Sweet, fluffy, super moist, and chocolatey, this keto zucchini bread will make you love vegetables!
Keto Zucchini Bread Video Tutorial
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Betrayal & Love: My Zucchini Soap Opera
When I was a kid, eating vegetables was a horrible, terrible thing to ask me to do. They were bitter and tasted weird. I didn’t like when they were soft and mushy, and I didn’t like when they were crisp and juicy. Gentle and clever, my mother refused to spend her energy coaxing or forcing me to eat them. Instead, she concocted a scheme…
One day I came home from school to one of my favorite treats– A warm, fresh loaf of sweet bread. My Mom watched me devour 2 slices, then sweetly asked if liked it. I said yes. Then she informed me that I was, in fact, eating zucchini bread.
The betrayal. The deceit. The… reluctant… acceptance.
Because the damage was already done, and I had fallen in love with zucchini bread.
That love has remained true. All these years. Culminating in this low carb zucchini bread recipe. Try it yourself and see how quickly you fall in love (no trickery necessary)!
Important Ingredient Notes
- Flour – Almond flour is the best keto flour for this keto zucchini bread, as it’s most similar in taste and texture to wheat flour. Be sure to purchase fine-grained almond flour for the most “flour-like” results. Bob’s Red Mill or Trader Joe’s brand are my faves.
- Psyllium husk – This is what adds “fluff” to our low carb zucchini bread–without it, almond flour zucchini bread would be dense. I only recommend using NOW powdered psyllium husk, as other brands can turn your baked good a blue-ish purple.
- Sweetener – Lakanto and Swerve are both erythritol-based keto sweeteners, which can be used as a 1:1 swap with traditional sugar. If using a different brand of erythritol, know that it’s 70% as sweet, so you may want to add more.
- Sugar free chocolate chips – These are optional, but seriously, why skip them?? Low carb chocolate zucchini bread is the best. Grab a bag of Lily’s chocolate chips, they’ve got the best taste/texture.
- Zucchini – Grate it with a cheese grater and dab off some of the excess liquid.
How to Eat
Warm up a slice of low carb zucchini bread and enjoy it with morning coffee… It’s great on its own, but also great with a generous slather of keto peanut butter or cream cheese. But don’t stop there, this healthy zucchini bread makes great keto desserts and snacks.
- Add nuts. Chopped pecans or walnuts are delicious keto nuts to add in.
- Make a savory version by skipping the chocolate chips and erythritol–super moist almond flour bread coming right up!
- Turn these into zucchini bread muffins by pouring the batter into a lined muffin tin pan. Option to add a streusel topping like in my keto pumpkin muffins or my keto blueberry muffins.
More Zucchini Recipes
Keto Zucchini BreadPrint Recipe Pin Recipe
- Prep. Preheat oven to 375 F and line an 8" (note 5) bread pan with parchment paper. Place shredded zucchini (1 cup) in paper towels and gently squeeze to remove some of the liquid.
- Combine. In a large bowl, combine dry ingredients. Add hot water (1/2 cup), eggs (4), and melted unsalted butter (1/4 cup). Stir to combine. Fold in the zucchini (1 cup) and sugar free chocolate chips (1/4 cup).
- Bake. Pour batter into the prepared bread pan, and bake for 55-65 minutes. Allow bread to slightly cool in the pan before slicing, and enjoy!
Fans Also Made These Low Carb Recipes:
- Use fine-grained almond flour, such as Bob's Red Mill, Trader Joe's, or Costco brand for the most flour-like results.
- The only brand of psyllium husk I recommend using is NOW, other products will absorb liquid differently and may through off the structure of this bread.
- This recipe was measured using Lakanto or Swerve. If using a different brand of erythritol, know that most products are 70% as sweet, and you may want to adjust accordingly.
- Lily's chocolate chips are my go-to for baking, as they have my favorite taste/texture.
- Using an 8" bread pan is important if you want your loaf to look as tall as mine in the photos--believe it or not, using a 9" bread pan makes a big difference.
- Nutritional information is based on 1 slice, if you cut this bread into 16 slices: