says
I’d try lowering the temperature and cooking it longer.
Christina says
Thank you!! This is superb! I had to tell my kids to keep their hands off ? So nice to have another great recipe to bring a smile while battling T2D. I’ll look at your other recipes, too!
Andrea says
Oh my!!!! Hands down best low carb muffin I have made so far . I changed it slightly….increased zucchini to 1 3/4 cups as I always use what the zucchini gives me, increased cinnamon to 1 tbsp, left out coconut oil, used only 3/4 cup of swerve bc i added lilys choc chips. It gave me 18 muffins! Thank you!!! Completely satisfying!
Karen says
How long did you cook the muffins?
Dee says
This turned out great! I didn’t care about the low carb, so I ended up adding chocolate chips and using agave/honey combo for the sweetener. This recipe doubled made one loaf and a dozen muffins. Didn’t squeeze out moisture from zucchini (added 1/2 cup extra even because I had grated extra), omitted that extra oil completely and added about 5 minutes cooking time. Yum! My kids devoured it.
Lisa MarcAurele says
Thanks for sharing. The extra oil is really just for those trying to meet the daily fat macro on keto.
Sherry says
I just pulled this out of the oven after 56 minutes and a clean toothpick test. It smells so good!!
Sherry says
Because the center felt spongy in spite of the clean toothpick test, I stuck the pan back into the still-warm oven for 10 minutes. It will be a while before I can cut it, but it “feels” done all around.
JC says
Loved it! Perfection. Was slightly oily but it also prevented it from getting dry.
Do you think it would work with carrot instead of zucchini? Have you made carrot cake?
Lisa MarcAurele says
You may want to try my low carb carrot cake recipe instead. If you don’t care about the carbs in carrots, you can up them in the recipe.
Joe says
Amazing , loved it. Making my 2nd loaf now and taking it on a picnic. Thank you soooooo much!!
Karen says
I eliminated the oil and it was perfect in the center! Very tasty.
Lisa MarcAurele says
Thanks for sharing! I can add that as a note. It’s just added to help with keto macros.
Ruth E Vaughan says
Delicious! Very moist, great flavor.
Elise says
So 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
This 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
As 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
Sorry 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
Jut 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
Oh, my, this is absolutely delicious. This recipe is definitely a keeper! Thank you!
Lisa MarcAurele says
You’re welcome. Enjoy the bread!
Martha says
I 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
Oh. 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
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.
Lisa MarcAurele says
It may have been the butter/oil was too much.
Carol Aguilar says
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.
Lisa MarcAurele says
Thanks for sharing your results!
Kreative Karma says
This absolutely tastes like the real thing. I am so glad that I found it, THANK YOU!
Ginger May says
This came out excellently!
Jennifer says
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!
judi coleman says
Just 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
Thanks for sharing the modifications! The icing sounds like a nice treat.
Alka says
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!
Lisa says
I do think 4 eggs would work. 3 may work too.
Linda Z says
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.
Lisa says
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.
Joy says
I did add the brown sugar substitute… It takes it to another level of yummy… And cream cheese… OMG!!!
Teri says
How much brown sugar?
Jenny says
How much brown sugar and cream cheese did you use?
DEBBIE says
Amazing recipe!. Of course like others we all add our special touch. I used half Brown sugar splenda and swerve, extra pecans in place of walnuts, due to a food allergy, and an extra tablespoon of cinnamon. So hearty and delicious!
Would like to take this on vacation, have you tried freezing it?
Lisa MarcAurele says
It freezes well. It’s just me eating low carb so I freeze a lot.
Andrea says
Just made this! And I love it!!!! Thanks for an AMAZING recipe. I doubled the recipe (based on a previous comment) and baked it in a 9×13 pan to make it easier for me to cut squares. Such an easy and delicious recipe!
Erin says
How long did you cook the double batch in the 9×13?
Lindsay says
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.
Lisa says
I always sub butter for coconut oil with the same amount.
Devin says
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?
Lisa says
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.
Brandy says
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.
Lisa says
Thanks for sharing your feedback! More cinnamon is always tasty.
Karen K says
For some reason the loaf has a very bitter after taste. Just wondering if you have any suggestions. Could the flours be bad?
Lisa says
It could be the sweetener you used. I’ve never had a bitter after taste from flours.
Nicole Harris says
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.
Lisa says
Thanks for sharing how the bread worked out for you Nicole! Hope hubby likes it too.
Belinda says
Really enjoyed this. Just as written. Thanks!
Lisa says
You’re welcome Belinda!
Krishna Marcum says
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
Lisa says
My pleasure!
KRIS says
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!
Lisa says
It’s not really essential in this recipe. You could leave it out or sub in a little psyllium.
Erbear says
…….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
It 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
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.
Nita Kalso says
Made for first time. Loved it. Will make again
Lisa says
Thanks so much for the positive feedback Nita!
Evy De Lano says
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!!!!!!!
Lisa says
Thanks so much for the feedback Evy!
Janice G. says
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?
Lisa says
More coconut flour should absorb the excess liquid.
Julie says
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. 🙂
Lisa says
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.
Kristin Day says
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….
Lisa says
Those sound like perfect adds. I’ve just never used it in my own recipes.
Trudi says
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
Terri Burfield says
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.
Lisa says
Yes. The recipe has been corrected as the powders were reversed before.
Joan says
The current recipe now has no baking soda at all. Is this still correct? So 2 teaspoons baking powder and no baking soda?
Lisa says
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
Summer says
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.
Lisa says
Hope it works out for you.
Terri Deal says
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 ?
Lisa says
Thanks! I changed the note to say that it’s been corrected just in case others are confused by reading the comments. 🙂
Michelle says
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.
Lisa says
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.
Debby says
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).
Cynthia Stuart says
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.
Lisa says
My oven does tend to bake a little faster as it has the convection fan even though I adjust for a regular oven.
Sheri Winston says
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!
Lisa says
Thanks for the reminder on the baking soda and powder.
Sheila says
Can I use agave syrup for sweetener?
Lisa says
The syrup should work out, but I haven’t tried it.
CHERYL BOLINDER says
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.
Lisa says
I find it’s always best to use parchment paper or a non-stick silicone loaf pan.
Janet Hicks says
This is a wonderful recipe. I have baked it in a 9×9 dish for 45 minutes and cut it into squares, top it with homemade Keto lemon curd. Delish!!
JANET>
Lisa says
That does sound yummy!
Raelene says
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…
Lisa says
It should work with fewer.
Terry says
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.
Lisa says
You’ll need to use about 1 teaspoon or so, depending on your sweet preference.
April Miller says
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.
Karri Carter says
How much swerve would you use in this recipe?
Lisa says
About 1 cup.
Karri Carter says
Thank you, Lisa! Can’t wait to make this.
Lisa says
My pleasure Karri!
Jeanette Rainey says
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!
Lisa says
Erythritol carbs aren’t counted as it’s not like other sugar alcohols and has been shown to have no impact on blood sugar.
Kevin says
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!
Lisa says
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.
Suzie says
My husband can’t have butter, can I use ghee instead?
Lisa says
Ghee or butter flavored coconut oil works as well.
Evelyn H. says
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.
Jen says
Hi can I miss out the xantham gum?
Lisa says
You can leave out the xanthan gum if desired. It’s not essential.
Jen says
Can I omit the xantham gum? I’m paleo and can’t use it.
Lisa says
It’s not essential so you can leave it out.
Shae says
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.
Lisa says
Most calculators include erythritol which has no impact. Therefore, those on low carb keto typically subtract it from the total.
Lisa Vargas says
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.
Lisa says
I’ll add that as a note.
Melissa Smith says
Made yesterday and turned into muffins. They are hands down, the yummiest recipe I have made low carb.
Kelli says
How long did you bake the muffins? How many did you get out of one recipe?
Laura says
I got 12 muffins at about 25 minutes
Jen says
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.
Lisa says
It’s the erythritol. Choose an ingredient like Swerve net carbs in the MFP calculator. Otherwise, the erythritol will be included even though it has no impact.
Mattie says
Use carb manager, my fitness pal doesn’t calculate correctly!
Taylor says
In the nutrition facts it stats a serving is 1 gram, is that correct?
Lisa says
It should be 1 slice. Fixed.
Brittany Marro says
Sorry, I’m counting carbs. How is 1 slice measured out? Real yummy recipe!
Lisa says
I cut the bread into 12 equal slices.
betty page says
It says one slice, not one gram
Cid says
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!!!
Lisa says
Wow! I had no idea spaghetti squash could be used. I’ll have to give that a try!
Savi says
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
Lisa says
Sounds odd. The only thing I can think of its the oil.
Paula says
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!!!!!!!
Lisa says
You’re welcome. Thanks for sharing how you prepared them.
Maya says
So you changed it into a totally different recipie ?♀️?
Jennifer says
Just made this today. I cut the recipe in half and made 8 muffins. Soooo good!!!!!!!! I’ve already eaten 3. Oops!
Lisa says
May have to hide them!
Carol says
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!
Lisa says
My pleasure. So glad this one worked out for you!
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!
Lisa says
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.
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.
Ariel H says
I used half the amount of baking powder and it turned out great! I also used chia seeds as a substitute for xanthum gum. It’s moist and tasty and actually hold together well. Thank you for this recipe.
Lisa says
Great idea using chia! And, good to know only half the baking powder works.
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!
Constance says
Can i use liquid Stevia instead and if so how much
Lisa says
You’ll need about one and a half to 2 teaspoons adjusting to taste.
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.