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.
RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on Facebook and Instagram or keep up with all our keto recipes on Pinterest.
Keto Zucchini Bread
Equipment
Ingredients
- 80 g (0.3 cups) butter or light flavoured oil
- 180 g (1.5 cups) zucchini grated (weigh after squeezing)
- 150 g (1.25 cups) almond meal
- 85 g (0.5 cups) golden flax meal
- 30 g (3.5 tbsp) psyllium husk powder
- 4 (4) eggs whisked until well aerated, light and fluffy
- 3 tsp (3 tsp) gluten free baking powder
- 2 tsp (2 tsp) apple cider vinegar
- 120 g (0.5 cups) sour cream or substitute coconut yoghurt
- A pinch salt flakes
- 1 tbsp (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; mix 20 sec/speed 4. 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.
Notes
All recipes have been tested using all of the cooking methods included by various recipe testers.
Your Own Notes
Nutrition
98 responses to “Easy Keto Zucchini Bread”
-
Hi Megan I just want to check about the eggs. Should the recipe say “egg whites” ?
-
No whole eggs Jayne.
-
-
Megan I’m just about ready to take the plunge just gathering a bit more information and getting my ingredients together. Can I use brown linseed and can I use almond flour in place of meal, thank you for the inspiration cheers Fran
-
Hi Fran, brown linseed is a lot stronger and bitter in flavour than golden but yes you can use it. I am sorry do you want to replace the linseed with almond meal? Almond meal is not as absorbent so that would be up to you.
-
-
Best tasting bread I’ve ever made. Thank you for the recipe!-
Thanks so much Karin. I am so glad you enjoyed it.
-
-
This is the best bread recipe I have tried making. Thanks so much for this recipe! I added some sesame and poppy seeds too. Will definitely be something I bake regularly!
-
Has anyone tried this in a breadmaker please?
-
This bread was SO easy to make and as promised, didn’t taste egg-y at all, loved it
#winner!! -
Hi just joined the 365 and looking forward to getting started. I noticed the macros said 11g of carbs per serving. Ithat seems a bit high. Is that total or net carbs please?
-
Hi Leila, On all the nutritional panels you need to minus the fibre. These are international nutritional panels sorry.
-
-
Loved this bread. Easy to make and delicious. -
I never leave feedback but absolutely had to give credit for this recipe. Perfection!
Turned out exactly like the picture.
Will be making this regularly. Thank you soo much!! -
Very tasty bread! But a little wet inside. I squeezed as much water out of zucchini as I could. Any suggestions? Might try with cheese instead of zucchini. Thank you.
-
Just cook for a little longer next time x
-
-
Hi Megan I want to give this a try as it sounds amazing but I am not a very good baker! I’m just worried about not beating/whisking the eggs enough! Any tips for me so I know when they are right? Thanks!
-
Hi Carey, jut beat until they are light and fluffy. This recipe tends to work out pretty good for everyone
-
-
Love this bread. Fantastic straight from the oven. BUT toasted with an egg and some bacon on top – Megan is a goddess!-
So glad you enjoyed it Janet x
-
-
I am allergic to almonds. What can I use to substitute for the almond flour?-
Hi Sharon, you can substitute a mix of sunflower and pepita seed meal for an equally tasty loaf that is nut free
-
-
I am allergic to almonds. What can I use to substitute for the almond flour?
-
You can change for a blend of sunflower seed meal and pepita meal
-
-
Super yummy.
Reminds me of a wholemeal loaf. I always have some ready to go in the freezer for an easy lunch.-
So glad you like it Natusha
-
-
Delicious!-
Love
-
-
Absolutely delicious. Moist, hearty and very tasty. Not a breakfast bread but very nice for lunch or to accompany dinner. Really enjoyed it.
-
Glad you enjoyed it
-
-
Such a delicious recipe! It’s great to have bread to eat that is low carb. Thanks.-
It is isnt it Di
-
-
Lovely bread. Freezes well too
-
It does doesnt it
-
-
Hi Megan I was wondering if you have made this recipe using a Thermomix? I like to use the one bowl method wherever possible and have a TM 31. Many thanks
-
Hi Wilma, I have left off Thermomix instructions as this dough is rather stick and binds fast with psyllium. I have left it off as it may run the risk of having machines “walk” off bench tops. Personally I would blend all on dough setting for 1 minute which watching carefully. I just don’t want to be held responsible for any mishaps on this one.
-
Leave a Reply