Keto Zucchini Bread
A moist, warmly spiced quick bread with flecks of green zucchini and toasted walnuts. It slices cleanly and tastes like the bakery loaf, only without the sugar and wheat.
Nutrition per serving
1 slice (¾ inch)- Net carbs
- 3.1g
- Calories
- 221kcal
- Protein
- 6.8g
- Fat
- 20g
- Total carbs
- 14 g
- Fiber
- 3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate chip: Sugar-free chocolate chips instead of walnuts, for a loaf that kids (and adults) reach for first.
- Fold in the chocolate chips in place of the walnuts, saving a tablespoon to scatter over the top before baking.
Nut-free (coconut flour): Coconut flour with six eggs replaces the almond flour, and the walnuts are left out. The loaf is lighter, springier and more cake-like.
- Use ½ cup coconut flour in total and whisk all six eggs with the butter and vanilla. Let the batter stand 5 minutes to thicken before folding in the zucchini.
- Bake 50–60 minutes, until golden and a toothpick comes out clean.
Savory cheddar & scallion: No sweetener or spice — sharp cheddar and green onions instead, for a savory zucchini bread to serve with soup or eggs.
- Leave out the sweetener, spices, vanilla and walnuts. Fold three-quarters of the cheddar, the green onions and pepper into the batter with the zucchini, and scatter the rest of the cheese over the top.
- Bake 50–60 minutes; tent with foil once the cheese is golden.
-
½ cup walnutsleave out - Also add
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2 tbsp coconut flourleave out -
½ cup walnutsleave out - Also add
-
½ cup granulated erythritol or golden monk fruit blendleave out -
2 tsp ground cinnamonleave out -
¼ tsp ground nutmegleave out -
1 tsp vanilla extractleave out -
½ cup walnutsleave out - Also add
Estimated cost $10.74 for 12 servings ($0.90 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Line an 8½ × 4½-inch (21 × 11 cm) loaf pan with parchment, leaving an overhang on the long sides.
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Grate the zucchini on the large holes of a box grater (no need to peel). Bundle it in a clean kitchen towel and squeeze hard over the sink until you have pressed out about ⅓ cup of liquid.
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In a large bowl, whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg and salt, breaking up any lumps.
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In another bowl, whisk the eggs, melted butter and vanilla. Stir into the dry ingredients until just combined, then fold in the zucchini and walnuts. The batter will be thick.
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Spread into the pan and smooth the top. Bake 55–65 minutes, until domed, deep golden and a toothpick in the center comes out clean (about 205°F/96°C inside). Tent loosely with foil after 35 minutes to keep the top from over-browning.
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Cool in the pan for 20 minutes, then lift out and cool completely on a rack before slicing — the crumb is fragile while warm.
Tips for success
-
Squeezing the zucchini is the difference between a tender loaf and a soggy middle; do not skip it. - For a deeper, brown-sugar flavor, swap a quarter of the sweetener for allulose, but tent the loaf after 25 minutes because allulose browns quickly.
- Toast slices in a buttered skillet and spread with cream cheese, or serve with a spoonful of raspberry chia jam.
Nice to have, not needed
- The large holes of a box grater are all you need — a food processor's grating disc is faster for a double batch.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Eat at room temperature, or toast slices in a buttered skillet.
Prep tip: Freeze slices individually wrapped; they thaw on the counter in about 20 minutes.
Wrap and refrigerate up to 1 week (it stays moist), or freeze individual slices up to 3 months.
Variations
3 variations, each with its own ingredients and macrosChocolate chip
FlavorSugar-free chocolate chips instead of walnuts, for a loaf that kids (and adults) reach for first.
- + ½ cup sugar-free chocolate chips
- no walnuts
3.7 g net · 221 kcal · 6.6 g protein · 20 g fat · ≈$1.01 per serving (+0.6 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour with six eggs replaces the almond flour, and the walnuts are left out. The loaf is lighter, springier and more cake-like.
- blanched almond flour → coconut flour
- + 3 large extra eggs
- no coconut flour
- no walnuts
1.9 g net · 113 kcal · 4.3 g protein · 8.9 g fat · ≈$0.53 per serving (−1.2 g net carbs vs the original)
Savory cheddar & scallion
FlavorNo sweetener or spice — sharp cheddar and green onions instead, for a savory zucchini bread to serve with soup or eggs.
- + 1 cup shredded sharp cheddar
- + ¼ cup green onions
- + ½ tsp black pepper
- no granulated erythritol or golden monk fruit blend
- no ground cinnamon
- no ground nutmeg
- no vanilla extract
- no walnuts
3 g net · 226 kcal · 8.2 g protein · 20 g fat · ≈$0.73 per serving (−0.1 g net carbs vs the original)
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