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.
Jane Patricia Barrett says
the only protein powder I had on hand was hemp protein powder, and it was delicious, yum 😋
Cheryl says
fantastic.. of course I added cocoa powder to make a chocolate zucchini bread… my hubby loves this recipe with and without added cocoa… it’s very universal with adding fruit, nuts chocolate chips.. 😋
Tracy says
I made this bread with numerous substitutions because I am lazy and didn’t want to drive the distance it takes me to go into town, and even with the substitutions it came out moist and fluffy and delish! I only had a couple tablespoons of brown sweetener, so I used the rest white granular swerve. I didn’t have dark chocolate chips, so I used choc zero milk chocolate, but they weren’t chips, it was a melted and rehardened mess of a chocolate block, that i chopped up. I was almost out of almond flour, so I used half pecan flour and half almond. I baked it in a 9X5 pan but still baked it for 50 mins. Would make again in a heart beat.
Linda Harrington says
A very tasty recipe to use up extra zucchini. I made into muffins and they were perfect.
Brenda Kopp says
This bread is so moist and tasty. not big chocolate fans so swapped blueberries for the chips. Definitely a keeper.
Jenny says
I love this bread! I made it without the chocolate chips though. It’s very moist and flavorful. Hard to eat only 1 serving! I’m going to put blueberries in it next time!
Janelle Sobaskie says
Awesome recipe! I just made it into muffins with just a couple of small changes. I added an additional 1/2 tsp. of cardamom, 5 drops of orange oil, and replace the chocolate chips with dried cranberries made with another of Carolyn’s recipes and made them into 17 delightful muffins! Bake time for muffins was 30 minutes for me using silicone liners.
Barbara Shaffer says
perfect when served with a fruit salad
ChefK says
My old zucchini bread recipe had 1.5 cups of oil! This one only has 0.5 cup & tastes so similar with less than half the calories and carbs. It is very moist & delicious. Thanks for a great recipe that’s super easy, too.
Jean says
This turned out great! The texture is surprisingly light! Will definitely make again with no changes. Zucchini season just starting, so perfect. Thank you
Dina says
Love this recipe! – tastes amazing with bluberries or walnuts 🙂
Shelby Forbes says
For diehard Zucchini Bread fans – this was a hit with my family. Even the ones who turn their noses up at the word “Keto.” A definite keeper!
Gina says
I have not made too many keto based recipes yet. This is one of the first and it is amazing!! Thank you for such a tasty recipe.
Sherry says
Love this recipe. My go-to for using zucchini.
Patricia Delph says
made for dessert Sunday night, yum but have toasted slices of it for breakfast all week. great.
Kathy Cook says
The zucchini bread is fantastic! Thank you for another great recipe!
Sara says
This recipe is so yummy and amazing! I love the texture and it tastes great with chocolate chips and walnuts. 🙂
Annette says
Love all your recipes… especially with blueberries!
DTM says
Amazing recipe with high quality natural ingredients. I really enjoyed the interesting flavor profile in this recipe. I personally put a twist on this recipe when I was making it at home and added pure vanilla extract and cranberry jam and butter which made it more delectable. My family especially enjoyed this recipe during the holiday season with cranberry apple cider and cranberry apple jelly.
Jane Eddy says
I made cupcakes/muffins with this recipe. Everyone loved them and didn’t even realize they were sugarfree!