Keto Zucchini Bread made two ways – a coconut flour version and a low-carb almond flour version. Change up your breakfast or snack routine with Keto Zucchini Bread! This simple recipe is fluffy, cinnamony low-carb and makes for a lovely snack or dessert, too!
Zucchini season! What are we going to make?
If you grow a garden at home, you’ll end up with more zucchini than you know what to do with, and to that I say: all the zucchini bread.
For those of us who don’t have a vegetable garden, to us I say: all the zucchini bread.
This Keto Zucchini Bread will give you the same coffee shop feels as regular zucchini bread, just in a low-carb form.
I have included two versions in this post – a coconut flour zucchini bread recipe and an almond flour zucchini bread recipe. Do note that the coconut flour version is keto-friendly, where the almond flour version is low-carb but may be higher than you need if you’re following a strict keto diet.
Choose accordingly 😉
As a personal preference, I like the almond flour version better, as it has a texture that resembles regular zucchini bread. While the coconut flour version is nice, it has the spongy texture you get with coconut flour goods. Both recipes have their place!
Keto Zucchini Bread Ingredients:
Coconut Flour (or Almond Flour): The low-carb flour portion of this recipe, coconut flour makes for a moist, spongy zucchini bread. Coconut flour can’t be replaced with any other flour in a 1:1 replacement because it uniquely absorbs about 4 times more liquid than any other flour.
If you aren’t a fan of the texture of coconut flour, no sweat – I have an almond flour zucchini bread below. It isn’t keto by some people’s carb needs, but it is still lower-carb than regular zucchini bread, and the flawless texture makes it indistinguishable from regular zucchini bread!
Do note that there is variation in absorbency between brands, so if you use Bob’s Red Mill, start with 2 cups, and work your way up accordingly. The local brand of almond flour I use requires more for the proper texture (3.5 cups). You want the batter to be very thick and similar in consistency to regular banana bread batter.
Eggs: We need a lot of eggs to fluff up coconut flour because it is naturally dense and very absorbent! The high egg count ensures we get a bread that holds together nicely and fluffs up.
Coconut Milk: Coconut milk provides moisture and fat content for the zucchini bread. If you prefer the flavor of melted butter, make the switch!
Sugar-Free Sweetener: To make the bread nice and sweet, we use sugar-free granulated sweetener. Pick your favorite brand! My top three are Swerve, Lakanto, and Truvia.
Baking Soda & Sea Salt: Used to leaven the bread, baking soda ensures we get the rise without the sink. Sea salt enhances the flavors of the bread.
Cinnamon: Ground cinnamon makes every treat amazing! I use A LOT of ground cinnamon in this recipe, but you can scale it down or even omit it depending on your cinnamon preference.
Zucchini: Grating a fresh zucchini gives that little pop of zucchini fun throughout the bread! I love the freshness zucchini adds to a baked treat.
Optional Add Ins: ½ to ⅔ cup of chopped nuts and/or sugar-free chocolate chips!
For the Glaze: Coconut butter. All I do is melt about ⅓ cup of coconut butter (aka coconut manna) in the microwave for about 20 to 40 seconds (depending on its initial temp), stir it up, and smear it on. If you’d like, you can add sweetener or vanilla extract to the glaze, but I think it’s lovely as is.
How to Make Keto Zucchini Bread:
Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
Add all of the ingredients except the grated zucchini to a blender and blend until well-combined.
Stir in the grated zucchini until it is well incorporated into the batter.
Pour the bread batter into the prepared baking dish and smooth into an even layer.
Bake on the center rack of the preheated oven for 45 minutes, or until the bread tests clean.
Allow the bread to cool completely before adding the glaze. To do so, simply microwave the coconut butter for 20 seconds to 40 seconds in the microwave, stirring well after 20 seconds, until melted. Pour the glaze over the bread and use a rubber spatula or butter knife to spread it around.
Slice and serve!
How to Store Zucchini Bread:
Store any leftovers in the same loaf pan you used to bake the bread and cover it will plastic wrap. Leave on the counter for up to 3 days (if you’d like), and transfer to the refrigerator thereafter.
You can also store the zucchini bread in a sealable container or zip lock bag in the refrigerator or freezer.
More Keto Treat Recipes:
- No-Bake Keto Chocolate Chip Cookie Bars
- Keto Mug Cookie
- Flourless Keto Chocolate Cake
- Keto Chocolate Chip Cookie Muffins
- Keto Mug Cake
All the zucchini bread!
Here’s the coconut flour version (scroll down for the almond flour version):
Keto Zucchini Bread
Ingredients
- 5 eggs
- 2/3 cup coconut milk or melted butter
- ⅔ cup coconut flour
- 1/2 cup sugar-free sweetener
- 1 tsp baking soda or 1.5 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp sea salt
- 1 large zucchini grated
Optional Glaze:
- 1/3 cup coconut butter
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Add all of the ingredients except the grated zucchini to a blender and blend until well-combined.
- Stir in the grated zucchini until it is well incorporated into the batter.
- Pour the bread batter into the prepared baking dish and smooth into an even layer.
- Bake on the center rack of the preheated oven for 45 minutes, or until the bread tests clean.
- Allow the bread to cool completely before adding the glaze. To do so, simply microwave the coconut butter for 20 seconds to 40 seconds in the microwave, stirring well after 20 seconds, until melted. Pour the glaze over the bread and use a rubber spatula or butter knife to spread it around.
- Slice and serve!
Nutrition
Almond Flour Low-Carb Zucchini Bread
Ingredients
- 1 cup full-fat canned coconut milk
- 3 large eggs
- 1 tsp pure vanilla extract optional
- 3 1/2 cups Super Fine Almond Flour see note!!*
- 2/3 cup sugar-free sweetener
- ½ cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 medium zucchini grated (about 1.5 cups)
Optional Glaze:
- 1/3 cup coconut butter
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Whisk together the coconut milk, eggs, and vanilla extract in a mixing bowl until well-combined.
- Pour in the remaining ingredients except for the grated zucchini and stir well until completely combined and any lumps of flour are out.
- Fold in the grated zucchini.
- Transfer the batter to the parchment-lined pan and bake on the center rack of the preheated oven for 50 to 60 minutes, or until the bread tests clean.
- Allow bread to cool for at least 30 minutes before adding the glaze. To do so, simply microwave the coconut butter for 20 seconds to 40 seconds in the microwave, stirring well after 20 seconds, until melted. Pour the glaze over the bread and use a rubber spatula or butter knife to spread it around.
- Slice and serve!
Notes
Nutrition
I live in Reno. Wondering where you get local almond flour? Thanks!
Hi Terri!
I use the Raley’s brand of almond flour, which I pick up from any Raley’s! Let me know if you give it a try! 🙂
I don’t like using processed sweeteners, if I wanted to use bananas instead how would you suggest modifying the recipe? Thanks! I love your blog!
Hi Amy! I would follow my recipe for Paleo Carrot Cake Muffins, and just use zucchini instead of carrot. Omit the raisins, pecans and shredded coconut if you’d like 🙂
@Julia, thank you!
I would love to make the zucchini bread with almond flour. Because I am diabetic, I am not to use the tapioca flour… can I just use all almond flour?
Hi there! Yes, you can replace the tapioca flour with almond flour. Just note that the bread will be slightly crumbly, but it will still taste amazing! xoxo