Go Back
zucchini keto bread
Print Recipe

Zucchini Keto bread Recipe

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Calories: 150kcal

Ingredients

  • 2 cups shredded zucchini about 2 medium zucchinis, squeeze out excess water
  • 4 large eggs
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ½ cup shredded cheese optional, cheddar or mozzarella work well
  • ¼ cup erythritol or preferred sweetener
  • 2 tbsp olive oil or melted butter
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon optional, for a sweeter loaf
  • ½ tsp vanilla extract optional

Instructions

  • Preheat Oven & Prep Pan: Heat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
  • Prepare Zucchini: Shred the zucchini, then squeeze out as much water as possible. Moisture is the enemy of fluffy keto bread.
  • Mix Wet Ingredients: In a bowl, whisk eggs, olive oil (or butter), sweetener, and vanilla until smooth.
  • Add Dry Ingredients: Fold in almond flour, coconut flour, baking powder, salt, and cinnamon. Mix gently until combined.
  • Incorporate Zucchini & Cheese: Fold shredded zucchini (and cheese, if using) into the batter. Make sure it’s evenly distributed.
  • Bake: Pour batter into the prepared pan. Smooth the top and bake for 40–50 minutes, or until a toothpick comes out clean.
  • Cool & Slice: Let the loaf cool 10–15 minutes before slicing—this helps it hold together.