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 to be a hit with everyone in the family. Low carb and gluten free, this zucchini bread also comes in at 8 GRAMS OF PROTEIN per slice!
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.
If your garden (or your generous neighbor’s 😂) is overrun with homegrown zucchini, then you’re going to want to make this delicious zucchini bread ASAP! Because the zucchini gets blended, this recipe is the perfect use for zucchini that might have stayed on the vine too long and gotten huge and too tough for other uses where a young and tender zucchini is better suited.
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 gluten free 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!
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.
More Keto Zucchini Recipes:
Keto Chocolate Zucchini Cupcakes w/ Mocha Frosting
Zucchini & Sweet Potato Latkes
Easy Four Cheese Pesto Zoodles – Keto, Low Carb
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Keto Zucchini Bread – Low Carb
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- 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
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.
Jeanne Hutcherson says
I made this and it is as good as my go to zucchini bread recipe
Jessie Sams says
I’m having a slice of this wonderful bread as I type this! I actually made it several weeks ago and thought I’d left a comment. So I was gone for 16 days, left it wrapped in plastic wrap and foil and it tastes as great as ever! Very easy recipe. I made one small change – I used half the amount of almond flour and the other half lupin flour. Best zucchini bread ever! Thank you Mellissa!
Mellissa Sevigny says
I love the idea of using half lupin flour – I’m going to try that too, thanks for the suggestion!
Gjeanieg says
Excellent! Easily rivals the traditional high-sugar version. I whizzed the liquids in the food processor and then used the shredding blade to shred the zucchini and the pecans directly into the liquids. Then I poured all of that into the dry ingredients. I added whey protein powder as someone suggested, and cut the Lakanto Brown down to 2/3 cup. This easy recipe is a keeper. Thank you!
Lisa C says
This recipe looks wonderful! For those of us who are eating less calories, what changes would you suggest to the recipe, to reduce the calorie content per slice, please?
Thank you!
Mellissa Sevigny says
I’m sorry but there are so many specifics to make this bread work so well on keto that I can’t recommend changes to the recipe. I do recommend cutting calories elsewhere and enjoying a slice of this as an occasional treat if that works better for you.
Lisa C says
Thank you for your quick response Mellissa, I really like your high protein receipes and suggestions!
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.
Lorraine Donahue says
This is the most delicious bread, but mine came out really crumbly both times I made it. Is there something I could add to the recipe to make it less crumbly. Or did I cook it too long or not enough? I love how this recipe incorporates the liquid from the zucchini (as opposed to squeezing out every last drop).The bread is so delicious and moist! Well done!
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.