Easy, Delicious Keto Zucchini Bread: The Perfect Recipe

Zucchini bread is a great way to use up an abundance of summer squash. This versatile vegetable is low-carb and keto-friendly, and can be used in a variety of sweet and savoury dishes.

Keto zucchini bread is a moist and tender loaf that can be made using simple ingredients and can be adapted to be sweet or savoury. This bread is best made with almond flour and coconut flour, and can be adapted with the addition of chocolate chips, cinnamon, or lemon and blueberries.

The key to a good zucchini bread is to ensure that the zucchini is finely grated and that any excess moisture is removed. This will ensure that the bread is fluffy and doesn't sink in the middle.

This bread is best served after it has cooled completely and can be stored in the refrigerator for up to a week, or frozen for up to six months.

How to make keto zucchini bread

Ingredients:

• 2 cups of almond flour
• 1/2 cup of coconut flour
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1/2 cup of sugar-free granulated sweetener
• 1 teaspoon of baking soda
• 2 large eggs, beaten
• 1/4 cup of melted butter
• 1 1/2 cups of grated zucchini with peel
• 9 x 5-inch loaf pan or 12-cup muffin pan

Method:

• Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray.
• In a large bowl, combine the almond flour, salt, cinnamon, sweetener, and baking soda.
• Shred the zucchini and wrap it in a kitchen towel. Squeeze out as much liquid as possible and set aside.
• Add the grated zucchini, eggs, and melted butter to the dry ingredients. Stir the batter until well combined.
• Pour the batter into the greased loaf pan and bake for 45-60 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool before serving. Slice into 12 pieces.

Optional Add-Ins:

For a sweet bread, you can add sugar-free chocolate chips, walnuts, or blueberries to the batter before baking. For a savory zucchini bread, simply omit the sweetener and cinnamon.

Ingredients and substitutions

Ingredients

• Zucchini
• Eggs
• Sweetener
• Vanilla extract
• Almond flour
• Cinnamon
• Salt
• Baking soda
• Butter
• Greek yogurt
• Milk of choice
• Lemon juice
• Blueberries (optional)
• Chocolate chips (optional)
• Coconut flour
• Baking powder
• Walnuts (optional)
• Parmesan cheese (optional)
• Sour cream
• Coconut oil
• Ghee
• Coconut milk
• Lemon zest
• Xanthan gum

Tips for the best low-carb zucchini bread

Zucchini preparation

• Zucchini is a keto staple and can be used in a variety of dishes.
• Grate the zucchini using a box grater or food processor.
• It is important to squeeze out the excess liquid from the grated zucchini. This can be done by placing the zucchini in a clean kitchen towel or cheesecloth and squeezing over the sink. This step ensures your zucchini bread isn't too wet.
• Some recipes suggest letting the zucchini sit with a little salt for about an hour to draw out excess moisture.

Dry ingredients

• The dry ingredients typically include almond flour, salt, baking soda/powder, cinnamon, and a sweetener.
• If you want a savoury zucchini bread, simply leave out the sweetener and cinnamon.

Wet ingredients

• The wet ingredients include melted butter, eggs, and grated zucchini.
• Some recipes suggest adding water to the batter to achieve a pourable but still thick consistency.
• You can also add vanilla extract and lemon juice for extra flavour.

Baking

• Grease a loaf pan with butter or cooking spray.
• Bake in a preheated oven at 325-350°F for about 45 minutes to an hour, or until a toothpick inserted into the centre comes out clean.
• The bread is done when it is golden brown and firm to the touch.
• Allow the bread to cool completely before slicing or glazing.

Add-ins

• You can add walnuts, blueberries, or sugar-free chocolate chips to your zucchini bread for extra flavour and crunch.
• If using frozen blueberries, add them to the batter while still frozen.
• If you prefer a nutty bread, fold in chopped walnuts or pecans.
• For a chocolatey treat, swap the blueberries with sugar-free dark chocolate chips.

Storage

• Zucchini bread can be stored on the counter for 1-3 days or in the refrigerator for 5-7 days.
• It can also be frozen for up to 4 months.
• To freeze, wrap the bread in plastic wrap, followed by foil, and place in the freezer.
• For individual slices, wrap each slice in plastic wrap and place in a freezer bag or container.

Storage instructions

Keto zucchini bread can be stored at room temperature for up to 5 days, as long as it is wrapped securely in plastic wrap or kept in an airtight container. However, it is better to store it in the refrigerator in a well-sealed container to prevent it from getting soggy with condensation. It can be kept in the fridge for up to 4 days.

Keto zucchini bread can also be frozen for up to 6 months. To freeze a whole loaf, let it cool completely, then wrap it in plastic wrap, followed by foil. When ready to eat, remove it from the freezer and let it thaw on the counter.

To freeze individual slices, let the loaf cool completely, then refrigerate overnight. Slice the loaf into individual slices and wrap each one in plastic wrap. Place the wrapped slices in a freezer bag or freezer-safe container and freeze for up to 4 months. When ready to eat, remove as many slices as you like and let them thaw on the counter.

More keto zucchini recipes

If you're looking for more keto zucchini recipes, you're in luck! Here are some ideas to get you started:

• Keto Zucchini Gratin: This dish is cheesy, creamy, and super easy to make. It's the perfect keto side dish for summer.
• Keto Zucchini Fritters: These fritters are a delicious, affordable, and easy-to-make meal perfect for any time of day.
• Baked Zucchini Slices: A simple and tasty keto side dish. Cut zucchini into slices, season with salt and pepper, and top with Parmesan cheese and almond meal for a crunchy, golden-brown topping.
• Cheesy Keto Zucchini Bread: A savoury twist on traditional zucchini bread, made with almond flour and filled with your choice of walnuts, blueberries, or chocolate chips.
• Keto Zucchini Noodles: Zucchini is a versatile vegetable that can be spiralized into noodles for a low-carb, keto-friendly alternative to pasta.
• Keto Zucchini Boats: Hollow out zucchini and stuff with your favourite fillings for a tasty and healthy keto meal.
• Keto Zucchini Casserole: A popular keto side dish that's both flavorful and tender.
• Keto Zucchini Brownies: Indulge in these fudgy, chocolatey treats made with zucchini for a hidden boost of veggies.
• Keto Zucchini Pizza Crust: Use zucchini to create a crispy, golden base for your favourite pizza toppings.
• Zucchini Lasagna: Layer thin slices of zucchini with cheese and tomato sauce for a keto-friendly twist on a classic Italian dish.

Frequently asked questions