Keto Zucchini Bread

Name: Carb Manager
Price: 39.99 USD
Rating: 4.8 (514400 reviews)

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

Quantity

Serving Size

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Almond Flour

1 cup
Baking Powder

1 tablespoon
Coarse Kosher Salt by Morton

⅛ tsp
Raw Egg

6 large
Zucchini, Raw

6-½ ounce
Brown Sugar Replacement by Swerve

¾ cup

Step 1

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

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

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

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

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

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

Allow loaf to cool before attempting to unmold and cut.

Comments 90

FabulousKale402037 10 months ago

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

1
UnbelievableKetone258506 a year 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!)

3
DeliveranceRichards 2 years 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.

22
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!

17
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-

5
FavorableMacadamia181712 3 years ago

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

6
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!

43
- 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!
  
  0
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 😊

4
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.

5
- Sher Healthy 4 Life 3 years ago
  
  I am sure that will work. I used Lankanto monk fruit and it was good!
  
  7
Lacey Jayne 3 years ago

Extremely eggy with no flavor. Will not make again.

1
- SpectacularRadish632071 3 years ago
  
  I wonder if adding a teaspoon of vanilla would help the flavor
  
  0
jdxdi 3 years ago

Can this be frozen?

1
- FortuitousCauliflower627072 2 years 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.
  
  1
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.

11
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.

21
UnbelievableRadish332021 4 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.

8
- 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.
  
  1
- Jim T 3 years ago
  
  After you butter the pan, sprinkle a coating of almond flour over the butter.
  
  1
- Maryam 4 years ago
  
  Hey, use baking paper
  
  0
FabulousCauliflower421568 4 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!

6
Red fox 69 4 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.

3
RubyRadish 4 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!!

17
- 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!!!
  
  5
BlithesomeMacadamia304353 4 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?

2
- 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.
  
  4
- MirthfulAvocado411231 3 years ago
  
  Yes because the swerve won’t spline insulin and the carbs don’t count as bet carbs.
  
  1
- SpectacularRadish501958 4 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.
  
  10
AwesomeRadish895551 4 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.

8
debbrindley 4 years ago

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

3
jluna89 4 years ago

Used 4 eggs as others did but need to use 1/3 c sweetener next time. Also need to cook in less time since my loaf pan is big. Tasted good though!

5
SpectacularRadish937858 4 years ago

is that 6cup and 1/2 oz zuc

0
- jluna89 4 years ago
  
  No. 6.5 ounces.
  
  1
AG1217😁😁 4 years ago

I just made this and it’s AMAZING! I used the advice from below (4 eggs, 1/2 cup brown sugar) and I love love love it. I ate it with a tablespoon of butter, and cooked it on convection for 40 minutes. Perfect! ❤️❤️

18
Sandie.F 4 years ago

Just made this, using recommended tweeks (no sweetener and adding parmesan, 4 eggs instead of 6) I greased loaf tin with butter. All I can say is WOW!! Just getting to grips with Keto, and waiting for delivery of sugar substitutes, then I will try a chocolatey nutty tweek. Even my non keto fusspot hubby liked it 😀

12
Gabby66 4 years ago

I made this today as a savoury loaf, as the thought of a sweet zucchini loaf did not appeal. I used no sweetener at all, but added 1 1/2 TABSPS of Parmesan Cheese and only used 4 eggs! WOW! Absolutely delicious!

26
kcook78 4 years ago

This is a great recipe. I was a little surprised by a full TBS of baking powder, but it works! Like others, I used only 4 eggs. It's a bit on the sweet side for me, so next time I might cut the swerve to 2/3 c or 1/2 c.

5
Tealblazer 4 years ago

Delicious! Used 4 eggs

2
StupendousArugula180594 4 years ago

Can one use erythritol?

0
GorgeousAvocado198335 4 years ago

4 eggs, nutmeg added... yummmm the best.

3
Flor Rodriguez 4 years ago

Wow!! I tweaked it a little by adding what Arlet suggested! Thank you! Amazing results. Moist and just the right amount of sweetness. Curious next time I will whip the egg whites and fold the mixture stay tuned!

4
- Arlet 4 years ago
  
  I'd love to know how your egg whites turn out!
  
  0
- Arlet 4 years ago
  
  Yaaaaa Flor!! so goooood right?!
  
  0
Arlet 4 years ago

Wow... FINALLY, a baked dish using almond flour that doesn’t taste like cardboard. This is sooooo yummy. I adjusted like everyone suggested and used 4 eggs and 1/2 cup of sugar. I added 1 tbs of cinnamon and a bit under 1 tbs of nutmeg. I also added a pinch of apple pie spice. I DID NOT dry the zucchini - maybe that’s what kept the zucchini bread/cake so moist. Also as another user (Lastark1) suggested, I cut it into 8 slices for 2 net carbs each, instead of 16 slices for 1 net carb. Seemed like it would be the thinnest slice if cut into 16, and 8 pieces were just perfect. I also baked it for 40 min ( I suppose this may vary slightly depending on your oven, but Lastark's suggestion to bake for less time proved excellent). Can’t wait to try again with keto chocolate chips, or other add-ons. So happy with this recipe !!!!!!!!!!! One more thing - I buttered the loaf pan, but when I tried taking it out of the pan RIGHT out of the oven it was pretty stuck. I had to use a knife at first, then a rubber spatula. I’ll try parchment paper next time around.

21
150wannabe 4 years ago

OMG....It tastes a little too good....ate half the loaf!

6
Rubydancer 4 years ago

Tastes really good. But I couldn’t get the bottom half to cook. I had to flip the. whole thing over and cooked it more. Still didn’t come out right. But the part that cooked was really good. And I used 4 eggs

1
FortuitousKale870302 4 years ago

Oops. Didn’t read all reviews, followed recipe exactly and it came out as a sweet zucchini quiche (ew). Will try again with fewer eggs ...

2
RousingKetone147437 4 years ago

Such a great recipe, great flavor. I am planning on making again and will add nutmeg and walnuts

6
SuperMacadamia699038 4 years ago

I made this for the first time. I loved it! However, mine was very dark. Didn’t look like the picture at all. Anyone know why?

0
Aslı 4 years ago

How would it taste if I omit brown sugar? Any suggestions ?

1
- Annabelle 4 years ago
  
  Great! Just make sure you don’t forget salt
  
  2
Dhart1228 5 years ago

I use less eggs than called for and I add chopped pecans. Made a few at a time and froze some. They taste even better than right out of the oven. And its nice to have bread for breakfast.

5
- Iliveiner 5 years ago
  
  How many eggs did you use?
  
  1
Mummy Pig 5 years ago

Fantastic! I can have this as a breakfast, dessert, lunch, anything, love the flavor and the low macros! Added 1/2 cup of pumpkin to my latest batch as well as pumpkin spices. Kids love it too!

3
Lastark1 5 years ago

This is absolutely the best Keto bread/cake I found so far. Not overly caloric or fat. I did four eggs as recommended added a dash of cinnamon and a few walnuts. Only baked it for 40 minutes and it is moist and not too heavy. Just sweet enough. I’m making this again and again. Oh, 1/16 for one net carb is silly. Have 1/8 for two carbs. I lined the pan with parchment and no grease. It just slid out.

8
- Fannyaa1 5 years ago
  
  I dont dry the zucchini, its so moiste!
  
  3
- Fannyaa1 5 years ago
  
  I make it as muffins! Delicious
  
  2
sparkles 5 years ago

Yummy! I used 4 eggs, and added 1 tbsp cardamom powder, 1 tsp ginger powder, and a handful of keto chocolate chips! I buttered my loaf pan, lined it with parchment paper, and buttered the paper before pouring in the batter. Baked for 55 minutes and then let it sit overnight wrapped, in the frig for the flavours to meld.

1
Deb 5 years ago

Update, put in the frig, mine grew mold!

2
Sgraham95 5 years ago

I should have read the reviews... it tasted like eggs and was not good. I’m going to remake with less eggs and add cinnamon tomorrow and I’ll edit if it’s better!

1
- Dolores 5 years ago
  
  Make sure the eggs are at room temperature and it will help the egginess.
  
  1
Deb 5 years ago

I made the adjustments that people mentioned, four eggs, less sugar & with cinnamon and nutmeg other than that I baked it exactly like they said. But my big question still is how do you store it? And is it OK to freeze?

0
- Caspeea 5 years ago
  
  I store it in the fridge after (from 8-12 hours after it comes out of the oven). First time I tried it, I actually made two, freezing the 2nd. It freezes beautifully!
  
  1
Kylie 5 years ago

Did as another suggested and only used 4 eggs, added a tablespoon of cinnamon and a little nutmeg, only used 1/2 a cup of sugar and oh my god it was amazing. First bread I’ve had since starting keto a week ago I’ll be making this again for sure!

7
Annie 5 years ago

I love this bread but I had to reduce the sugar and add the cinnamon. Everyone at my house love it!

0
Pasa 5 years ago

Amazing

0
Rae7799 5 years ago

I added cinnamon, and nutmeg and only used 4 eggs! Myself and my kids loved this!

1
khutch8 5 years ago

This tasted great but a bit too sweet for me. I’ll reduce the sugar next time. I did add cinnamon, ginger and nutmeg. I also separated the eggs as commented by another and whipped the egg whites, then folded them in. My bread rose nicely, but then fell 🥴. My bread has no eggy taste😁. I will definitely make again.

2
Kathyl6s4t21309 5 years ago

taste a bit eggy when warm but once it's cooled it's Amazing!

0
Red 5 years ago

This was actually very pleasing to eat 👍 husband approved . Will definitely be making again

1
Mrsbags4 5 years ago

I loved it!! Making it again.

0
kmsmith777 5 years ago

Very good, I used 5 eggs and added a tablespoon of pumpkin spice as someone suggested. I also made a glaze of 2 tsp of lemon juice and 1 tbsp of Swerve confectioners sugar.

2
Mdw1978 5 years ago

I wish I’d read these reviews first. Oh, well, I’m just excited about having bread, lol. I used apple pie spice.. I’ll let you know how it turns out. 😁

0
Suezab 5 years ago

Can you substitute Monk fruit for the brown sugar Swerve?

0
IQMarco 5 years ago

Mine was very brown. Thought I burned it. Moist inside. I think I needed to add more zucchini can really see it or taste it.

0
MJay 5 years ago

Do you add cinnamon and nutmeg with the zucchini?

0
Al 5 years ago

Needed to add some more almond flour to make it thicker n baked only for 30 min. Receipe is good !

0
Nicole91390 5 years ago

I did 6 eggs and added some cinnamon, ginger, nutmeg & 1/2 cup of walnuts and this is DELICIOUS!

2
Sofiallam 5 years ago

Help plesss... How many Zucchini are 184grams? Thx!

0
- tamrakds 5 years ago
  
  3/4cup
  
  1
Anastasia 5 years ago

omg! I think its the most amazing thing i have very tried! Thank you SOOO much!

0
ragman4us17e7 5 years ago

Freshly baked. One hour waiting for the moment of truth when cooled and ready for consumption.

0
ragman4us17e7 5 years ago

I haven’t made this yet but will soon. How much cinnamon is the best fit? I’m using Lakanto brown sugar replacement. It’s as good as Swerve. I use them both along with Swerve confection sweetener.

0
mrstrouble136f51 5 years ago

I made this today. It’s still in the oven bit I missed 2 things. I only put 1 tsp cinnamon and misread the swerve brown sugar and only put 1/4 c instead of 3/4 cup. So, I think I’ll make a brown sugar glacé with butter, see how it works out.

0
Tlevis 5 years ago

Best loaf I’ve tried. Consistency is good and flavor curbs a sweet tooth. Thanks.

0
LM 5 years ago

Very nice 👍🏻

0
Christine 5 years ago

I have a nut allergy person at work and wanted to make this for our potluck any chance anyonentryed this with just coconut flower instead of almond flour

0
Galltwo 5 years ago

Best bread yet, thanks for advice on eggs, used 4 large Eggs.

0
Annechka1 5 years ago

Do we need to refrigerate after? Or leave it in room temp is ok for a few days?

0

Keto Zucchini Bread

Ingredients

Recipe Steps

Comments 90