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    Home » Keto Recipes » Low Carb Bread » Easy Keto Zucchini Bread

    Easy Keto Zucchini Bread

    Updated April 6, 2022 • Posted on November 4, 2021 by Jennifer • Leave a Comment

    SaveSaved! Pin To recipe Print

    Keto zucchini bread is a low carb bread recipe that uses almond flour in place of the typical wheat flour. It’s also gluten-free, sugar-free, and paleo friendly. You can make it sweet or savory too!

    Easy Keto Zucchini Bread

    This is a keto zucchini bread recipe that can be enjoyed at breakfast, lunch, AND dinner.

    Simple and easy to make but irresistible in texture and in flavor palate, is just as good served on its own or topped with cream cheese and a dollop of keto jelly.

    When zucchinis are in season, this recipe is a brilliant way to utilize the leftovers you'll inevitably have and I can guarantee it'll disappear in a flash!

    This bread was inspired by our creamy keto pumpkin bread and keto banana bread that you might like to try too.

    Table of Contents
    • Why You'll Love Low Carb Zucchini Bread
    • Ingredients You'll Need
    • How to Make Keto Zucchini Bread
    • Nutritional Information
    • Keto Zucchini Bread Recipe

    Why You'll Love Low Carb Zucchini Bread

    If you're craving bread on your keto diet this keto-friendly zucchini bread is what you're looking for. It has a delicious texture, flavor and is perfect on its own or topped with your favorite low carb topping.

    The best part? Each slice of low carb zucchini bread only contains 3.2 grams of net carbs!

    Delicious low carb keto zucchini bread sliced and ready to enjoy

    Ingredients You'll Need

    All the ingredients you need to make low carb zucchini bread

    To make this delicious low carb zucchini bread you'll need the following ingredients. For the full amounts, please check the recipe card below.

    • Almond flour
    • Coconut flour
    • Zucchini
    • Erythritol
    • Butter
    • Greek yogurt
    • Milk
    • Eggs
    • Baking powder
    • Vanilla extract
    • Salt

    How to Make Keto Zucchini Bread

    To get started, preheat your oven to 350 degrees Fahrenheit and line a loaf pan with a baking sheet

    Combining the wet and dry ingredients to make keto zucchini bread

    Take a mixing bowl whisk together the almond flour, coconut flour, Erythritol, baking powder and salt.

    Take another mixing bowl and whisk together the eggs, butter, Greek yogurt, milk and vanilla extract.

    Next, fold the dry ingredients into the wet ingredients. Mix everything together until you get a smooth batter.

    Adding the shredded zucchini to the batter ready to pour into the loaf pan

    Once the batter is ready, add the shredded zucchini and stir it in gently.

    Zucchini bread batter poured into a lined loaf pan and ready to bake

    Pour the batter into the loaf pan and bake for 40 to 45 minutes. You can check if the zucchini bread is ready by poking a skewer into it. If the skewer comes out clean the bread is ready.

    Keto zucchini bread sliced next to a whole zucchini

    Leave the zucchini bread in the loaf pan until it has cooled completely. Remove it from the loaf pan and slice the bread. You can store the zucchini bread for up to a week in an airtight container.

    Nutritional Information

    This zucchini bread recipe makes around 12 thick slices of bread. For the full nutrition breakdown see the recipe card below.

    Here are the main points for each slice of keto zucchini bread:

    • 187 calories
    • 1.6 grams of fat
    • 5.8 grams of protein
    • 2.6 grams of fiber
    • 3.2 grams of net carbs
    Easy Keto Zucchini Bread

    Keto Zucchini Bread Recipe

    Pin It Print
    Course: Breakfast, Dinner, Lunch
    Cuisine: American
    Net Carbs: 3.2
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Servings: 12
    Calories: 187kcal

    Ingredients 

    • 1 ½ cups Almond Flour
    • ¼ cup Coconut Flour
    • ½ cup Zucchini shredded
    • ⅓ cup Erythritol granulated
    • ½ cup Butter softened
    • ½ cup Greek Yogurt full-fat
    • ¼ cup Milk
    • 3 large Eggs
    • 1 teaspoon Baking Powder
    • 1 teaspoon Vanilla Extract
    • ⅙ teaspoon Salt

    Instructions

    • Preheat the oven to 350°F and line a loaf pan with baking paper.
    • In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol, salt and baking powder.
    • In another bowl, whisk together the eggs, butter, Greek yogurt, milk, and vanilla extract.
    • Fold the dry ingredients into the wet ingredients until a smooth batter forms.
    • Add the shredded zucchini and stir gently.
    • Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a skewer inserted at the center of the loaf comes out clean.
    • Allow it to cool in the pan completely, before removing and slicing. Serve at room temperature or store covered in an airtight container for up to a week.

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    Notes

    Net Carbs: 3.2g

    Nutrition

    Serving: 1 slice Calories: 187 kcal Carbohydrates: 5.8 g Protein: 5.8 g Fat: 16.6 g Saturated Fat: 6.2 g Cholesterol: 63 mg Sodium: 107 mg Potassium: 84 mg Fiber: 2.6 g Sugar: 1.2 g Calcium: 74 mg Iron: 1 mg Net Carbs: 3.2 g
    Did you make this recipe?Mention @keto.diet.yum or hashtag #ketodietyum on Instagram so everyone can see the deliciousness!
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    Hi, I'm Jennifer and I am a Keto Addict. I've been super into the Ketogenic Diet ever since I tried it to lose weight. It not only helped with my weight loss goals but also helped me live a more happy, healthy and inspired life.

    more about me →

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