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)
- ½ teaspoon salt divided
- 2 ½ cups almond flour
- ½ cup Swerve Brown
- ⅓ cup unflavored whey protein powder or egg white protein powder
- 2 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 3 large eggs
- ½ cup butter, melted
- ½ teaspoon vanilla extract
- ¼ – ½ cup water
- ⅓ cup dark chocolate chips, sugar-free (optional)
Instructions
- Place the zucchini in a sieve set in the sink or over a bowl. Sprinkle with ¼ teaspoon 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 ¼ 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.
Michael Stein says
I’ve tried several recipes for baked goods, including your zucchini bread, using almond flour and I don’t like the crumbly, overly tender texture that I get. Do you have any ideas for shifting that texture more toward that of wheat flour? Do you think lupin flour would help? I’ve tried many of your recipes. Most were successful and those that weren’t were probably my fault. I do appreciate your website as a resource for low carb cooking.
Diana says
How many slices are in a loaf?
Carolyn says
The recipe states the number of servings! 16…
Robin J says
Love this recipe! Show stopper every time!
Heather says
I understand why I have to use whey protein or egg white powder in baked goods. I have watched your video about adding protein and egg white powder. Can I substitute other proteins like pea protein for the whey or egg white powder? It seems that the supply chain of whey protein and egg white powder is not trustworthy. (Anything within my price range is unavailable, and I cannot afford to pay 94.00 to make cookies!) I found unflavored pea protein for 14.00, but I do not want to buy it if I cannot use it as a substitute. I am still learning how and what to substitute in GF/Keto cooking and baking. I appreciate your help and guidance with my question.
Carolyn says
Yes, pea protein should work. But where on earth are you seeing whey protein for $94??? The one I link to in my recipes is only $26 for a pound! https://amzn.to/3RSCva9
Elaine says
Can I substitute blueberries instead of zucchini?
Carolyn says
Blueberries are a great addition but are not a good replacement for zucchini… zucchini adds moisture and consistency to the actual bread.
Jules says
This is so good! I’m a bariatric person so the added protein powder was just what I need! I made enough to freeze some for easy grab & go and it’s perfect even bring frozen & thawed.
Debbie says
When I have too much zucchini, I shred and freeze it, then when I let it thaw, most of the water comes out without having to salt it. So easy! I’m making mine with chocolate & nuts, yum!
Kellie says
Great recipe for zucchini bread! I added a quarter cup of flax seed for additional fiber and did not squeeze out water from grated zucchini so no need to add any additional water. It turned out perfect!
Lori says
Could you use the excess water from the zucchini to put back in instead of tap water?
Carolyn says
If you like.
Vicky says
This truly is the best zucchini bread recipe EVER! I do use Splenda brown sugar instead of Swerve and pecans instead of chocolate chips. It’s the bomb!
Trish says
Carolyn,
We haven’t made this recipe yet but it sounds delicious.
Is there any way that we could add sour cream to this recipe and if so how much?
Love your recipes and your website and your videos. You are one of the best Keto channels on YouTube.
Carolyn says
I wouldn’t add more than about 1/3 cup… use it to replace the water and see what the consistency is like.
Stacia says
This was delicious but I didn’t understand that it was 12 ounces of zucchini before you shredded and squeezed the water out, I did 12 ounces after I shredded it and squeezed all the water out! I made the batter and I quickly watch the video and then I was like oops so I added some large unsweetened coconut flakes to help absorb the moisture and it turned out great! I also made it dairy free by subbing coconut oil for better.
Janae says
I just made this last night and it turned out great! Thank you for the recipe!
Mary says
Love this recipe! I would like to know if there is anyone else out there that has forgotten to add the zucchini and has had to remove from the oven to add it. I hate it when I am cleaning up after putting it in the oven that I find the zucchini wrapped in my cheesecloth. ????lol. I’ve done this more than one time ????????♀️
Carolyn says
I have yet to do that… but I wouldn’t put it past me!
Sandy says
A suggestion…try orange extract instead of vanilla.
Before I was low carb I made regular zucchini bread with orange zest and it was amazing!
MK says
I don’t have and have never used either the whey protein powder or the egg white powder. Is there another substitute for this? Or should I be using only one of these? Thanks for the fantastic recipes.
Carolyn says
You need to watch my YouTube video showing just how much protein powder helps keto muffins and cakes: https://youtu.be/8SA_iBl0pUU
If you want to purchase one, I’d say whey is more versatile then egg white protein.
Patti says
Could I use eggs/egg whites?
Carolyn says
No… because then you throw off the wet/dry ratio. Your bread would be a soggy mess.