Moist Almond Flour Zucchini Bread with Low-Carb Sweetness
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour
Calories: 165 kcal | Servings: 10 slices
Keto Zucchini Bread is my favorite answer to that midweek craving for something cozy, healthy, and just a little sweet. I created this moist almond flour zucchini bread one quiet weekend when I had a surplus of garden zucchini and a deep longing for the comforting aroma of freshly baked bread—without the carbs or guilt. The result? A low-carb, sugar-free zucchini bread that’s soft, lightly spiced with cinnamon and nutmeg, and just the right amount of sweet thanks to monk fruit. It’s the kind of bread that feels like a treat but fits perfectly into your keto meal prep, low-carb snack plan, or even a quick gluten-free breakfast idea. I love baking recipes that are both satisfying and simple, and this one’s packed with that signature, wholesome flavor I always go for.
Want to know how to make keto zucchini bread at home the easy way?
Here’s how to make it.
❤️ What Makes This So Irresistible
✅ Low in Carbs, Big on Flavor
✅ Moist Texture thanks to grated zucchini
✅ Almond Flour Based for a rich, nutty profile
✅ Refined Sugar-Free – sweetened with erythritol or monk fruit
✅ Quick to Make – under an hour from start to finish
✅ Perfect for Meal Prep – slice and freeze!
This is one of the best ways to make keto zucchini bread at home—and it’s beginner-friendly too.
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Keto Zucchini Bread Recipe | Low-Carb Snack Idea
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This moist and fluffy keto zucchini bread is made with almond flour, naturally sweetened with erythritol or monk fruit, and perfect for low-carb snacks or a healthy breakfast option.
Ingredients
- 1 ½ cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup erythritol or monk fruit sweetener
- 2 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (excess moisture squeezed out)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, and erythritol.
- In a separate large bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini gently until evenly mixed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible for best texture.
- Add chopped walnuts or sugar-free chocolate chips for extra flavor.
- Let the bread rest completely to improve texture before slicing.
- This recipe stores well in the fridge for up to 5 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: <1g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Ingredients for Keto Zucchini Bread
Here’s what you’ll need to make this healthy, low-carb loaf:
- 1 ½ cups almond flour (finely ground for best texture)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional but delicious)
- ¼ tsp salt
- ⅓ cup erythritol or monk fruit sweetener (adjust to taste)
- 2 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil (or butter, if not dairy-free)
- 1 tsp vanilla extract
- 1 cup finely grated zucchini (squeeze out excess moisture with a cheesecloth or paper towel)
Tip: Looking for a gluten-free base? Almond flour is perfect! Want to boost fiber? Add 1 tbsp of flaxseed meal.
How to Make Keto Zucchini Bread – Step-by-Step
Step 1: Preheat Your Oven
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Almond flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Erythritol
Pro Tip: Use a sifter if your almond flour is clumpy.
Step 3: Combine Wet Ingredients
In a large bowl, whisk:
- Eggs
- Almond milk
- Melted coconut oil
- Vanilla extract
Mix until smooth.
Step 4: Add Dry to Wet
Gently stir the dry ingredients into the wet mixture. Don’t overmix—just until it’s combined.
Step 5: Fold in Zucchini
Add the squeezed zucchini to the batter and mix lightly.
Cooking Hack: Zucchini adds moisture without flavor—kids won’t even notice it!
Step 6: Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick comes out clean.
Step 7: Cool Down
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Best Keto Zucchini Bread
- Want a firmer loaf? Squeeze zucchini really well.
- Add-ins to try: ½ cup chopped walnuts, sugar-free chocolate chips, or lemon zest.
- Don’t have almond flour? You can’t substitute coconut flour 1:1—it’s too absorbent. Stick with almond for this recipe.
- Can I make it ahead of time? Absolutely! Stores beautifully (see below).
- Secret to perfect texture? Let it rest after baking. The texture improves as it cools.
Best Ways to Serve Keto Zucchini Bread
- Top with cream cheese for breakfast
- Serve with bulletproof coffee
- Add a smear of sugar-free nut butter for a snack
- Pair it with our Keto Chia Pudding for a fiber-rich meal
The best way to serve Keto Zucchini Bread is slightly warm with a pat of butter or keto-friendly spread.
Nutritional Information (Per Slice)
- Calories: 165 kcal
- Carbohydrates: 4g net carbs
- Protein: 5g
- Fat: 14g
- Fiber: 2g
- Sugar: <1g
- Gluten-Free | Dairy-Free | Low-Carb | Paleo-Friendly
Storage & Leftovers
How long does Keto Zucchini Bread last in the fridge?
Up to 5 days in an airtight container.
Can you freeze it?
Yes! Wrap individual slices in parchment and freeze for up to 2 months.
Best way to reheat?
Microwave for 15–20 seconds or toast lightly for a crispy edge.
Common Questions Answered
Can I use coconut flour instead of almond flour?
No. Coconut flour absorbs much more liquid. Stick to almond flour here.
How do I get the moisture out of zucchini?
Place grated zucchini in a clean towel and squeeze tightly until most liquid is gone.
Is this recipe sweet?
It’s lightly sweet—perfect for breakfast or a snack. Adjust sweetener to taste.
Can I add chocolate chips?
Absolutely! Use sugar-free chocolate chips for a keto-friendly upgrade.
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Savor the Ending
Whether you’re meal-prepping for the week or simply craving something cozy and low-carb, this Keto Zucchini Bread hits the spot every time. It’s easy to make, adaptable, and packed with flavor—making it one of the best low-carb bread recipes you’ll ever try.
👉 Now you know how to make the best Keto Zucchini Bread at home—what’s your favorite twist on it? Let us know in the comments, and don’t forget to share this recipe with your low-carb-loving friends!
