This delicious and EASY keto zucchini bread comes together in just minutes using your blender. Flavored generously with cinnamon and vanilla, it’s a classic favorite sure with be a hit with everyone in the family.
There are a lot of keto zucchini bread recipes out there now, and many of them are full of trendy ingredients in order to make them stand out from the crowd. And don’t get me wrong, I love lemon, chocolate, cheese, and other flavors injected into a zucchini bread as much as the next person.
BUT. To me, the best keto zucchini bread is still in the classic style. A sweet crunchy top and melt in your mouth interior, a handful of nuts, and flavored with the perfect balance of vanilla, cinnamon, and a golden brown sugar (or in this case sugar substitute.)
And of course the best way to enjoy any zucchini bread is still warm from the oven and generously slathered with rich and creamy salted butter.
A truly delicious keto zucchini bread is one of Summer’s greatest pleasures. And if it can be made thrown together in a matter of minutes using only your blender – well that’s even better, isn’t it?
Using your blender makes this zucchini bread recipe easy – no tedious grating of the zucchini required. It also produces a light and fluffy loaf of low carb zucchini bread that has no telltale strands of green in it – in case you’re having to sneak it past picky kids or husbands that hate vegetables. 🙋🏼♀️
I mean just look at that texture and “crumb.” It’s keto zucchini bread perfection – even my guys raved about it and they are pretty hard to impress when it comes to keto baked goods.
That sweet, crunchy top just about brought a tear to my eye when I tasted it.
I mean, I audibly mumbled “oh my goodness” around that first bite. Then when I went into the other room and interrupted Mr. Hungry in the middle of a plumbing project to insist he try it, he did the exact same thing.
And that’s how I KNOW it’s good. But don’t just take my word for it! You simply must try it, and then report back ASAP!
Step by step list of how to make keto zucchini bread
- Gather the wet ingredients
- Throw them in the blender
- Blend until smooth
- Mix your dry ingredients in a large bowl
- Pour the blended wet ingredients into the dry ingredients
- Stir until just combined – don’t over mix
- Spoon into a greased loaf pan
- Bake as directed
- Enjoy
Storage instructions for zucchini bread
This keto zucchini bread will keep best when wrapped tightly in aluminum foil so that it doesn’t dry out. You can then store it in the refrigerator for up to 5 days, but any longer than that and I recommend freezing it.
I sliced my entire loaf and wrapped half in foil and put it in the freezer, the other half I kept refrigerated for several days. Depending on how many family members you have enjoying this sugar free zucchini bread, you may not even bother freezing it.
Of course it’s so easy to make that I definitely recommend making multiple loaves and freezing them for future use, whenever the mood strikes. Pre-slicing the loaf means you won’t have to thaw the entire thing just to get it soft enough to slice one piece off, but that’s just personal preference.
Equipment you’ll need to make this recipe:
- You don’t need a special blender for this recipe, but you will need a large enough blender cup to fit all of the wet ingredients in it. I used my trusty Blendtec, but a smoothie blender like a Nutribullet should also be just large enough to fit it if you’re only making one batch at a time.
- You’ll need a 9 – 10 inch loaf pan to make this keto zucchini bread and get the same results I did. You can go with a classic nonstick loaf pan or a silicone one and simply grease it before adding the batter. If you opt for a glass pan you should line it with parchment paper or foil to make sure you can get the loaf out in one piece after baking.
Ingredients you’ll need to make this recipe:
Most of the ingredients you’ll need to make this keto zucchini bread are pretty standard – zucchini, eggs, cinnamon, vanilla, baking powder, baking soda, etc. But there are a few specific keto ingredients you’ll need to get the best results and my recommendations are listed below.
- I liked the results I got with the Lakanto Golden sweetener instead of a white sugar substitute. A brown sugar substitute (Swerve would also work) gives a caramel color and a warm and toasty flavor that really enhanced the recipe. That being said, if you only have a white sugar substitute then you can definitely use that in this recipe, it just won’t be quite as richly flavored and colored as with the brown or golden.
- You’ll find that I use psyllium husk powder in this recipe, and it’s going to be added to a lot of my baked goods moving forward because it improves the texture greatly. It’s an inexpensive ingredient (around $10 per pound) that you can get on Amazon pretty easily. I’m currently using Anthony’s brand with excellent results. Some brands will turn your baked goods purple due to a chemical reaction but I haven’t had that happen with this brand – I highly recommend it. If you opt not to use it, you can replace it with an equal amount of coconut flour, but it won’t be nearly as good.
- As in all my keto baked good recipes, this keto zucchini bread will come out the best if you use a superfine, blanched (skins removed) almond flour. For the last 3 years I have been using Wellbee’s brand and it’s my favorite because it’s very fine grind produces light and fluffy results. Other brands can also work, just be sure it’s blanched and super fine grind.
More Keto Zucchini Recipes:
Keto Chocolate Zucchini Cupcakes w/ Mocha Frosting
Zucchini & Sweet Potato Latkes
Easy Four Cheese Pesto Zoodles – Keto, Low Carb
Print
Keto Zucchini Bread – Low Carb
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Diet: Diabetic
Description
This easy keto zucchini bread is made in your blender and classically flavored with cinnamon and vanilla. Low carb, sugar free, gluten free
Ingredients
-
3/4 cup salted butter, melted
-
4 eggs
-
1 tablespoon vanilla extract
-
2 cups chopped zucchini
-
2 cups almond flour
-
1/3 cup coconut flour
-
3 teaspoons baking powder
-
1 teaspoon baking soda
-
1 cup brown sugar substitute
-
2 teaspoons psyllium husk powder
-
1/8 teaspoon kosher salt
-
1 teaspoon ground cinnamon
-
1/3 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the melted butter, eggs, vanilla extract, and chopped zucchini in a blender.
- Blend until smooth.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, brown sugar substitute, psyllium husk powder, salt, and cinnamon. Whisk well to break up any clumps in the dry ingredients.
- Pour the blended zucchini mixture into the dry ingredients.
- Stir with a large spoon just long enough to create a batter with no dry mix left at the bottom or in clumps. Don’t over mix or the result will be dense.
- Stir in the chopped nuts.
- Spoon into a greased 9.5 inch loaf pan and smooth out the top.
- Bake for 60 minutes, or until golden brown and a cake tester inserted in the middle comes out clean.
- Cool on a wire rack for at least 30 minutes before removing from the pan and slicing.
Notes
Approximate net carbs per serving = 3g.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Keto bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1/12th of loaf
- Calories: 265
- Fat: 23g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 8g
Keywords: keto zucchini bread, low carb zucchini bread, sugar free zucchini bread
Looking for more delicious low carb recipes to use up that abundance of zucchini? Here’s 20 of the best keto zucchini recipes from some of our favorite bloggers.
annette snow says
I wish I could post a pic! Mine looks great, and smells even better! I omitted the nuts.
Mellissa Sevigny says
So thrilled to hear it Annette!
Deni says
Just perfect.
★★★★★
Sarah in CA says
All I have is a Bullet blender, so I will blend the ingredients in 2-3 batches. My daughter is gluten, soy, rice and dairy free. This recipe, as so many of yours, is easy to accommodate to her needs. We don’t garden any more because of California’s water restrictions. So organic zucchini is store bought. Will be making this bread today. Every ones comments really helps a lot.
Kathy P says
OMG! This bread was so tasty and came out absolutely great. I made a few minor changes to the recipe…I shredded the zucchini in the food processor (because I like the flecks) and I added ⅓ cup of whey based protein powder! I did reduce the sweetener to ⅔ cup, and it is still plenty sweet. I could eat this everyday! … Looking forward to making your pumpkin bread next!
★★★★★
Mellissa Sevigny says
Thanks so much Kathy – thrilled to hear that you enjoyed it and thanks for taking the time to rate and comment! 😘
Janet says
Love love this recipe
★★★★★
Lani says
Can Instant Pot be used instead of baking in oven? I have baking tins that will fit inside.
★★★★★
Cella K says
Looks delicious!
★★★★★
CK says
Haven’t tried this recipe tet, but it looks tasty!
★★★★★
CK says
Haven’t tried this recipe tet, but it looks good!
★★★★★
Jene4423 says
This is one of my favorite recipes for zucchini bread, I’ve made it so many times to use up my end of summer zucchini harvest. My family couldn’t even tell it was keto, my super picky 6 year old gobbled it up and asked for more!
★★★★★
Joanne Kalvaitis says
I loved this zucchini bread! I’ve been gluten intolerant for a long time, just didn’t know it. Tried baking and gave it up. I’m a very frugal person and throwing away good groceries upset me.
This recipe for a loaf cake appealed to me as it uses psyllium husk. I’ve been able to make a decent regular bread using the psyllium so now I look for that ingredient in GF recipes.
I forgot to melt the butter, but it didn’t seem to matter. I just wonder if a little less butter would be okay—say I/2c. instead of 3/4c?
I also baked it in 4 mini loaf pans as sometimes large amounts of GF batter don’t cook as well. I baked the 4 pans for 35 minutes and that seemed perfect. Was so excited I ate over half a mini loaf right away!
Thank you, thank you Mellissa
★★★★★
Mellissa Sevigny says
Thanks so much Joanne, I’m thrilled that you enjoyed this zucchini bread – it’s one of my absolute favorites! You could probably decrease the butter a bit and still get good results, let us know if you try it!
Belenda says
After a “few” years of my drunken fall off the keto (GFSF) way of eating and way too much weight gain, I have committed to getting myself in line. Plus a blown out knee injury and crutches; trying to carry my own weight on them, made me realize this nonsense has to stop and get myself under control!! SO, your email pops up with this zucchini bread recipe and I just so happen to have a garden full of it! What better way to get something made and frozen for those moments when you just want to toast something to go with your coffee of tea? And having thrown out way more keto baked goods than I care to talk about, I know zucchini and coconut flour will make a moist baked good. I must admit, there was the initial (lack of) sugar shock to the taste buds – not saying that’s bad either!! It just made me realize that even though I thought I had been trying to avoid sugar during my glutony of bad food fest years, I clearly got more used to sugar than I thought! This too shall pass and the alternative sugar mellow sweetness will become normal gain. All of that aside – this is very moist! Adding the chopped pecans is a must, for me. I like this a lot. This is one I’ll use during the winter with my frozen zucchini for a thick slice of toasted bread with melty butter and my coffee or tea. Very good recipe ! Thank you for all you do to create reliable recipes that turn out good every time!
★★★★★
Mellissa Sevigny says
Glad to hear you enjoyed this one Belenda!
Janet says
Melissa, I was already to try this when I looked over the recipe again and need a couple things clarified please. How large/small to you chop the zucchini to make the 2 cups? To my mind the size can make a difference in how much goes into a cup. Also, am I assuming correctly that the butter gets measured while firm and then melted?
Mellissa Sevigny says
Hi Janet, chop them into around 1/2 inch pieces and it’s ok to press them in there a bit – there is room in the recipe for a little bit of variation in the 2 cups. And you can measure the butter first and then melt it, which is what I do – although there would be nothing wrong with measuring it melted I suppose.
Maria says
Oh wow! Just made this and it’s amazing! Enough batter for the loaf and four large muffins! Eating one hot out the oven with butter! Mmmmm
Mellissa Sevigny says
So glad you enjoyed this recipe Maria, thanks for letting me know it was a hit!
Vickie says
Love the recipe! Made it in a loaf and now trying to make as muffins. Checking at 30 minutes and see how they look then.
★★★★★
Marilynn says
How necessary is psyllium husk?
Mellissa Sevigny says
It makes a huge difference in the texture of the loaf in my opinion, so I’d get some if you can – I’ve been using it in most of my baked goods for over a year and will continue because it’s made such a positive difference in the final product for me. But if you can’t get it then you can likely replace it with an equal amount of coconut flour and the recipe will still work, it just won’t be as good.
Mellissa Sevigny says
Not sure, if you had it on the top shelf close to the heating element maybe?
sally logan says
Actually, I’m just now seeing that the pan should be filled to 2/3 to top. Maybe my pan is smaller, but I filled it higher than that. Probably just had too much volume for it to cook right. I will try again!
Also, someone else here suggested adding raisins, which I did. Delish addition!
★★★★★
Helen says
This was easy to prepare had good texture. Very good flavor…will add raisins next time with the nuts
★★★★★
Cheryl Alvino says
I made almost this exact recipe from a different site, but had to grate the Zucchini..putting it in a blender is a great idea! I had to wring it out in a towel to get all moisture out. I used flaxseed meal instead of psyllium husk. I made a cresm cheese frosting with Lakanto powdered sugar.
It was delicious, but will use blender next time!
Troy says
I made this using coconut brown sugar. Omg! This is delicious. Definitely making it again. My BFF and are always looking for low carb meals and treats. Thank you for sharing!
Gina says
Hi Melissa,
I made this bread and it turned out beautiful. The only thing I had to change was the brown sugar substitute as I was out. I used a cup of Allulose granulated and it turned out fine. Thank you I will use this recipe a lot as my husband and I love it. 5 star delicious. Also so good with strawberry rhubarb compote💕
★★★★★
Mellissa Sevigny says
So happy it turned out well! I haven’t experimented much with allulose yet, but will have to try it!
Laura says
Hi Mellissa
This recipe worked a treat for an afternoon tea I hosted.
I was wondering if this recipe would work without the sugar and vanilla as a savoury treat? I wanted to add semi-dried tomatoes and sliced olives. Savour being my preferred flavour treat. Do I need to make any adjustments to the recipe if I remove the sugar/vanilla?
Many thanks Laura
★★★★★
Mellissa Sevigny says
Try my cheesy zucchini bread recipe, it’s got sundried tomato and Asiago cheese!
DaveM says
Could you substitute hazelnuts or almonds for the pecans or walnuts? As much as I used to love the latter I’m now deathly allergic. Thanks!
Mellissa Sevigny says
Absolutely! Any nut will work!
Vicki Boss says
Do I peel the zucchini!
Mellissa Sevigny says
No need!
Dianna says
Wouldn’t this be fabulous with a lemon zest glaze??
Mellissa Sevigny says
Definitely!
CatW says
Im all over this when everyone is begging you to take their extra zucs in the summer. Sounds delicious!!!
★★★★★
Mellissa Sevigny says
I never say no to free zucchini ha ha! Hope you love this recipe as much as we did!