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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Oh my! This recipe is absolutely delicious! Thank you so much. It is moist, tasty, and nicely spiced…. just purrfect.
So good! And so easy! I thought about adding pecans but decided to follow the recipe exactly as written. Turned out nice and moist too.
Absolutely delicious! I substituted chopped pecans for the chocolate chips and doubled the cinnamon but made no other changes. I will be wrapping the slices individually for freezing to have on hand in the next few weeks while I will be recovering from surgery. What a treat !!!!
I made this bread yesterday and had a slice this morning for breakfast. It was a lovely breakfast bread — great flavor, dense and moist, somewhat sweet, but not too much. I’m going to try it toasted tomorrow with nut butter.
I love the way the bread has plenty of zucchini in it. Many keto recipes have very little zucchini, but I prefer to get more veggies in this way, if I can.
I made mine in a 8.5″ x 4.5″ glass pan and it took exactly 50 minutes. I got 16 slices — wrapped them up airtight in 4-slice packages and froze two, put one in the fridge, and left one on the counter to see how they do. I’m the only keto person in my household, so longer-term storage is important since it can take me a while to get through each recipe I make.
For next time: Despite the fact that I did grease my pan, my loaf stuck a bit to the bottom. It did eventually come out in one piece, but I had to work at it. Next time, I’ll be sure to grease the bottom extra well.
I’ll also leave out the chocolate chips. I normally don’t prefer chocolate chips in this kind of bread, but I wanted to get a photo with them for this giveaway.
Thanks, Carolyn, for this great giveaway idea!
I made this zucchini bread today. It tastes great! Last year I made a different gluten free zucchini bread from pintrest and it did not turn out well. I highly recommend the recipient found here on All Day I Dream About Food.
Carolyn, I love your baking recipes, and your sweet tooth. I always have. You are the best keto sweet tooth baker out there, in my opinion. I really appreciate all you do for us. I can only imagine how many times you bake something in order to finalize a recipe. It is funny to imagine.
1. I was also wondering about why you take the water out of the zucchini, then add back water to the batter. I did it anyways, thinking it must have something to do with the final crumb of the bread. If you could explain that in the recipe, I think it may help.
2. Also the zucchini measurement shows 12 ounces, is that dry measure or weight measure. It would be nice to have a cup measurement or cup approximation.
3. I love how the cinnamon is barely tasteable, but it definitely adds something to the whole flavor.
4. I chose to NOT use the sugar free chocolate chips, as I do not prefer chocolate chips in my banana bread, so I thought I would not prefer them in this recipe also.
I made this Early this morning….it’s only going to be 107 today here!!
My husband and I love it….Thank You for all your recipes
I made this recipe this week and it turned out great, very moist and flavorful! I had never had zucchini bread before so I wasn’t sure what to expect, but the texture and slight cinnamon taste were so nice. I didn’t have enough Swerve brown, but had already started making it when I realized this. I used Swerve granular to make up the rest of the sweetener required. I think it would have been better with all Swerve brown, but it was still great with the granular. My daughter really loved it!
Thanks for all your amazing recipes! I don’t know how I would handle this sugar free journey without you!!
A great way to enjoy chocolate chip zucchini bread without the guilt. I watched the video to see what she meant by pourable. With many keto recipes I find they are better cold and not over baked.
I just made the recipe but I changed it a little. I put carrot in with the zucchini and left out the chocolate chips. It was to die for. I will definitely be making this again.
I just want to say thank you for the delicious zucchini bread recipe! I made it yesterday and couldn’t wait to get into it this morning. I spread some cream cheese on it and warmed it for a few seconds in the microwave.It was just wonderful, with a cup of hot tea!
I baked the zucchini bread this morning and it turned out perfect! Its very moist and so full of flavor. I made sure to weigh the shredded zucchini as noted in the recipe post. I also weighed the almond flour, I find my recipes turn out better when I weigh the ingredients. I added the chocolate chips, I make my own using the ADIDAF recipe. Love this recipe!
Carolyn, I love your baking recipes, and your sweet tooth. I always have. You are the best keto sweet tooth baker out there, in my opinion. I really appreciate all you do for us. I can only imagine how many times you bake something in order to finalize a recipe. It is funny to imagine. I love this bread, and it’s texture.
1. I was also wondering about why you take the water out of the zucchini, then add back water to the batter. I did it anyways, thinking it must have something to do with the final crumb of the bread. If you could explain that in the recipe, I think it may help.
2. Also the zucchini measurement shows 12 ounces, is that dry measure or weight measure. It would be nice to have a cup measurement or cup approximation.
3. I love how the cinnamon is barely tasteable, but it definitely adds something to the whole flavor.
4. I chose to NOT use the sugar free chocolate chips, as I do not prefer chocolate chips in my banana bread, so I thought I would not prefer them in this recipe also.
Thanks, I’m hoping to be the winner!
Fantastic recipe. Well worth the time it takes to bake and prepare. I may eat the entire loaf tonight.
I baked the zucchini bread this morning and it turned out perfect! Its very moist and so full of flavor. I made sure to weigh the shredded zucchini as noted in the recipe post. I also weighed the almond flour, I find my recipes turn out better when I weigh the ingredients. I added the chocolate chips, I make my own using the ADIDAF recipe. Love this recipe!
I made the zucchini bread this morning. It was very easy to make and was delicious.