With this protein-packed, high-fiber, and low-carb zucchini bread, you can feel good about having a quick bread for breakfast or dessert any day. The dry base is a combination of almond and coconut flours. Almond flour provides bulk and has a light texture, while coconut flour offers binding and smoothness. We add sour cream for the fluffy crumb and indulgent mouth feel you crave from a sweet loaf, and a little more zucchini than the average zucchini bread to ensure a moist, vegetable-rich bread. The result is a sliced treat that is at once filling, sweet, and wholesome.
Due to the quantity of almonds in this recipe, which yields a thoroughly nutty flavor, we didn't add the walnuts often found in zucchini bread. If you'd like to include those, see "variations" below.
Gather the ingredients. Preheat your oven to 350 F.
In a mixing bowl, stir together all dry ingredients (almond flour to pumpkin pie spice) with a fork.
Add all remaining ingredients and stir with a fork until free of lumps.
Pour batter into a greased 8 x 4-inch loaf pan and place in the oven.
Bake for 50 minutes, or until golden on top and a toothpick or knife inserted into the bread comes out clean.
Let cool before removing from the pan, then slice and enjoy.
- You can grate the zucchini on mandolin, box grater, or in a food processor, using any thickness of blade. The key is to let the zucchini, once grated, sit in a colander until ready for use in the recipe and to squeeze out any water that gathers with your hands. That ensures all extra water in the zucchini is removed. Skipping this step could lead to soggy bread!
- We've chosen granulated Swerve, which is powdered erythritol with prebiotics added, as the sweetener because we like how well it bakes up. You could instead use an equal amount of powdered monk fruit, erythritol, or lakanto.
- It may seem unusual to use a fork instead of a whisk to make the batter. We suggest it for two reasons: one, whole food flours aren't able to aerate when whisked, and two, once the liquid ingredients are added the batter becomes a bit too stiff for a whisk and would stick to it.
- For chocolate chip zucchini bread, add 2/3 cups keto chocolate chips after the batter comes together, before pouring into the pan.
- To make a chocolate zucchini loaf, substitute 1 tablespoon of coconut flour and 1/4 cup of almond flour for 1/3 cup cocoa powder.
- For a nuttier bread, add 1/2 cup of walnuts or pecans after the batter comes together, before pouring into the pan.
- If you have yellow summer squash on hand, you can substitute any quantity of the zucchini for an equal quantity of yellow summer squash. Just be sure to treat it similarly, draining in a colander after you grate it.
- For a slightly darker bread with a small hint of caramel flavor, swap the granulated Swerve for the brown sugar version.