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.
Laurel Owen says
Turned out so good! Wish I would have known the vanilla was omitted in the recipe, but the flavor is still delicious!
Vic T says
Hi Carolyn,
I just wanted to let you know that in the video, you add 1 tsp vanilla extract when adding the wet ingredients, but I noticed that wasn’t listed in the recipe. I pencilled it in, but thought you might want to add it in yourself.
This is a great looking recipe, I picked up a monster zucchini this morning that my neighbours left out on their yard to give away, so naturally I went straight to your website to see what Keto things I could make with it. I wasn’t disappointed.
BTW I find your recipes ALWAYS turn out well, so you’re the first place I go when looking for Keto / Low Carb goodness.
Cheers from Canada!
Jay Flematti says
I just made this zucchini bread last night. My husband and I LOVED the texture and flavor. With both of us enjoying things sweet, I did add extra sweetener. This recipe is a keeper!
Michele says
This is incredible!! Tricked some non-keto friends with it! They couldn’t believe it was keto!! So good!! Thanks
Kathy Mc says
Just a heads up. Vanilla isn’t listed in the ingredients…I just happened to watch the video to see the consistency of the batter. It also doesn’t say to put the cinnamon in the dry ingredient…which I know to do. Just a heads up it isn’t on there. That said, I LOVE your recipes, blog, fb etc. Keto 3 years, and your site and cookbooks are the ones I recommend to friends. Thank you for all your great recipes. I appreciate you!!!~ Putting this in the oven right now!
Jean says
Can I use something other than the protein powder?
Carolyn says
Not if you want it to rise nicely…
Ann Z. says
Made this the day the email arrived! I had a huge zuc that needed to be used. Great recipe! I took some over to my neighbors who are not keto fans (and think I’m crazy), and they loved it too! Thanks for all you do!
Carolyn says
So glad to hear that!
Cheryl Alvino says
Going to make this over the weekend..you always have the best videos on EXACTLY how to do things..much appreciated! You GO Carolyn!!
Barbara says
Could you please email me the Chocolate Zucchini Bread recipe.
Carolyn says
There is a link to the recipe at the bottom of the post.
Gina Wiggins says
Hi
A couple of your recipes call for almond milk, could I sub hemp milk for this?
Also, I am in the UK, and can’t get Swerve, except on Amazon at an extortionate price, what other sweetener would do?
Carolyn says
Unsweetened hemp milk is fine. There are some good European sweeteners like Sukrin and Natvia that are more accessible to you, I believe.
Kathleen Lourde says
Hello … I’m so grateful for these recipes of yours! They’re enriching my life like you wouldn’t believe. 🙂
When you use whey protein powder, do you use the zero carb kind or the body builder kind? I’ve never used it before.
Thank you,
Kathleen
Carolyn says
Well, there is no zero carb kind because whey has a little bit of carbs. But I use the unflavored unsweetened variety, and this is my favourite: http://amzn.to/2AulGfy
Krista Clarke says
Wow, this is in fact the best zucchini bread–not just the best low carb–ever! I even screwed up the recipe because after I started making it I realized that I didn’t have enough almond flour (only 1 1/4 c), so I added 1/4 c coconut flour, and it sill turned out perfectly. It was so moist and delicious and perfectly sweet. I did add an extra 1-2 Tbsp of Swerve, because my zucchini wasn’t super sweet. Myself, my non-LC family members, and my GF friends couldn’t stop eating it. I’m almost afraid to make it again because I will just devour it. Oh, did I mention that I’m pregnant, and that this was the absolute best was to satisfy my sweet craving in reasonably healthy way. Thanks for the awesome recipe!
Betsy Stokes says
Delish! The coconut texture was a bit off-putting, but the flavor was spot on. Maybe my shredded coconut brand is a bit course? What brand so you use? Thanks for helping me sneak in more veggies!
Carolyn says
I use Bob’s and it’s the coconut that helps give it the oatmeal-like texture but if you don’t like it, you can try just replacing it with almond flour.
Meli says
this is amazing! 😀
Ryan says
Is that 9.17g of carbs per loaf, or per slice?
Carolyn says
Per slice. With 3+ g of carbs so only about 6g NET.
Ryan says
per slice? :'(
gawd. that’s hardly low carb.
6g NET is 1/3 of my carb alloc for an entire day.
where do the “hidden” carbs come from making this so high?
Susan says
Do you think I can substitite butter for the coconut oil?
Carolyn says
You bet!
Catherine says
I have made this loaf three times now and you are right…..it is the best!
Carolyn says
Love hearing that!
LeeAnn says
I got the same warning as Sarah that, when I clicked on the link, it states there is a virus!
Carolyn says
They are working on it. Please email me at alldayidreamaboutfood@gmail.com and we will send you the recipe.
Annette says
Hi Caroline – in this recipe, can I simply omit the shredded coconut? Or do I need a replacement for it? And if so, any suggestions? I LOVE zucchini bread and have missed it since going keto!! And I LOVE your site, commentary and your recipes! Thanks in advance!
Bobbie says
Have made this twice so far. I have lots of zucchini and plenty of freezer space! 🙂
Bobbie says
Major yum! Made this yesterday and my non- low carb friends asked for the recipe! Will make frequently with all the zucchini I have. I did divide into 3 small loaves and baked for 30 minutes.