A low carb and keto-friendly version of classic zucchini quick bread. This bread is tender, moist and sweet. It’s a great way to use up zucchini,
I love baking with zucchini in the summer. I’ve shared many indulgent zucchini desserts on the blog the last few years so I wanted to also share a low carb one.
This zucchini bread comes together very easily. The batter can be whisked by hand, so you don’t even need a mixer.
- The 1 1/2 cups of zucchini is measured after it has been shredded. Make sure to pack the zucchini in when measuring.
- You will need to wring dry the zucchini before using it. I used a cheesecloth and dried the zucchini in small batches. You should be left with about 1 packed cup of dried zucchini.
Low Carb Sweetener
I used erythritol granular to sweeten the bread. You can also use Swerve or Lakanto Monkfruit.
Low Carb Flour
This cake is made with superfine blanched almond flour. Make sure to use superfine almond flour and not regular almond flour or almond meal.
- I added walnuts to the top of the bread to give it some texture. You can also mix walnuts directly into the cake.
- If you want something sweeter, you can also add in sugar-free chocolate chips. My favorite brand is Lily’s.
More Low Carb Zucchini Baked Goods
Keto Zucchini Bread
- 1 1/2 (packed) cups finely shredded zucchini
- 2 cups superfine blanched almond flour
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup erythritol granular
- 1 tsp baking powder
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup chopped walnuts
- Preheat oven to 350F. Line an 8 x 4 inch baking pan with parchment paper.
- Using a cheesecloth, wring dry the zucchini in small batches. You should be left with about one packed cup of dried zucchini.
- In a large bowl, add almond flour, salt, cinnamon, erythritol, baking powder. Whisk until evenly combined.
- In a small bowl, whisk together eggs and melted butter. Add to the dry ingredients and stir to mix. Add in zucchini and continue to stir until ingredients are fully and evenly mixed.
- Pour batter into prepared baking pan. Use spatula to smooth and spread batter evenly across pan. Sprinkle walnuts over the top.
- Bake for about 55-60 minutes or until surface is browned and toothpick inserted comes out clean.
- Slightly adapted from Low Carb with Jennifer
- Make sure to pack the shredded zucchini into the measuring cup when measuring.
- I use this cheesecloth* to wring dry the zucchini. It's best if you do it in small batches rather than trying to dry the entire amount at once.
- I used Kirkland Signature superfine almond flour.*
- I used So Nourished Erythritol Sweetener Granular.*
- If you want your bread to be sweeter, you can increase the amount of sweetener or add sugar free chocolate chips to the batter.
- You can add walnuts directly into the batter too.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.