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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My house smells so wonderful! My hubby loved the taste. This will be a must have around my house. Taste just like regular zucchini bread. What a wonderful challenge. Can’t wait to see what next month’s challenge is.
Thanks for this challenge, and the recipe, Carolyn. I made it after reading the comments. I did NOT drain or squeeze the zucchini; I only had a small one but it was fresh. Still needed water, though. Used half pecans and half chocolate chips, to lower the carb count a bit. In all, it was really easy and we’ll make it again.
I made it with the nuts and it came out great. I left out the 2nd addition of salt and used the zucchini liquid instead of adding the water to thin the batter. I felt like I added back in a little extra nutrition. Still came out great.
Great recipe! I left out the chocolate chips and added pecans. also made muffins instead of a loaf.Everyone loved them!!
This is by far the best keto zucchini bread I have ever made. I have found that a couple times I made it, my chocolate chips were more plentiful near the bottom of the loaf, possibly I added too much water? Even so, it is delicious and a regular summertime staple! I recently acquired a USA Pan loaf pan and am anxious to see if that will improve my loaf.
Yummy! I made it with chopped walnuts instead of chocolate chips and it tastes just like my old zucchini bread!
Made this last night and I was absolutely amazed by the taste!!! I used nuts and and not chocalate chips, was like my childhood days.
Thank you for sharing this recipe!! It will soon be a staple in our household
This keto zucchini bread is soooooo moist and delicious! No one in my family likes zucchini, but everyone loves this recipe. And when you eat it, you can’t tell that it’s a keto recipe! I added some walnuts in along with the chocolate chips to give the recipe a bit more texture, and it turned out really well! I highly recommend this delicious (and nutritious) recipe!
This keto zucchini bread is so moist and delicious! No one in my family likes zucchini, but everyone loves this recipe. And when you eat it, you can’t tell that it’s a keto recipe! I added some walnuts in along with the chocolate chips to give the recipe a bit more texture, and it turned out really well! I highly recommend this delicious (and nutritious!) recipe!
This recipe was so tasty! I gave it to my family and they didn’t even realize it was keto at all. this will be a favorite in our household.
Monthly Challenge:
Oh my gosh! This Keto Chocolate Chip Zucchini Bread is so good!!! And, Carolyn, you are so right-the correct pan makes a HUGE difference! (Photo on Facebook)
Teressa Pavlas
Thank you so much for this recipe. I’ve been wanting to try zucchini bread for a long time. My sister actually gave me some zucchini from her garden so I used it to make this it was delicious. I even took it to work to my manager who is not keto and she liked it.
The bread smelled so good while it was baking which set up the taste expectation. It’s delicious, has a wonderful texture and will be on the breakfast menu tomorrow. Thank you.
the only protein powder I had on hand was hemp protein powder, and it was delicious, yum 😋
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.. 😋
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.
A very tasty recipe to use up extra zucchini. I made into muffins and they were perfect.