Foolproof Keto Zucchini Bread: Amazing Almond Flour Recipe

Name: Keto Zucchini Bread - Low Carb Bread Recipe | Healthy Eats
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups superfine blanched almond flour; 1 ½ cups grated zucchini, squeezed very dry (about 1 medium zucchini); ½ cup keto-friendly granular sweetener (like erythritol or monk fruit blend); 3 large eggs, at room temperature; ¼ cup unsalted butter, melted; 1 ½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon salt; ½ cup chopped walnuts or pecans (optional); ½ cup sugar-free chocolate chips (optional)

Jump to Recipe·Print Recipe

Keto zucchini bread is my husband’s favourite meal. In the past, whenever he heard the word “keto,” his eyes immediately glazed over with skepticism. For years, he was convinced that low carb baking meant dry, flavorless bricks. But this Keto Zucchini Bread with Almond Flour? This is the recipe that changed everything. The first time I made it, he ate two slices without saying a word and then asked, “Is there more?” He had no idea it was healthy! Now, he’s a full-blown convert and requests this loaf every week. It’s the perfect, guilt-free treat that satisfies his comfort food cravings.

Details

Servings

1 slice

Prep time

15 minutes

Cooking time

60 minutes

Calories

175 kcal

Table of Contents

Why You’ll Adore This Keto Zucchini Bread

You’re going to fall head over heels for this recipe, and I’m not just saying that. This isn’t just another low carb bread; it’s a slice of pure comfort that fits right into your healthy lifestyle. As a matter of fact, it’s become a staple in my kitchen for so many reasons.

Incredibly Moist & Fluffy: Forget dry, crumbly keto baked goods. The combination of almond flour and properly-squeezed zucchini creates a tender crumb that’s just heavenly.
Seriously Easy to Make: This is a one-bowl wonder. You don’t need any fancy equipment or complicated steps. It’s a straightforward recipe that delivers amazing results every time.
Healthy & Guilt-Free: Packed with wholesome ingredients, this bread is low-carb, gluten-free, and refined sugar-free. Therefore, it’s the perfect way to satisfy your sweet tooth while supporting your wellness goals.
Absolutely Delicious: Warm notes of cinnamon, a hint of sweetness, and the subtle, earthy flavor of zucchini come together beautifully. It tastes like a classic treat, but without the carb-load. My kids even love it, and they’re my toughest critics!

Ingredients You’ll Need for Keto Zucchini Bread

This easy keto zucchini bread comes together with simple, wholesome ingredients that are naturally low in carbs and high in flavor. For example, using the right flour is key. Here’s exactly what you’ll need to create this masterpiece.

Keto Zucchini Bread: Ingredients for Keto Zucchini Bread with Almond Flour, including flour, zucchini, and eggs. — Keto Zucchini Bread - Low Carb Bread Recipe | Healthy Eats 13

The Foundation of Our Keto Zucchini Bread with Almond Flour

Almond Flour – Okay, let’s talk flour. You absolutely want to use a superfine, blanched almond flour. This is my non-negotiable for that soft, cake-like texture. It’s the secret to making your zucchini bread moist and tender without any of that gritty feel you can get from other flours.
Eggs – Large eggs, and please, bring them to room temperature! I know it seems like a fussy step, but it genuinely helps everything bind together beautifully, creating a much better structure and a richer loaf.
Zucchini – The star of the show! You’ll need fresh zucchini, grated using a box grater. Afterwards, you must squeeze out the excess moisture with a clean kitchen towel. You measure the zucchini after draining it to get that perfect, not-soggy texture.
Butter – I use unsalted butter because it adds a wonderful richness and flavor. If you’re dairy-free, however, melted coconut oil or avocado oil works just as beautifully.
Keto-Friendly Sweetener – Your choice here! I love using a monk fruit and erythritol blend, but pure erythritol or allulose works great too. This keeps the bread truly keto.
Baking Powder – This gives our bread the lift it needs. In addition, make sure it’s fresh for the best rise!
Cinnamon & Salt – Cinnamon adds that classic, warm, comforting spice we all associate with zucchini bread. A little pinch of salt is crucial; it actually enhances all the other flavors and balances the sweetness.

Tools I Use Every Time

You don’t need a kitchen full of gadgets for this recipe, I promise. But having the right tools makes the process a total breeze. Here are my ride-or-dies for making this bread:

A Sturdy Box Grater: For getting that perfectly shredded zucchini.
A 9×5 Inch Loaf Pan: This is the ideal size for a nice, tall loaf.
Parchment Paper: My secret weapon for zero sticking and easy cleanup.
Large Mixing Bowl: One bowl is all you need!
A Good Spatula: For scraping down the bowl and smoothing the top.

Step-by-Step Instructions Foolproof Keto Zucchini Bread

This Keto Zucchini Bread with Almond Flour recipe is incredibly simple and, dare I say, foolproof. Just follow these easy steps, and you’ll have a moist and flavorful treat that will blow you away.

Step 1: The All-Important Zucchini Prep

First things first, preheat your oven to 350°F (180°C) and line a 9×5 inch loaf pan with parchment paper. This little step makes cleanup a snap later on.

Now, for the zucchini. Start by grating it using the fine side of a box grater. This next part is the most important step in the entire recipe, so listen up! Place the grated zucchini in the center of a clean kitchen towel, cheesecloth, or a few layers of paper towels. Then, gather it up and squeeze. No, really, squeeze it like you mean it! You’ll be shocked at how much water comes out. Squeezing out this liquid is the absolute key to preventing a soggy, dense bread. You want a moist loaf, not a wet one.

Step 2: Mix Up The Batter

In a large bowl, whisk together your dry ingredients: the almond flour, keto sweetener, baking powder, cinnamon, and salt. Giving them a good mix now helps distribute everything evenly, which means no weird pockets of baking powder in your finished loaf.

Step-by-step collage of keto zucchini bread preparation: grating zucchini, squeezing out moisture, dry ingredients, and mixed batter. — Keto Zucchini Bread - Low Carb Bread Recipe | Healthy Eats 14

Next, add the wet ingredients directly into the same bowl. Crack in your room-temperature eggs and pour in the melted butter. Finally, add your squeezed and drained zucchini. Using a spatula, stir everything together until it’s just combined. You’ll have a thick, beautiful batter. You know, it’s okay if there are a few lumps, don’t overmix! Overmixing is the enemy of a fluffy texture and can make the bread tough.

Optional but recommended: This is where you can get creative. Gently fold in about a half-cup of chopped walnuts or pecans for a lovely crunch, or some sugar-free chocolate chips for a decadent twist.

Step 3: Bake to Golden Perfection

Carefully pour or spoon the batter into your prepared loaf pan. Use your spatula to spread it out evenly, smoothing the top. This helps it bake uniformly.

Now, pop it into your preheated oven and bake for about 55-65 minutes. Every oven is a little different, so start checking around the 55-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

My Pro Tip: If you notice the top is getting too brown before the center is cooked, just loosely tent a piece of aluminum foil over the top for the last 10-15 minutes of baking. It works like a charm!

Step 4: The Hardest Part: Patience!

Once it’s beautifully baked, remove the loaf from the oven. Let it cool in the pan for about 15-20 minutes. After that, use the parchment paper overhangs to carefully lift the bread out of the pan and place it on a wire rack to cool completely.

Step-by-step collage showing keto zucchini bread: batter preparation, baked loaf, sliced bread, and close-up of a moist slice. — Keto Zucchini Bread - Low Carb Bread Recipe | Healthy Eats 15

This is crucial. Slicing into a warm almond flour loaf can cause it to crumble. As it cools, the bread firms up and the flavors meld together. So, grab a cup of tea, go for a walk, and then come back to slice and enjoy the most amazing Keto Zucchini Bread with Almond Flour you’ve ever had.

Nutrition Information

Here’s a look at the approximate nutritional breakdown for this delicious bread.

Nutrient	Amount per Serving (1 slice)
Calories	175 kcal
Carbohydrates	5g
Net Carbohydrates	3g
Protein	6g
Fat	15g
Saturated Fat	5g
Fiber	2g
Sugar	1g
Sodium	150mg

Amy’s Top Tips for the Best Keto Zucchini Bread

Want perfectly moist, fluffy keto zucchini bread every single time? Of course you do! Follow these simple tips I’ve learned along the way for guaranteed success.

How to Make Keto Zucchini Muffins Instead

Prefer perfectly portioned treats? This recipe easily transforms into incredible keto zucchini muffins! Simply divide the batter evenly among 12 lined muffin cups. The baking time will be much shorter, around 20-25 minutes. Just bake them until a toothpick inserted into the center comes out clean. This is perfect for grab-and-go breakfasts or snacks! For another amazing recipe, check out my Homemade Pistachio Butter or Avocado Bread Recipe

Proper Pan Prep is Everything

To avoid any sticking drama and guarantee an easy cleanup, you have to prep your pan right. I always line my loaf pan with parchment paper, leaving a little overhang on the sides to act as “handles.” This makes lifting the finished loaf out a total cinch, without any risk of it breaking apart.

Storing Your Delicious Creation

This bread stores beautifully! Once it has cooled completely, you can store it in an airtight container at room temperature for up to 3 days. For longer storage, I highly recommend keeping it in the refrigerator, where it will stay fresh for over a week.

Can I Freeze This Keto Zucchini Bread?

Absolutely! This bread freezes like a dream. You can freeze the entire loaf or, my favorite way, slice it first. Wrap the slices individually in plastic wrap and then place them in a freezer-safe bag. That way, you can just pull out a single slice whenever a craving hits. It will last for up to 3 months in the freezer. Just thaw it on the counter or give it a quick zap in the microwave.

Don’t You Dare Overmix the Batter!

I’m saying it again because it’s that important. Mix the batter just until the ingredients are combined. A few lumps are totally fine and actually desirable. Overmixing develops the proteins in the almond flour in a way that can lead to a dense, heavy loaf instead of the soft, fluffy texture we’re aiming for. So, be gentle!

Frequently Asked Questions (FAQs)

I get a lot of questions about keto baking, so I wanted to tackle some of the most common ones right here.

Does almond flour affect ketosis?

This is a great question! And the answer is no, not when used correctly. Almond flour is naturally very low in carbohydrates and high in healthy fats and fiber. For example, a quarter-cup of almond flour typically has only 2-3 grams of net carbs. Because of this, it has a minimal impact on blood sugar levels, making it an excellent choice for the keto diet and helping you stay in ketosis.

Will yeast work with almond flour?

Factually, no. Yeast requires gluten and sugar to activate and create the air pockets that make traditional bread rise. Since almond flour is gluten-free, yeast has nothing to feed on and cannot create that lift. That’s why we rely on chemical leaveners like baking powder in recipes like this Keto Zucchini Bread with Almond Flour to get a nice rise.

What is the best flour for keto bread?

The “best” flour really depends on the recipe! For tender, cake-like recipes such as this one, I firmly believe that superfine blanched almond flour is the winner. It provides moisture, a fine crumb, and a neutral, slightly sweet flavor. Coconut flour is another popular option, but it’s extremely absorbent and can result in a much drier texture if not used with the right ratio of liquids.

Is zucchini bread keto?

Traditional zucchini bread, made with all-purpose flour and lots of sugar, is definitely not keto-friendly. However, this recipe for Keto Zucchini Bread with Almond Flour is specifically designed to be! By swapping out the high-carb ingredients for keto-approved alternatives like almond flour and a zero-calorie sweetener, we get all the delicious flavor of classic zucchini bread without the carbs. It’s a fantastic alternative if you love baked goods but want to maintain a low-carb lifestyle, similar to how my Healthy Banana Oatmeal Peanut Butter Bars provides a healthier spin on a classic.

Conclusion Keto Zucchini Bread

This recipe has brought so much simple joy and deliciousness into my home, and I genuinely hope it does the same for you. There’s something so satisfying about pulling a perfect loaf of this Keto Zucchini Bread with Almond Flour from the oven, knowing it’s made with love and wholesome ingredients. It’s proof that living a healthy, balanced life doesn’t mean giving up the treats we adore. Whip this up, and you’ll see it’s as easy as pie. Seriously, no sweat! I would love to hear how it turns out for you in the comments below

Thank you for being a loyal reader and supporter of SavoringDish! Don’t forget to save this recipe on Pinterest and print it out. If you give it a try, tag @savoringdish on Facebook and Instagram, we’d love to see your creations! And if you enjoy any of our recipes, please leave a star rating to let us know.