This Keto Zucchini Bread is an easy moist almond flour low-carb sweet bread with grated zucchini, walnuts, pecan, and delicious fall spices flavor. Plus, it is dairy-free, meaning it is a paleo low-carb zucchini bread!
You know how much I love good zucchini bread. Last year, I shared my chocolate zucchini bread with you, so let me introduce the fall spice version of it! Zucchini bread is a classic bread loaf made with a large portion of grated zucchini. The zucchini in the bread add a degree of chewiness but also a great fresh taste!
If you are missing a sweet bread on your keto diet, this keto-friendly zucchini bread will fix it in no time. Indeed, this keto zucchini bread has the most delicious sweet flavor, with only 3.3 grams of net carbs per slice.
Ingredients and Substitutions
All you need to make this gluten-free zucchini bread recipe are a few simple ingredients:
- Almond Flour – or almond meal, both work in this recipe. I’m a real fan of almond flour zucchini bread. Almonds give it a delicious taste! Learn how to choose your keto-friendly flour.
- Coconut Flour – don’t skip the small amount of coconut flour. This makes the texture perfect, preventing an overly moist bread.
- Eggs – This is the binding agent for the bread.
- Melted Coconut Oil or butter.
- Grated Zucchini – Make sure you measure the grated zucchini after you squeeze out all the water. Zucchini are very good keto-friendly vegetables. So is a Zucchini bread keto-friendly? Yes, it very much is!
- Sugar-Free Crystal Sweetener – I am using erythritol. It has a delicious sweet flavor with no aftertaste. Don’t replace this with pure stevia, or the recipe will be overly bitter, and the bread won’t hold together. Other options are erythritol or xylitol, but to learn more about sweeteners or convert them, head to my keto sweetener converter!
- Baking Powder or use half the amount of baking soda if preferred.
- Spices – I used a combo of ground cinnamon, ginger, and nutmeg. You may also want to add all-purpose spices or replace the total amount of spices with pumpkin spices!
- Chopped Pecan and Walnuts – You can use a combo of both nuts or only walnuts or pecan. It is up to you.
- Vanilla Extract – for flavor.
Making Zucchini Bread
It takes a few simple ingredients and very few steps to make it! This is a very easy keto low carb zucchini recipe as all you have to do is bring all the ingredients in one bowl.
- Squeeze out as much water as you can from the grated zucchini. Adding water to the bread will dilute the batter, and it will never cook inside if it is too moist.
- Use your hands to squeeze out the water or pat dry the grated zucchini on absorbent kitchen paper to soak all the zucchini juice.
- Start the batter by combining the dry ingredients and mixing them with a silicone spatula.
- Then add the wet ingredients in any order and combine again until consistent.
- Finally, add the grated zucchini and incorporate them gently into the batter.
- Transfer the Zucchini Bread batter to a 9-inch x 5-inch loaf pan lined with parchment paper.
- Sprinkle some chopped pecan nuts on the top to decorate it.
- Then, bake the low-carb zucchini bread at 350°F (180°C) for 50 to 70 minutes. You know it’s ready when a skewer inserted in the middle comes out clean. I recommend baking on fan-bake mode for more consistent baking.
Expert Tips
- Zucchini Selection: Choose small to medium-sized zucchini for the best flavor. Larger zucchini tend to be more watery and less flavorful.
- Grating Technique: Use the large holes of a box grater for optimal texture. Prefer a grater over using a food processor, which can turn the zucchini into a wet puree.
- Salt Extraction: After grating, toss the zucchini with a pinch of salt and let sit for 10 minutes. This helps draw out even more moisture before squeezing.
- Sweetener Alternatives: Experiment with different keto-friendly sweeteners like monk fruit or allulose for varied flavor profiles.
- Texture Variation: For a chunkier bread, coarsely chop some of the zucchini instead of grating it all.
- Spice Customization: Try adding cardamom or allspice for a unique flavor twist.
- Dairy Addition: For a richer flavor, add 1/4 cup of full-fat Greek yogurt or sour cream to the batter.
- Chocolate Option: Fold in sugar-free chocolate chips for a dessert-like variation.
- Mini Loaves: Divide the batter into mini loaf pans for easier portion control and faster baking time.
- Topping Ideas: Sprinkle pumpkin seeds or sunflower seeds on top for added crunch and nutrition.
- Moisture Test: Besides the skewer test, gently press the top of the loaf. If it springs back, it’s likely done.
Storage Instructions
This bread can be stored for up to 4 days in the fridge or in an airtight container. You can also freeze the zucchini bread slices in individual Ziploc bags. Thaw them in a toaster or in the oven for a minute or two.
Frequently Asked Questions
No, classic zucchini bread loaves are made with all-purpose flour and sugar, both very high in carbs.
A classic zucchini bread slice contains more than 30 grams of net carbs, almost 10 times what you have in this recipe.
Yes, you can make this recipe savory by replacing the sweetener with cheese, spices, or even bacon.
No, you can’t remove the egg. The recipe doesn’t work well with egg replacers or with flaxseed eggs.
No, coconut flour is highly moisture-absorbent. It would require too much all-purpose flour to compensate, making the bread heavy.
There are many options to make sweet bread with no white sugar.
My favorite option is always sugar-free monk fruit crystal as it has no after-taste and can be used in a 1:1 ratio replacement to sugar in most recipes.
More Healthy Recipes With Zucchini
If you love zucchini recipes, I highly recommend you try my:
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn’t stick to the pan. Set aside.
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Grate the zucchini finely, skin on, using a food processor or a hand grater. Squeeze out the water from the grated zucchini, pressing them with your hands first, then pat dry on kitchen absorbent paper (or a clean towel). You must remove all the water from the zucchini, or the bread batter may be too moist. Measure the amount of grated zucchini required by the recipe after you dry them. Set aside in a bowl.
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In a large mixing bowl, whisk the almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and spices: cinnamon, ginger, and nutmeg. Set aside.
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Stir in wet ingredients: beaten eggs, vanilla, and melted coconut oil. Combine for about 1 minute until it forms a consistent cake batter.
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Stir in grated zucchini (make sure they are dry, no liquid), chopped walnuts, and 1/4 cup chopped pecan nuts as you keep 1/4 cup to decorate the top of the bread.
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Transfer the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup chopped pecan on top. Slightly press the nuts on top of the bread to make sure they stick to it while baking.
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Bake on fan-bake mode, in the center rack of the oven, for 50 -70 minutes in total. After 30 minutes add a piece of foil on top of the bread to avoid burning the top of the bread and ensuring the bread cook perfectly inside.
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After 50 minutes of baking, insert a skewer in the middle of the bread. If the batter sticks a lot to the skewer, it is not ready. Return to the oven with the piece of foil on top and keep baking for another 10 to 20 minutes. It can take up to 70 minutes to be fully baked inside as this is thick bread, be patient, and keep baking until set in the middle. Repeat the skewer trick every 10 minutes to check when ready. It is ready when few to no crumbs stick on the skewer, and the center is not jiggly.
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Cool in the pan for 15 minutes, then lift out the pieces of parchment paper to transfer the zucchini bread onto a cooling rack. Wait at least 3 hours or overnight before slicing. It must be fully cooled down to prevent the bread from crumbling when sliced.
Serving: Eat plain or spread peanut butter or butter on your bread slice. You can bring the slices 1 minute in a toaster if desired.
Serving: 1 sliceCalories: 221.4 kcal (11%)Carbohydrates: 6 g (2%)Fiber: 2.7 g (11%)Net Carbs: 3.3 gProtein: 6.4 g (13%)Fat: 20.8 g (32%)Saturated Fat: 7.2 g (45%)Polyunsaturated Fat: 2.8 gMonounsaturated Fat: 2.6 gTrans Fat: 0.01 gCholesterol: 58.1 mg (19%)Sodium: 104.6 mg (5%)Potassium: 82.4 mg (2%)Sugar: 1.3 g (1%)Vitamin A: 110.5 IU (2%)Vitamin B12: 0.1 µg (2%)Vitamin C: 2.2 mg (3%)Vitamin D: 0.3 µg (2%)Calcium: 94.9 mg (9%)Iron: 1.2 mg (7%)Magnesium: 13.9 mg (3%)Zinc: 0.5 mg (3%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
