This moist, dense, slightly sweet keto zucchini bread is flat-out delicious and a great way to add more veggies and fiber to your keto diet.
It’s a low-carb zucchini bread that’s made with coconut flour and shredded zucchini. It’s a perfect summer quick bread recipe for when zucchini is at the height of its season.
I enjoy transforming my favorite traditional quick breads recipes into healthy keto-friendly options. And this recipe for coconut flour zucchini bread didn’t disappoint.
It’s sure to fool your tastebuds and will be welcomed by even those who are not doing keto.
A high-fiber zucchini bread recipe is perfect for a quick healthy breakfast or anytime you want a snack that will keep you full until your next meal.
I have quite a number of quick bread options on the site, so be sure to check out our keto bread recipes for more of the same.
Keto Zucchini Coconut Flour Bread
This keto bread recipe is made with coconut flour, and if you leave out the walnuts, it’s a tree-nut-free option.
You can even make it dairy-free by substituting the melted butter for coconut oil and the heavy cream for your choice of almond or coconut milk.
Grate the zucchini with a box grater or a food processor. Just note that the pieces will be finer if using a food processor.
I used my food processor and liked how quickly I was able to make a keto zucchini bread recipe.
Creating more coconut flour recipes became a priority for me when I learned how much more economical it is to use compared to almond flour and that it’s a great nut-free option for those who have nut allergies but can consume coconut.
I love how the use of coconut flour still produced a moist bread without excess moisture.
Plus, the gluten-free zucchini bread comes in at only 2.4 net carbs per serving and 6.9 total carbs!
Can You Use Frozen Zucchini For Zucchini Bread
For those of you who are fortunate enough to grow your own garden zucchini, you know that it’s one vegetable that gives a bountiful harvest.
Zucchini that has been frozen can certainly be used in zucchini bread. The key is to start by choosing young, small zucchini that are more slender and no more than 2 inches in diameter.
This will ensure that when grated it does not produce too much liquid in the bread batter.
I recommend that you grate your fresh zucchini and then squeeze dry as much of the liquid as possible before adding 1 cup portions into a freezer bag.
Freezing zucchini is a great way to enjoy zucchini all year round. Then, once you want to use it in the recipe, just allow the shredded zucchini to thaw.
High Fiber Zucchini Keto Bread
I am a proponent of adding more fiber to our keto diet because in my book low carb does not translate into zero carbs. Using a delicious recipe like this low-carb zucchini bread is a tasty way to add more fiber to your diet.
As an added benefit grated zucchini allows this coconut flour-based bread to be moist. It’s why I think it’s the best keto zucchini bread recipe.
Personally, I am not a fan of zero-carb diets that advocate no dietary fiber. After all, we have plenty of studies that point to dietary fiber being essential.
With that being said, it can be a bit challenging to add more “roughage”, the parts of plants that our bodies don’t digest while doing a ketogenic diet.
This is because most people doing a low-carb diet are just not eating enough vegetables for fear of adding too many carbs to their diet.
My solution is to add extra fiber in the form of prebiotics a type of fiber that passes through the upper region of the gastrointestinal tract and stimulates the growth of beneficial bacteria. Thankfully, coconut flour is a form of prebiotic.
I also add soluble fiber, in the form of psyllium powder which when digested creates gel-like consistency ou our digestive tract and it’s what keeps us regular and our hunger at bay by making us feel satiated longer.
Ingredients You’ll Need To Make A Coconut Flour Zucchini Keto Bread
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- Coconut flour
- Melted butter, use melted coconut oil to make it dairy-free
- psyllium husk powder
- Golden flaxseed meal it must be golden flax because regular flax produces a gummy texture
- Lakanto Gold is a brown sugar substitute
- Vanilla extract
- Ground cinnamon
- Nutmeg powder
- Sea salt
- Baking powder
- Chopped walnuts, leave out for a nut-free option
- Eggs, room temperature
- Heavy cream or almond or coconut milk if making dairy-free
- Grated zucchini about one medium zucchini. Measure after the liquid has been squeezed.
The Best Sugar Substitute For Low Carb Zucchini Bread
When it comes to choosing which sugar substitute for this sugar-free zucchini bread, I have several for you to choose from.
Although you can use their white granulated sweetener exclusively it will not have the same depth of flavor and the bread will be lighter.
Having said that, I’m also partial to the brand Swerve brown sugar which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Surkin gold is another delicious substitute for brown sugar and one I have also used. I find the texture of Surkin is closest to traditional brown sugar.
How To Make Easy Keto Zucchini Bread
To make the zucchini bread you’ll start by grating the zucchini with a box grater or food processor.
Then place the shredded zucchini in a colander to remove the excess liquid. Measure your zucchini once the liquid has been removed.
Next, preheat the oven to 350 degrees grease with butter, and line with parchment paper a 9×5 loaf pan.
I like to leave an overhang of about 2 inches to be able to lift the loaf out of the pan easily once fully baked.
In a medium-sized bowl mix the following dry ingredients: coconut flour, salt, baking powder, psyllium powder, flax meal, and spices.
Then melt the butter or coconut oil and allow it to cool.
Next, you’ll combine the melted butter with the sugar substitute of choice and the vanilla extract.
Then add to the wet ingredients the eggs one at a time and mix until fully combined.
Add the heavy cream or almond or coconut milk if making the dairy-free option and combine well. Then add the grated zucchini to the wet batter and mix well.
Next, you’ll add the wet batter to the dry ingredients and beat at low-medium speed until well incorporated.
If you are adding walnuts, stir them in now.
Keep in mind that the batter is thick, this is normal due to the use of coconut flour. Spread the batter into the prepared pan.
Lastly, bake the bread at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
Be sure to allow the bread to fully cool on a baking rack before slicing.
And don’t forget to check out our entire collection of keto bread.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Coconut Flour Zucchini Bread
- 3/4 cup of coconut flour
- 1/2 cup of melted butter, use coconut oil to make it dairy free
- 2 tablespoons of psyllium powder
- 1/3 cup of golden flax meal
- 1/2 cup of brown sugar substitute
- 2 teaspoons of vanilla extract
- 2 teaspoons of ground cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of sea salt
- 3 teaspoons of baking powder
- 3/4 cup of chopped walnuts, leave out for a nut-free option
- 5 large eggs
- 1/3 cup of heavy cream or almond or coconut milk if making dairy-free
- 1 cup of grated zucchini about one medium zucchini. Measure after the liquid has been squeezed.
- Grate the fresh small zucchinis with a box grater or food processor. Place the shredded zucchini in a colander to remove the excess liquid. Measure your zucchini once the liquid has been removed. Set it aside.
- Pre-heat oven to 350 degrees.
- Grease with butter and line with parchment paper a 9x5 inch loaf pan. Leave an overhang of about 2 inches to be able to lift the loaf out of the pan once fully baked.
- In a medium-sized bowl mix the following dry ingredients: coconut flour, salt, baking powder, psyllium powder, flax meal, and spices. Then set it aside.
- Melt the butter or coconut oil and allow it to cool.
- Combine the melted butter or coconut oil with the sugar substitute, and vanilla extract in another medium-sized bowl.
- Next, add the eggs and beat them one at a time. Mix until fully combined.
- To the egg mixture add the heavy cream or almond or coconut milk if making the dairy-free option and combine well.
- Add the grated zucchini to the wet batter and mix well.
- Then add to the wet batter the dry ingredients and beat at low-medium speed with an electric mixer until well incorporated.
- If adding the walnuts, stir them in now.
- Note that the batter is thick, this is normal due to the volume of ingredients and the use of coconut flour. Spread the batter into the prepared pan.
- Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
- Pull the bread out of the pan using the parchment paper overhang and place the bread on a cooling rack to cool.
- Allow the bread to fully cool before slicing.
- Store in refrigerator for up to 5 days or freeze for up to 3 weeks.
Note that you can also opt to use a white granulated sugar substitute if you prefer. It will just not be as brown once baked.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 24.2gSaturated Fat: 11.2gCholesterol: 62mgSodium: 26mgCarbohydrates: 6.9gNet Carbohydrates: 2.4gFiber: 4.5gSugar: 0.9gProtein: 7.3g