Home » Keto Breakfast Recipes » Keto Zucchini Bread
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Wonderfully moist and fragrant, this keto zucchini bread is perfect for breakfast. It's delicious, easy to make, and filling!
Try it fresh out of the oven with a bit of sweet butter... it's amazing. And the leftovers are great too! You can refrigerate them for a few days or freeze them for several months.
When I can't stop after one slice of something, I know It's good; when I made this bread for the first time, I had three slices. 🙂
That was last year, and I've made it many times since. It's a summer treat that my entire family enjoys. It's easy to make, and the aroma that fills your kitchen as it bakes in the oven is lovely. I often double the recipe and make two loaves to ensure tasty leftovers!
Jump to:
- Ingredients
- Variations
- Keto Zucchini Bread Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Keto Bread Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this keto zucchini bread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh zucchini: You can leave it unpeeled.
- Eggs: I use large eggs in almost all my recipes, this one included.
- Sweetener: I use stevia. You can use a granulated sweetener instead.
- Vanilla extract: It's best to use pure vanilla extract.
- Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal.
- Cinnamon: Combines with the vanilla to give this bread a lovely flavor and intoxicating smell.
- Kosher salt: If using fine salt, reduce the amount you use by half.
- Baking soda: You can use 4 teaspoons of gluten-free baking powder instead of 1 teaspoon of baking soda.
Variations
- You can use ½ cup of any granulated sweetener instead of stevia.
- Sometimes I add 2 tablespoons of melted and cooled unsalted butter or ghee. It adds richness and flavor.
- You can add ¼ cup of dark chocolate chips or chopped pecans. Add them last after the batter is thoroughly mixed.
Keto Zucchini Bread Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Grate the zucchini, place it in a clean kitchen towel, and squeeze hard to remove excess liquids.
- Whisk together the eggs, sweetener, and vanilla. (Photo 1).
- Mix in the dry ingredients (almond flour, cinnamon, salt, and baking soda) with a rubber spatula. (Photo 2).
- Add the grated and drained zucchini. (Photo 3).
- Transfer the mixture to a parchment-lined, greased small loaf pan. (Photo 4).
- Bake the bread until browned and cooked through, about 40 minutes, in a 350°F oven. (Photo 5).
- Remove the bread from the pan, place it on a cooling rack, and remove the parchment paper (as shown in the video).
- Cool the bread on the rack for at least 1 hour before slicing. Or speed things up by placing the bread, still on the cooling rack, in the fridge for 30 minutes.
- Slice and serve with sweet butter. Mmm good! (Photos 6-8).
Expert Tips
- It's important to use a small loaf pan (8.5 X 4.5 inches) to make this recipe. The bread will be wide and flat if you use a standard loaf pan (9 X 5 inches).
- If the mixture is very dry and difficult to mix after you add the dry ingredients, add a small amount of water - one or two tablespoons.
Recipe FAQs
Must I drain the zucchini?
Yes. See the video below - a lot of liquid comes out when you squeeze the water out! If you left it in the bread, the bread would have come out soggy and wet.
Should I peel the zucchini?
There's no need to peel the zucchini. The dark peel adds a pretty color, and it's thin and delicate enough to not interfere with the bread's texture.
Can I substitute coconut flour for almond flour?
No. These flours are entirely different, react differently when baked, and cannot be substituted for each other. Coconut flour is very drying and will require significant adjustment of the eggs and liquids.
Can I use spiralized zucchini?
No. I use that in these zucchini noodles. But for this bread, it's best to grate the zucchini finely by hand, using a box grater. Some people like to grate it coarser, and you can also use the grating blade of your food processor.
Serving Suggestions
This bread is lovely all by itself. I also like it with sweet butter, as shown in the photo below. My daughter enjoys it with almond butter or walnut butter.
Since I usually bake this bread in the summer, I like to serve it with iced coffee or iced tea.
Storing Leftovers
Once the bread has cooled, slice it, place the leftover slices on the cooling rack, and allow them to cool completely.
Store the cooled slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. They can be kept in the fridge for up to 4 days.
You can also freeze them in freezer bags in a single layer. If you layer them, separate the layers with wax paper.
The leftovers are excellent when lightly toasted and spread with sweet butter.
More Keto Bread Recipes
- Keto Banana Bread
- Almond Flour Bread
- Keto Cornbread
- Keto Pumpkin Bread
Recipe Card
4.96 from 737 votes
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Keto Zucchini Bread (Almond Flour)
Wonderfully moist and fragrant, this keto zucchini bread is the perfect breakfast. It's delicious, easy to make, and filling!
Prep Time15 minutes mins
Cook Time40 minutes mins
Rest time30 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 10 slices
Calories: 162kcal
Author: Vered DeLeeuw
Ingredients
- Avocado oil spray for the pan
- 3 medium zucchinis (about 21 oz total weight)
- 3 large eggs
- 1 ½ teaspoon stevia glycerite (equals about ½ cup sugar)
- 1 teaspoon vanilla extract
- 2 cups blanched finely ground almond flour (8 oz)
- 1 tablespoon ground cinnamon
- ¼ teaspoon Diamond Crystal kosher salt (or a pinch of any other salt)
- 1 teaspoon baking soda
Instructions
Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment so that there’s an overhang, as shown in the video below. Lightly spray the lined pan with oil.
Grate the unpeeled zucchini. I grate them by hand using a box grater. You should have about 2 cups of grated zucchini.
Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. You’ll get quite a lot of water out, as you can see in the video.
In a medium bowl, whisk together the eggs, stevia, and vanilla extract.
Using a rubber spatula, mix in the almond flour, cinnamon, kosher salt, and baking soda. Add the grated zucchini.
Depending on how thorough you were when squeezing the water out of the zucchini, at this point, you might need to add a little water to the mixture. Add one tablespoon at a time until the batter is thick but easy to mix. I typically add 2 tablespoons.
Transfer the batter to the prepared pan. Smooth the top out with a spatula.
Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, as shown in the video, to allow air to circulate.
Cool the bread on the cooling rack for about 1 hour before slicing. Or speed things up by placing it in the fridge, on the cooling rack, for 30 minutes. Don’t try to slice it when it’s warm.
After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes.
Video
Notes
- It's important to use asmall loaf pan (8.5 X 4.5 inches). If you use a standard loaf pan (9 X 5 inches), the bread will be wide and flat.
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so two cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume.
- It's best to grate the zucchini finely by hand, using a box grater. Some people like to grate it coarser, and you can also use the grating blade of your food processor.
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an unpleasant ammonia smell. If you're concerned about it happening, you could use 4 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
- Leftovers: Once the bread has cooled, slice it, place the leftover slices on the cooling rack, and allow them to cool completely. Store the cooled slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. They can be kept in the fridge for up to 4 days. You can also freeze them in freezer bags in a single layer. If you layer them, separate the layers with wax paper.
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Nutrition per Serving
Serving: 1slice | Calories: 162kcal | Carbohydrates: 8g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 177mg | Fiber: 4g | Sugar: 2g
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Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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More Keto Breakfast Recipes
- Chaffles Recipe
- Breakfast Egg Muffins
- Mushroom Frittata
- Turkey Hash
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Robert Hartley
Have to agree with other comments. I've been on Keto (mostly) for three years and have made dozens of almond and coconut flour based recipes. This is the first that actually tasted like a real desert cake, not dry or mealy. Made as written with the addition of chopped walnuts. Thanks.Reply
Vered DeLeeuw
Thank you, Robert, for this comment. I'm so glad you enjoyed this bread!
Reply
Andrew
This is the first time I have ever rated a recipe or left a comment, BUT, I could not believe how good this was. I've made decent tasting keto cakes and breads before, but honestly this was something else and I can't wait to make it again. I added maybe ½ a cup of walnuts when I made it and will experiment with other variations, such as added seeds, etc.Reply
Vered DeLeeuw
Hey Andrew,
I'm so glad you enjoyed this recipe so much! Walnuts sound like a great addition.Reply
Matt Witherow
So I veered off course completely but it turned into a happy accident! First, I didn't have enough Zuchinni and substituted a medium Carrot.
Second, I tried to bake in a well greased Bundt pan. Way too moist and broke into a bunch of chunks when trying to turn it out.
However the crunchy bits stuck in the pan were delicious!
Third, In an effort to salvage the project, I turned it out on a baking sheet, broke the entire thing up into smaller pieces and baked at 300 degrees, stirring and turning occasionally until all was nicely toasted.
The result is a delicious granola or cereal kind of delightful crunchy texture. Delicious alone or mixed with some appropriate nuts as a snack, or even with Almond milk.
Thought I would share - all is never really lost!Reply
Vered DeLeeuw
Thanks for sharing your baking adventures, Matt! I'm glad it all worked out. 🙂
Reply
Phyllis
Love this recipe!! I just made a second loaf. My husband even likes it!Reply
Vered DeLeeuw
I'm so glad you and your husband like this zucchini bread, Phyllis! Thank you for leaving a comment.
Reply
Emily
For my zucchini, 2 cups of grated zucchini was about 12 oz, not 21. I’ll see how it turns out with 2 cups?
Reply
Vered DeLeeuw
Two cups of grated zucchini should work!
Reply
Lara
Pretty good. The first batch I made was kind of bland, so on my next one I doubled the cinnamon and added a teaspoon of nutmeg, which was much better.Reply
Vered DeLeeuw
Thanks for the feedback, Lara!
Brit
Would I be able to use Swerve brown sugar instead of stevia and how much would you recommended?
Reply
Vered DeLeeuw
Yes. You can use any granulated sweetener to equal 1/2 cup of sugar.
Reply
Brenda
Can you make this ahead and freeze?
Reply
Vered DeLeeuw
Yes. Please refer to the "leftovers" paragraph in the recipe card's Notes section.
Reply
Mary B
Out of the oven. Looks great, moist, and yummy. I’ll make this again!Reply
Vered DeLeeuw
I'm so glad you like this Zucchini bread, Mary! It's such a great way to use zucchini.
Reply
Mary B
I just mixed this up and getting ready to bake. I added Lilly dark chocolate chips and walnuts. I am waiting to see the end result.
Reply
Kate Zapadka
Delicious. Took longer to bake. How do you keep it? In the refrigerator?Reply
Vered DeLeeuw
Glad you liked it! Once the bread has cooled, I slice it, then place the leftover slices on the cooling rack and allow them to cool completely. I then store the slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. You can keep them in the fridge for up to 4 days. You can also freeze them in freezer bags, in a single layer. If you layer them, separate the layers with wax paper.
Reply
Kathleen Narrow
Can I substitute Splenda for the stevia in this recipe?
Reply
Vered DeLeeuw
Yes. You can use any granulated sweetener to equal 1/2 cup of sugar (3/4 cup if you like your baked goods very sweet).
Reply
Will
Can I bake this in a small ceramic casserole dish using half the ingredients? I’m not going to buy a smaller pan just to make this.
Reply
Vered DeLeeuw
I only made this recipe in a small loaf pan. I don't know if a different pan will work.
Reply
