Keto Zucchini Bread – Low Carb, GF

Quick breads or loaves have always been a staple in our house over the holidays, so I knew when Maddie said she was craving some zucchini bread, it was time to create a keto and low carb version!  This keto zucchini bread is amazing…great texture and flavor and smeared with some softened butter…now that’s my idea of heaven!

low carb zucchini bread loaf

My two favorite seasonal or holiday treats are cookies and quick bread.  Banana  pumpkin,  zucchini , nut bread, cranberry orange loaf…well you get the drift, I want them all!  Ive never met a quick bread I didn’t like!!  I created a totally yummy pumpkin bread a few weeks ago and its now time for zucchini bread!   Luckily we had one large zucchini that needed to be used and we were off to create!

Low carb zucchini bread keto

The whipping of the eggs for this recipe is important because it helps with the texture and rise of the bread…so don’t skimp!  I use my stand mixer, turn it on and let it go  for at least 5 minutes on high or until the eggs triple in volume.  Use that time to grate your zucchini and you will be set.  Through everything else into the eggs mix and your ready for the oven!

We topped our zucchini bread with pecans because we love the taste of the bread when they get all toasted on top…be feel free to mix them in.  This loaf bakes for about 45 minutes.  Keep an eye out for any dark browning and cover with foil for the last 15-20 minutes of baking if it gets too dark!

Low Carb Zucchini Bread Slice

This low carb zucchini bread is super easy to make and it’s soooo good…so good that the Cowboy gave it a 10!  Yep…and he’s not even low carb or keto!  If you’re low carb or keto this bread is a must try!

Slightly sweet with a hint of cinnamon and toasted pecans this low carb zucchini bread may just become you new favorite treat!  Take a piece, smear it with softened butter, sit back with a hot cup of tea or coffee and enjoy the moment!

Low carb zucchini bread slice - keto, gluten free

Bake it in smaller loaves, wrap them up and give them to your keto or low carb friends!  It’s the perfect keto gift!

Check out this Chai Spiced Pumpkin Bread!

Have you heard about my cooking classes?! Online Keto/Low Carb Classes coming to you live from my kitchen!  Find out more here!

Print Recipe
4.67 from 3 votes

Low Carb Zucchini Bread

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Keyword: gluten free, keto, low carb, zucchini bread
Servings: 12
Calories: 202kcal



  • Preheat oven to 350 degrees. Grease or spray a 8-9" loaf pan and line with parchment.
  • Using a stand mixer and a whisk attachment, whip eggs until light, foamy triple in volume. This can also be done with a handheld mixer but use a large bowl to prevent splatter!
  • If using a stand mixer, switch to paddle attachment. Add almond and coconut flours, salt, sweetener, baking powder, baking soda, zucchini, and cinnamon to eggs and mix on medium speed till combined, scraping down sides at least once. Add sour cream, melted butter, and extract to the batter and mix again till combined.
  • Spoon the batter evenly into the prepared loaf pan and smooth out the top. If desired, sprinkle chopped pecans evenly over the top of the batter. Bake at 350 degrees for 45 minutes to an hour or until a tester comes out clean. Half way through baking and cover loosely with foil to prevent over browning! If you use a 9" pan the baking time will be slightly shorter, so keep an eye on it starting at 30 minutes!
  • Cool in the pan. Using the parchment lift the loaf out of the pan and slice! Enjoy with a cup of coffee! This bread should be wrapped and stored in the fridge or it can be frozen whole or in slices.


Calories: 202kcal | Carbohydrates: 8g | Protein: 7g | Fat: 16g | Sodium: 319mg | Potassium: 317mg | Fiber: 4g | Sugar: 1g | Calcium: 147mg | Iron: 1.4mg

Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.

Tried this recipe?Take a photo, post and mention @texasgranolagirl or tag #texasgranolagirl!

9 thoughts on “Keto Zucchini Bread – Low Carb, GF”

    • I haven’t made it as muffins but I don’t see why it wouldn’t work! I would bake the regular muffins for 15-20 minutes and start checking them at 15 minutes to make sure not to over bake them! Let me know how it goes!

  • I made this tonight almost exactly as the new directions say. I had baked chicken left over from Sunday dinner so I used cooked chicken instead of raw. I just added the chicken and the rice a little later. It was not too thick at all. In fact just perfect. I love soup. Will be a fam

  • 5 stars
    Hi, Emilie!

    Thanks so much for creating all of your delicious recipes including this one!

    If I would not use almond flour due to nut allergies, would I be able to use coconut flour in the same amount to replace the almond flour? If not, how much coconut flour do you think would be best?

    So excited to try (and eat!) this recipe–thank ya, ma’am!


    • Hi Yasmine-
      Unfortunately, you cannot sub the coconut flour for the almond flour. Coconut flour and almond flour act very differently and all coconut flour would make this extremely dry. I will work on an all coconut flour version though!


    • Jackie- no special prep needed…just grated is fine. The moisture from the zucchini is what makes the bread moist. Enjoy!

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