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.

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: Gluten-Free, Keto, Low Carb

Prep Time: 15

Cook Time: 55

Resting Time: 10

Total Time: 1 20

Servings: 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