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Keto Zucchini Bread

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!

Low-Carb Zucchini Bread made two ways - a coconut flour version and an almond flour version. Sugar-free zucchini bread never tasted so great!

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 Recipe made with coconut flour

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.

Keto Zucchini Bread made with coconut flour or almond flour. Two versions of low-carb zucchini bread right here!

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.

how to make keto zucchini bread in the blender

Stir in the grated zucchini until it is well incorporated into the batter.

blender with zucchini bread 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!

Keto Zucchini Bread Recipe - grain-free, dairy-free, sugar-free zucchini bread made with coconut flour or almond flour.

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:

All the zucchini bread!

Here’s the coconut flour version (scroll down for the almond flour version):

Low-Carb Zucchini Bread made two ways - a coconut flour version and an almond flour version. Sugar-free zucchini bread never tasted so great!

Keto Zucchini Bread

Yield: 1 Loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Keto Zucchini Bread made with coconut flour is a delightful sugar-free take on classic 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

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  2. Add all of the ingredients except the grated zucchini to a blender and blend until well-combined.
  3. Stir in the grated zucchini until it is well incorporated into the batter.
  4. Pour the bread batter into the prepared baking dish and smooth into an even layer. 
  5. Bake on the center rack of the preheated oven for 45 minutes, or until the bread tests clean.
  6. 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.
  7. Slice and serve!
Nutrition Information
Yield 10 Serving Size 1 of 10
Amount Per Serving Calories 96Total Fat 6gCarbohydrates 5gNet Carbohydrates 2gFiber 3gSugar 1gProtein 4g
Here’s the almond flour version:

Keto Zucchini Bread made with coconut flour or almond flour. Two versions of low-carb zucchini bread right here!

Almond Flour Low-Carb Zucchini Bread

Yield: 1 Loaf
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

You'd never guess this low-carb zucchini bread made with almond flour is sugar-free and grain-free!

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

  1. Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
  2. Whisk together the coconut milk, eggs, and vanilla extract in a mixing bowl until well-combined.
  3. Pour in the remaining ingredients except for the grated zucchini and stir well until completely combined and any lumps of flour are out.
  4. Fold in the grated zucchini.
  5. 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.
  6. 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.
  7. Slice and serve!

Notes

*There is variation in absorbency between brands of almond flour. If you use Bob's Red Mill's super fine almond flour, 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.

Nutrition Information
Yield 1 of 10 Serving Size 1 slice
Amount Per Serving Calories 294Total Fat 20gCarbohydrates 15gFiber 4gSugar 2gProtein 12g
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