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 (340.2 g) grated zucchini, (about 1 large zucchini)
- 1/2 tsp (0.5 tsp) salt, divided
- 2 1/2 cups (265 g) almond flour
- 1/2 cup (91 g) Swerve Brown
- 1/3 cup (36 g) unflavored whey protein powder, or egg white protein powder
- 2 1/2 tsp (2.5 tsp) baking powder
- 1 tsp cinnamon
- 3 large eggs
- 1/2 cup (113.5 g) butter, melted
- 1/2 tsp vanilla extract
- 1/4 – 1/2 cup (177.44 g) water
- 1/3 cup (60 g) 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made this yesterday, simply wonderful! Best, best zucchini bread ever! Thanks, thanks,thanks we can always count on your recipes. ? Karen
Hi Carolyn,
My virus checker is blocking the link to the recipe saying that it is infected with a Trojan! Would you please email the recipe to me also?
Many thanks,
Sarah
It was divine ! I made this today, best ever! Thank you 🙂
Glad you liked it!
Carolyn I not only found the recipe easily I made this yesterday and it’s true as you say: it is the best. I’ve been on a sweet roll so I did feel it needed more sweetness so I lathered the top of my slice today with your warm chia seed raspberry jam. AHmazig. Prior to you posting this recipe, last week I made your chocolate zucchini bundt cake and loaded it with a mocha cream cheese frosting. Thank you! Your seasonal recipes and archives are a treasure for us.
Glad it hit the spot!
I just tried and no recipe!
I want to let you know that I just tried to reach the recipe again now and the recipe appeared today.
Thanks.
Good to know!
I am sorry, but I am not real computer savvy. When I go to the site and there is no recipe there, I am dead in the water from that point. So frustrating.
For the people who are having a problem with blank pages, on some sites I have a problem and when I clear the cache (browsing data) in the hard drive it usually works to get it right again. I don’t have a problem with this site, but there is one particular one that doesn’t work with Chrome, but it does work with Firefox.
I did try again but it will not take me to the recipe. I get to the site, but no recipe. It is blank where the recipe should be.
So you don’t see anything under the picture of the zucchini bread when you go to this link here: http://asweetlife.org/recipes/chocolate-chip-zucchini-bread/ ?
No there is not even a picture of the bread…..only ads.
I also can’t see the recipe. Would love to try it if you can email it to me. I tried to access it using both internet explorer and chrome. The link would take me to a new page, but only adds along the left side and the rest was blank. Thanks!!
What is the purpose of using the egg white powder or whey powder? Would there be a substitution? I don’t need to be dairy-free… Thanks!
Gluten is a protein and in its absence you need a dry protein to help the baked good rise and hold its shape.
Couldn’t get recipe either.
link does not work on my computer either. I use PC with firefox.
I don’t understand what’s going on. I just emailed it to you via the email address you’ve left here.
My husband really dislikes coconut. Got any suggestions for replacing the shredded coconut and the coconut oil?
Love your recipes! Thank you for all you so!! Favor to ask…would you please do a chocolate chocolate chip zucchini bread for those of us that love chocolate??
I already have a chocolate zucchini bundt cake that would work perfectly in a loaf pan! 🙂
Here we go again. I cannot get your recipes on ASweeLife. I get all the ads but where the recipe is…it is blank.
I never got your bacon and kale frittata recipe either. I did email your site requesting it but never heard back.
Would you be able to email me the 2 recipes? I love your site and recipes but have problems with A Sweet Life.
Thank you so much.
Patricia, click on the “PLEASE SEE MY LOW CARB” right above your name and the recipe will appear, ENJOY !!
yes, I did that. It took me to the site like I said, but it is blank where the recipe should be
It’s blank here aswell…. 🙁
Email me…my assistant will send you the recipe.
I had no problem. The link took me directly to the recipe….which I am trying today!
Please try using a different browser. As you can see from the comments, most people have no issues accessing the recipe.
If you have not done so recently, also try clearing your browser history 🙂