This Keto Zucchini Bread is a moist, flavorful treat that will satisfy your cravings without derailing your healthy eating goals. Packed with shredded zucchini, it offers a subtly sweet and nutty richness, while almond flour gives it a tender crumb. In under an hour, you can whip up this guilt-free delight that’s perfect for breakfast, snacks, or dessert.
The aroma of cinnamon and vanilla fills your kitchen as this bread bakes to golden perfection. Each slice is soft yet satisfyingly dense, with a hint of crunch from optional walnuts or pecans. Easy to prepare and ready in just 10 minutes of hands-on time, it’s a recipe you’ll return to again and again. Enjoy a slice warm or toasted, and savor the wholesome flavors of this low-carb favorite.
What You’ll Need for Keto Zucchini Bread
- 2 cups superfine almond flour (ensure it’s finely ground for the best texture)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon (add more for extra spice if desired)
- ¼ cup coconut oil, melted and cooled (or substitute with your preferred oil)
- ¼ cup sugar-free maple-flavored syrup (or any keto-friendly sweetener)
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature (for easier mixing)
- ¾ cup shredded zucchini (squeeze out excess moisture for a better texture)
How to Make Keto Zucchini Bread
- Preheat your oven to 350°F (180°C). Line a small loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the almond flour, salt, baking powder, and cinnamon. Mix well to ensure even distribution.
- Add the melted coconut oil, sugar-free maple syrup, vanilla extract, and eggs to the dry ingredients. Stir until the batter is smooth and well combined.
- Gently fold in the shredded zucchini until evenly distributed throughout the batter.
- Spoon the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out clean.
- Remove from the oven and let the bread cool completely in the pan before slicing. This ensures it holds its shape.
- Optional: Drizzle with keto-friendly icing or dust with powdered sweetener for added sweetness.
- Store in an airtight container at room temperature for up to 4 days.
Delicious Toppings and Drizzles for Your Keto Zucchini Bread
Take your keto zucchini bread to the next level with a few simple toppings! For a sweet touch, drizzle with a sugar-free glaze made from powdered erythritol and almond milk. Alternatively, dust with powdered sweetener for a light, elegant finish. If you prefer a nutty crunch, sprinkle chopped walnuts or pecans on top before baking. For a creamy twist, serve slices with a dollop of whipped coconut cream or a smear of almond butter.
How to Store and Keep Your Zucchini Bread Fresh
To maintain freshness, store your keto zucchini bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the oven at 300°F (150°C) for 5-10 minutes. This ensures your bread stays moist and delicious!
Easy Recipe Variations to Mix It Up
Customize your zucchini bread to suit your taste! Add ½ cup of sugar-free chocolate chips for a decadent twist, or mix in ¼ cup of shredded coconut for a tropical vibe. If you love spices, try adding a pinch of nutmeg or ginger alongside the cinnamon. For a nut-free version, swap almond flour with sunflower seed flour. These small tweaks can make your bread feel brand new every time!
Time-Saving Tips for Busy Bakers
Short on time? Prep your ingredients ahead! Shred the zucchini and store it in the fridge for up to 2 days before baking. You can also mix the dry ingredients in advance and store them in a sealed container. When ready to bake, simply combine with the wet ingredients and pop it in the oven. Using a pre-cut parchment paper liner also saves cleanup time!
Common Questions About Keto Zucchini Bread
Wondering if you can use regular flour?
Unfortunately, almond flour is essential for keeping this recipe keto-friendly.
Can you skip the eggs?
Eggs are crucial for binding, but you can try a flax egg substitute (1 tbsp ground flax + 3 tbsp water per egg).
why is my bread soggy?
Be sure to squeeze excess moisture from the shredded zucchini before adding it to the batter. Happy baking!
Keto Zucchini Bread
Ingredients
- 2 cups almond flour superfine
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 cup coconut oil melted and cooled (or oil of choice)
- 1/4 cup sugar free maple-flavored syrup
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 3/4 cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line a small loaf pan with parchment paper; set aside.
- In a large mixing bowl, mix together almond flour, salt, baking powder, and cinnamon.
- Add the coconut oil, maple flavored syrup, vanilla extract, and eggs.
- Stir in the shredded zucchini.
- Spoon batter evenly into your parchment lined loaf pan.
- Bake for 30-35 minutes or until the center is set.
- Remove from the oven and let cool completely before slicing.
- If desired, drizzle with icing or dust with powdered sweetener.
- Store in an airtight container at room temperature for up to 4 days.