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    Home » Bread Recipes » Keto Zucchini Bread

    Keto Zucchini Bread

    Published: Jul 30, 2019 by Wendy Polisi Modified: Jun 16, 2021 · 1209 words. · About 7 minutes to read this article.

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    Jump to Recipe Print Recipe
    Two overhead photos of zucchini bread with the text in the middle that says 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!

    Photo of Keto Zucchini Bread with pecans on top sitting on a marble cutting board with a knife next to it and a slice cut out of it.

    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

    Photo of Swerve and Butter being mixed together in a stand mixture.

    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.

     Photo of butter, Swerve, eggs, vanilla extract, almond flour, whey protein powder, psyllium husks, baking powder, salt, and sour cream in a stand mixture.

    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.

    
Photo of zucchini and pecans being added to butter, Swerve, eggs, vanilla extract, almond flour, whey protein powder, psyllium husks, baking powder, salt, and sour cream in a stand mixer.

    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.

    Photo of uncooked Zucchini Bread dough in a bread pan.

    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.
    Photo of Keto Zucchini Bread on a metal cooling rack.

    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.

    Photo of Keto Zucchini Bread with pecans on top sitting on a marble cutting board with a knife next to it and a slice cut out of it.
    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 ÂĽ cups Swerve confectioners
    • 3 large eggs
    • 1 ½ teaspoons vanilla extract
    • 3 cups finely ground almond flour
    • â…“ cup unflavored whey protein powder
    • 3 tablespoons ground psyllium husks
    • 2 teaspoons baking powder
    • ½ teaspoon sea salt
    • â…” cup sour cream
    • 1 cup shredded zucchini
    • Âľ 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
    « Keto Caesar Dressing
    37 Keto Zucchini Recipes »
    • 304

    Reader Interactions

    Comments

    1. Mama Writes Reviews

      August 02, 2019 at 3:00 pm

      Zucchini bread is one of my weaknesses!!! And it's keto!? Sign me up!

      Reply
    2. Jennifer Morrison

      August 02, 2019 at 3:36 pm

      5 stars
      This looks so delicious and I love that it is Keto!!! I am about all things keto right now as I feel so great when I am eating that way. And of course the garden is filled with Zucchini.

      Reply
    3. MARIAH RINEY

      August 02, 2019 at 5:13 pm

      Looks yummy! I didn't even know you could make zucchini bread keto!

      Reply
    4. Geeky Daddy

      August 02, 2019 at 5:23 pm

      I am new to the Keto scene. My wife and I just had baby #2 and I think I put more weight on in the pregnancy than she did. I appreciate you sharing these recipes and will be giving this bread a try for sure.

      Reply
    5. Freckles

      August 05, 2019 at 9:16 pm

      My hubbie is on Keto and missing baked goods. I’d like to try this! What is Swerve confectioners and where would I find it? Also, is the zucchini measured before or after the excess liquid is squeezed out? Thanks!

      Reply
      • Wendy Polisi

        August 07, 2019 at 4:43 pm

        Hi! Swerve is a sugar replacement - most grocery stores carry it, or you can get it on amazon. The zucchini is measured before the liquid is squeezed out.

        Reply

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    Welcome

    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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