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Little Pine Kitchen

Healthy recipes + low carb recipes

top view of easy zucchini bread in a loaf pan
Home > low carb bread > (Super Moist!) Low Carb Keto Zucchini Bread

(Super Moist!) Low Carb Keto Zucchini Bread


5 from 28 votes
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Sweet, fluffy, super moist, and chocolatey, this keto zucchini bread will make you love vegetables!

Looking for more keto bread recipes? Try this keto pumpkin bread, keto banana bread, and these keto cinnamon rolls!

top view of sliced Low carb chocolate zucchini bread

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Keto Zucchini Bread Video Tutorial

On your phone? Check out my web story here.

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)!

Shredding zucchini and mixing keto zucchini bread ingredients
almond flour zucchini bread in a baking pan

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.

keto zucchini bread

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.

top view of sliced almond flour zucchini bread

Recipe Variations

  1. Add nuts. Chopped pecans or walnuts are delicious keto nuts to add in.
  2. Make a savory version by skipping the chocolate chips and erythritol–super moist almond flour bread coming right up!
  3. 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.

top view of sliced easy zucchini bread

More Zucchini Recipes

top view of sliced Low carb chocolate zucchini bread

Keto Zucchini Bread

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Servings :16 Slices
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
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Ingredients

US Customary - Metric

Instructions

  • 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!
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Lindsey's Tips

  1. Use fine-grained almond flour, such as Bob's Red Mill, Trader Joe's, or Costco brand for the most flour-like results. 
  2. 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.
  3. 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.
  4. Lily's chocolate chips are my go-to for baking, as they have my favorite taste/texture. 
  5. 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.
  6. Nutritional information is based on 1 slice, if you cut this bread into 16 slices:

Nutrition

Calories: 160kcalTotal Carbohydrates: 8gProtein: 5gFat: 13gSodium: 114mgFiber: 5gSugar: 1gNet Carbs: 2gSugar Alcohol: 1g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Reader Interactions

Comments

  3. Thank you for this great recipe. I made 16 muffins instead of a loaf. Added frozen blueberries instead of chocolate and used 1/2 cup of Lakanto monkfruit granulated to sweeten, Baked for 38 minutes and they were delicious.

    Reply

  4. Could I use zucchini spirals instead of shredding it? I have a spiralizer that I use when I make spaghetti. I substitute the pasta for zucchini spirals.

    Reply

    • Hey Ken! I suggest shredding the zucchini for this recipe, as it will give the bread a better texture. Hope you enjoy! Come back and let me know what you think!

      Reply

  5. This is a great recipe! Can I use coconut flour if almond flour us not available? I am a beginner in keto diet and planning to bake this one on the weekends.

    Reply

    • Hey Claire! So happy you enjoyed! Unfortunately coconut flour is not a good sub for almond flour — you can use hazelnut or walnut flour if you have those!

      Reply

    • Yay! Such a perfect partner for our Zucchini Bread. Please let me know if you give this a try, Erin! 🥰

      Reply

  11. Yummy! So glad I found this recipe for zucchini bread. My hubby and I love zucchini bread but I’ve been looking for a low carb one. So excited to make this for the weekend!

    Reply

  13. I really love bread! I know that this would really flatter my taste buds! Can’t wait to try this soon!

    Reply

  15. We went over to my keto friend’s house for a small pool party this weekend, and I brought this bread. She loved it! And she loved that I thought of her.

    Reply

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