Keto Zucchini Bread

I have a soft spot for quick breads, and it doesn't get much better than this Keto Zucchini Bread. It is filling and light at the same time. Even if you aren't an expert baker, this is a keto bread recipe you can count on. I like to serve this toasted and warm. Don't forget to slather on the butter!

You Will Fall in Love With This Keto Zucchini Bread

For me, one of the hardest thing about being on a keto diet is not having things that I can grab and eat when I am too busy to cook and haven't planned. I mean technically, you can always grab a piece of cheese or an avocado, but sometimes I want something different.

This brings me to the next challenge I face in sticking to a Keto diet. I get to a point where I cannot look at another piece of meat or cheese.

Do you guys ever get that way?

I've been working on getting better about prepping ahead, and am also working to make sure that I have plenty of options on hand for when I need something different. This Keto Zucchini Bread fits perfectly into that plan.

It took me three tries to get this recipe to where I was happy with it - but it was worth the effort. I'd go so far as to say that it can stand up to any gluten-free Zucchini Bread - low carb or not.

I think you will love it too!

How to Make Keto Zucchini Bread

1 First, preheat the oven to 325 degrees. Spray a loaf pan with oil and dust with almond flour.
Next, beat together the butter and Swerve in the bowl of a stand mixer.

2 Add eggs and vanilla and beat until combined.
After that stir together the almond flour, whey protein powder, psyllium husk powder, salt, and baking powder. Add it to the butter mixture, alternating with the sour cream and ending with the flour mixture.

3 Squeeze the moisture out of the zucchini by placing it in a clean dish towel and twisting the towel to release the moisture. Stir in the zucchini and pecans.

4 Finally, transfer to the prepared pan and bake for about 50 minutes, until a wooden pick inserted into the center comes out clean. Allow the pan to sit on a wire rack for 10 minutes, then remove the bread from the pan and allow to cool completely prior to serving.

Tips & Tricks

• This recipe is best served toasted with butter.
• You can refrigerate it for up to a week, or freeze it up to a month. Since bread can dry out when refrigerated, I recommend slicing and freezing it on a parchment-lined baking sheet. Then store the slices with parchment between them.
• Don’t skip wringing the moisture out of the zucchini. If you do, it will be close to impossible to get the loft to cook through.
• If the bread starts to brown too much towards the end, as often happens with baked goods that have almond flour, cover it loosely with parchment paper or foil.
• Do not attempt to slice this bread straight from the oven. It is best to let it cool thoroughly first.

Variations for This Recipe:

• Feel free to skip the pecans. This will result a lower carb count if that is desired. (But I think they are worth the carbs!)
• You can substitute chopped walnuts or macadamia nuts for the pecans.
• Add in 2 teaspoons of lemon zest.
• Add 1 tablespoon of poppy seeds.

If You Like This Recipe You May Also Like:

• These Keto Pecans are sweet and spicy and make the perfect snack! Better watch it though - they are absolutely delicious.
• You will go nuts for these refreshing Keto Lemon Bars. You can freeze individual portions for dessert whenever the mood strikes you.
• Chocolate for breakfast? Yes, please! It doesn't get much better than this Chocolate Chia Pudding!
• Looking for more bread inspiration? You are going to go wild for this Keto Banana Bread!

Keto Zucchini Bread Recipe

People go crazy over this Keto Zucchini Bread. It is an excellent vehicle for using up a large crop of zucchini. I like to make a couple of loaves at once, slice, and freeze the slices with parchment paper between them. That way, I've always got a quick breakfast or snack on hand.

Print Recipe

5 from 1 vote

Keto Zucchini Bread

You will fall in love with this delicious Keto Zucchini Bread recipe! With almond flour, sour cream, pecans, and sweetened with swerve, this easy recipe is simply the best. Moist, light and healthy, you are going to make this recipe again and again! Just 3 net carbs per slice.

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: zucchini bread

Servings: 20

Calories: 194kcal

Author: Wendy Polisi

As an Amazon Associate I earn from qualified sales.

Ingredients

• ½ cup butter softened
• 1 ¼ cups Swerve confectioners
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• 3 cups finely ground almond flour
• ⅓ cup unflavored whey protein powder
• 3 tablespoons ground psyllium husks
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ⅔ cup sour cream
• 1 cup shredded zucchini
• ¾ cups pecans chopped

Instructions

• Preheat the oven to 325 degrees. Spray a loaf pan with oil and dust with almond flour.
• Beat together the butter and Swerve in the bowl of a stand mixer.
• Add eggs and vanilla, and beat until combined.
• In a separate bowl, stir together almond flour, whey protein powder, psyllium husk powder, salt and baking powder.
• Add to the butter mixture, alternating with the sour cream, and ending with the flour mixture.
• Squeeze the moisture out of the zucchini by placing it in a clean dish towel and twisting the towel to release the moisture.
• Stir in the zucchini and pecans and transfer to the prepared pan.
• Bake for 45 to 50 minutes, until a wooden pick inserted into the center comes out clean. (Watch it for the last 20 minutes - if the top starts to get too brown tent it with foil or parchment paper.
• Allow to sit on a wire rack for 10 minutes, and then transfer to a wire rack to cool completely before cutting.

Notes

Please note that nutritional information does not include sugar alcohols.  

Tips & Tricks

• This recipe is best served toasted with butter.
• You can refrigerate it for up to a week, or freeze it up to a month. Since bread can dry out when refrigerated, I recommend slicing and freezing it on a parchment-lined baking sheet. Then store the slices with parchment between them.
• Don’t skip wringing the moisture out of the zucchini. If you do, it will be close to impossible to get the loft to cook through.
• If the bread starts to brown too much towards the end, as often happens with baked goods that have almond flour, cover it loosely with parchment paper or foil.
• Do not attempt to slice this bread straight from the oven. It is best to let it cool thoroughly first.

Variations for This Recipe:

• Feel free to skip the pecans. This will result a lower carb count if that is desired. (But I think they are worth the carbs!)
• You can substitute chopped walnuts or macadamia nuts for the pecans.
• Add in 2 teaspoons of lemon zest.
• Add 1 tablespoon of poppy seeds.

Nutrition

Calories: 194kcal | Carbohydrates: 6g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 115mg | Potassium: 92mg | Fiber: 3g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Other Low Carb Quick Bread Recipes to Try:

• Low Carb Blueberry English Muffin Loaf from Sugar Free Mom
• Cranberry Orange Bread from Fit to Serve
• Low Carb Cinnamon Bread from KimspiredDIY