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.
Mimi A says
Another fabulous recipe! I made a double batch and since we like more of a ‘spice’ bread I added cloves and nutmeg to the mix. For those looking for muffins a single recipes makes @15 for 20 minutes. Ovens and gas/electric varies so watch after 15 minutes. Oh, I also baked them in silicone muffin molds so that may make a difference to your timing.
Thanks again for all these wonderful recipes!
Melissa says
Love all your recipes! This one is definitely a keeper, soooo much zucchini right now!
Miranda says
Another excellent recipe! Can’t believe how moist this bread is. Recipe is slightly less sweet than your typical zucchini recipe. But perfect for a snack…or breakfast:) Thank you!
JJ says
A great success! I only had 1/2 a zucchini, so I added some fresh green figs from our tree. So moist, so yummy! A big hit in this house!
NOZ1 says
Anyone have any suggestions or experience on baking theses either in cupcake
muffin tins time wise —theyre a moist bread and hard for me to guess when miay be fully baked.lll or those mini foil muffin loaf pans?? thanks!!
Birdie says
This is the best keto zucchini bread recipe! My husband said he plans to eat it for breakfast.
Carolyn says
That’s great to hear!
Summer Fullerton says
This zucchini bread was so good. 10/10 would make again.
Erma says
I love this recipe. It actually tastes close to regular zucchini bread. But this is probably better. The chocolate chips are encouraged. It’s so delicious. A favorite
Andrea Simpson says
Absolutely Delicious! Made it today!
I love ❤️ your recipes! Thank you so much!
Andrea
Eden says
Okay, I finally got a chance to make this. It smells divine! And looks so tender and yummy. It turned out beautifully and I used a big zucchini from my garden for this recipe! What a fun, delicious recipe! Thanks, Carolyn.
Judith says
Mmm…just pulled this out of the oven and my kitchen smells amazing! Not a big chocolate fan, so substituted butterscotch chips for the chocolate chips. Can’t wait to try this with my morning coffee!!
Brandy says
I made this with my mom and I love it! It reminds me a lot of Banana bread which I love and can no longer have now that I’m on keto. So happy to find a great alternative. Taste great with vanilla coconut spread!
Sarah Davis says
I made this both WITH and WITHOUT the chocolate chips (only because I realized it as I was finished putting the batter in the pan 😅) and I can tell you it tastes delicious either way. With the Brown Swerve and the vanilla and cinnamon, it has a delicate sweet flavor that is lovely. Also, my first batch I wasn’t QUITE sure if it was too thick until getting it in the pan, but it wasn’t a problem. It only needed a few more minutes to cook. The texture of both is AWESOME! I couldn’t believe just how tender it was. It was very like gluten breads. Thank you for another winner (as usual) Caroline!
Claire McGuire says
This is a delicious recipe that my whole family enjoyed. My daughter and I made it together which made it even more special. We made a vanilla coconut sauce to serve with it that went well but it is just as good without. I’m thinking of making it again using the Lily’s Pumpkin Spice baking chips just to see how that turns out. I’ll definitely be making it again in any case. Thank-you for all your wonderful creations.
Claire