Keto Zucchini Bread Sweet Or Savory

Love keto baking? Try my keto banana bread, keto lemon pound cake, and almond flour blueberry muffins. I love to add zucchini to my desserts. Yes, I know that makes some of you a little queasy, but honestly, you don’t taste it. However, it adds moisture and nutrients to baked goods, like my famous keto zucchini bread.

Why I love this recipe

One bowl. One for the dry ingredients and one for the wet ingredients. No clean-up required! No sugar is needed. It’s the perfect quick bread that works well Works as muffins too. Easily use the batter in muffin tins to make zucchini muffins instead! Moist, tender, and no zucchini flavor. It hits all the texture and flavor boxes.

Ingredients needed

Almond flour- blanched almond flour must be used, not almond meal. The blanched variety yields a lighter and fluffier bread. Coconut flour- Gives the bread a slightly cakey texture, perfect to balance the moistness of the loaf. Granulated sweetener of choice- I use allulose, but a brown sugar substitute also works. Baking powder- Leavening agent to give some rise and depth. Eggs- room temperature eggs. Greek yogurt- Adds extra moisture to the bread. You can also use sour cream. Butter- Softened and salted butter. Milk of choice- I used unsweetened coconut milk, but I used your favorite keto milk. Vanilla extract- A must for any good quick bread. Zucchini- Finely shredded zucchini. Be sure to squeeze out any excess moisture to ensure the bread doesn’t sink in the middle.

How to make keto zucchini bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the batter: Mix your dry ingredients in a large mixing bowl. In a separate bowl, whisk the wet ingredients until smooth. Combine the wet and dry ingredients then fold through the zucchini. Step 2- Transfer to the pan: Grease a 9 x 4-inch loaf pan, then transfer the batter into it. Step 3- Bake the bread: Bake for 45-50 minutes or until a skewer comes out mostly clean. Remove it from the pan and let it cool completely before slicing and serving.

Arman’s recipe tips

Ensure all the moisture is squeezed out of the zucchini to prevent the bread from sinking or becoming super moist. Oven makes and models differ, so you may find your bread taking slightly longer to cook. If you are worried about the top over-browning, cover it with tin foil until it is cooked. Avoid over-baking, as the bread continues to cook in the pan as it is cooling down.

Storage instructions

To store: Leftovers should be stored in the refrigerator, covered. It will keep well for up to 1 week. For savory zucchini bread, you can omit the sweetener and replace it with equal amounts of parmesan cheese or keto bread crumbs. The cooking time remains the same. To freeze: Place slices of zucchini bread in a ziplock bag and store in the freezer for up to 6 months.