Few scents are as wonderful as the one which comes from the kitchen when baking bread, except for when you learn that this bread will not kick you out of ketosis. If you want a satisfying and flavorful keto collagen bread, sweetened bread that doesn’t taste like cardboard (we all know that disappointment), look no further, as this Keto Zucchini Bread will soon become your favorite recipe.
It can be served in a variety of ways: for breakfast, mid-day snacks, or even as a low calorie dessert. This Keto Zucchini Bread requires no advanced culinary skills and includes only the best, healthiest ingredients. Zucchini bread recipe beans the best part too. It is sugar free, gluten free, and naturally low carb, making it perfect for anyone monitoring their carb intake, regardless of whether you’re on keto, diabetic, or simply looking to eat better.
Let’s be honest with ourselves; for most people, the make or break factor is the taste. Spoiler alert: balanced keto recipes live up to the expectations. It is so delicious, that even my family members who consume copious amounts of carbs go back for not two, but three servings of this Keto Zucchini Bread.
Table of Contents
Why This Keto Zucchini Bread Is a Game-Changer
Before looking into the preparation steps, let us take a moment to evaluate the key differentiators this bread has compared to other keto baked goods.
There are no strange tastes left behind for one. With the use of stevia glycerite, it is sweet, but does not go overboard.
✅ Tremendously moist – As a result of the zucchini, the bread will not be dry and crumbly.
✅ Easy to customize – For extra taste, nuts, chocolate chips, or a sprinkle of nutmeg could be added.
✅ Meal-prep friendly – The food stays fresh for a number of days and freezes remarkably.
✅ Kid-approved – Even the most picky of eaters wouldn’t guess it is low-carb.
Does it sound too good to be true? Just wait until it is tried.
Ingredients & Why They Matter In This Keto Zucchini Bread
There isn’t a single ingredient in this Keto Zucchini Bread that has fillers or weird additives because every ingredient has purpose adding to the real food that builds together to create the perfect loaf. Here’s what you’ll need:
Avocado oil spray (or butter)
Why? Help to prevent sticking without carbs. If you are looking for a rich flavor, butter will work too as avocado oils have high smoke points.
3 medium zucchinis (about 21 ounces total)
Why? With providing moisture, zucchinis also provide fiber and nutrients like vitamin c and potasium. It is also low on carbs. Do not peel them! Zucchini’s skin yields nutrients and extra texture. (Want to learn more about this versatile veggie? Explore the health benefits of zucchini backed by research.)
3 large eggs
Why? Strucured binders hold everything together and in this case, eggs are bread strucuture’s binders. If someone is trying to avoid eggs, flax eggs are an option even if they don’t provide the same texture.
1 ½ tsp stevia glycerite (approximate sweetness of ½ cup sugar)
Why: It is a natural sweetener with zero carbohydrates, doesn’t promote blood sugar rise, and unlike powdered stevia, blends smoothly without bitterness.
1 tsp vanilla extract
Why: Vanilla lifts the sweetness while bringing warmth, and pure vanilla provides the best flavor.
2 cups blanched almond flour (8 ounces)
Why: Almond flour is low-carb, gluten-free and rich in healthy fats, making it ideal for ketogenic diets. Blanched almond flour (skinless) has a finer texture.
1 tbsp ground cinnamon
Why: Adds balanced spice, sweetness, and warmth.
¼ tsp Diamond Crystal kosher salt or a smidgen of any salt
Why: Enhancing all the flavors is salt’s job, and a bit less should be used if it is table salt since it is saltier than kosher salt.
1 tsp baking soda
Why: This is important to allow the Keto Zucchini Bread to rise while keeping it light.
Step-by-Step Instructions For Keto Zucchini Bread (with pro tips!)
1. Preheat & Prep Your Pan
Set the oven to 350°F.
Line the 8.5 x 4.5-inch loaf pan with parchment paper, and spray with light avocado oil or grease with butter.
Remove the overhanging sides as this makes taking the bread out much easier.
Pro Tip: In case you don’t have parchment paper, grease the pan as best as you can since almond floor sticks a lot!
2. Grate & Drain the Zucchini
Grate the zucchini using a box grater without peeling it. This should yield roughly 2 cups when tightly packed.
Put the grated zucchini in a clean kitchen towel and TWIST to remove the water. This is one of the most important steps because without it, your bread will turn out wet and soggy. (You would be surprised with the amount of water that comes out.)
Pro Tip: If you’re feeling sluggish like I do sometimes, add salt to the zucchini before letting it rest for ten minutes. Squeezing it afterward will make it dry out even more!
3. Mix the Wet Ingredients
In a medium bowl, combine the eggs with stevia and vanilla, and whisk together until you achieve a homogeneous mixture.
4. Add Dry Ingredients
With a spatula, fold in the almond flour, cinnamon, salt, and baking soda.
Add the zucchini that you drained of excess liquid.
Pro Tip: If you think the batter is too thick, add 1-2 tablespoons of water to achieve the preferred consistency, as long as the batter is thick but smooth.
5. Bake to Golden Perfection
Transfer the batter to the pre-prepared pan and smooth it to make the top even.
Bake for roughly 40 minutes or until you can see a golden top and a toothpick comes out clean.
Pro Tip: If the top is browning too quickly, loosely tent with foil for the final 10 minutes.
6. Cool (The Hardest Part!)
Let Keto Zucchini Bread cool in the pan for 10 minutes, then use the parchment to lift it out.
Transfer to a wire rack and cool completely (approximately 1 hour).
For faster cooling, stick it in the fridge for 30 minutes.
Pro Tip: Do not slice warm Keto Zucchini Bread. It will crumble. Patience pays off here.
7. Slice & Enjoy!
If the slices of Keto Zucchini Bread look damp, they should be left on the rack to cool for 10 more minutes.
The treat of Keto Zucchini Bread can be spread with butter, cream cheese, or sugar-free jam—or enjoyed as is.
Kerensa’s Best Tips for Success Keto Zucchini Bread
✅ Squeeze that zucchini like it owes you money. The drier it is, the better the texture.
✅ A kitchen scale is best for measuring almond flour; measuring by cups tends to vary.
✅ Add mix-ins! Try:
1/2 cup chopped walnuts or pecans (preferably toasted).
1/4 cup sugar-free chocolate chips (adds flavor).
1 tsp nutmeg or pumpkin spice for a fall twist.
✅ Storage of Keto Zucchini Bread:
Room Temp: 2 Days (covered).
Fridge: Up to 5 Days.
Freezer: Slice Keto Zucchini Bread into pieces, package each separately, and freeze for up to 2 months. Toast from frozen!
The Time I Made Zucchini Soup Cake (A Story of Brash Misguided Culinary Confidence)
I am willing to concede that my initial try at keto zucchini bread was less than stellar. In my rush, I forgot to squeeze the excess moisture, which resulted in a rather unfortunate sad, pale, puddle-like concoction that my husband lovingly dubbed ‘zucchini soup cake.’
Now, I’ve had my fair share of kitchen fails for what I hope is for the hope of a greater purpose, but I’ve come to learn that not all kitchen fails are intended to teach lessons. My new-found kitchen lesson changes after knowing I have complete control over a recipe is surprisingly straightforward. My kids surprisingly do beg for it without having any hint that it is anyone’s definition of healthy.
FAQs (Because We All Know These Questions Will Arise)
Q: Is it possible to substitute with coconut flour?
A: Unfortunately, not a chance, no. As far as I am concerned, coconut flour takes in way too much moisture and would demand a full-on recipe remix. Stick with almond flour is my suggestion, especially for optimum outcomes.
Q: Am I free to use other forms of sweeteners?
A: Sure! Consider trading Stevia for Monk fruit or Erythritol, but adjust according to your taste. Using sweeteners in liquid form may slightly alter the texture.
Q: What did I do wrong to cause my bread to be overly moist?
A: Most probably, you did not squeeze enough water out of the zucchini. You really can wring it out!
Q: Is it possible to use make muffins in its place?
A: Of course! Fill a muffin tin with lined baking cups with the batter and place the oven for around 20 to 25 minutes.
Final Thoughts: Your New Go-To Keto Bread
This Keto Zucchini Bread will replace any bread you’re missing because of the keto diet. It is:
✅Simple (no complicated techniques required).
✅Flexible (have it as-is, toasted, or with toppings).
✅Tasty (there is no ‘keto compromise’ here).
Pair this bread with a protein-rich breakfast like Turkey Hash or Beef Breakfast Sausage.
So get your zucchinis and start baking! You know you got it right when your kitchen has the aroma of cinnamon-strudel.
With a sprinkle of keto magic,
Kerensa
Print
Keto Zucchini Bread Recipe
- Prep Time: 15 mins
- Rest Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hr 15 mins
- Yield: 10 slices 1x
- Category: Breakfast
- Cuisine: American
- Diet: Gluten Free
Description
Ingredients
- Avocado oil spray – for the pan
- 3 medium zucchinis – about 21 ounces total weight
- 3 large eggs
- 1 ½ teaspoon stevia glycerite – equals about ½ cup of sugar
- 1 teaspoon vanilla extract
- 2 cups blanched finely ground almond flour – 8 ounces
- 1 tablespoon ground cinnamon
- A pinch of 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. 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 photo.
- 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 and drained 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 to allow air to circulate.
- Cool the bread on the cooling rack for about an hour before slicing. You can 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. Top with butter and serve.
Notes
- It’s important to use a small 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 ounces, so two cups weigh 8 ounces (dry measurements are different than liquid measurements). 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. However, 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 ammonia smell. If you’re concerned about it happening, use 4 teaspoons of baking powder (gluten-free if needed) 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.
Nutrition
- Serving Size: 1 slice
- Calories: 162 kcal
- Sugar: 2 g
- Sodium: 177 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 7 g