This keto zucchini bread is soft, warm, and full of flavor. It’s one of those recipes that tastes like the real thing but without all the carbs and sugar.
If you’ve been missing regular zucchini bread since going low carb, this version is going to make you really happy. It has that same cozy, cinnamon spiced taste you remember.
The base is made with almond flour, which gives it a moist and tender crumb. Combined with shredded zucchini, it comes out perfectly soft every single time.
It’s great for breakfast, as a snack, or even as a little dessert after dinner. You can slice the whole loaf and keep it in the fridge for the week.
Let me walk you through how to make it. It’s simple, quick to prep, and totally keto friendly.
Why You’ll Love This Recipe
Tastes Like Real Zucchini Bread – This keto version nails the warm spiced flavor of traditional zucchini bread without all the carbs and sugar.
Freezer Friendly – You can slice the loaf and freeze individual pieces for a quick keto breakfast or snack whenever you need one.
Great Way to Use Up Zucchini – If your garden is overflowing with zucchini this is the perfect keto friendly way to put it to good use.
Perfectly Moist Every Time – The shredded zucchini adds natural moisture so this bread comes out soft and tender instead of dry and crumbly.
Recipe Ingredients
- 2 cups Almond Flour
- 1/2 cup Granulated Erythritol
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- 1 1/2 cups Shredded Zucchini, squeezed dry
- 3 Large Eggs
- 1/4 cup Butter, melted
- 1 tsp Vanilla Extract
- 1/3 cup Chopped Pecans (optional)
How To Make
Step 1
Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
Step 2
Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is critical for preventing a soggy bread. You should remove at least a few tablespoons of liquid.
Step 3
In a large bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, baking soda, nutmeg, and salt.
Step 4
In a separate bowl, beat the eggs, melted butter, and vanilla extract together. Add the squeezed zucchini and stir to combine.
Step 5
Pour the wet mixture into the dry ingredients and fold together with a spatula until just combined. Fold in the chopped pecans if using.
Step 6
Pour the batter into the prepared pan and spread evenly. Bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Step 7
Let the bread cool in the pan for 15 minutes before removing to a wire rack. Allow it to cool completely before slicing for the cleanest cuts.
Tips
Squeeze the Zucchini Until It’s Really Dry
This is the single most important step for this bread. Zucchini holds a ton of water, and almond flour doesn’t absorb moisture the way regular flour does. If you leave too much liquid in, your bread will be wet and dense in the middle.
Put the shredded zucchini in a clean kitchen towel, wrap it up tight, and twist and squeeze over the sink. You should get at least 3-4 tablespoons of liquid out. It might feel like you’re overdoing it, but you’re not.
After squeezing, the zucchini should look dry and compact, almost like a little ball. That’s exactly what you want before adding it to the wet ingredients.
Use a Fine Grater for the Zucchini
Use the smallest holes on your box grater to shred the zucchini. Finely shredded zucchini distributes more evenly through the batter and blends into the bread better.
If you use the large holes, you’ll end up with noticeable chunks of zucchini in the bread. Those bigger pieces also hold more water, which makes it harder to squeeze them dry enough.
Don’t Skip the Parchment Paper
Almond flour breads stick to pans way more than regular breads do. Even if your pan is nonstick, line it with parchment paper and let the paper hang over the sides a bit.
Those overhanging edges act like handles so you can lift the whole loaf straight out of the pan after it cools. Trying to flip it out without parchment almost always ends with the bread breaking apart.
More Recipes
- Keto Cinnamon Swirl Coffee Cake
- Keto Lemon Blueberry Pound Cake
- Keto Marble Pound Cake
- Keto Pumpkin Roll
- Keto Zucchini Parmesan Crisps
Frequently Asked Questions
How do I squeeze the zucchini dry enough?
Place the shredded zucchini in the center of a clean kitchen towel or a few layers of paper towels, then twist and squeeze firmly over the sink. You want to wring out as much liquid as you possibly can – the zucchini should look noticeably drier and more compact when you’re done.
This is honestly the most important step in the whole recipe. If you skip it or don’t squeeze hard enough, the extra moisture will make your bread soggy and it won’t hold together well.
Keto Zucchini Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
- Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is critical for preventing a soggy bread. You should remove at least a few tablespoons of liquid.
- In a large bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, baking soda, nutmeg, and salt.
- In a separate bowl, beat the eggs, melted butter, and vanilla extract together. Add the squeezed zucchini and stir to combine.
- Pour the wet mixture into the dry ingredients and fold together with a spatula until just combined. Fold in the chopped pecans if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes before removing to a wire rack. Allow it to cool completely before slicing for the cleanest cuts.