Published: Jul 14, 2021 · Modified: Jun 25, 2024 by Carolyn

The Best Keto Zucchini Bread

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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.

Close up shot of a loaf of keto zucchini bread on a wooden cutting board with two slices front.

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.

Close up shot of keto chocolate chip zucchini bread in a loaf pan.

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.

A loaf of keto zucchini bread with a slice taken out of it, and two zucchini in the background.

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!

A stack of slices of chocolate chip keto zucchini bread on a wooden cutting board.

Frequently Asked Questions

How much zucchini do I add?

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.

Can I use coconut flour instead?

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.

Can I use a different sweetener?

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.

Can I make this dairy free?

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.

Can I skip the chocolate chips?

You bet. You can skip them altogether or replace them with some chopped nuts. It’s great that way too!

Slices of keto zucchini bread on a white plate over a green napkin, with the loaf and a cup of coffee in the background.

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

Close up shot of Keto Zucchini Bread sliced on a cutting board.

The Best Keto Zucchini Bread

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.

4.89 from 161 votes

Print Pin Rate

Course: Snack

Cuisine: Bread

Keyword: keto zucchini bread

Prep Time: 20

Cook Time: 1 5

Drain time: 1

Total Time: 1 25

Servings: slices

Calories: 196kcal

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)

US Customary – Metric

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.

Video

Notes

Nutrition information includes the chocolate chips.

Nutrition Facts

The Best Keto Zucchini Bread

Amount Per Serving (1 slice)

Calories 196 Calories from Fat 149

% Daily Value*

Fat 16.5g25%

Carbohydrates 6.9g2%

Fiber 3.4g14%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

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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Comments

4.89 from 161 votes (11 ratings without comment)

The Best Keto Zucchini Bread

Zucchini in keto recipes

How to make keto zucchini bread

Frequently Asked Questions

Storage tips for keto zucchini bread

More delicious keto breads