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
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Finally I got all my ducks in a row and was able to make my loaf of Zucchini Bread! I thought it would be fun to enter the contest AND have something for breakfast and snacks. The only change I made is that I added 1/3 cup of pecans along with the chocolate chips because I love pecans in recipes like this. I also only cooked it for 43 minutes in my gas oven because the oven tends to over bake. The loaf came out beautiful and I am enjoying it very much! #alldayidreamaboutfood
This is a great recipe. Others I’ve tried don’t rise as much or taste like authentic zucchini bread which this does. I added walnuts and did not use the chocolate chips. It was delicious. Can you tell me if you’ve had any experience freezing this bread. Would love to make advance loaves with all the zucchini coming out of my garden right mow! Thanks!
So glad you enjoyed it!
I made a double batch and turned this loaf into muffins. I baked them for 20 minutes and they turned out wonderful. These muffins are so moist and flavourful. I will definitely make them again.
so delicious and comes together so easily. I was short on chocolate chips so I threw in a handful of walnuts.
I can’t wait for breakfast this week.
This was so moist and delicious! My whole family loved it !
A great “breakfast bread,” I have been enjoying a slice every few days with butter or coconut butter. I am not usually a fan of chocolate chips but I have to say that they add contrast and taste to this comforting version of a zucchini bread. It also seems to freeze well and I now have some quick desserts available for when the urge strikes.
This is a great recipe for bread lovers! Moist and flavorful. I added some extra vanilla as I do with all my recipes. Thank you for this treat!
Very moist and cake like! My coworkers liked it too!
Fantastic!
This zucchini bread recipe is yummy on so many levels. It is moist but light and is delightfully sweet with a hint of cinnamon and chocolate. Special enough to be a breakfast bread or a dessert treat especially with a cup of tea. I will be making this whenever I have a zucchini harvest to enjoy like I do now. Thanks Carolyn.
I enjoy baking when I have time and your recipes always work for me. This recipe was no exception! I usually have a lot of zucchini this time of year. The recipe was easy and quick and the best part – delicious. It’s a keeper!
I made this bread a second time with the Stevia brown. I didn’t have any the first time I made it, and it turned out good, but it is much better with this, Stevie Brown. Instead of chocolate chips, I threw in a cup of fresh picked blackberries, Yum
This recipe is delicious! I didn’t put chocolate chips in mine. I made 3 loaves. In one of the loaves I added some apple pie flavoring, and a bit of nutmeg to it. Delicious.
Your contest was the inspiration I needed to make this recipe. My T1D kiddos loved it and any time I can get them to eat veggies for breakfast I’m calling it a win!
So glad!
Though I am not much of a chocolate eater (yeah, I know, nuts), my husband is and he hates veggies. This recipe hides the “green evil” veg and distracts with chocolate. Sounds like a win-win recipe to me. I will be making this anytime I can bake in private…lol.
Hi Carolyn,
Thank you for the fantastic keto zucchini bread recipe. I made it today and it turned out great! I didn’t “pack” the swerve brown sugar, so it wasn’t too sweet. I actually like sweet zucchini bread, so next time I will probably add 1/4 cup of swerve granulated to the mix. I love your website and the way you make the recipes easy to understand.
Mmmm… So Good! I wanted a quick, healthy snack to “grab & go” so I made this recipe into 18 muffins instead of 1 loaf. Very easy recipe & Delicious!
Love the flavors in this recipe. Very easy to make. Made it with the dark chocolate chips for a little extra wow factor, and it delivered as usual.
This recipe tasted wonderful. I added pecans and chocolate chips. I also put a little granulated sweetener mixed with cinnamon on top for a little sweet crunch. Delicious!
Fantastic zucchini bread! It is perfectly moist and absolutely delicious. My 10 year old said it was the best bread she has ever had!
I’m not much of a baker, but this zucchini bread I made is delicious. The recipe was easy and quick. I love it.