I don’t do fluff. I bake, test, and share what actually works on a busy morning or a quiet weekend. This zucchini bread is the recipe I reach for when I want something moist, not too sweet, and reliably low-carb. It uses almond and coconut flours so the texture is tender but not gummy. The grated zucchini keeps it soft and gives a genuine vegetable boost without shouting “healthy.”
It bakes into a loaf with a golden top and a soft interior. The chopped hazelnuts or pecans add crunch and a toasty note that pairs well with cinnamon and nutmeg. And because it uses erythritol, it holds to a keto-friendly profile while still tasting like a proper sweet bread.
Below you’ll find exactly what I use, step-by-step instructions that match what I test in my kitchen, and practical tips to avoid common problems. Read once, then preheat that oven.
What We’re Using
Simple pantry staples and a couple of small tools. This recipe leans on almond flour for structure and coconut flour for balance — the two together give a crumb that feels familiar but keeps carbs low. Eggs and butter provide lift and richness. Zucchini brings moisture and a mild flavor, while the chopped nuts add texture.
Ingredients
- 1 ½ cups shredded zucchini — all liquid squeezed out, 230 g — Squeeze firmly in a clean towel or cheesecloth so the loaf doesn’t become soggy.
- 4 eggs — Eggs add structure and lift; room temperature gives better volume when whisked.
- 1 teaspoon vanilla extract — For background sweetness and aroma.
- ½ cup butter, softened, 100 g — Adds richness; soften to room temperature for easier mixing.
- 1 ¼ cups almond flour or ground almonds, 125 g — The base of the crumb; measure by weight for consistency.
- ¼ cup plus 3 tbsp coconut flour, 50 g — Very absorbent; it firms the batter and keeps it from being wet.
- 1 ½ teaspoons baking powder — Gives rise and lightness.
- 3 tablespoons granulated erythritol — or more, to taste — Keto sweetener; increase slightly if you prefer a sweeter loaf.
- 1–2 teaspoons cinnamon — to taste — Warm spice; adjust to your preference.
- ½ teaspoon nutmeg — A little goes a long way; adds depth.
- ¼ cup chopped hazelnuts or pecans, 30 g — Half goes in the batter, half sprinkled on top for crunch.
Low Carb Keto Zucchini Bread Cooking Guide
- Preheat the oven to 180°C (350°F). Line a loaf tin with parchment paper and set aside.
- Peel and grate zucchini until you have 1 ½ cups (230 g) shredded zucchini. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer the drained zucchini to a bowl and set aside.
- In a large bowl, whisk 4 eggs with an electric mixer or a hand whisk until pale, frothy and increased in volume.
- Add ½ cup (100 g) softened butter and 1 teaspoon vanilla extract to the eggs and mix until smooth and combined.
- Stir the squeezed shredded zucchini into the wet mixture until evenly distributed.
- In a separate bowl, whisk together the dry ingredients: 1 ¼ cups (125 g) almond flour, ¼ cup plus 3 tablespoons (50 g) coconut flour, 1 ½ teaspoons baking powder, 3 tablespoons granulated erythritol (use more to taste), 1–2 teaspoons cinnamon (to taste), and ½ teaspoon nutmeg. Break up any lumps.
- Add the dry mixture to the wet mixture and stir or mix until just combined and no dry streaks remain.
- Stir in half of the ¼ cup (30 g) chopped hazelnuts or pecans.
- Pour the batter into the prepared loaf tin, smooth the top, and sprinkle the remaining chopped nuts evenly over the top.
- Bake for about 50 minutes, or until a toothpick or knife inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil for the remaining baking time.
- Remove from the oven and let the loaf cool completely in the tin on a wire rack before removing the parchment and slicing.
Why This Recipe Works
Almond flour brings fat and structure without gluten, so the crumb stays tender instead of chewy. Coconut flour soaks up extra moisture from the zucchini; because coconut flour is so absorbent, only a small amount is needed to firm the batter and prevent it from collapsing.
Eggs are the leavening and binding agents here — whisking them until frothy introduces air that helps the loaf rise. Butter keeps the crumb moist and carries flavor. The grated zucchini, when drained well, provides moisture and texture without making the loaf heavy or wet.
The combination of erythritol and spices like cinnamon and nutmeg lets the loaf feel like a sweet treat while keeping the carbohydrate count low. The toasted nuts contrast with the soft interior and give a satisfying bite.
Swap Guide
- Almond flour: the recipe already lists “almond flour or ground almonds” — use either, measured by weight.
- Hazelnuts or pecans: stick to the nuts listed — swap hazelnuts for pecans or vice versa depending on what you have.
- Sweetness: increase the 3 tablespoons erythritol slightly if you prefer a sweeter loaf; keep in mind erythritol has less sweetness than sugar by volume for some palates.
- Spices: the recipe allows 1–2 teaspoons cinnamon — adjust within that range for a milder or stronger spice profile.
- Omit nuts entirely if you need a nut-free topping — the loaf will still hold together but lose crunch.
What’s in the Gear List
- 1 loaf tin (standard size) lined with parchment paper.
- Box grater or food processor for grating zucchini.
- Clean kitchen towel or cheesecloth for squeezing the zucchini.
- Large mixing bowls for wet and dry ingredients.
- Electric mixer or whisk for beating the eggs.
- Measuring cups and spoons, and a kitchen scale for best accuracy.
- Wire rack for cooling.
Troubles You Can Avoid
- Gummy interior: the most common cause is not squeezing the zucchini thoroughly. Press until it’s mostly dry.
- Dense loaf: overmixing after the dry ingredients go in develops no gluten here, but it does deflate the air you built in the eggs. Mix until combined, then stop.
- Too dry or crumbly: too much coconut flour will absorb excess liquid. Measure carefully and use the exact amount listed.
- Top browning too fast: tent loosely with foil for the remaining bake time if you see excessive darkening.
- Undercooked center: insert a toothpick near the center — if it has wet batter, bake 5–10 minutes more and check again.
Customize for Your Needs
Want this leaner on sweetness? Reduce the erythritol a bit and live with a less sweet bread. Prefer more spice? Use 2 teaspoons cinnamon. Need to skip the nuts? Leave them out — the batter will work without them, though you’ll lose the textural contrast on top.
For a loaf with extra richness, keep ingredients as listed and serve slightly warmed. If you want smaller portions, slice thinner; the flavor is concentrated, so a thin slice is satisfying.
Pro Tips & Notes
Quick notes
- Weigh flours when possible. Cups vary by packing and brand; grams keep the balance consistent.
- Squeeze zucchini until the towel is almost dry. This prevents excess moisture that can lengthen bake time or make the center collapse.
- Bring butter and eggs to room temperature for smoother mixing and better volume when whisking.
- Let the loaf cool completely in the tin before slicing. Cutting hot can cause crumbs and a squashed profile.
Make-Ahead & Storage
Cool the loaf completely before wrapping. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 4–5 days. For longer storage, slice and freeze wrapped slices for up to 3 months; thaw in the refrigerator or at room temperature before serving.
Common Qs About Low Carb Keto Zucchini Bread
- Is this bread keto? Yes. It uses almond and coconut flours and erythritol as the sweetener, keeping carbs low compared with wheat-based breads.
- Can I make muffins instead of a loaf? The batter can be portioned into a muffin tin. Expect a shorter bake time — check at 18–25 minutes depending on oven and size.
- Why squeeze the zucchini? Zucchini contains a lot of water. Squeezing removes excess moisture so the loaf bakes evenly and the crumb sets properly.
- What if my top browns too quickly? Loosely tent the loaf with aluminum foil for the remainder of the baking time.
- Can I skip the nuts? Yes. Leaving them out won’t harm the structure; you’ll just lose the crunchy top and contrast.
Ready to Cook?
Preheat the oven, line your loaf tin, and measure ingredients. Follow the Cooking Guide step by step and keep the troubleshooting tips handy. This loaf is forgiving when you respect the flour weights and the zucchini squeeze. Bake, cool completely, and slice. Enjoy a low-carb treat that actually feels like a proper sweet bread.
Low Carb Keto Zucchini Bread
Ingredients
Ingredients
- 1 1/2 cupshredded zucchiniall liquid squeezed out 230 g
- 4 eggs
- 1 teaspoonvanilla extract
- 1/2 cupbuttersoftened 100 g
- 1 1/4 cupalmond flouror ground almonds 125 g
- 1/4 cup plus3 tbspcoconut flour50 g
- 1 1/2 teaspoonbaking powder
- 3 tablespoongranulated erythritolor more to taste
- 1-2 teaspooncinnamonto taste
- 1/2 teaspoonnutmeg
- 1/4 cupchopped hazelnuts or pecans30 g
Instructions
Instructions
- Preheat the oven to 180°C (350°F). Line a loaf tin with parchment paper and set aside.
- Peel and grate zucchini until you have 1 ½ cups (230 g) shredded zucchini. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer the drained zucchini to a bowl and set aside.
- In a large bowl, whisk 4 eggs with an electric mixer or a hand whisk until pale, frothy and increased in volume.
- Add ½ cup (100 g) softened butter and 1 teaspoon vanilla extract to the eggs and mix until smooth and combined.
- Stir the squeezed shredded zucchini into the wet mixture until evenly distributed.
- In a separate bowl, whisk together the dry ingredients: 1 ¼ cups (125 g) almond flour, ¼ cup plus 3 tablespoons (50 g) coconut flour, 1 ½ teaspoons baking powder, 3 tablespoons granulated erythritol (use more to taste), 1–2 teaspoons cinnamon (to taste), and ½ teaspoon nutmeg. Break up any lumps.
- Add the dry mixture to the wet mixture and stir or mix until just combined and no dry streaks remain.
- Stir in half of the ¼ cup (30 g) chopped hazelnuts or pecans.
- Pour the batter into the prepared loaf tin, smooth the top, and sprinkle the remaining chopped nuts evenly over the top.
- Bake for about 50 minutes, or until a toothpick or knife inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil for the remaining baking time.
- Remove from the oven and let the loaf cool completely in the tin on a wire rack before removing the parchment and slicing.
Equipment
- Loaf tin
- Parchment Paper
- Mixing bowls
- Electric Mixer or Whisk
- kitchen towel or cheesecloth
- Wire Rack
- Aluminum Foil
- toothpick or knife
Notes
2.1 net carbs per slice. Makes 12 slices.
Make sure you squeeze the liquid out of the zucchini as much as you can. And when you think you're finished, squeeze some more. I ended up with 160 ml of zucchini liquid.
Store in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.
I used ground almonds in this recipe – that’s the same as regular almond flour in the US. If you want to use
extra-fine almond flour
, I recommend you reduce the amount by 1-2 tablespoons.
