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
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.
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.
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Keto Zucchini Bread
Equipment
Ingredients
- 80 g butter or light flavoured oil
- 180 g zucchini grated (weigh after squeezing)
- 150 g almond meal
- 85 g golden flax meal
- 30 g psyllium husk powder
- 4 eggs whisked until well aerated, light and fluffy
- 3 tsp gluten free baking powder
- 2 tsp apple cider vinegar
- 120 g sour cream or substitute coconut yoghurt
- A pinch salt flakes
- 1 tbsp pepitas for topping
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 mixing 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
All recipes have been tested using all of the cooking methods included by various recipe testers.
Your Own Notes
Nutrition
97 responses to “Easy Keto Zucchini Bread”
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I have tried many keto bread recipes and this is the one I now make regularly. It is very quick and easy to make.I freeze it in slices and toast as needed in a dry non stick frypan.-
I am so happy you are enjoying it Jenny!
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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.🤣-
Yay! That is so great to hear Helen. Thanks for taking the time to let us know how it went.
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I have never tried to add zucchini to my bread recipe, but this one turned out so good, and I am so excited to try this at home.-
Enjoy!
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Zucchini bread is always a favorite in my house and this keto version is perfect for the hubby and the recipe is easy to make.-
I am so happy you enjoy it Jere
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I was so surprised how well this turned out. I was sceptical but seeing I have a load of zucchini thought I would give it a go. It had a good rise and the flavour was great too. No complaints. Easy and tasty.-
Woohoo! So good to hear. Thanks for making it and letting us know how much you loved it
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I just came across Megan’s site and made the Zucchini loaf. Wow, fantastic! I will now go and buy a proper nut bag as I think the zucchini was still a little wet. I also over bought on the zucchini, so will just have to make several loaves for the freezer 🙂
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I am so happy you are enjoying the recipes and the zucchini bread Sarah. I hope you find more recipes to make and love
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Could you leave out the zucchini? What purpose does it provide?
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it says almond meal. so its not flour. will coarsely ground almond do?
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I just came across this recipe and will try it today. My question is whether you use 2 tsp of baking powder in the US version or 3 tsp in the metric version. There may be a problem with the rise in the US version. Can you clarify?
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Hi Carol, it is 3teaspoons for US too. Sorry for the confusion I have no idea why the converter changed it.
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Hello can I omit the zucchini? Pretty expensive in my country and not that common. What can I use to replace if I omit it? Thank you
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Hi there I am wondering gif it’s OK to use ghee instead of butter in this recipe?
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Hi Jayne, perfectly okay to swap ghee or light tasting olive oil.
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thank you wow what a quick response
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