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Keto Zucchini Bread Recipe

The summer zucchini harvest begs for creativity as hungry farmers and their friends struggle to use up a bountiful crop. When you’ve had your fill of zucchini fries, zucchini lasagna, and zucchini spaghetti, make this keto zucchini bread recipe.

Here’s a ton more “zucchinspiration” for you.

How to Create Low-Carb Zucchini Bread

Many people find traditional zucchini bread to be too sweet. And it’s no wonder. With recipes calling for two or more cups of sugar, you’re in for a rush.

The good news is you don’t have to worry about sugar in this keto zucchini bread recipe. A little vanilla extract adds just the perfect amount of sweetness to this luscious bread.

In addition to cutting the sugar, I also used almond and coconut flour in lieu of all-purpose flour. That way we remove the grains, reduce the carbs and add a bit of protein.

Instead of using vegetable oil, which is highly inflammatory, you’ll use coconut oil.

Health Benefits of Zucchini

Not only did we remove some of the unhealthy ingredients typically found in sweet breads, we’re adding in the healthy benefits of zucchini. Here are some of its amazing perks:

• Potassium – This mineral is helpful in regulating your blood pressure. A serving contains more than 15% of the recommended daily value.
• Low in calories – Incorporating zucchini into your bread slashes the overall calorie count.
• Digestive benefits – The high moisture content of zucchini and other summer squash is often recommended to calm irritation in the GI tract. (Not really applicable to this recipe, as you’ll squeeze the water out prior to baking.)
• Low in carbs – Just slightly important on a keto diet.
• Anti-inflammatory properties – Help your body heal itself with one of nature’s wonder foods.

I wasn’t joking about the vast amount of sugar needed in a traditional zucchini bread recipe, take a look for yourself.

Keto Zucchini Bread Recipe

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 slices 1x
• Category: Snack
• Cuisine: American

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Ingredients

• 4 medium eggs (176 g)
• 1 large zucchini, shredded (moisture squeezed out) (approx. 1–2 cups)
• 1/2 cup of almond flour (60 g)
• 1/4 cup of coconut flour (28 g)
• 8 Tablespoons of coconut oil (120 ml)
• 1 teaspoon of baking powder (2 g)
• 1 teaspoon of vanilla extract (5 ml)
• Dash of salt

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Instructions

1. Preheat oven to 350 F (175 C).
2. Mix all the ingredients together in a large mixing bowl.
3. Make sure to squeeze all the moisture out of the zucchini.
4. Pour into a loaf pan and bake for 50 minutes.
5. Let cool and slice.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 1 g

Nutrition

• Serving Size: (estimates based on 1 slice serving)
• Calories: 162
• Sugar: 1 g
• Fat: 15 g
• Carbohydrates: 3 g
• Fiber: 2 g
• Protein: 4 g