Zucchini Keto Bread: Moist, Low-Carb, and Totally Delicious
Who knew low-carb could taste this good?
The zucchini keeps it fluffy and soft, while the subtle spices give it that cozy, home-baked vibe.
Perfect for breakfast, a snack, or even a little dessert moment—you’ll wonder why you ever thought keto bread had to be boring.
Yup, we’re talking about Zucchini Keto Bread—moist, tender, and packed with just enough zucchini to make you feel virtuous without tasting like a salad.
Honestly, it’s like bread, but with a magic veggie twist that no one will suspect.
Zucchini Keto bread Recipe
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.
Why This Recipe is Awesome
- Moist & tender: Zucchini keeps it soft without the carbs.
- Low-carb & keto-friendly: Snack, breakfast, or sandwich—without guilt.
- Easy & forgiving: Even if you’re new to keto baking, this won’t disappoint.
- Customizable: Throw in chocolate chips, nuts, or cinnamon for flair.
Even if you’re a self-proclaimed “bread snob,” you’ll be impressed. These loaves come out perfectly every time—fluffy, golden, and a little sweet.
Ingredients You’ll Need
- 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)
Step-by-Step 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.
How to Serve
- Breakfast: Toast and top with cream cheese or nut butter.
- Snack: Pair with avocado slices or a few keto-friendly spreads.
- Lunch or Dinner Side: Serve alongside soups, stews, or salads.
Leftovers stay fresh in an airtight container in the fridge for 3–4 days, or freeze for up to a month.
Nutrition Facts (per slice, approx.)
- Calories: 150
- Fat: 11g
- Protein: 6g
- Carbohydrates: 4g (Net carbs: 2g)
- Fiber: 2g
Yes, you read that right—soft, veggie-packed bread without breaking your keto macros.
Common Mistakes to Avoid
- Skipping the zucchini squeeze: Too much moisture = mushy bread.
- Overmixing batter: Be gentle—overmixing makes it dense.
- Incorrect pan size: Too small = batter spills; too large = flat loaf.
- Opening oven early: Keto breads are sensitive; don’t peek until the timer’s up.
Alternatives & Substitutions
- Flour swap: Almond flour can be swapped for more coconut flour (adjust for dryness).
- Cheese swap: Any shredded cheese works—or skip for a neutral flavor.
- Sweetener swap: Erythritol, monk fruit, or stevia work just fine.
- Flavor boost: Add cinnamon, nutmeg, or pumpkin spice for a seasonal twist.
Final Thoughts
This Zucchini Keto Bread is soft, flavorful, and secretly veggie-loaded.
Perfect for breakfast, snacks, or sandwiches, it proves that keto baking doesn’t have to be boring or tricky.
Grab a slice, spread some butter, and savor the guilt-free goodness. You’ve earned it!
FAQ (Frequently Asked Questions)
Q1: Can I make this bread dairy-free?
Yes! Use coconut oil instead of butter and skip the cheese or use a dairy-free alternative.
Q2: Can I freeze this bread?
Absolutely. Slice before freezing for easy grab-and-go servings.
Q3: Can I add chocolate chips?
Yes! Sugar-free chocolate chips are perfect for a sweeter loaf.
Q4: How do I prevent soggy bread?
Squeeze zucchini well and avoid overmixing. Baking fully also helps.
Q5: Can I make muffins instead?
Yes! Adjust baking time to 20–25 minutes for muffins.
Q6: Is this recipe low-carb?
Yes—net carbs are only about 2g per slice. Perfect for keto.
Q7: Can I use another vegetable?
Try grated carrots or zucchini + spinach combos, but adjust moisture accordingly.
