Wonderfully moist and fragrant, this keto zucchini bread is perfect for breakfast. It's delicious, easy to make, and filling! Try it fresh out of the oven with sweet butter...it's amazing.
When I can't stop after one slice of something, I know it's good. When I made this bread for the first time, I had three slices! That was last year, and I've made it many times since. It's a summer treat my entire family enjoys. It's easy to make, and the aroma that fills your kitchen as it bakes in the oven is amazing. I often double the recipe and make two loaves to ensure tasty leftovers. They freeze and thaw well.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh zucchini: There's no need to peel the zucchini. The dark peel adds a pretty color, and it's thin and delicate enough to not interfere with the bread's texture.
- Sweetener: I use stevia. You can use ½ cup of any granulated sweetener instead.
- Vanilla extract: It's best to use pure vanilla extract.
- Almond flour: I use super-fine almond flour. I don't recommend using a coarse almond meal.
- Cinnamon: Combines with the vanilla to give this bread a lovely flavor and intoxicating smell.
Variations
- Sometimes, I add 2 tablespoons of melted and cooled unsalted butter. It adds richness and flavor.
- You can add up to ½ cup of dark chocolate chips or chopped pecans (or walnuts). Add them last after the batter is thoroughly mixed.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Grate the zucchini, place it in a clean kitchen towel, and squeeze hard to remove excess liquid. Combine the eggs, sweetener, and vanilla. Mix in the dry ingredients (almond flour, cinnamon, salt, and baking soda) with a rubber spatula. Add the grated and drained zucchini.
Transfer the mixture to a parchment-lined, greased small loaf pan. Bake the bread until browned and cooked through, about 40 minutes, in a 350°F oven.
Remove the bread from the pan, place it on a cooling rack, and remove the parchment paper. Cool the bread on the rack for at least an hour, then slice and serve.
Have to agree with other comments. I've been on Keto (mostly) for three years and have made dozens of almond and coconut flour based recipes. This is the first that actually tasted like a real desert cake, not dry or mealy. Made as written with the addition of chopped walnuts. Thanks.
Robert Hartley
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Recipe Tips
- It's important to use a small loaf pan (8.5 x 4.5 inches). The bread will be wide and flat if you use a standard loaf pan (9 x 5 inches).
- Draining the zucchini is a must. A lot of liquid comes out when you squeeze the water out! If you leave it in the bread, the bread will come out soggy and wet.
- If the mixture is very dry and difficult to mix after you add the dry ingredients, add a small amount of water, one or two tablespoons.
Recipe FAQS
It's best to grate the zucchini finely by hand, using a box grater. However, some people like to grate it coarser, and you can also use the grating blade of your food processor.
Yes. To make muffins, use greased foil or parchment liners (the batter will stick to standard paper liners), fill them ¾ full, and bake them for about 20 minutes or until a toothpick inserted in the center comes out clean.
No. If you prefer not to use stevia, you can replace it with ½ cup of a granulated sweetener. A liquid sweetener other than stevia will add too much liquid to the batter.
Once the bread has cooled, slice it, place the leftover slices on the cooling rack, and allow them to cool completely. Store the cooled slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. They can be kept in the fridge for up to four days.
You can also freeze them in freezer bags in a single layer. If you layer them, separate the layers with wax paper.
Serving Suggestions
This bread is perfect for breakfast or as a snack. It's delicious all by itself or topped with sweet butter, as shown in the image below. My daughter enjoys it with almond or walnut butter. Since I usually bake this bread in the summer, I like to serve it with iced coffee or iced tea.
Recipe Card
Keto Zucchini Bread Recipe
Video
Ingredients
- Avocado oil spray - for the pan
- 3 medium zucchinis - about 21 ounces total weight
- 3 large eggs
- 1 ½ teaspoon stevia glycerite - equals about ½ cup of sugar
- 1 teaspoon vanilla extract
- 8 ounces superfine almond flour - 2 cups; please measure by weight
- 1 tablespoon ground cinnamon
- Pinch salt
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F. Line a small loaf pan (8.5 x 4.5 inches) with parchment so that there’s an overhang. Lightly spray the lined pan with oil.
- Grate the unpeeled zucchini. I grate them by hand using a box grater. You should have about 2 cups of grated zucchini.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. You’ll get quite a lot of water out, as you can see in the photo. Draining the zucchini is a must to prevent soggy bread.
- In a medium bowl, whisk together the eggs, stevia, and vanilla extract.
- Using a rubber spatula, mix in the almond flour, cinnamon, kosher salt, and baking soda. Add the grated and drained zucchini.
- Depending on how thoroughly you squeezed the water out of the zucchini, you might need to add some water. Add one tablespoon at a time until the batter is thick but easy to mix. I typically add two tablespoons. Watch the video above to see what the batter should look like.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
- Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
- Cool the bread on the cooling rack for about an hour before slicing. You can speed things up by placing it in the fridge, on the cooling rack, for 30 minutes. Don’t try to slice it when it’s warm.
- After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes. Top with butter and serve.
Notes
- It's important to use a small loaf pan (8.5 x 4.5 inches). If you use a standard loaf pan (9 x 5 inches), the bread will be wide and flat.
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces (dry measurements are different than liquid measurements). Please measure the almond flour by weight rather than by volume. When we measure by volume, we often use too much.
- It's best to grate the zucchini finely by hand, using a box grater. However, some people like to grate it coarser, and you can also use the grating blade of your food processor.
- To make muffins, use greased foil or parchment liners (the batter will stick to standard paper liners), fill them ¾ full, and bake them for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired.
- Sometimes, I add 2 tablespoons of melted and cooled unsalted butter. It adds richness and flavor.
- You can add up to ½ cup of dark chocolate chips or chopped pecans (or walnuts). Add them last after the batter is thoroughly mixed.
- Leftovers: Once the bread has cooled, slice it, place the leftover slices on the cooling rack, and allow them to cool completely. Store the cooled slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. They can be kept in the fridge for up to 4 days. You can also freeze them in freezer bags in a single layer. If you layer them, separate the layers with wax paper.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Matt Witherow says
So I veered off course completely but it turned into a happy accident! First, I didn't have enough Zuchinni and substituted a medium Carrot.
Second, I tried to bake in a well greased Bundt pan. Way too moist and broke into a bunch of chunks when trying to turn it out.
However the crunchy bits stuck in the pan were delicious!
Third, In an effort to salvage the project, I turned it out on a baking sheet, broke the entire thing up into smaller pieces and baked at 300 degrees, stirring and turning occasionally until all was nicely toasted.
The result is a delicious granola or cereal kind of delightful crunchy texture. Delicious alone or mixed with some appropriate nuts as a snack, or even with Almond milk.
Thought I would share - all is never really lost!
Vered DeLeeuw says
Thanks for sharing your baking adventures, Matt! I'm glad it all worked out. 🙂
Phyllis says
Love this recipe!! I just made a second loaf. My husband even likes it!
Vered DeLeeuw says
I'm so glad you and your husband like this zucchini bread, Phyllis! Thank you for leaving a comment.
Emily says
For my zucchini, 2 cups of grated zucchini was about 12 oz, not 21. I’ll see how it turns out with 2 cups?
Vered DeLeeuw says
Two cups of grated zucchini should work!
Lara says
Pretty good. The first batch I made was kind of bland, so on my next one I doubled the cinnamon and added a teaspoon of nutmeg, which was much better.
Vered DeLeeuw says
Thanks for the feedback, Lara!
Brit says
Would I be able to use Swerve brown sugar instead of stevia and how much would you recommended?
Vered DeLeeuw says
Yes. You can use any granulated sweetener to equal 1/2 cup of sugar.
Brenda says
Can you make this ahead and freeze?
Vered DeLeeuw says
Yes. Please refer to the "leftovers" paragraph in the recipe card's Notes section.
Mary B says
Out of the oven. Looks great, moist, and yummy. I’ll make this again!
Vered DeLeeuw says
I'm so glad you like this Zucchini bread, Mary! It's such a great way to use zucchini.
Mary B says
I just mixed this up and getting ready to bake. I added Lilly dark chocolate chips and walnuts. I am waiting to see the end result.
Kate Zapadka says
Delicious. Took longer to bake. How do you keep it? In the refrigerator?
Vered DeLeeuw says
Glad you liked it! Once the bread has cooled, I slice it, then place the leftover slices on the cooling rack and allow them to cool completely. I then store the slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. You can keep them in the fridge for up to 4 days. You can also freeze them in freezer bags, in a single layer. If you layer them, separate the layers with wax paper.
Kathleen Narrow says
Can I substitute Splenda for the stevia in this recipe?
Vered DeLeeuw says
Yes. You can use any granulated sweetener to equal 1/2 cup of sugar (3/4 cup if you like your baked goods very sweet).
Will says
Can I bake this in a small ceramic casserole dish using half the ingredients? I’m not going to buy a smaller pan just to make this.
Vered DeLeeuw says
I only made this recipe in a small loaf pan. I don't know if a different pan will work.