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Freshly sliced keto zucchini bread on a wooden board

Keto Zucchini Bread

A moist, fluffy, and sugar-free Keto Zucchini Bread made with almond flour and coconut flour. Perfect for breakfast, snack, or dessert on a low-carb lifestyle.
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Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 180kcal
Cost: $7–$9

Equipment

  • 9x5-inch loaf pan Metal preferred for even baking
  • Box grater Fine holes for best texture
  • Clean kitchen towel To squeeze excess moisture
  • Mixing bowls For dry and wet ingredients
  • Wire cooling rack To cool bread evenly
  • Muffin cups Optional – for individual servings
  • 8x8-inch square pan Alternative shape

Ingredients

  • 1.5 cups Finely grated zucchini Squeeze out moisture
  • 1.5 cups Almond flour Not almond meal
  • 0.25 cup Coconut flour Measure carefully
  • 0.5 cup Erythritol or monk fruit sweetener Adjust to taste
  • 4 Large eggs Room temperature
  • 0.25 cup Melted coconut oil or butter Cooled slightly
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 0.5 cup Chopped walnuts Optional
  • 0.33 cup Sugar-free chocolate chips Optional
  • 1 teaspoon Lemon zest Optional – adds brightness

Instructions

  • Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
  • Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  • In a large bowl, whisk together almond flour, coconut flour, sweetener, baking soda, salt, and cinnamon.
  • In another bowl, beat the eggs and mix with melted coconut oil (or butter), vanilla extract, and the squeezed zucchini.
  • Pour the wet mixture into the dry ingredients and gently fold until just combined.
  • Let the batter rest for 10 minutes to allow the coconut flour to hydrate.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Slice once fully cooled and enjoy.

Notes

You can bake the batter in muffin cups or an 8x8-inch square pan as an alternative to a loaf pan.

Nutrition

Serving: 60g | Calories: 180kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 160mg | Potassium: 220mg | Fiber: 3g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1.2mg