I make this keto zucchini bread when I want something moist, subtly sweet, and guilt-free. It’s a low-carb treat that still feels indulgent, perfect for breakfast, a snack, or even dessert.
Why You’ll Love This Recipe
I love how this bread balances health and flavor—it’s naturally gluten-free thanks to almond flour, uses a sugar-free sweetener, and sneaks in vegetables without tasting like them. The zucchini keeps it tender and moist, and the warm cinnamon makes the whole kitchen smell amazing while it bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Almond flour
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Kosher salt
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Ground cinnamon
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Sugar-free granulated sweetener
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Baking soda
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Large eggs, beaten
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Melted butter
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Grated zucchini with peel
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. In a large bowl, I mix together almond flour, salt, cinnamon, sweetener, and baking soda. I wrap the grated zucchini in a kitchen towel, squeeze out the excess liquid, and discard it. Then I add the zucchini, eggs, and melted butter to the dry mixture, stirring until the batter is smooth. I pour it into the loaf pan and bake for 45–60 minutes, until a toothpick comes out clean. I let it cool completely before slicing into 12 pieces.
Servings and timing
This recipe makes 12 slices. It takes about 10 minutes of prep time, 45 minutes of baking time, for a total of 55 minutes from start to finish.
Variations
Sometimes I mix in a handful of chopped walnuts or pecans for crunch. If I’m craving more spice, I add nutmeg or pumpkin pie spice along with the cinnamon. For a chocolate twist, I fold in sugar-free dark chocolate chips before baking.
Storage/reheating
I keep the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, I wrap slices individually and freeze them for up to 2 months. I reheat in the microwave for about 20 seconds or toast lightly for a warm, fresh-baked feel.
FAQs
Can I make this bread dairy-free?
Yes, I replace the melted butter with coconut oil or a plant-based butter alternative.
How fine should I grate the zucchini?
I prefer a fine grate so the zucchini blends into the batter without large visible strands, but a medium grate works if I want a little more texture.
Do I need to peel the zucchini first?
No, I leave the peel on—it adds color, nutrients, and is barely noticeable in the finished bread.
Why do I have to squeeze out the zucchini liquid?
Removing excess moisture ensures the bread isn’t soggy and bakes evenly with a nice crumb.
Can I make muffins with this batter?
Yes, I portion the batter into a lined muffin tin and bake at the same temperature for 20–25 minutes, checking for doneness with a toothpick.
Conclusion
I love how this keto zucchini bread gives me all the comfort of classic quick bread without the carbs. It’s versatile, satisfying, and easy enough to whip up any day of the week. Every slice is tender, flavorful, and perfect with a cup of coffee or tea.
