This keto zucchini bread is tender with enough sweetness to enjoy for dessert, breakfast, or a nutritious snack. With a few simple steps, you will have a delicious treat with only 3 net carbs per slice.
If you love baking low carb treats, you should make our keto banana bread recipe next.
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Why you'll love this recipe
Maple flavored syrup and fragrant notes of cinnamon pack a punch of flavor so decadent that you'll forget it's low carb. Top your slice with keto whipped cream for true decadence.
A quick and easy baked good treat packed with zucchini, protein, and healthy fats. This is one you can feel good about.
For another satisfying baked good with zucchini, try our keto chocolate zucchini muffins.
Key ingredients
Shredded zucchini - Thanks to its high water content, zucchini gives this keto zucchini bread the most decadent, soft texture.
Sugar free maple flavored syrup - We like using a maple flavored syrup in our low carb baking recipes because it adds moisture and a hint of extra flavor.
Cinnamon - Cinnamon brings a warm and cozy flavor to this recipe.
If you like your veggies served in baked goods, also try our keto carrot cake or easy low carb pumpkin muffins.
Substitutions
Eggs - If you don't eat eggs, you can replace them with chia or flax eggs to make a vegan zucchini bread. Please note that the muffins won't rise as much.
Variations to try
The beauty of this recipe is that it is so customizable. Feel free to add:
- Blueberries - 1 cup
- Walnuts - ½ cup
- Sugar free chocolate chips - ¼ cup
- Lemon zest - 1 whole lemon zested then finely chopped.
Have fun experimenting!
How to make keto zucchini bread
Step 1: Add the almond flour, salt, baking powder, and cinnamon to a large mixing bowl.
Step 2: Mix until combined.
Step 3: Add the coconut oil, maple flavored syrup, vanilla extract, and eggs and mix until combined and no lumps remain.
Step 4: Add the shredded zucchini.
Step 5: Stir until the zucchini is well incorporated into the batter.
Step 6: Spoon the batter evenly into your parchment lined loaf pan and bake as directed.
See the printable recipe card below for quantities and bake time.
If you have more zucchini than you know what to do with, try our keto zucchini lasagna or sauteed zucchini recipe next.
Expert tips
Keep in mind that because almond flour does not contain gluten, it will typically cause your baked goods to come out flatter and more dense than baked goods that contain wheat flours.
For best results, store your almond flour in the fridge or freezer to keep it fresh, and always remember to bring it to room temperature before baking.
There is no need to squeeze the shredded zucchini to get rid of the excess moisture. Almond flour absorbs more liquid than traditional flour, so this liquid is needed.
FAQs
The easiest way to test is with a toothpick or thin knife. Insert into the middle, if it comes out clean it's time to remove from the oven.
There is no need to peel the zucchini. Simply wash it, cut off the end, then grate using a box grater.
We prefer to grate the zucchini as fine as possible. It almost disappears when baked, perfect for sneaking it by the kids.
Storage instructions
Keep in an airtight container on the countertop for 4 days or in the fridge for up to a week.
Freeze for up to 3 months. We like to allow it to cool completely, then slice it into serving sizes and freeze those individually wrapped or in freezer bags. This makes it easy to grab a slice when needed.
Defrost on the countertop or warm in the microwave.
Other keto baking recipes to try
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Did you try this keto zucchini bread recipe? Don't forget to come back and let us know how it worked out for you.
📖 Recipe
Keto Zucchini Bread
Equipment
Ingredients
- 2 cups almond flour superfine
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup coconut oil melted and cooled (or oil of choice)
- ¼ cup sugar free maple-flavored syrup
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ¾ cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line a small loaf pan with parchment paper; set aside.
- In a large mixing bowl, mix together almond flour, salt, baking powder, and cinnamon.
- Add the coconut oil, maple flavored syrup, vanilla extract, and eggs.
- Stir in the shredded zucchini.
- Spoon batter evenly into your parchment lined loaf pan.
- Bake for 30-35 minutes or until the center is set.
- Remove from the oven and let cool completely before slicing.
- If desired, drizzle with icing or dust with powdered sweetener.
- Store in an airtight container at room temperature for up to 4 days.
Notes
- For best results, always use room temperature almond flour.
- There is no need to squeeze the shredded zucchini, the excess water is needed.
- You do not have to peel the zucchini before grating.
- The bread batter will be on the thick side, that is due to using almond flour.
- Freeze for up to 3 months. We like to allow it to cool completely, then slice into serving sizes. Freeze each slice individually wrapped or in freezer bags. This makes it easy to grab a slice when needed.
- Defrost on the countertop or warm in the microwave.
Lynn
Can you replace some of the flour w oat fiber?
Four Score Living
Hi Lynn,
I'm not sure. I haven't tried using oat fiber, myself.
Trish
I do not see a bake time for bread
Four Score Living
Hi Trish,
It's step 6 in the printable recipe card. Bake for 30-35 minutes or until the center is set.
Shirley McCann
Sounds delicious. Can I use regular flour?
Four Score Living
This recipe was designed with almond flour, regular flour won't work.
Michele
Made this the other day. I switched out maple syrup with coconut sugar. I did not tell the kids that it wasn’t my “regular” zucchini bread until they ate some. They were saying how delicious and moose it was. I said good. Because it’s Paleo. They were shocked. Love being able to offer these homemade and delicious treats in a healthier format.
Four Score Living
I am so glad they loved it. Thank you for sharing.
Jen
It is so powdery dry. What did I not put in it to make it moist before I baked it?
Four Score Living
Hi Jen,
It shouldn't have been dry. A few things, make sure to spoon the almond flour into the measuring cup and then level it. Don't scoop it or it packs down and you end up with too much almond flour. Also, make sure the almond flour is at room temperature. If it's cold from the fridge or freezer, it will absorb more of the liquid ingredients.
Joanna M.
Can I substitute honey for the sugar?
Four Score Living
Yes, honey and maple syrup both work well. If you are counting carbs, just make sure to update the net carbs.
Rose
This is amazing!!!!!
I used honey for the sweetener!!
Four Score Living
I am so glad you liked it. Thank you for sharing what you used.
Four Score Living
Very very good. And you can sub applesauce for oil and it's super healthy. My husband is a snobby French foodie and he loved them.
Four Score Living
I am so glad both you and your husband liked this zucchini bread recipe. Thanks for sharing that you used applesauce.