A keto bread in a baking pan.
Keto Zucchini Bread takes less than 10 minutes to prepare and in 1 hour you can have fresh baked bread!
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Why You’ll Love This Almond Flour Zucchini Bread

Tasty – This healthy zucchini bread is not only easy and quick to make, but it is delicious!

Gluten free – I follow a low carb keto lifestyle so this keto zucchini bread recipe is made with no flour. It is gluten-free, grain-free and diabetic-friendly. I have also added options for dairy-free zucchini bread that is also keto vegan friendly.

Keto friendly – Leaving out flour also makes this an easy recipe perfect for any time of the day.

Related Keto Zucchini Recipes: Zucchini Slice / Zucchini Pizza Bites

Sliced zucchini bread with butter to the right of it.

The Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our keto zucchini bread with almond flour recipe.

Butter – can be replaced with light taste oil, MCT oil or coconut oil for a dairy-free keto bread (see sour cream substitute).

Sour Cream – can be replaced with mashed avocado, Greek yoghurt, or coconut yogurt.

Zucchini – make sure you squeeze out the excess water from the grated zucchini after grating. 

Almond flour or almond meal – I have no preference for this bread. You can use lupin flour to make a lupin flour gluten free bread that is still very low in carbs.

Psyllium husk powder – swap with coconut flour (just 60g) or oat fibre if you prefer.

Baking Powder – I use Bobs Red Mill Double Acting Baking Powder in all my ketogenic baking. It really makes a difference. It helps to give rise to gluten free bread when liquid is added and when it is heated (hence double-acting). Some might recommend adding a touch of baking soda to regular baking powder but I find that Bobs has no bitter aftertaste and is worth ordering online.

Eggs – I use fresh free-range eggs and I always whisk just before adding. The eggs are best added when they are at room temperature. Room temperature eggs are the secret to making non-eggy keto bread.

How To Make It

Step 1. Preheat oven to 180℃ fan/400°F.  Line a 20 x 10 cm loaf pan with baking paper.

Step 2. Melt butter in a large mixing bowl in the microwave or over a pot of simmering water.

Step 3. Squeeze out water from the grated zucchini and add to the bowl along with the remaining ingredients. Spoon into prepared pan, smooth over the top and sprinkle with pepitas

Step 4. Bake 15 minutes then cover with foil and bake a further 30-40 minutes. Cool in pan for 5-10 minutes before removing and cooling completely on a wire rack.

Zucchini bread sliced onto baking paper.

Variations

Chocolate Zucchini Bread – If you love sweet low carb bread you can add sugar free chocolate chips and 1/2 cup of brown sweetener. Also, add 1/4 cup unsweetened cacao or cocoa to make it chocolate in colour.

Keto Zucchini Muffins – this bread can be added to a muffin tray for easy portion control. You can also try our Red Velvet Zucchini Muffins.

All variations of gluten free zucchini bread or zucchini muffins can be made in the Thermomix too. See the recipe card for easy instructions.

More Low Carb Recipes

Looking for more healthy recipes or that are low in carbs? Here are just a few keto bread recipes that are some of our most popular gluten free bread recipes on The Hub.

An uncut loaf of zucchini bread.

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Sliced zucchini bread with butter to the right of it.

Keto Zucchini Bread

Keto Zucchini Bread takes less than 10 minutes to prepare and in 1 hour you can have fresh baked bread!
4.97 from 80 votes!
Prep Time: 5 mins
Cook Time: 1 hr
Resting Time: 4 mins
Total Time: 1 hr 9 mins
Course: Bread
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 125kcal
Author: Megan Ellam
Servings: 20 slices
Tap or hover over number to scale ingredients
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Ingredients

Metric – US Customary

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 180℃ fan/200°C static/400°F.  Line a 20 x 10 cm loaf pan with baking paper.
  • Melt butter in a large bowl in the microwave or over a pot of simmering water.
  • Squeeze out water from grated zucchini and add to bowl with remaining ingredients. Spoon into prepared pan, smooth over the top and sprinkle with pepitas
  • Bake 15 minutes then cover with foil and bake a further 30-40 minutes. Cool in pan for 5-10 minutes before removing and cooling completely on a wire rack.

THERMAL METHOD

  • Preheat oven to 180℃ fan/200°C static/400°F.  Line a 20 x 10 cm loaf tin with baking paper.
  • Grate zucchini 5 sec/speed 5. Remove and squeeze out water. Set aside.
  • Melt butter 3 min/100°C/speed 1/cap off. Add remaining ingredients including zucchini.
  • Bake 15 minutes then cover with foil and bake a further 30-40 minutes. Cool in pan for 5-10 minutes before removing and cooling completely on a wire rack.

Notes

INGREDIENTS
Butter – can be replaced with light taste oil, MCT oil or coconut oil for a dairy-free keto bread (see sour cream substitute).
Sour Cream – can be replaced with mashed avocado, Greek yoghurt, or coconut yogurt.
Zucchini – make sure you squeeze out the excess water from the zucchini after grating. 
Almond flour or almond meal – I have no preference for this bread. You can use lupin flour to make a lupin flour gluten free bread that is still very low in carbs.
Psyllium husk powder – swap with coconut flour (just 60g) or oat fibre if you prefer.
Eggs – I use fresh free range eggs and I always whisk just before adding. The eggs are best added when they are at room temperature. Room temperature eggs is the secret to make non-eggy keto bread.
BAKING TIPS FOR LOW CARB KETO ZUCCHINI BREAD
This zucchini bread recipe is pretty simple. You simple mix and pour into the pan.
The batter is NOT a dough! It might seem wet when you scoop it into the loaf pan but like most low carb zucchini bread recipes you will find that the zucchini and flour really sucks up the excess moisture.
The bread is ready when it is lightly golden and springy to the touch.
The bread will rise only moderately as it is a low carb bread without yeast. the only rising agent in it is eggs.
Do not skip the apple cider vinegar as it helps to add strength to the bread.
I use a 20 x 10 cm metal baking pan. I do not recommend silicone baking pans for gluten free baking. Metal pans get hotter quicker and force more of a rise when baking.
This recipe yields approximately 20 slices. The actual number of servings will depend on your preferred portion sizes. 
 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 20. The result will be the weight of one serving. 
Nutritional values shown are a guideline only. They are for 1 serving using the ingredients listed. 

All recipes have been tested using all of the cooking methods included by various recipe testers.
 
 
 

Your Own Notes

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Nutrition

Serving: 1serve (2 slice) | Calories: 125kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 42mg | Potassium: 79mg | Fiber: 3g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg | Magnesium: 20mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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95 Comments

  1. 5 stars
    I just made this bread today in the Thermomix. Sooo easy. It cuts up beautifully while still warm.
    Thanks for your hard work in making this happen. Such a good recipe for the Aussie summer overgrown zucchini.🤣

    Reply

    1. Yay! That is so great to hear Helen. Thanks for taking the time to let us know how it went.

      Reply

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