Keto Zucchini Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 10 min

Keto Zucchini Bread

68 ratings

Summer is a great time to use up large amounts of fresh garden zucchini and what a better way than to turn them into delicious keto zucchini bread!

  • Net Carbs

    1.3 g

  • Fiber

    0.9 g

  • Total Carbs

    11.2 g

  • Protein

    4 g

  • Fats

    5.5 g

74 cals

Keto Zucchini Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    1 cup

  • Baking Powder

    Baking Powder

    1 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ⅛ tsp

  • Raw Egg

    Raw Egg

    6 large

  • Zucchini, Raw

    Zucchini, Raw

    6-½ ounce

  • Brown Sugar Replacement by Swerve

    Brown Sugar Replacement by Swerve

    ¾ cup

Recipe Steps

steps 7

1 h 10 min

  • Step 1

    Preheat an oven to 350 F. Grate a zucchini then place shredded zucchini onto a paper towel.
    Step 1
  • Step 2

    Squeeze out 1 oz of water. Remove the paper towel and set it aside.
    Step 2
  • Step 3

    Combine the almond flour, baking powder, kosher salt, and eggs together in a food processor. Blend until well combined.
    Step 3
  • Step 4

    Add in the zucchini and sugar. Blend until just combined.
    Step 4
  • Step 5

    Spray a loaf pan with non-stick cooking spray. Then pour batter into it.
    Step 5
  • Step 6

    Bake for 55-60 minutes until loaf is cooked through.
    Step 6
  • Step 7

    Allow loaf to cool before attempting to unmold and cut.
    Step 7

Comments 31

  • FabulousKale402037

    FabulousKale402037 4 months ago

    I added a few walnuts and cinnamon and it’s really yummy.

    • UnbelievableKetone258506

      UnbelievableKetone258506 8 months ago

      Amazing! Not eggy at all with 4 eggs. I’d probably reduce the sugar replacement next time. Found it a bit too sweet but that might change with different brands. I will def make it again and again (delicious with butter and ham!)

      • DeliveranceRichards

        DeliveranceRichards a year ago

        Used a 9x5 loaf pan and 55 mins was wayyyy too long. Going to have remake it. Inside tasted good though. I also used only 4 eggs, 1 tsp of cinnamon, and 1 tsp of vanilla extract.

        • Pepper06

          Pepper06 2 years ago

          I just use 300ml egg whites in my bread whisk them to stiff peaks with cream of tartar to stabilise then fold in other ingredients, I also add a bit of psyllium husks, no sweetener and oil oil to replace the fat of the yolks. It turned out great!

          • Carolyn3105

            Carolyn3105 2 years ago

            Easy to make, a bit eggy -I used 5 eggs but overall good/ I did add cinnamon and dark chocolate chips-

            • FavorableMacadamia181712

              FavorableMacadamia181712 2 years ago

              Way too eggy with only 4 eggs. I had to add cinnamon, vanilla to have any flavor.

              • Yoboday

                Yoboday 3 years ago

                I just started Keto and have a serious sweet tooth. This hit the spot! I looked at previous posts and went with the 4 eggs, I used Swerve granular, it's what I had. Might try next with Swerve brown sugar. But I did use all 3/4 cup of Swerve in there. I also added vanilla tsp and cinnamon tsp, as suggested in another post. Y'all I loved it! I promptly doubled the recipe and am now baking some big sized muffins for the week. The tips also mentioned using parchment paper to line the bottom of the bread pan and have it over flow a little on the sides so you can pop the bread right out. Tried that too, worked like a charm. Ibstill sprayed with pam olivenoil, then put in the parchment paper runner. All in all, that aforementioned sweet tooth was happy today, and I'm still keto. And...I got to use some of the zucchini growing so abundantly in my garden. Win win win!

                • Janine

                  Janine 2 years ago

                  Thank you for taking time to write this review. I'm tired of wasting my time making nasty food. Just because the picture looks good, doesn't mean it is. Thanks for the tips!

              • BetsyBo

                BetsyBo 3 years ago

                Just made this following all the advice of 4 eggs and no sugar. My loaf tin was a little large since it didn’t rise, so will try that next time and add some of the other suggestions. Cooked 50mins in a buttered silicone dish and it came out easily and tasted lovely 😊

                • MarieD

                  MarieD 3 years ago

                  Could I use Splenda brown sugar replacement or even monk fruit sugar instead? Swerve just doesn’t seem to taste good to me.

                  • Sher Healthy 4 Life

                    Sher Healthy 4 Life 3 years ago

                    I am sure that will work. I used Lankanto monk fruit and it was good!

                • Lacey Jayne

                  Lacey Jayne 3 years ago

                  Extremely eggy with no flavor. Will not make again.

                  • SpectacularRadish632071

                    SpectacularRadish632071 3 years ago

                    I wonder if adding a teaspoon of vanilla would help the flavor

                • jdxdi

                  jdxdi 3 years ago

                  Can this be frozen?

                  • FortuitousCauliflower627072

                    FortuitousCauliflower627072 a year ago

                    Yes. It can be frozen. I make them weekly for a client. After loaf cools, slice them. I then wrap individually in cellophane wrap then place them all into a large Ziplock. This way, you can take out however many you want to at a time. You can freeze the whole loaf and muffins the same way. I hope this helps you.

                • Abollers

                  Abollers 3 years ago

                  Excellent! Hard to believe that it’s keto friendly. I used only 4 eggs and a half cup of swerve sugar and it was just fine.

                  • Bill

                    Bill 3 years ago

                    I loved the texture of this. Did make some changes though. I only used 4 eggs and added a teaspoon of cinnamon and a teaspoon of vanilla. I make this all the time.

                    • UnbelievableRadish332021

                      UnbelievableRadish332021 3 years ago

                      This turned out really good! I used only 4 eggs and only 1/3 cup of Swerve brown sugar. I had trouble getting it out of my loaf pan even though I greased it with butter. I am going to make it again since I have more zucchini to use up.

                      • Just_Juju

                        Just_Juju 3 years ago

                        I just learned a great way to get these breads out of pan. After greasing all sides of the pan, cut a sheet of parchment paper as long as the long side of the pan, but no longer, and wide enough that excess inches hang over both long sides. Then place the parchment in the pan and press down on bottom and sides so the grease holds it in place. The parchment should not hang over or go up the edges on the short ends. Make sure those were well greased. Then grease the bottom and sides of the parchment surfaces. When bread is done you simply lift the parchment by the overhang and set the bread on the cooling rack.

                      • Jim T

                        Jim T 3 years ago

                        After you butter the pan, sprinkle a coating of almond flour over the butter.

                      • Maryam

                        Maryam 3 years ago

                        Hey, use baking paper

                    • FabulousCauliflower421568

                      FabulousCauliflower421568 3 years ago

                      This is delicious and moist yum the only thing I can say is it in no way needed that much sugar its way too sweet I’d only use a table spoon or even none. Definitely keen to make this savoury for breakfast yum!

                      • Red fox 69

                        Red fox 69 3 years ago

                        I used 4 eggs only 35g sugar replacement I add some parmesam,Also I whisked the egg white separately and folded them in,I used a small loaf tin should have used the normal life tin. I had some mixture left over so I used a ramekin microwave for 3.5 minutes ate this while I was waiting yummy with a nob of butter.

                        • RubyRadish

                          RubyRadish 3 years ago

                          I made a cheesey savoury loaf with some of the mentioned tweeks and it was absolutely 5*'s for texture, flavour and consistency! Only 4 eggs not 6 No sweetner/sugar Added 3 tablespoons of parmasean granules Topped w. 1/2 teaspoon of blue poppy seeds Baked at 180c for 40 mins in a buttered silicon loaf mould. It cut nicely into 16 slices & I split them into 3 slice portions as a breakfast or lunch base option. It looks exactly like the picture. Ate 1st portion warm from the oven with a slick of butter on top...OMG, OMG, OMG tasted like warm cheese straws x'd with a hot buttered toast feeling. Flippin' delicious. I could definitely see this working with lemon 🍋 like a lemon drizzle type cake!!

                          • RemarkableRadish748946

                            RemarkableRadish748946 3 years ago

                            Thankyou so much for your suggestions! I followed what you did (except added fresh Parmesan), added a few chopped semi-dried tomatoes and cooked it in a muffin tin (8 serves). Served them warm with sour cream and a little sugar reduced chutney. Delicious!!!

                        • BlithesomeMacadamia304353

                          BlithesomeMacadamia304353 3 years ago

                          I want to make this and don’t have any Swerve. In comparing nutritional facts, Swerve has 4g carbs per tsp and regular brown sugar has 4.5g carbs per tsp. Considering this, there’s really no major benefit in using Swerve. Am I missing something?

                          • Just_Juju

                            Just_Juju 3 years ago

                            Additionally erythritol (Swerve) is digested differently than all other sugar alcohols. It never makes it to the liver and leaves via our urine in under 24 hours. It’s the lowest sugar alcohol on the glycemic table with only a 1 index. The amount per serving definitely won’t impact blood sugar or spike insulin at all. That’s why it’s deducted the way fiber is.

                          • MirthfulAvocado411231

                            MirthfulAvocado411231 3 years ago

                            Yes because the swerve won’t spline insulin and the carbs don’t count as bet carbs.

                          • SpectacularRadish501958

                            SpectacularRadish501958 3 years ago

                            Swerve is made with sugar alcohols and therefore net at 0 carbs, where as regular sugar counts all carbs. Sugar and sugar alcohols differ significantly in sweetness, calorie content, and digestion, as well as their effect on blood sugar levels.

                        • AwesomeRadish895551

                          AwesomeRadish895551 3 years ago

                          I just made this with coconut flour. To adjust for that I added 1/2 cup of water and didn't squeeze the zucchini out. I also cooked it for 45 min at 375 degrees. Probably could have taken it out sooner. I cut the sugar down to 1/2cup but kept the 6 eggs. It definitely has an eggy taste but I don't mind it. I would probably add more zucchini next time and lower the coconut flour a bit. Otherwise it's really yummy and fluffy. I also think it might be better as muffins instead of bread.

                          • debbrindley

                            debbrindley 4 years ago

                            Do I have to use swerve? I already have Eryrhritol.