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Free Printable: Low Carb & Keto Food List
Get It NowWith fresh blueberries and a lemon glaze, this low carb keto zucchini bread recipe is a light, summery cake-like bread that features seasonal flavors and is surprisingly easy to make. It’s perfect for a low carb breakfast, a snack, or even a keto dessert. Enjoy it with some keto coffee, tea, or pair it with a keto breakfast casserole!
You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread. It’s very similar to regular keto blueberry bread, but with zucchini hidden in there. If you’re looking for a more traditional flavor, make my other almond flour zucchini bread instead.
Why You Need MY Keto Zucchini Bread Recipe
- Bursting with lemon flavor and juicy blueberries
- Ultra moist texture with a fine crumb
- Just the right amount of sweetness
- Very easy to make, all in one bowl
- Just 3g net carbs per slice
Ingredients & Substitutions
Here I explain the best ingredients for my low carb zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Butter – Unsalted butter is the preferred fat in this blueberry zucchini bread recipe, but you can make it with ghee or coconut oil if you have issues with butter.
- Besti Monk Fruit Allulose Blend – I used to make this bread with erythritol, and you still can, but now I prefer Besti because it keeps it more moist, doesn’t have a cooling effect, and tastes just like sugar. We’re using this in the bread itself and for the glaze, because unlike most keto sweeteners, it dissolves effortlessly, for a smooth glaze. If you use a different brand of sweetener, the one used for the glaze must be powdered
- Eggs – Use large eggs for this easy keto zucchini bread recipe. An egg substitute such as flax eggs may work, but the loaf is more likely to fall apart, and it’s already fairly delicate to begin with.
- Lemon – You’ll use the lemon juice, and optionally, the lemon zest as well. If you don’t have fresh lemons, bottled lemon juice works, too.
- Vanilla Extract
- Wholesome Yum Almond Flour – Highly recommend using this one, because it has the finest consistency and is blanched, for the best texture in your low carb zucchini bread. If you’re allergic to almonds, you could try sunflower seed meal as a substitute. Just be aware that your lemon blueberry zucchini bread might turn green from the reaction with baking powder, but will still taste fine. Do not use coconut flour, which would make it too dry.
- Baking Powder – Prevents the keto zucchini bread from being too dense. Make sure it’s gluten free if that’s important to you. Don’t confuse this with baking soda, which is different.
- Zucchini – You’ll need 1 1/2 cups of grated or shredded zucchini, which is about 2 to 3 zucchini, depending on the size. No need to peel it before shredding.
- Blueberries – Fresh or frozen. If you use frozen ones, add them to the batter while frozen, don’t thaw them first.
- Sea salt – Balances out the sweetness.
How To Make Keto Zucchini Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Grate and drain the zucchini. Grate your zucchini using a box grater, then set in a colander to drain. Draining is critical, so that it doesn’t end up wet! You can start the batter in the meantime.
- Cream the butter and sweetener. In a large mixing bowl, beat together the butter and Besti, until fluffy. Doing this will make a light, moist low carb zucchini bread, instead of a super dense one.
- Add wet ingredients. Beat in the eggs, vanilla, lemon juice, and (optional) lemon zest.
- Add dry ingredients. Mix in blanched almond flour, baking powder, and sea salt.
- Squeeze. Gather the zucchini in cheesecloth or a kitchen towel, and squeeze all the excess moisture out of it over the sink.
FYI: This step is very important!
Make sure you get out as much liquid as you can, otherwise the bread will be watery.
- Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.
- Transfer. Scoop the (thick) batter into the prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.
- Bake. Place the keto zucchini bread in the oven to bake. It’s done when a toothpick comes out clean and the top is golden.
- Cool. Let the bread cool completely in the pan, or cool for 30 minutes in the pan and then lift to finish cooling on a cooling rack. Do not slice before it’s completely cooled, or it will fall apart.
- Make the glaze. Whisk the powdered sweetener together with the lemon juice. If needed, you can thicken the glaze with more Besti, or thin it out with more lemon juice.
- Drizzle. Once your keto zucchini bread has cooled completely, drizzle the glaze over it.
My Recipe Tips
- Get all the moisture out. When you squeeze the grated zucchini, do it several times. I often get a cup or more of liquid out. If you don’t get rid of enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
- There’s an option for sturdier low carb zucchini bread. If you want to improve the texture of your keto quick bread and make it more sturdy, add 1/2 teaspoon of xanthan gum to the dry ingredients before adding the wet ingredients. This would is not required (I skipped it), but you can try it if you’d like.
- Round the top before baking. Low carb breads don’t rise very much, including this one, so rounding the top upfront helps it have that shape in the end.
- Check on the bread in the oven, but not too often. Checking too frequently lets the heat out, but do check a couple times toward the end. If the bread starts to brown before it’s cooked through inside, you can loosely tent the top with foil and continue baking. This will prevent the top from burning.
- Cool before adding glaze. Don’t put the glaze on the bread when it’s hot! If you do, it will soak in, instead of staying on top.
- Wait at least several hours, or overnight, before slicing. The bread stays together better if you let it cool to room temperature at the very least, but it’s even better overnight.
Flavor Variations
- Classic Cinnamon – If you prefer this flavor, make my plain almond flour zucchini bread recipe instead. Other warm spices, such as ginger or nutmeg, are also best added to that version instead of this one.
- Nutty – Fold in walnuts, pecans, or any other keto nuts you like. Just chop them up first.
- Chocolate Chip – Swap the blueberries with sugar-free dark chocolate chips, or add sugar-free white chocolate chips in addition to the berries. (You may want to leave out the lemon if you choose to add darker chocolate.)
- Zucchini Bread Muffins – You can easily bake this gluten free zucchini bread batter in a muffin tin instead. The baking time will be shorter, about 25-30 minutes. (I also have these coconut flour zucchini muffins if you’re looking for that option.)
More Keto Zucchini Recipes
It’s no surprise that I love using zucchini! If you like this keto friendly zucchini bread, you might enjoy some of these other keto zucchini recipes:
My Tools For This Recipe
- Loaf Pan – This loaf pan gets used weekly during zucchini season!
- Hand Mixer – I love how compact this mixer is, easy to store no matter what size your kitchen is.
- Cheesecloth – As I mentioned above, the zucchini in this keto friendly zucchini bread need to have as much of the liquid from it removed from it as possible, and cheesecloth is the best way to make this happen.
Keto Zucchini Bread
This easy low carb keto zucchini bread recipe is moist, sweet, and bursting with juicy blueberries and lemon flavor. 3g net carbs per slice!
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Ingredients
Tap underlined ingredients to see the ones I use.
Keto Zucchini Bread
Lemon Glaze
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Grate the zucchini first and set over the sink to drain while preparing other ingredients.
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Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
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Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
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Beat in the almond flour, baking powder, and sea salt.
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Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
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Fold the blueberries into the batter.
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Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool completely in the pan.
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To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it's not powdered.) Drizzle the glaze over the bread.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, 1/2″ thick
- Store: Keep zucchini keto bread on the counter for 1–3 days. After that, wrap it in parchment (not plastic!) and refrigerate for up to a week.
- Reheat: Warm it up in the microwave or oven — it’s a little too soft for the toaster.
- Freeze: Slice and freeze on a baking sheet first, then toss the slices in a freezer bag. Or just layer with parchment in a bag to keep them from sticking.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Zucchini Bread Recipe
362 Comments
Suzan bourassa
1This recipe was so simple and is absolutely amazing. I absolutely love it. I am freezing in my freezer and then going to vacuum pack them in two pieces that I can take out at any time, thank you so very much for sharing this recipe!!!!
Deb P.
1MAKE SURE YOU COOL COMPLETELY AS STATED IN THE RECIPE OR IT WILL FALL APART WHEN YOU REMOVE IT FROM THE PAN. Delicious recipe! I used a flour sack towel to squeeze the zucchini VERY dry since they are thin and it worked well. A nut milk bag would work too, but I prefer to keep them just for making nut milks. I did add the 1/4 cup of coconut flour as other reviewers suggested. Also, added the lemon peel. This is the perfect recipe. Everyone loved it. Thanks, Maya
Irene
0Thank you for this delicious recipe! I’ve made this Kety Zucchini Bread many times—it’s that good! I made two loaves yesterday to share for Easter. It has no sugar, except for the blueberries, and I love that it also has a vegetable in it. I don’t put the glaze on top because I find it’s sweet enough without it. Plus, this loaf is so moist. My family loves it! Is it possible to bake this recipe in a 8X8 or 9X9 square pan? If so, how long would it take to bake?
Maya | Wholesome Yum
0You’re very welcome, Irene! I’m so glad you liked this zucchini bread so much to make it many times, that means a lot. You can definitely use an 8×8 or 9×9 pan, but it will bake much faster. I always use the loaf pan for this one so am not sure of the exact time, sorry. I would start at 20 minutes and check on it every 5 minutes or so. Let me know how it goes! I hope you had a wonderful holiday.
Donna Mac
0Can I print this recipe?
Maya | Wholesome Yum
0Hi Donna, Yes, absolutely! Just use the print button on the recipe card above.
Marshall Otto
0This would have been much better with 1/2 tsp vanilla, and forget the crunchy lemon sugar topping. (The Monk fruit sugar did not dissolve in the lemon juice)
Maya | Wholesome Yum
0Hi Marshall, My recipe does include vanilla extract, did you miss it? Also, if your topping was crunchy, it sounds like you used the wrong sweetener brand. Besti will dissolve and not crystallize, but most brands of monk fruit will do exactly what you described. Hope you get a chance to make it with the right ingredients. 🙂
Suzanne
0I made this bread yesterday. I followed the directions. I even extra squeezed the zucchini over and over with paper towels. And I baked at 325 for 80 minutes then at 350 for another 20 minutes. I allowed it to cool for a long time so it would not fall apart. It stayed soggy. Please don’t say there is problem with my oven because it works perfectly for all my other recipes, including a lot of yours. The saving grace was that the top crust was crispy and delicious. The bread was very tasty. I toasted a slice for lunch (still soggy) buy oh so yummy! Thanks for taking the time to make and post your recipes. You have really helped me with my keto journey.
Wholesome Yum A
0Thank you so much for sharing all of that, Suzanne! I’m really glad you still enjoyed the flavor and that the top turned out nice and crisp.
This bread can be sensitive to moisture from the zucchini, even when it feels like it’s been squeezed really well. One thing that can help is adding 1/2 teaspoon of xanthan gum to the batter for a more sturdy texture. Also, using the same ingredients the recipe was tested with, like Wholesome Yum almond flour and Besti Monk Fruit Allulose Blend, can affect how it bakes up.
I really appreciate you taking the time to make it and share your experience 💛
Annette Montross
0I love this recipe! I used fresh blueberries and a gluten free flour, I doubled the recipe and it used 2 large zucchini’s. I also added more baking powder since I used a gluten free flour only because its what I had on hand. It made 5 mini loaves. Gotta go I hear the chickens.
NettieO
Maya | Wholesome Yum
0I’m glad you liked it, Annette! Thanks for sharing your version.
Kathy
0Can this recipe be made into Muffins?
Maya | Wholesome Yum
0Hi Kathy, Yes, you can do that. They will bake much faster than the bread, I’d start checking around the 20-25 minute mark.
Rose
0So good and easy! I baked two smaller loaves and it was perfect!
Brandon
0Cake is really good. My icing was very thin and soaked right into the cake.
Maya | Wholesome Yum
0I’m glad you liked the cake, Brandon! Make sure you let the bread cool completely before adding the icing. If it’s still too thin, you can just add more powdered sweetener to thicken it to your liking.
jersuerhodes
0Just made this recipe tonight and it is delicious! I’m waiting til morning to glaze it but did take a slice and put a little of the glaze on it – YUM!! I didn’t add the zest but might try that next time. I used 2 mini loaf pans and it worked great.
Patti
0Can this recipe be made as cupcakes rather than bread?
Wholesome Yum D
0Hi Patti, Yes, that would work.
Kathy
0How long do you bake the cupcakes?
Maya | Wholesome Yum
0Hi Kathy, I would recommend starting at 20-25 minutes and check on them. They are done when a toothpick inserted into the center comes out clean.
Barb
0I agree with what others said. It need coconut flour to set up properly. .
Debbie
0I made this for our trip to Texas. I didn’t want to wreck our eating habits just because of travel. It came out perfect. I probably didn’t squeeze the zucchini enough and realized this after about twenty minutes of cooking (still soupy). So I quickly threw it back into a mixing bowl and added 1/4 cup of coconut flour per a suggestion in the reviews. Then put it back in the oven until finished. It came out with a perfect consistency and it held up nicely. I omitted the glaze only because I had to wrap it and thought it would be too messy.
Mona
0I love your recipe, but you really should wait until your bread cools before you take it out of the pan and give it a chance to set. I have made this recipe five or six times and it always comes out great.
amanda fey
0Could you use honey vs a artificial sweetener?
Wholesome Yum D
0Hi Amanda, I don’t recommend using any liquid sweetener in this recipe. The only sweeteners I use are natural, though, so there’s no concern about artificial ingredients.
Deb
0I made this went to turn out of the pan, it fell apart all over my counter. The taste was not good either. I bake with almond flour all the time and followed recipe. Wasted so much time and ingredients. Will not be trying this again.
Wholesome Yum A
0Hi Deb, I’m sorry this didn’t turn out as expected! Make sure to squeeze the zucchini so most of the liquid comes out (about 1 cup). Otherwise the batter will be too loose for the bread to hold its shape. I hope you give this another try!”
Christy
0I found a non keto version of this several years ago and loved it. Wanting something healthier I went searching for a keto version. This is the first one I tried (I withheld blueberries) and I wont be trying any others. This is perfect!
Amy
0Hi, first off, I’ve loved every recipe I have tried, and so has my family (even my toddler!). I have a question about substituting the sugar blend. We have pure Monk Fruit, which we usually only need a couple of scoops of (not even a teaspoon worth) to achieve the typical sweetness. The recipe calls for 2/3 cup Besti Blend, if I were to substitute the Monk Fruit for the blend, would I need to change any of the dry ingredients (like increase anything) to keep the consistency the same? I understand we will need to omit the glaze, unfortunately.
Wholesome Yum D
0Hi Amy, I suggest using my Keto Sweetener Guide to get the correct amount.
Hibber
0Like others have found, this is not a foolproof recipe, as it came out way too moist, despite extra baking time and squeezing the moisture out of the zucchini in a nutmilk bag. The recipe needs some coconut flour to absorb all the extra moisture. I ended up cutting up the loaf into squares and drying out in the oven in a last-ditch attempt to dry it out. Disappointed.
Lynniepooh2
0Ooo whooo doggie! This sure kicks the sweet cravings to the curb. It is exactly what I needed today. Always have liked blueberries but matching them with lemon is like hitting a home run with bases loaded. Only issue I have with this recipe is not eating it all in one day. Thank you Maya and team. Game winner!!
Gabriela Martinez
0Thanks for this delicious recipe. It turned out great.
Sarah
0This was tasty, but mine was so watery and gloppy that i’m tempted to leave out the zucchini completely and just use blueberries
Mary Ellen
0Can I make this with frozen blueberries, as long as I completely thaw them first? Thank you!
Wholesome Yum D
0Hi Mary Ellen, Yes, you can use frozen berries, but don’t thaw them first.
Carol
0It says 18 servings in this recipe. That doesn’t seem realistic for a small loaf of bread. If that’s the case, is anyone really slicing this into 18? Otherwise the carb count is not really that low. :/
Wholesome Yum D
0Hi Carol, Each slice should be 1/2″ thick.
Marjorie Heard
0In the recipe you say if using frozen blueberries to add them frozen. Here you tell this person it’s OK to thaw them. Which do we follow?
Maya | Wholesome Yum
0Sorry about the confusion, I meant that it’s okay to use frozen. I clarified my answer. It’s fine to use frozen, but don’t thaw them.
Rebecca Hubbell
0Loved how tender and flavorful this was!
jess
0I have tried a chocolate zucchini bread, but this lemon blueberry zucchini bread is amazing and I never would have tried this before finding this recipe, so thank you for sharing!
Jessica
0This recipe has SO much flavor! It was also really easy to make, so I plan to make this again next week too!
Shelli peterson
0Best bread ever!
Glenda
0A delicious zucchini bread recipe! I’d never made one with blueberries before and it was wonderful. Thanks!
Elena
0Amazing… I am switching to a healthier lifestyle and this is exactly what I needed. Delicious bread, thank you!
Scarlet
0So moist and delicious. What a great way to get fruits and veggies into even a picky eater’s diet.
Irene
0This is a winner! I followed your directions and did not change a thing. The key is to squeeze as much liquid as possible from the shredded zucchini. This bread, as you call it, is more like a cake to our family, it’s so yummy and moist. My family loves it so I have to make it often. I finally found a dessert I can serve to my none Keto friends. Does this bread need to be refrigerated after it cools or can it sit out on the counter for a few days? The recipe did not specify.
Shawn
0I have frozen wild raspberries can I use them instead of blueberries? Also can this be made in muffin tins?
Wholesome Yum A
0Hi Shawn, Yes, you can use raspberries instead of blueberries. If you bake in a muffin tin, the bake time will change. Take a look at my zucchini muffins recipe if you prefer muffins.
Wholesome Yum D
0Hi Irene, The bread can be kept on the counter for 1-3 days. If it’s not eaten within a few days, refrigerate the bread wrapped in parchment paper for 5-7 days.
Irene
0Wow! This is the best zucchini bread I have ever had, especially adding the blueberries and lemon to the recipe. My husband thinks it’s a hit too! Almond flour cake can be so dry, but this bread (It tastes like cake to me) is so moist you have to eat it with a fork, and flavorful. You don’t taste the zucchini. This will be on the top of my list for Keto desserts. I already had all the ingredients in my kitchen and made the recipe as is with all your suggestions. I wouldn’t change a thing! Does this bread have to be refridgerated once it is cooked? How long does it last? Can I freeze this bread?
Wholesome Yum D
0Hi Irene, Yes, you can freeze it and you can find all of those instructions in the post.
MRS P MACIAS
0Can I skip the zucchini?
Wholesome Yum D
0Hi MRS P MACIAS, I recommend my keto blueberry bread recipe because that has no zucchini.
Lauren
0Can I substitute stevia for monk fruit?
Wholesome Yum D
0Hi Lauren, If you are substituting Besti for another sweetener, check the conversion chart in my keto sweetener guide. However, most brands of stevia use erythritol as a bulking agent, and the end result will be more dry than if you use Besti.
A
0Can I replace almound flour with the coconut flour?
Maira
0This cake is so incredibly good!!!!
The texture and flavor are exceptional!!!!!
Wow
Wholesome Yum D
0Hi A, No, almond flour and coconut flour are not interchangeable flours, if you don’t want to use almond I suggest macadamia nut flour.
Kathryn Young
0I was wondering if I could use Zucchini that I shredded and froze over the summer (I have a ton)? If so how would I measure it? For instance when I shredded it I measured out 3 cup increments and froze them. Thawed out and squeezed it measures 3/4 cup.
Wholesome Yum D
0Hi Kathryn, You would measure after thawing but before you squeeze the water out.
Heidi
0Love this recipe! It takes a long time to cook but is worth the wait. The texture is fantastic.
Lisa
0This was pretty good – I did not make the glaze as it already was too sweet.
I used 1/2 c sweetener and next time I’ll use only 1/3 c.
Thanks for the recipe!
tina
0Amazing!!!! Thank you
kim
0I don’t know what I did wrong, but it tastes terrible.
Wholesome Yum M
0Hi Kim, Sorry this recipe didn’t turn out as expected. I’d be happy to help you troubleshoot if you could provide a little more information. Did you make any substitutions?
Swathi
0This zucchini bread with lemon glaze looks yumm.
Linda
0This zucchini bread is amazing! Never thought of adding blueberry into it and this came out so delicious
Maryann
0Can this be made without the blueberries and if so, would any adjustments be necessary to the recipe to ensure moistness, cook time etc. Thanks !
Wholesome Yum M
0Hi Maryann, Yes, you can make these without the blueberries if you prefer. No need to change the recipe when omitting the berries.
Amy L Huntley
0I love everything about this bread! Especially, the flavor and how healthy it is!
Eleanor Lovett
0CAN YOU PUT IN MUFFIN PAN
Wholesome Yum M
0Hi Elanor, Yes, this recipe should work in a muffin pan. The bake time will likely be shorter, so be sure to keep an eye on them.
Eleanor Lovett
0I made it .It came out great and so good. Thank you
Scarlet
0I love the lemon glaze on this quick, flavorful blueberry zucc bread. So good!
Pascale Kull
0Definitely delicious! Not very sweet (I used Besti Monkfruit Allulose blend) and really moist. I squeezed the heck out of the shredded zucchini, but next time I will let them sit and dry for a day. My batter was quite runny and it took 2 hours of baking, but the saskatoons (they are ripe now, while blueberries/huckleberries aren’t yet) spread nicely all over the bread.
Pascale Kull
0Update on my second version of this bread:
This time I chopped the zucchini very finely with my food processor, put them in a sieve over a bowl and put a second bowl with a bit of weight in it on top over night. Worked perfectly! Still very moist, but only 1:45h baking
Also did I put the whole lemon (picked the seeds out) finely chopped in the batter instead of only the zest and juice. As long as the lemon is not bitter I find it a waste to throw most of it out. It nicely enhanced the lemon taste.
Can’t wait to bake more of it! Soooo good! Even my keto-sceptical husband loves it (which is probably the biggest compliment you can get)!
Thank you Maya, for this recipe
Carol Putnam
0These were so delicious! I didn’t change a thing. The lemon drizzle was perfect!
Jennifer Asson
0So delicious! The lemon flavor is fantastic and the texture is great. I added the xantham gum – really happy with the texture. New favorite!