This keto zucchini bread is so tender and moist, with a hint of cinnamon and studded with sugar free chocolate chips. It makes a wonderful easy breakfast or mid-day snack. Now with an instructional video.
Got zucchini coming out your ears? Okay, not literally because that would be weird. You’d probably be considered a medical marvel, if that were the case.
But if you have an overabundance of summer squash, this easy almond flour zucchini bread is a must make recipe.
I truly believe that this is the best keto zucchini bread. And I don’t say that lightly. It’s tender and delicious, with just the right amount of sweetness. The chocolate chips don’t hurt either!
It’s one of my favorite keto zucchini recipes, and I am confident it will become one of yours too.
Zucchini in keto recipes
Zucchini really is a versatile low carb vegetable. I don’t like it raw very much but roasted or grilled, it becomes flavorful and tender.
It’s useful in savory dishes as zucchini noodles, and it can also be turned into keto zucchini boats and stuffed with any number of delicious fillings. And this zucchini casserole is one of my most popular keto side dishes.
But one place were zucchini really shines is in keto baking. Finely grated zucchini adds moisture and texture to recipes like keto zucchini muffins, or keto chocolate zucchini cake. And of course to this amazing keto zucchini bread.
How to make keto zucchini bread
This is an easy recipe that you will want to make over and over again. Be sure to check out the video in the recipe card to see the process start to finish.
- Finely grate the zucchini. You can do this on a box grater or in a food processor with a grating disc.
- Drain and squeeze the zucchini. You want to let it sit for about an hour with a little salt, to draw out the excess moisture. Then use your hands to squeeze out as much liquid as possible.
- Whisk the dry ingredients. My recipe includes a teaspoon of cinnamon, which gives the bread a warm, homey flavor.
- Add the eggs, butter, and zucchini. At this point, the batter will be quite thick.
- Stir in water. You only want to add enough water to make the batter pourable but still thick. How much you add depends on how well you squeezed out your zucchini.
- Stir in the chocolate chips. Or use chopped nuts like pecans or walnuts!
- Bake until golden brown and firm to the touch.
- Let it cool. Don’t be tempted to get it out of the pan too early or it might break apart on you. I recommend letting it cool 30 minutes or so.
- Slice and enjoy!
Frequently Asked Questions
This keto zucchini bread uses one large zucchini, which is about 12 ounces or 330 grams. Any more than that and your bread may become mushy.
This is an almond flour zucchini bread so it won’t work with coconut flour. However, my keto zucchini spice muffins are coconut flour based so I recommend making that recipe instead.
Yes, any granular sweetener should work here. One caveat is that allulose can make keto baked goods overly brown. They aren’t burnt but they come out very dark in color, which can be a little off-putting.
Absolutely, I’ve made a dairy free version of keto zucchini bread and it’s delicious. Replace the whey protein with egg white protein powder, and the butter with coconut or avocado oil. Coconut oil can make it a bit greasier so I recommend using only 6 tablespoons.
You bet. You can skip them altogether or replace them with some chopped nuts. It’s great that way too!
Storage tips for keto zucchini bread
This is a wonderful make-ahead recipe. The bread can last on the counter for up to 5 days, as long as you don’t live in a very humid environment. Keep it wrapped up tightly so it doesn’t dry out.
It also freezes very well, and I’ve frozen it for 6 months before without any issues. You can freeze the whole loaf for future use, or cut it into slices for individual servings. Either way, make sure you wrap it up tightly so it doesn’t get any freezer burn.
More delicious keto breads
- Easy Keto Banana Bread
- Skillet Keto Cornbread
- Keto Focaccia
- Sweet Keto Blueberry Bread
- Keto Sesame Rolls
- Cheesy Skillet Bread
The Best Keto Zucchini Bread
Ingredients
- 12 ounces grated zucchini (about 1 large zucchini)
- 1/2 tsp salt divided
- 2 1/2 cups almond flour
- 1/2 cup Swerve Brown
- 1/3 cup unflavored whey protein powder or egg white protein powder
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 3 large eggs
- 1/2 cup butter, melted
- 1/2 tsp vanilla extract
- 1/4 – 1/2 cup water
- 1/3 cup dark chocolate chips, sugar-free (optional)
Instructions
- Place the zucchini in a sieve set in the sink or over a bowl. Sprinkle with 1/4 tsp of the saltand toss to combine. Let drain 1 hour, then squeeze to release as much moisture as possible.
- Preheat the oven to 350F and grease an 8×4 inch loaf pan. You can also use 9×5 but your bread will bake through a little faster.
- In a large bowl, combine the almond flour, sweetener, protein powder, baking powder, cinnamon, and the remaining salt.
- Stir in the eggs, melted butter, vanilla extract, and the zucchini. Add 1/4 cup of the water. If the batter is overly thick, add a little more water until it is a thick but pourable consistency.
- Stir in most of the chocolate chips, if using, reserving a few for the top of the bread.
- Spread the batter in the prepared loaf pan and sprinkle the top with the remaining chocolate chips. Bake 50 to 65 minutes, until the top is golden brown and just firm to the touch.
- Let cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.
Naomi says
I’m wondering why the liquid is squeezed out of the zucchini and then water is added because it is too thick?
Carolyn says
Because every zucchini is different and you have no idea how much liquid you will get, which could significantly impact the recipe. This is standard practice for using zucchini in baked goods.
Laura L Greig says
This recipe was my very first low carb baking adventure. It turned out great! Thinking of adding some chopped nuts next time. The texture is amazing, and I am loving the flavor without being so sweet. Thank you so much!
Julie says
Oh Carolyn, this recipe is a definite keeper! I was in the mood for chocolate so I added dark chocolate to the melted butter and left out the cinnamon. Amazing! I now want to try cinnamon struesal version. Thank you so much for all your hard work. Not a day goes by that I don’t refer to your recipes. Thank you!
Jo Novak says
I wonder why so many of your recipes call for protein powder? I’ve made the recipes with and without, can’t really tell any difference. Just curious!
Jo
Carolyn says
It actually makes a huge difference. They rise better and hold together better – try a side by side comparison sometime. I did and it’s astonishing.
Here’s the quick answer: gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape.
Robyn says
Do you need to add the protein?
Carolyn says
You don’t NEED to but they will rise and hold their shape better.
Kim Smyth says
What can be subbed for the protein powder, or egg white protein. I have neither.
Carolyn says
Nothing can be subbed. You can skip it but your bread won’t rise as well or hold together as well. I recommend it if you plan on any amount of keto baking.
Kay says
This is so good. I love the texture, it is so close to regular zucchini bread. I’m so thankful for your knowledge and all your recipes. You make keto way easier.