Keto Zucchini Bread
This moist, cinnamon-spiced keto zucchini bread is made with almond and coconut flour for just 3.4g net carbs per slice. Ready in about 1 hour 5 minutes, it bakes up tender and golden with a tight crumb — perfect toasted with butter for a low-carb breakfast or snack.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
Classic zucchini bread gets a keto makeover with almond and coconut flour, warm cinnamon, and a generous handful of walnuts. It's moist, tender, and just 3.4g net carbs a slice — proof that hidden veggies and low-carb baking can taste like a treat.
Ingredients
- 2 cups (224g) blanched almond flour
- 1/4 cup (28g) coconut flour
- 1/2 cup (96g) granulated erythritol or monk fruit sweetener
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups (190g) grated zucchini, packed (about 1 medium zucchini)
- 3 large eggs
- 1/3 cup (75g) melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 cup (56g) chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting.
- 2
Grate the zucchini, then place it in a clean kitchen towel and wring out as much liquid as possible — this is the key to bread that isn't soggy. You should be left with about 1 cup packed.
- 3
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, and salt.
- 4
In a separate bowl, beat the eggs with the melted butter and vanilla until combined. Stir in the squeezed zucchini.
- 5
Pour the wet ingredients into the dry and mix until a thick, uniform batter forms. Fold in the walnuts if using. Let the batter rest 5 minutes so the coconut flour can absorb moisture.
- 6
Scrape the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Tent with foil if it browns too quickly.
- 7
Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack before slicing into 10 pieces.
Tips & notes
- Wringing the zucchini dry is non-negotiable — skipping it leaves the loaf gummy in the middle. A nut-milk bag or sturdy paper towels work too.
- Store wrapped in the fridge for up to 5 days or freeze sliced for up to 3 months. The flavor and moisture actually improve on day two.
- For a dairy-free loaf, use melted coconut oil instead of butter. You can also add 1/3 cup sugar-free chocolate chips in place of, or alongside, the walnuts.
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Frequently asked questions
- How many carbs are in keto zucchini bread?
- Each slice has 3.4g net carbs (6.9g total carbs minus 3.5g fiber), plus 218 calories, 7g protein, and 19g fat. This recipe makes 10 slices.
- Why is my keto zucchini bread soggy in the middle?
- The most common cause is excess moisture from the zucchini. Always grate it and wring it out thoroughly in a towel before adding it to the batter. Letting the batter rest before baking and cooling the loaf fully before slicing also help it set.
- Can I make this zucchini bread without coconut flour?
- Coconut flour absorbs the zucchini's moisture and gives the loaf structure, so it's best not to omit it entirely. If you must, replace the 1/4 cup coconut flour with about 3/4 cup more almond flour, but expect a denser, more delicate crumb.
