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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I just made this zucchini bread for the 2nd time. This time, I used 1 cup pecan flour and 1 1/2 cups of almond flour just because I’m trying to use up a bag of pecan flour I bought for another recipe. Both times, it turned out great! Thank you! I know I can always count on top notch recipes here.
Thank you for another well written recipe! Your cooking challenge came at the right time…. as my husband was hauling in more zucchini, leaving me to find ways to use it up. Fortunately, your recipe is a delicious way to enjoy our vegetables!
This bread turned out well but is much less sweet than my pre-Keto kind so add a bit more sweetener if that’s how your taste still runs.
A great recipe! My batter was a little wetter than it should be; I forgot to hand wring the zucchini after draining. But the bread came out fine, tastes great, but a little crumbly due to excess wetness. Would definitely make again.
I made this yesterday morning. It is delicious. It is nice to have breads to eat and to share. Thank you for sharing your recipes with us.
This bread was enjoyed by my family and me. Watch cooking time closely. Once you start to smell it—check it. I cooked for 38 minutes and probably should have only cooked for 35. This was not a problem with the directions but rather a reflection that my stove cooks a little hot. Still—even with my mistake of overcooking a little, we enjoyed it—a testament to how yummy it really is! 😀😀😀😀😀
Funny, I just made another batch and had to cook mine LONGER! 🙂
I just took it out of the oven and it smells divine. I can’t wait to to taste it. I had all the ingredients (even lily’s dark chocolate chips). The recipe was easy to follow and I’m sure I’ll be making this often.
I’m trying to enter your baking contest. I baked your zucchini bread right when you posted it. Mine was good but a little dry. I was wondering why you throw away the zucchini juice but then ADD water. I give it 3.5 stars.
Thank you for the recipe . I made your Zucchini bread recipe last night and made some substitutions . I used a granular sweetener as I didn’t have the swerve brown sugar and I only had vanilla protein powder with greens so maybe that’s why it wasnt as tasty and moist as it should be . My bread was a lighter colour too than yours . I used frozen grated zucchini that I defrosted and then took all the water out so perhaps that made it dry? I’m going to make it again and try to have all your ingredients on hand . The taste wasn’t that bad but not great either . It’s definitely worth redoing again. Thank you for the recipe and the helpful videos make my job in the kitchen easier. Julie Carter
What a fun challenge! My mother in law just gave me a zuchinni from her garden, perfect timing 🙂 I did not have sugar free chips so I used walnuts instead..it’s smelling so good in the oven, I can’t wait!
I loved this recipe. It was extremely easy to make. The bread is so moist and delicious! The only thing I would change is that 30 minutes cooling wasn’t long enough. The ends were easy but as I got toward the middle it felt warmer and the top crumbled. Sure, I knew that was probably going to happen but I kept going. I think next time I’ll make it with walnuts instead of the chocolate chips. I’m thinking it would be great toasted with a tad of cream cheese. The options are endless😍
This is AMAZING… best loaf I have made to date ❤
Made this today! My non keto son loved it! Definitely coming on vacation with us!
Just made this today! Moist & delicious. I added some chopped nuts for a bit more flavor. We all love this!
This is amazing! I love it and I think it will become a family favorite. One would never know it was gluten free and keto!
The recipe was easy to follow. The bread came off the pan easily. The sweetness was just right. It was delicious and I will add a little more chocolate chips next time.
My sister supplies me with an abundance of zucchini from her garden. I’ve made your chocolate zucchini muffins and your zucchini casserole. I made your zucchini bread in three mini loaves and used walnuts in place of the chocolate chips since I still have the chocolate muffins left in the freezer. Love all your recipes and am so happy to share with my sister’s family who just started the keto lifestyle. Have recommended your site to so many. Thanks for all your expertise.