This Keto Zucchini Bread is soft, moist, and perfectly sliceable — just like the classic version you grew up with, but low carb and sugar free. The secret ingredient? Zucchini, finely shredded and squeezed dry, which adds moisture without carbs or heaviness.
Made with simple pantry staples, this bread can swing sweet or savory depending on your mood. It’s one of those dependable recipes I keep coming back to when I want something comforting that still fits a low-carb lifestyle. And before we start, don’t forget to subscribe by email so you never miss a cozy keto bake
Overview of Recipe Content
What This Recipe Is
A low-carb, keto-friendly quick bread made with almond flour and zucchini for moisture and structure.
Why You’ll Love It
- Soft, sliceable texture
- Naturally sugar free
- Easy one-bowl recipe
- Customizable: sweet or savory
- Great for breakfast or snacks
What It Tastes Like
Mild, tender, lightly buttery — not eggy, not dense, just comforting homemade bread.
Dietary Highlights
- Keto & low carb
- Gluten-free
- Sugar free
Full & Complete Ingredient List
Keto Zucchini Bread
- 1½ cups finely shredded zucchini, squeezed very dry
- 2 cups fine almond flour
- ¼ cup powdered keto sweetener (monk fruit or erythritol)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, for sweet version)
- 3 large eggs, room temperature
- ⅓ cup unsalted butter, melted (or coconut oil)
- ¼ cup sour cream (the secret ingredient for moisture)
- 1 teaspoon vanilla extract (omit for savory)
Optional Add-Ins
- Chopped walnuts or pecans
- Sugar-free chocolate chips
- Shredded cheese & herbs (savory version)
How to Make Keto Zucchini Bread
Step 1: Prep
Preheat oven to 350°F (175°C). Line or grease a loaf pan.
Step 2: Prepare Zucchini
Shred zucchini finely and squeeze out as much liquid as possible using a kitchen towel. This is key for proper texture.
Step 3: Mix Dry Ingredients
In a large bowl, whisk almond flour, sweetener, baking powder, baking soda, salt, and cinnamon (if using).
Step 4: Add Wet Ingredients
Stir in eggs, melted butter, sour cream, vanilla, and zucchini until fully combined.
Step 5: Bake
Pour batter into loaf pan and smooth the top. Bake for 45–55 minutes, until golden and a toothpick comes out clean.
Step 6: Cool
Cool completely before slicing for best structure.
What to Serve with Keto Zucchini Bread
- Butter or cream cheese
- Sugar-free jam
- Eggs and bacon (savory version)
- Coffee or tea
Tips for Making It Perfect
- Squeeze zucchini very dry
- Use fine almond flour, not almond meal
- Let bread cool fully before slicing
- Tent with foil if browning too fast
Storage Instructions
- Room temperature: 1 day, covered
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months (slice before freezing)
General Information
Zucchini has been used in quick breads for decades to add moisture naturally. In keto baking, it’s especially helpful for preventing dryness and giving breads that classic homemade feel.
Frequently Asked Questions
Does it taste like zucchini?
No — it’s completely neutral.
Can I make it savory?
Absolutely — skip sweetener and cinnamon, add herbs and cheese.
Why sour cream?
It adds moisture and softness without extra carbs.
Can I use coconut flour?
Not as a direct swap — almond flour works best here.
Conclusion
This Keto Zucchini Bread is everything a low-carb loaf should be: soft, moist, and comforting. Whether you go sweet or savory, it’s a recipe that earns a permanent spot in your kitchen.
You may also love:
- https://poulef.com/keto-bread-recipes/
- https://poulef.com/low-carb-baking/
- https://poulef.com/zucchini-recipes/
- https://poulef.com/keto-breakfast-ideas/
- https://poulef.com/gluten-free-breads/
Interactive Elements
Baked this loaf?
Leave a comment, rate the recipe, and share your slices on Pinterest:
https://www.pinterest.com/poulefrecipe/
Nutritional Information (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Fat | 15g |
| Saturated Fat | 5g |
| Carbohydrates | 6g |
| Fiber | 3g |
| Net Carbs | 3g |
| Protein | 7g |
| Sugar | 0g |
Keto Zucchini Bread (Easy, Low Carb & Sugar Free)
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
Soft, moist keto zucchini bread made with almond flour and a secret ingredient for perfect texture. Low carb and sugar free.
Ingredients
1 1/2 cups finely shredded zucchini, squeezed dry
2 cups almond flour
1/4 cup powdered keto sweetener
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
3 large eggs
1/3 cup unsalted butter, melted
1/4 cup sour cream
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and prepare loaf pan.
2. Shred zucchini and squeeze dry.
3. Mix dry ingredients in a bowl.
4. Add eggs, butter, sour cream, vanilla, and zucchini.
5. Pour into pan and bake 45–55 minutes.
6. Cool completely before slicing.
Notes
Zucchini must be very dry.
Let bread cool fully before cutting.
Customize sweet or savory.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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