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 just made this last night and it turned out great! Thank you for the recipe!
Love this recipe! I would like to know if there is anyone else out there that has forgotten to add the zucchini and has had to remove from the oven to add it. I hate it when I am cleaning up after putting it in the oven that I find the zucchini wrapped in my cheesecloth. ????lol. I’ve done this more than one time ????????♀️
I have yet to do that… but I wouldn’t put it past me!
A suggestion…try orange extract instead of vanilla.
Before I was low carb I made regular zucchini bread with orange zest and it was amazing!
I don’t have and have never used either the whey protein powder or the egg white powder. Is there another substitute for this? Or should I be using only one of these? Thanks for the fantastic recipes.
You need to watch my YouTube video showing just how much protein powder helps keto muffins and cakes: https://youtu.be/8SA_iBl0pUU
If you want to purchase one, I’d say whey is more versatile then egg white protein.
Could I use eggs/egg whites?
No… because then you throw off the wet/dry ratio. Your bread would be a soggy mess.
Can I use Vanilla protein powder?
Yes, but it may have a much stronger vanilla flavor in the end. Leave out the added vanilla.
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!
Could you use the squeezed zucchini liquid in lace of the water in this recipe for a little added nutrition?
Sure!
Do you weigh the zucchini before draining the water out of it?
Can’t wait to make this! Thank you!
No… do it EXACTLY as it is written in the recipe. Measure, then drain.
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.
So moist and full of chocolate chips. I like mine with a big smear of butter!
Everyone at my house loved this bread! I’ll defintiely make it again soon!
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!
The most delicious chocolate zucchini bread ever!!!!!!!
I don’t have any “unflavored” protein powder, could I use vanilla or will that change the flavor drastically?
It will certainly flavor it so I recommend leaving out any additional vanilla.
I used vanilla egg white protein powder and it was amazing!
Recipes. I love your recipes. FYI.
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.
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.
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.