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    Home » Keto Bread » The Best Keto Zucchini Bread

    Published: Jul 14, 2021 · Modified: Jul 27, 2021 by Carolyn

    The Best Keto Zucchini Bread

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.0K shares
    Jump to Recipe Print Recipe

    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.

    1. Finely grate the zucchini. You can do this on a box grater or in a food processor with a grating disc.
    2. 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.
    3. Whisk the dry ingredients. My recipe includes a teaspoon of cinnamon, which gives the bread a warm, homey flavor.
    4. Add the eggs, butter, and zucchini. At this point, the batter will be quite thick.
    5. 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.
    6. Stir in the chocolate chips. Or use chopped nuts like pecans or walnuts!
    7. Bake until golden brown and firm to the touch.
    8. 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.
    9. 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

    • Easy Keto Banana Bread
    • Skillet Keto Cornbread
    • Keto Focaccia
    • Sweet Keto Blueberry Bread
    • Keto Sesame Rolls
    • Cheesy Skillet Bread
    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.
    4.91 from 152 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Bread
    Keyword: keto zucchini bread
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Drain time: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 16 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.
    6.0K shares

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    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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      Recipe Rating




    1. Michelle says

      November 21, 2021 at 1:08 am

      Can I use Vanilla protein powder?

      Reply
      • Carolyn says

        November 21, 2021 at 8:21 am

        Yes, but it may have a much stronger vanilla flavor in the end. Leave out the added vanilla.

        Reply
    2. wildwildrose says

      September 14, 2021 at 5:52 pm

      5 stars
      I made this today with homegrown zucchini gifted me from wonderful friends. I used vanilla egg white protein, farm fresh eggs, no chocolate chips, mixed with wooden spoon, no mixer, baked 55 minutes, left in pan after baking 45 minutes before turning out onto wire rack to cool completely. I just tried a slice, 0 MY! This is moist and delicious! Thank you!

      Reply
    3. Ruth Ann says

      September 14, 2021 at 6:14 am

      Could you use the squeezed zucchini liquid in lace of the water in this recipe for a little added nutrition?

      Reply
      • Carolyn says

        September 14, 2021 at 2:05 pm

        Sure!

        Reply
    4. Deborah Whitson says

      August 28, 2021 at 12:54 pm

      Do you weigh the zucchini before draining the water out of it?
      Can’t wait to make this! Thank you!

      Reply
      • Carolyn says

        August 28, 2021 at 1:12 pm

        No… do it EXACTLY as it is written in the recipe. Measure, then drain.

        Reply
    5. Beth says

      August 18, 2021 at 2:38 pm

      5 stars
      I love this bread. Second time 8 left out the chocolate chips, added your dried cranberries and added pecans. Sooo delicious. Everything I’ve baked has been superb.
      I do have a question. When the recipe is converted to metric, it gives the measurement of 177.44g of water. I didn’t add that much, but just wanted to flag it in case of an error.
      Thanks again for the deliciousness.

      Reply
    6. Krystle says

      August 17, 2021 at 12:07 pm

      5 stars
      So moist and full of chocolate chips. I like mine with a big smear of butter!

      Reply
    7. Toni says

      August 17, 2021 at 9:01 am

      5 stars
      Everyone at my house loved this bread! I’ll defintiely make it again soon!

      Reply
    8. Beth says

      August 17, 2021 at 8:25 am

      5 stars
      This zucchini bread is so delicious and very yummy! We absolutely loved the addition of chocolate in this keto bread and loved the low carb part too! Such a hit here and we can’t wait to make this again!

      Reply
    9. Dorothy says

      August 09, 2021 at 6:47 pm

      5 stars
      The most delicious chocolate zucchini bread ever!!!!!!!

      Reply
    10. Sharon says

      August 04, 2021 at 10:32 am

      I don’t have any “unflavored” protein powder, could I use vanilla or will that change the flavor drastically?

      Reply
      • Carolyn says

        August 04, 2021 at 11:18 am

        It will certainly flavor it so I recommend leaving out any additional vanilla.

        Reply
        • wildwildrose says

          September 14, 2021 at 6:00 pm

          I used vanilla egg white protein powder and it was amazing!

          Reply
    11. Patty Donahue says

      August 02, 2021 at 8:36 pm

      Recipes. I love your recipes. FYI.

      Reply
    12. Patty Donahue says

      August 02, 2021 at 8:35 pm

      I made this recipe today and it turned out very dry and tasteless. Was very disappointed. I’m wondering if I added too much almond flour. Perhaps it should be weighed for more accuracy. I am used to keto baked goods not being as sweet but this was really not sweet at all. I love your scopes generally, so not sure what happened here.

      Reply
      • Carolyn says

        August 03, 2021 at 8:35 am

        If it was dry, then it definitely got over-baked. What kind of pan did you use? FYI, there is a metric conversion button in my recipes so you can always do things by weight.

        Reply
        • Lisa says

          August 11, 2021 at 10:08 pm

          Whaaaat? I had no idea you had that conversion. Thank you SO much fir that! I keep looking all my measurements up. It’s so much easier by weight…..and it makes fewer dishes.

          Reply
    13. Judi Ivimey says

      July 25, 2021 at 8:18 am

      Thanks for a terrific recipe – the bread was DELICIOUS. So naturally, I decided to experiment…. I had time so I left the grated zucchini to drain in a sieve overnight without salting it (I added in the full amount of salt to the dry ingredients). I used the accumulated green liquid (in lieu of water) to reach a desirable batter consistency. Additionally, I used 2 cups almond flour and 1/2 cup almond meal for more batter fiber. It worked!

      Reply
    14. Naomi says

      July 24, 2021 at 5:54 pm

      I’m wondering why the liquid is squeezed out of the zucchini and then water is added because it is too thick?

      Reply
      • Carolyn says

        July 24, 2021 at 6:07 pm

        Because every zucchini is different and you have no idea how much liquid you will get, which could significantly impact the recipe. This is standard practice for using zucchini in baked goods.

        Reply
    15. Laura L Greig says

      July 24, 2021 at 5:52 pm

      This recipe was my very first low carb baking adventure. It turned out great! Thinking of adding some chopped nuts next time. The texture is amazing, and I am loving the flavor without being so sweet. Thank you so much!

      Reply
    16. Julie says

      July 24, 2021 at 1:19 pm

      Oh Carolyn, this recipe is a definite keeper! I was in the mood for chocolate so I added dark chocolate to the melted butter and left out the cinnamon. Amazing! I now want to try cinnamon struesal version. Thank you so much for all your hard work. Not a day goes by that I don’t refer to your recipes. Thank you!

      Reply
      • Emily says

        August 17, 2021 at 3:09 am

        Your recipes are the best I have found—thank you SO much!!!
        I have a question…do you think that either beef gelatin or collagen powder could be substituted for the whey or egg white powder? We have dairy allergies in our house and I don’t have egg white powder on hand. Sorry if that is a silly thing to ask!

        Reply
        • Carolyn says

          August 17, 2021 at 1:17 pm

          Sadly, no. They make it gummy and hard to cook through. You can skip it if you need to but it won’t rise as well.

          Reply
    17. Jo Novak says

      July 24, 2021 at 9:43 am

      I wonder why so many of your recipes call for protein powder? I’ve made the recipes with and without, can’t really tell any difference. Just curious!
      Jo

      Reply
      • Carolyn says

        July 24, 2021 at 10:40 am

        It actually makes a huge difference. They rise better and hold together better – try a side by side comparison sometime. I did and it’s astonishing.

        Here’s the quick answer: gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape.

        Reply
        • Wendy S Feggestad says

          August 04, 2021 at 12:43 pm

          5 stars
          I absolutely love the difference protein powder makes – thank you for providing recipes with that option!

          Reply
    18. Robyn says

      July 24, 2021 at 9:39 am

      Do you need to add the protein?

      Reply
      • Carolyn says

        July 24, 2021 at 10:41 am

        You don’t NEED to but they will rise and hold their shape better.

        Reply
    19. Kim Smyth says

      July 24, 2021 at 7:49 am

      5 stars
      What can be subbed for the protein powder, or egg white protein. I have neither.

      Reply
      • Carolyn says

        July 24, 2021 at 8:06 am

        Nothing can be subbed. You can skip it but your bread won’t rise as well or hold together as well. I recommend it if you plan on any amount of keto baking.

        Reply
    20. Kay says

      July 21, 2021 at 9:05 am

      5 stars
      This is so good. I love the texture, it is so close to regular zucchini bread. I’m so thankful for your knowledge and all your recipes. You make keto way easier.

      Reply
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