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Get Your Sneaky Veggies In With This Keto-Friendly Zucchini Bread 

Zucchini Bread Recipe
Image by Cameron Whitman / Stocksy
February 17, 2020

This twist on classic zucchini bread is loaded with flavor, and it's low enough in carbs to be considered keto-compliant. Of all the keto-friendly bread recipes out there, this one might the best. The sweet bread is loaded with flavor, sneaks in a bunch of greens, and walnuts provide healthy fats. It's terrific as a sweet snack, or have as a breakfast side. Enjoy!

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Keto-Friendly Zucchini Bread 

Makes 1 loaf (about 12 servings)

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour  
  • 3 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. ginger 
  • 1 tsp. nutmeg
  • Pinch of salt
  • ½ cup monk fruit sugar (granulated)
  • 4 eggs (or 4 flax eggs, made with 1 Tbsp. flax meal + 2½ Tbsp. water))
  • ½ cup coconut oil, melted 
  • 1½ cups zucchini, grated or spiralized
  • ½ cup walnut pieces (optional)

Method:

  1. Preheat oven to 350°F.
  2. Line a loaf pan with parchment paper, and grease the sides with coconut oil (if you don't have parchment paper, you can use coconut oil throughout).
  3. Grate the zucchini or use a food processor, then squeeze out the water by pressing the zucchini between a dishtowel.
  4. Next, in a medium mixing bowl, combine the dry ingredients (almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, salt, monk fruit). Then set aside.
  5. Next, stir the wet ingredients—eggs and coconut oil—into the dry ingredients. Use flax eggs for a vegan keto option.
  6. Then fold in the grated zucchini and walnuts (if desired). 
  7. Transfer the batter into a loaf pan and place it in the oven.
  8. After about an hour, test to see if the bread is finished by inserting a toothpick. If the toothpick comes out clean, the loaf is done (if not, return to the oven for another 10 to 20 minutes). 
  9. Cool, slice, and enjoy!
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Isabel Smith, R.D., CDN
Isabel Smith, R.D., CDN
Certified Dietitian and Nutritionist

Isabel Smith is a New York City-based dietitian, fitness expert, and founder of Isabel Smith Nutrition and Lifestyle. She received her B.A. in health and exercise sciences from Gettysburg College before a M.S. in nutrition communications at Tufts University. She also completed a dietetic internship and worked as an oncology fellow at New York Presbyterian Hospital. In her private practice, she works as a concierge nutritionist for both individual and corporate clients, including Fortune 500 corporations and their C-level executives. Smith has helped hundreds of people worldwide reach their nutrition, fitness, health, and wellness goals, and she also spends time writing and works as a nutrition consultant to a variety of health-minded brands.