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.
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.