Go Back
Zucchini Keto Bread Recipe

Zucchini Keto Bread Recipe

This Zucchini Keto Bread is moist, flavorful, and low-carb, making it a perfect healthy treat. Packed with shredded zucchini and almond flour, it’s soft, slightly sweet, and ideal for breakfast, snacks, or keto-friendly desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: bread
Cuisine: keto
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon optional
  • 3 large eggs
  • ½ cup shredded zucchini squeezed dry
  • ¼ cup melted butter or coconut oil
  • 2 –3 tbsp low-carb sweetener
  • 1 tsp vanilla extract
  • Optional: nuts or chocolate chips for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix almond flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs, melted butter, sweetener, and vanilla extract.
  4. Fold shredded zucchini into wet mixture.
  5. Combine wet and dry ingredients until smooth.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Add optional nuts or chocolate chips on top if desired.
  8. Bake for 45–50 minutes until a toothpick comes out clean.
  9. Let cool completely before slicing.

Notes

  • Squeeze zucchini well to prevent excess moisture.
  • Store in an airtight container or refrigerate for up to 5 days.
  • Can add spices like nutmeg or ginger for extra flavor.
DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made :-)