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Easy Keto Zucchini Bread
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5 from 1 vote

Keto Zucchini Bread Recipe

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, Dinner, Lunch
Cuisine: American
Keyword: how to make low carb zucchini bread, keto chocolate zucchini bread, keto friendly zucchini bread, keto zucchini bread, keto zucchini bread recipe, low carb zucchini bread, low carb zucchini bread recipes, zucchini bread keto, zucchini keto bread
Protein: Eggs
Diet: Keto
Servings: 12
Calories: 187kcal


  • 1 ½ cups Almond Flour
  • ¼ cup Coconut Flour
  • ½ cup Zucchini shredded
  • 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
  • teaspoon Salt


  • 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.


Net Carbs: 3.2g


Serving: 1slice | Calories: 187kcal | Carbohydrates: 5.8g | Protein: 5.8g | Fat: 16.6g | Saturated Fat: 6.2g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 84mg | Fiber: 2.6g | Sugar: 1.2g | Calcium: 74mg | Iron: 1mg | Net Carbs: 3.2g