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 (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”
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Eight serves of 2 slices = 16 slices but the instructions say the recipe makes 10 slices. Did you cut the slices thinner or is there a mistake?
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It actually makes 16 or more slices.
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Interested in giving this a go. Is it ok to freeze the slices once cooked?
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It sure is. Defrosts well or toast from frozen.
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Hi we are on gaps and can’t have the psyllium husk. Could I replace it with something else? Would coconut flour work or maybe collagen?
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Collagen might be a good alternative.
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Just made this bread. It smelled great while baking & was looking forward to eating it. When I pulled it out of the oven it looked just like the picture. But as soon as I set it on the counter it began to sink! What’s up.? Any tips so my next loaf won’t sink?
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Hi Loretta, beating the eggs to make really airy works. It could have been an old batch of baking flour?
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hi tried it today and its not bad : ) mine didn’t rise much ? was wondering if you double your rec[pe to get it to fit in the bread tin seen in picture above ? thanks appreciate your sharing
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No that is just the standard recipe, in the right sized loaf tin. Did you use a different size, or how old was your baking powder (it is the only rising agent)
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This is the best low carb bread I have made. Thank you for sharing. I can now enjoy a slice of bread lathered in butter with my soup. Recently diagnosed type 1 diabetic, so I really miss bread. This has yummy , all complaint ingredients and it didn’t spike my blood sugar. I freeze it in slices, separated by greaseproof paper, and defrost a slice at a time .Woohoo.-
Thanks for the great review Nichol. I am so glad you are able to enjoy some bread again too.
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Hi Megan, wondering if I could use home made thick mayo in place of the sour cream? Also trying to limit my dairy 🤔
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I would use a thick coconut cream, which I have added as a substitute in the new Keto for Beginners book in the back.
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I’m really excited about finding this recipe. I made it yesterday and apart from cooking for longer than the instructions say, it turned out looking just like the photo. Coated in butter and I was in heaven. Toasted it this morning and it held together well while soaking up my egg as well as staying toasty crunchy. Even my white bread addicted husband enjoyed it.-
That is so good to hear Raelene. It is awesome to finally have a bread we can all enjoy!
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We made the veggie keto bread yesterday had it toasted this morning for breakfast both granddaughters went back for seconds now these 2 girls are used to eating carb loaded white bread 1 had it with avocado and the other just had homemade butter this is a def winner in this house I should also add both girls had some yesterday as well and both wanted more #winning-
Thanks for the great feedback Debra
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Wonderful bread. Best Keto bread I have ever made (and I have tried lots). Not eggy, even when toasted. Thank you!
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I agree this is not eggy at all. Love that you enjoyed it
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Is there any substitution for flax meal?
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Hi Rachel, you could use linseed meal as well-
Thanks. I’ll give it a try.
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Gluten Free Baking Powder, 1 teaspoon of Cream of Tartar to 1/2 teaspoon Bicarbonate of Soda.
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Thanks for that Bronwyn. It has been my savour a few times when I have run out
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This would be the best GF bread I have ever had
Moist and delicious. Toasted perfectly.. -
I made this yesterday and loved it . Mine even looked like the picture !! In the book. -
Megan, can you suggest a sub for the sour cream as I do not do dairy.
Thanks 🙂-
If you put some coconut cream in the fridge over night and scoop out the thick stuff that would do it.-
Thank You !! Doing that now 😉
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Yummmmm -
I love this keto vegetable bread. It tastes great and you can add other flavors to it like bacon and cheese!! With ease. So easy to make, cut and it toasts in a sandwich press perfectly! Thanks Megan, your recipes keep impressing me.-
Thanks for the review Jessica. I want some with bacon and cheese too now -
I want some with bacon and cheese too now thanks Jessica
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Absolutely gorgeous bread, especially love it toasted before topping the last bread recipe you will ever need-
Thanks Tracey I love hearing that
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Love this bread – even hubby likes it
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Glad to hear Tracy.
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So easy to make and doesn’t taste eggy at all
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Can coconut flour be used as a substitute for almond flour
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It could be but I havent tested the amount required. You could try with about a 1/4 of the volume of almond flour as coconut flour
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Thank you I’m going to give it a try now
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