Keto Zucchini Bread

Keto Zucchini Bread

The Spruce / Karen Hibbard

Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 12 servings
Yield: 1 loaf
Nutrition Facts (per serving)
190 Calories
16g Fat
7g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 190
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 13%
Cholesterol 49mg 16%
Sodium 204mg 9%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 6g
Vitamin C 3mg 14%
Calcium 79mg 6%
Iron 1mg 6%
Potassium 224mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 other nuts, see the variations below.

"This zucchini bread is moist and flavorful, and I love that it is low carb. Make sure you squeeze out as much moisture from the zucchini as possible before adding it to the batter. It's a thick batter and might seem dry, but the bread turns out moist." —Diana Rattray

keto zucchini bread
A Note From Our Recipe Tester

Ingredients

  • 1 1/2 cups almond flour

  • 1/2 cup coconut flour

  • 1 cup granulated Swerve

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon pumpkin pie spice

  • 1 1/4 cups grated zucchini (about 1 medium), squeezed to remove moisture

  • 3 large eggs

  • 1/4 cup sour cream

  • 1/3 cup neutral oil (e.g., grapeseed, avocado, or vegetable)

Steps to Make It

  1. Gather the ingredients.

    Keto Zucchini Bread ingredients

    The Spruce / Karen Hibbard

  2. Preheat the oven to 325 F. Grease an 8 1/2 x 4 1/2-inch loaf pan and set aside.

    greased loaf pan, plate with butter

    The Spruce / Karen Hibbard

  3. Stir together the almond flour, coconut flour, Swerve, baking powder, baking soda, salt, and pumpkin pie spice in a mixing bowl with a fork.

    stir together dry ingredients in a bowl

    The Spruce / Karen Hibbard

  4. Add the zucchini, eggs, sour cream, and oil, and stir with the fork until free of lumps.

    zucchini bread batter in a bowl

    The Spruce / Karen Hibbard

  5. Spoon the batter into the prepared pan and spread evenly. Bake for 45 to 50 minutes, or until golden on top and a toothpick or knife inserted into the bread comes out clean. Note: If the bread is getting too dark in the oven, lightly tent it with foil. Start checking the bread after 30 minutes of baking.

    Keto Zucchini Bread batter in a loaf pan

    The Spruce / Karen Hibbard

  6. Let cool before removing from the pan, then slice.

    Keto Zucchini Bread slices

    The Spruce / Karen Hibbard

Tips

  • You can grate the zucchini on a mandoline, 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 with your hands. This ensures that all the 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 use an equal amount of powdered monk fruit, erythritol, or lakanto instead.
  • 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.

Recipe Variations

  • 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.

How to Store

  • Refrigerate the cooled keto zucchini bread in an airtight container or zip-close storage bag and eat or freeze it within 4 days.
  • To freeze, place the loaf—or individual slices—in a zip-close bag and freeze for up to 4 months.

Why did my zucchini bread sink in the middle?

Too much moisture can cause a quick bread to sink in the middle.