Name: Keto Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups almond flour (fine blanched); 2 tbsp coconut flour; 1/3 cup granulated erythritol (or preferred keto sweetener); 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 tsp nutmeg (optional); 1/4 tsp salt; 3 large eggs; 1/4 cup butter or coconut oil, melted; 1 tsp vanilla extract; 1 1/2 cups grated zucchini (moisture lightly squeezed out); Optional: 1/2 cup chopped walnuts or sugar-free chocolate chips

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Why You’ll Love This Recipe

I like this recipe because it gives me all the cozy flavors of classic zucchini bread without the sugar or high-carb flours. The zucchini keeps the bread moist, while almond flour makes it rich and satisfying. It’s also easy to prepare in just one bowl, and I can enjoy it fresh out of the oven or toasted with a little butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

almond flour
coconut flour
baking powder
ground cinnamon
salt
eggs
unsweetened almond milk (or heavy cream)
granulated keto-friendly sweetener (like erythritol or monk fruit)
melted butter or coconut oil
vanilla extract
grated zucchini (moisture lightly squeezed out)
optional: chopped walnuts, pecans, or sugar-free chocolate chips

Directions

I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, I whisk together almond flour, coconut flour, baking powder, cinnamon, and salt.
In another bowl, I beat the eggs and whisk in almond milk, sweetener, melted butter, and vanilla extract.
I fold the grated zucchini into the wet mixture.
I slowly add the dry ingredients to the wet mixture and stir until just combined.
If I’m using nuts or sugar-free chocolate chips, I fold them in now.
I spread the batter evenly into the loaf pan.
I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
I cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf, about 10–12 slices. It takes roughly 15 minutes to prep and 45–55 minutes to bake, so I plan for about 1 hour and 10 minutes total.

Variations

If I want a sweeter loaf, I add an extra couple of tablespoons of sweetener. For a savory twist, I leave out the sweetener and cinnamon and add shredded cheese and herbs for a cheesy keto zucchini bread. I’ve also baked the batter in muffin tins for keto zucchini muffins, which cook in about 20–25 minutes.

Storage/Reheating

I store the bread wrapped tightly in the fridge for up to 5 days. It also freezes well—I slice the loaf, wrap individual pieces, and freeze them for up to 2 months. To reheat, I warm a slice in the microwave for about 20 seconds or toast it lightly in a skillet.

FAQs

Do I need to peel the zucchini?

No, I leave the peel on—the skin softens while baking and adds extra nutrients.

Should I squeeze the zucchini dry?

Yes, I lightly squeeze out excess water with a paper towel so the bread doesn’t get too wet.

Can I use only almond flour?

Yes, but I find combining almond flour with coconut flour gives the bread better structure.

Is this bread sweet or savory?

It’s lightly sweet with warm spice, but I can easily adapt it to be savory by removing the sweetener and cinnamon.

Can I make this recipe into muffins?

Yes, I just divide the batter into a lined muffin tin and bake for 20–25 minutes.

Conclusion

This keto zucchini bread is one of my favorite low-carb bakes because it’s moist, flavorful, and versatile. I can keep it sweet for a cozy breakfast or turn it savory for a cheesy snack. It’s simple to make, satisfying to eat, and proof that keto baking can be every bit as delicious as traditional recipes.