Keto Zucchini Bread takes less than 10 minutes to prepare and in 1 hour you can have fresh baked bread!
A keto bread in a baking pan.

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 82 votes!
Prep Time: 5 minutes
Cook Time: 1 hour
Resting Time: 4 minutes
Total Time: 1 hour 9 minutes
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 

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

INGREDIENTS
Butter – can be replaced with light taste olive 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 simply 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 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 8.5-9.5 inch 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

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!

Share This Recipe

98 responses to “Easy Keto Zucchini Bread”

  1. Jayne G

    Hi Megan I just want to check about the eggs. Should the recipe say “egg whites” ?

    1. Megan Mad Creations Hub

      No whole eggs Jayne.

  2. Fran

    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

    1. Megan Mad Creations Hub

      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.

  3. Karin

    5 stars
    Best tasting bread I’ve ever made. Thank you for the recipe!

    1. Megan Mad Creations Hub

      Thanks so much Karin. I am so glad you enjoyed it.

  4. Karin

    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!

  5. Jenny

    Has anyone tried this in a breadmaker please?

  6. Jane A

    This bread was SO easy to make and as promised, didn’t taste egg-y at all, loved it
    #winner!!

  7. Leila C

    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?

    1. Megan

      Hi Leila, On all the nutritional panels you need to minus the fibre. These are international nutritional panels sorry.

  8. Marina

    5 stars
    Loved this bread. Easy to make and delicious.

  9. Sarah

    5 stars
    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!!

  10. Anonymous

    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.

    1. Megan

      Just cook for a little longer next time x

  11. Carey Bankier

    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!

    1. Megan

      Hi Carey, jut beat until they are light and fluffy. This recipe tends to work out pretty good for everyone

  12. Janet N

    5 stars
    Love this bread. Fantastic straight from the oven. BUT toasted with an egg and some bacon on top – Megan is a goddess!

    1. Megan

      So glad you enjoyed it Janet x

  13. Sharon P

    4 stars
    I am allergic to almonds. What can I use to substitute for the almond flour?

    1. Megan

      Hi Sharon, you can substitute a mix of sunflower and pepita seed meal for an equally tasty loaf that is nut free

  14. Anonymous

    I am allergic to almonds. What can I use to substitute for the almond flour?

    1. Megan

      You can change for a blend of sunflower seed meal and pepita meal

  15. Natusha

    5 stars
    Super yummy.
    Reminds me of a wholemeal loaf. I always have some ready to go in the freezer for an easy lunch.

    1. Megan

      So glad you like it Natusha

  16. Allison M

    5 stars
    Delicious!

  17. Anonymous

    Absolutely delicious. Moist, hearty and very tasty. Not a breakfast bread but very nice for lunch or to accompany dinner. Really enjoyed it.

    1. Megan

      Glad you enjoyed it

  18. Di

    5 stars
    Such a delicious recipe! It’s great to have bread to eat that is low carb. Thanks.

    1. Megan

      It is isnt it Di

  19. Judith W

    Lovely bread. Freezes well too

    1. Megan

      It does doesnt it

  20. Wilma

    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

    1. Megan

      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.

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