You can make tender keto zucchini bread in a few simple steps.
This low carb zucchini bread is tender and just sweet enough for breakfast, dessert, or a nutritious snack.
Low Carb Zucchini Bread
Many people assume that a keto diet consists of nothing more than meats, eggs, and cheese, but this zucchini bread recipe proves just the opposite.
It's made with almond flour and coconut oil, so it has the perfect combination of good fats and protein.
Maple flavored syrup and fragrant notes of cinnamon pack a punch of flavor so decadent that you'll forget it's low carb.
Plus, anything that contains zucchini is basically a vegetable, right? Well, maybe not, but with only 7 net carbs per serving, this quick bread recipe is definitely one you can feel good about.
Keto Sweetener Substitutions
There are lots of different low-carb sweeteners on the market, thanks to the growing demand for keto-friendly products.
I like to use a maple flavored syrup in this keto bread recipe because it adds a delicious hint of caramel flavor. Lakanto and ChocZero brands both have maple flavored syrups, and most of the popular brands of pancake syrup have a sugar free option that would work too.
If you prefer a sweetener that's more similar to sugar, you can replace the syrup with a granulated sweetener of your choice. Look for sweeteners that are made from erithrytol, stevia, allulose, or monkfruit.
Brands like Swerve and Thrive Market's Switch are made with a combination of a few different granulated sweeteners so they have the most authentic sugar-style flavor and have the ideal texture for baking.
How to Make Zucchini Bread
- Add the almond flour, salt, baking powder, and cinnamon to a large mixing bowl and whisk until combined.
- Add the coconut oil, maple flavored syrup, vanilla extract, and eggs and mix until combined and no lumps remain.
- Add the shredded zucchini.
- Stir until the zucchini is well incorporated into the batter.
- Spoon the batter evenly into your parchment lined loaf pan and bake as directed.
- Let the loaf cool completely before slicing.
These numbered steps match the numbered photos below and are for illustration purposes. See the recipe card below for quantities and bake time.
Baking Zucchini Bread with Almond Flour
Almond flour contains more fat and protein than other flours. 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.
Since it's made from almonds, it can go rancid if not used within a certain period of time, so always keep track of when you opened the bag.
As with any flour, you should always use the "spoon & level" method when measuring.
Too much almond flour will cause your zucchini bread to have a texture that is undesirable, so it's important to follow the recipe exactly.
Ways to Serve Zucchini Bread
Zucchini bread makes a great breakfast, snack, or dessert on its own, but there are several ways to jazz it up.
For breakfast, serve with a veggie omelet and a bulletproof coffee, and you'll stay full and satisfied until lunchtime.
When I need an afternoon pick-me-up, I like to spread a little butter or cream cheese on a slice for a quick and filling snack that I can eat on-the-go.
To serve your low carb zucchini bread for dessert, you can top it with a hefty dollop of keto whipped cream and a sprinkle of your favorite sugar free chocolate chips.
If you don't need to eat keto, you might like this Gluten Free Zucchini Bread.
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- 2 cups almond flour
- 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 (or granulated sweetener)
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup shredded zucchini
- 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.
- Spoon the almond flour into your measuring spoon, then level before adding to the batter.
- You can use your sweetener of choice.
- You can use your oil of choice.
- To make keto zucchini muffins, line a muffin pan with paper liners. Spoon batter evenly into each muffin well (about ¼ cup of batter), and bake for 22-25 minutes, or until the center is set.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 116mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 6gProtein: 6g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.