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keto zucchini bread no flour
Mirha Pretty

Keto Zucchini Bread Recipe

This moist and flavorful keto zucchini bread is a low-carb, gluten-free treat packed with hidden veggies and healthy fats. It has a soft texture with a lightly sweet, nutty taste. Perfect for breakfast, snacks, or meal prep. A delicious way to enjoy bread while staying keto-friendly.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Bread
Cuisine: Keto / Low-Carb
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups zucchini grated and squeezed dry
  • 1 1/2 cups almond flour
  • 3 large eggs
  • 1/3 cup melted butter or coconut oil
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 cup erythritol or keto sweetener
  • 1/4 cup chopped walnuts optional

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Grease and line a loaf pan
  3. Grate zucchini and squeeze out excess moisture
  4. In a bowl, whisk eggs, melted butter, vanilla, and sweetener
  5. In another bowl, mix almond flour, baking powder, baking soda, salt, and cinnamon
  6. Combine wet and dry ingredients
  7. Fold in grated zucchini and walnuts if using
  8. Pour batter into loaf pan and spread evenly
  9. Bake for 40–45 minutes until golden and firm
  10. Let cool completely before slicing

Notes

  • Always remove excess water from zucchini for best texture
  • Add chocolate chips for a sweeter version
  • Store in fridge for up to 5 days
  • Tastes even better the next day

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