Our garden has produced copious amounts of zucchini this year. Every time my husband walks in with another basket of zucchini, I sigh. Now what? Why, this time we make zucchini bread, of course. For more recipes that use zucchini, try our Sautéed Zucchini With Sun-Dried Tomatoes and Basil, our Low Carb Zucchini Parmesan Fries, or our Low Carb Zucchini Parmesan Casserole.
Our keto/low-carb zucchini bread is a sweet treat that we enjoy for breakfast, dessert, or afternoon snack. It’s gluten-free, sugar-free and takes only 15 minutes to prep. Best of all, it tastes delicious! We add the sweet-spicy flavors of cinnamon and vanilla, and the nutty goodness of walnuts to create a flavor profile you’re going to love. The original recipe was given to me by my sister, Patty. We thought it was going to be a simple fix to remove most of the carbs, but nope, not so much.
After several attempts, we’ve got the texture just right – a golden-brown crust with a moist and tender interior. We’ve tried so many bread recipes that flop, primarily due to soggy insides. Not on our watch. And it doesn’t matter if you don’t like the taste of zucchini. You’ve heard it before and we’ll say it again: You won’t taste the zucchini in this bread, but you will enjoy the healthy benefits of a vegetable that’s rich in vitamins, minerals and antioxidants.
We’ve found a 350 degree F oven to be the best bake temperature. Use a typical 9×5 inch loaf pan that you’ve lined with parchment paper, extending the paper a few inches over the long sides of the pan for easy removal after baking. Finely grate 1.5 cups of zucchini (skin on) and allow to drain in a colander while you prepare the dough. We used a hand-held shredder, but after making this bread several times, realized a food processor would have saved time. It’s important to note that the zucchini is measured before the removal of excess liquid.
In a medium bowl, stir or whisk together the almond and coconut flours, baking powder, salt and cinnamon. (We added the coconut flour to help stabilize the texture.) In a large bowl, beat together the softened butter and sugar substitute. Whatever brand of sugar substitute you use, make sure it’s granulated. Swerve, Truvia Sweet Complete, or pure erythritol all come in granulated form. Hand-held or stand mixers work equally well, and beat for several minutes on high, until they are well-blended.
Add room temperature eggs and pure vanilla extract and continue beating for an additional 2 minutes. Turn the mixer to low, and slowly beat in the dry ingredients until just blended.
Now back to the grated zucchini. Press the zucchini in the colander with your hands to remove moisture, and then several more times, using paper towels, cheesecloth or towel to squeeze out as much moisture as possible. Stir in the zucchini and nuts, and you’re almost finished. Transfer the batter to the loaf pan and smooth the top with a spoon or spatula. We like to press in a few more nuts on the top – either walnuts or pecans.
Our oven produced fantastic results with a 60 minute bake. Individual ovens differ, but you’ll know when it’s done when a toothpick inserted in center comes out clean, and the top is golden-brown. We recommend tenting the bread with aluminum foil halfway through the bake to prevent over-browning.
Here’s an important tip: The bread needs to completely cool in the pan on a baking rack for several hours, or preferably overnight. As keto bakers all know, this is a critical step in recipes! We wait overnight, and store on countertop loosely covered with waxed or parchment paper. Don’t use plastic wrap to store. One slice (1/2 inch thick) is only 3 net carbs. We love to slather the top with butter and enjoy with a cup of coffee or tea.
The Best Keto Low Carb Zucchini Bread Recipe
- 9 x 5 inch loaf pan
- Hand-held or stand mixer
- 2¼ cups almond flour blanched
- ¼ cup coconut flour
- 3 tsp baking powder
- ¼ tsp salt
- 2 tsp cinnamon
- ½ cup butter room temperature
- 1 cup granulated sugar replacement Erythritol, Swerve, Truvia Sweet Complete, etc.
- 4 large eggs room temperature
- 2 tsp pure vanilla extract
- 1½ cups zucchini grated
- ½ cup walnuts chopped
- Preheat oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper, extending a few inches over the top of long sides. This makes easy removal from pan after baking. Finely grate 1.5 cups of zucchini (skin on) and place in colander to drain.
- In a medium bowl, whisk together almond and coconut flours, baking powder, salt, and cinnamon. Set aside.
- Using hand-held or stand mixer, beat together softened butter with sugar substitute on high for 3-5 minutes, until well-blended.
- Add eggs and vanilla extract. Beat additional 2 minutes.
- On low speed, beat in dry mixture, just until blended.
- Using paper towels, cheesecloth or towel, squeeze out all excess moisture from drained zucchini. Stir the zucchini and nuts into the batter until combined.
- Transfer batter to loaf pan and smooth the top. Press a few chopped walnuts into top of batter (optional). Bake at 350 degrees F for 55-60 minutes. To prevent over-browning, tent with aluminum foil after 30 minutes. Bread is done when top is golden brown and toothpick inserted in center comes out clean.
- Remove from oven and place on cooling rack, allowing several hours (overnight best) for bread to completely cool. Remove from pan using parchment paper tabs.