I turned zucchini into a decadently moist, low-carb almond flour bread that even skeptics beg to take home.

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I am obsessed with this zucchini bread because it actually tastes like real bread, not some sad diet substitute. I love the way blanched almond flour gives it a tender crumb and the grated zucchini keeps every bite unbelievably moist.

Sweet version? Cinnamon and a touch of vanilla turn it into something dangerously snackable.

Savory? Cheddar and chives make it a lunchbox hero.

I bake it on repeat for guests who can’t tell it’s low carb. But mostly I make it for myself, because I want something that sings with flavor and still fits my goals.

Pure satisfaction. Every day.

Ingredients

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Blanched almond flour: nutty, filling base that keeps it low carb and moist.
Coconut flour: soaks up moisture, gives body and subtle coconut hint.
Baking powder: lifts the loaf, so it’s not dense and gummy.
Baking soda: helps with rise when acids are present, quick boost.
Fine salt: balances sweetness and brings out the zucchini taste.
Ground cinnamon: warm, cozy spice for the sweet version.
Ground nutmeg: tiny pinch adds depth without being cloying.
Granular erythritol: sweet without sugar, sometimes leaves a cooling edge.
Eggs: protein and structure so the muffins don’t fall apart.
Melted butter or coconut oil: richness and tenderness, your call on flavor.
Vanilla extract: basically makes it taste homemade and comforting.
Grated zucchini: keeps things moist and sneaky-healthy, not watery if squeezed.
Chopped walnuts or pecans: crunchy pockets and buttery, nutty bites.
Shredded cheddar: savory swap that adds gooey, salty comfort.
Chives or green onions: bright, fresh pop for the savory version.
Black pepper: a little spice that wakes up savory flavors.
Coarse sugar substitute or chopped nuts: finishing crunch, looks bakery-fancy.

Ingredient Quantities

2 1/2 cups blanched almond flour

1/4 cup coconut flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 tablespoon ground cinnamon (for sweet version)

1/4 teaspoon ground nutmeg (for sweet version)

1/2 cup granular erythritol or other keto sweetener (adjust to taste, sweet version)

4 large eggs, room temp

1/2 cup melted butter or melted coconut oil

1 teaspoon vanilla extract (sweet version)

1 1/2 cups grated zucchini, lightly squeezed of excess moisture

1/2 cup chopped walnuts or pecans, optional (sweet version)

For savory version instead of sweetener and spices: 1 cup shredded cheddar cheese

For savory version: 2 tablespoons chopped fresh chives or green onions

For savory version: 1/2 teaspoon black pepper

Optional finishing: 1 tablespoon coarse sugar substitute or extra chopped nuts for topping (sweet)

How to Make this

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1. Preheat oven to 350 F (175 C). Grease a 9×5 loaf pan or line a 12 cup muffin tin with papers and spray them, you’ll get about 12 muffins.

2. In a large bowl whisk together 2 1/2 cups blanched almond flour, 1/4 cup coconut flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until there are no clumps.

3. For the sweet version add 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 cup granular erythritol (or other keto sweetener) to the dry mix; for savory skip those and instead plan the cheese and herbs.

4. In a separate bowl beat 4 large eggs (room temp) with 1/2 cup melted butter or melted coconut oil and 1 teaspoon vanilla extract if making sweet version, until smooth.

5. Grate 1 1/2 cups zucchini, then squeeze lightly with a towel or cheesecloth to remove excess moisture; you want it damp not dripping. Fold the zucchini into the wet mixture.

6. If sweet: fold in 1/2 cup chopped walnuts or pecans, optional. If savory: fold in 1 cup shredded cheddar cheese, 2 tablespoons chopped fresh chives or green onions, and 1/2 teaspoon black pepper.

7. Pour the wet ingredients into the dry and gently fold until just combined, scraping the bowl. Do not overmix, almond flour batters will be thick.

8. Spoon batter into the prepared loaf pan or muffin cups. For sweet finish you can sprinkle 1 tablespoon coarse sugar substitute or extra chopped nuts on top if you like.

9. Bake muffins 18 to 22 minutes or until a toothpick comes out mostly clean; bake loaf 45 to 55 minutes until golden and a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing so it sets up and doesn’t crumble.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9×5 loaf pan or 12-cup muffin tin (plus paper liners if making muffins)
3. Mixing bowls (one large, one medium)
4. Whisk and a rubber spatula or wooden spoon
5. Measuring cups and spoons
6. Box grater or hand grater for the zucchini
7. Clean kitchen towel or cheesecloth to squeeze moisture out of the zucchini
8. Baking spray or melted butter/oil for greasing the pan
9. Cooling rack and a toothpick or cake tester to check doneness

FAQ

Q: Can I make this into muffins instead of a loaf and how long do they bake? A: Yep, just scoop into a greased or lined muffin tin. Bake at 350 F for about 18 to 25 minutes, until a toothpick comes out mostly clean. For a loaf, bake at 325 F for about 45 to 55 minutes, checking after 40 so it does not overbake.

Q: Do I need to squeeze the zucchini dry and why? A: You do need to squeeze it a bit. Zucchini holds lots of water and if you dont remove some moisture the batter gets soggy and the bread can be gummy. Use a clean kitchen towel or cheesecloth and press until it stops dripping much.

Q: Can I swap almond flour for coconut flour or use regular flour? A: No direct swap for equal amounts. Coconut flour soaks up way more liquid so you would need much less and more eggs. Regular wheat flour will change the carbs and texture. If you want a grain option try a mix with oat fiber or follow a recipe made for those flours.

Q: What sweeteners work with the sweet version and can I skip them? A: Granular erythritol, allulose, monk fruit blends all work well. You can omit sweetener for a less sweet loaf but you might want the spices and a pinch more vanilla to keep flavor. Taste the batter first if using a liquid sweetener because potency varies.

Q: How do I store leftovers and how long will they last? A: Store cooled bread or muffins wrapped in plastic or an airtight container in the fridge for up to 5 days. You can freeze slices or muffins for up to 3 months, wrap individually so they dont stick together.

Q: Any tips to keep it from falling apart or being too dense? A: Don’t overmix after adding the zucchini, that keeps it lighter. Make sure eggs are room temp so they blend better. Squeeze excess zucchini moisture well and dont overbake. If it seems very dense, a little more baking powder or separating eggs and whipping whites before folding can help in future batches.

Low Carb And Keto Zucchini Bread Or Muffins • Low Carb With Jennifer Recipe Substitutions and Variations

Almond flour: swap with finely ground hazelnut or pecan meal for a nuttier flavor, or use sunflower seed flour to make it nut free. If using sunflower seed flour, the batter can turn slightly green when mixed with baking soda, so add a splash of lemon juice or skip the soda to avoid that odd color.
Coconut flour: replace with an extra 1 cup almond flour plus 1 extra egg because coconut flour soaks up liquid. Start with 3/4 to 1 cup extra almond flour and mix until batter looks like a thick muffin batter, you can always stir in a little more zucchini if too dry.
Granular erythritol: use allulose or monk fruit blended sweetener instead. Allulose gives better browning and a moister crumb but is slightly less sweet, so you may want to use 3/4 to equal amount depending on taste. Monk fruit is a closer 1:1 swap for erythritol without the cooling aftertaste.
Butter: substitute equal amount of melted coconut oil, avocado oil, or ghee. For coconut oil, expect a hint of coconut flavor; for neutral oils use a teaspoon of butter extract or vanilla if making the sweet version to boost flavor.

Pro Tips

1. Squeeze the zucchini, but not too much. You want it damp so it adds moisture and keeps the bread from being dry, but if it’s dripping it will thin the batter and make it gummy. I usually press with a towel until only a few drops appear, then pat again right before folding in.

2. Warm eggs and melted fat make a smoother batter and better rise. Pull the eggs out 20 minutes before baking and use warm, not hot, melted butter or coconut oil. Cold ingredients make the almond flour clump and the bake can end up dense.

3. Don’t overmix. Almond flour batters are thick and forgiving, so fold only until just combined. Overworking will make the texture heavy. If it looks a little uneven, that’s okay, it evens out in the oven.

4. Timing and cooling matter. Muffins finish fast, so check early with a toothpick. Let the loaf or muffins cool in the pan for about 10 minutes, then move to a rack to cool completely before slicing. Cutting too hot = crumbly mess; waiting lets the structure set.

Low Carb And Keto Zucchini Bread Or Muffins • Low Carb With Jennifer Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I turned zucchini into a decadently moist, low-carb almond flour bread that even skeptics beg to take home.

Servings

servings

Calories

251

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9×5 loaf pan or 12-cup muffin tin (plus paper liners if making muffins)
3. Mixing bowls (one large, one medium)
4. Whisk and a rubber spatula or wooden spoon
5. Measuring cups and spoons
6. Box grater or hand grater for the zucchini
7. Clean kitchen towel or cheesecloth to squeeze moisture out of the zucchini
8. Baking spray or melted butter/oil for greasing the pan
9. Cooling rack and a toothpick or cake tester to check doneness

Ingredients

2 1/2 cups blanched almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon ground cinnamon (for sweet version)
1/4 teaspoon ground nutmeg (for sweet version)
1/2 cup granular erythritol or other keto sweetener (adjust to taste, sweet version)
4 large eggs, room temp
1/2 cup melted butter or melted coconut oil
1 teaspoon vanilla extract (sweet version)
1 1/2 cups grated zucchini, lightly squeezed of excess moisture
1/2 cup chopped walnuts or pecans, optional (sweet version)
For savory version instead of sweetener and spices: 1 cup shredded cheddar cheese
For savory version: 2 tablespoons chopped fresh chives or green onions
For savory version: 1/2 teaspoon black pepper
Optional finishing: 1 tablespoon coarse sugar substitute or extra chopped nuts for topping (sweet)

Directions

Preheat oven to 350 F (175 C). Grease a 9×5 loaf pan or line a 12 cup muffin tin with papers and spray them, you'll get about 12 muffins.
In a large bowl whisk together 2 1/2 cups blanched almond flour, 1/4 cup coconut flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until there are no clumps.
For the sweet version add 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 cup granular erythritol (or other keto sweetener) to the dry mix; for savory skip those and instead plan the cheese and herbs.
In a separate bowl beat 4 large eggs (room temp) with 1/2 cup melted butter or melted coconut oil and 1 teaspoon vanilla extract if making sweet version, until smooth.
Grate 1 1/2 cups zucchini, then squeeze lightly with a towel or cheesecloth to remove excess moisture; you want it damp not dripping. Fold the zucchini into the wet mixture.
If sweet: fold in 1/2 cup chopped walnuts or pecans, optional. If savory: fold in 1 cup shredded cheddar cheese, 2 tablespoons chopped fresh chives or green onions, and 1/2 teaspoon black pepper.
Pour the wet ingredients into the dry and gently fold until just combined, scraping the bowl. Do not overmix, almond flour batters will be thick.
Spoon batter into the prepared loaf pan or muffin cups. For sweet finish you can sprinkle 1 tablespoon coarse sugar substitute or extra chopped nuts on top if you like.
Bake muffins 18 to 22 minutes or until a toothpick comes out mostly clean; bake loaf 45 to 55 minutes until golden and a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing so it sets up and doesn't crumble.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.