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.
Keto Zucchini Bread Recipe: Why You’ll Love It
- 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
This section explains how to choose the best ingredients for this low carb zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- 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
This section shows how to make low carb zucchini bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- 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.
Tips For The Best Low Carb Zucchini Bread
Here are a few quick tips to make your keto zucchini bread recipe amazing…
- 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.)
Storage Instructions
- Store: Keep this zucchini keto bread on the counter for 1-3 days. If it’s not eaten within a few days, refrigerate the bread wrapped in parchment paper (not plastic, so it doesn’t get soggy) for 5-7 days.
- Reheat: If you like your bread warm, you can heat it in the microwave or the oven. (It’s too delicate for the toaster.)
- Freeze: Another option is to slice it and flash freeze the slices, so you can pull them out one at a time. Place your keto zucchini bread slices flat on a baking sheet in the freezer, until solid. After that, you can transfer them to a freezer bag. (Alternatively, freeze in a bag right away, with parchment paper between the slices to prevent sticking.)
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:
Recommended Tools
- 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.
Low Carb 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!
Ingredients
Tap underlined ingredients to see where to get them.
Keto Zucchini Bread
Lemon Glaze
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Recipe Notes
Serving size: 1 slice, 1/2″ thick
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
343 Comments
Wanda
0I didn’t squeeze the moisture from the zucchini, it came out perfect. Very yummy recipe.
Anissa
0Do you use unsalted butter in your recipies?
Maya | Wholesome Yum
0Hi Anissa, I tend to use whatever I have on hand and to be honest haven’t noticed a huge difference. Usually you can add a bit of salt if using unsalted, or skip it if using salted.
Lisa
0I love this!!!!
Valerie P
0Hi,
Thanks so much for sharing. For the most part it turned out fine. However, mine came out really moist almost wet. Is this normal? If not, how can I fix this issue?
Wholesome Yum L
0Hi Valerie, it sounds like maybe you just need a little additional cooking time. It is also recommended that you want a few hours or even overnight before slicing.
Sarah
0Hi, I am on an AIP diet. Would I be able to sub the almond flour with tigernut flour? Thanks
Maya | Wholesome Yum
0Hi Sarah, I haven’t tried that but it might work. It wouldn’t be low carb but would be AIP friendly. Let me know how it goes for you if you try it!
Janice Meche
0It is the best. Moist and easy to make. Will definitely make again.
Roberta Martinez
0Batter appeared very thick so added a bit of water. Is the batter supposed to be so thick? Oh, I added ground cloves, cinnamon, ginger because that’s what I normally put in my zucchini bread. Just worried it’s not going to bake through. Please advise.
Maya | Wholesome Yum
0Hi Roberta, Yes, it’s supposed to be thick. Don’t add water! The zucchini releases moisture as it bakes, so if you add water it will be super wet and mushy.
Christine Flanagan
0Made this over the weekend and it was a hit! Thank you! That said, I have a question, a comment, and a suggestion:
1) Is the 1.5C zucchini measured before or after it’s had the moisture wrung out?
2) Rather than grating whole zucchini, I used store-bought zoodles and used a food chopper on them. Super easy and saved a bunch of time. Next time, I’ll open the zoodle packaging ahead of time and spread them out to see if that dries them out a bit.
3) I found the serving size, 1 1/2″ slice, confusing at first glance. In circumstances like this, it might make more sense to add a hyphen (e.g. 1 – 1/2″ slice) or even write it out (e.g., one 1/2″ slice). I actually made the first slice THREE servings large at 1.5″ thick before I realized I’d misread the recipe. Just my $0.02.
Pramane
0I can’t begin to tell you how amazing your recipe is. I’m eating this right now and I just want to cry. I followed your recipe to the tee and it came out perfect!
Maya | Wholesome Yum
0I am so happy you liked the bread, Pramane! Thank you!
Carol Miller
0Smells delicious! Gonna have it for dessert after we eat our beef & cabbage soup on this chilly November day.
Thanks so much for sharing. I love lemon anything. Lol
Maya | Wholesome Yum
0Me too, Carol! I hope you liked it!
Anna Wells
0Can I make these in a muffin pan?
Maya | Wholesome Yum
0Hi Anna, Yes, you can! The baking time would be much shorter.
Cheryl
0Trying to use up the zucchini so made this — SO good. I’ve avoided sweets for awhile. Anyway I may have come
across a solution to the wet zucchini. I’ve had a couple dozen waiting to be used in our cool back room for
several weeks. Noticed grating was drier than usual so did not squeeze. Added just a bit (1/4 tsp?) xanthan gum,
sifted dry ingredients together — texture was wonderful. Came out of pan easily, just paper on bottom, and
sprayed. Didn’t have the powdered sweetener yet so tried to make do; added some butter to icing.
Anyway I froze most slices from self and hubby found what was left –“what’s this”. I said lemon blueberry
bread. I heard a mmm. I didn’t say the word “zucchini.”
Maya | Wholesome Yum
0I am happy you liked the bread, Cheryl! Have a great day!
Nathalie Van Veen
0OMG another AMAZING recipe! Fingerlicking good mmmmm
Maya | Wholesome Yum
0I am so happy you liked it, Nathalie! Thanks for stopping by!
Di
0I followed the recipe and squeezed the zucchini. Had to cook 90 minutes and the bread is still soggy. It tasted good. I even cooked it until the knife came out clean. This is the second time I’ve used a recipe with Almond flour. Is that how all recipes come out. SOGGY
Maya | Wholesome Yum
0Hi Di, It could be that your zucchini was especially watery. You could try letting it drain (after salting) for longer next time, which will allow you to squeeze out more moisture.
Therese
0Why do you have to line the pan with parchment paper or foil? Can’t I just lightly grease with crisco?
Maya | Wholesome Yum
0Hi Therese, The bread sticks pretty easily so I’d recommend parchment paper if possible. Foil still helps because it makes it easier to lift the bread out. I don’t recommend using Crisco in general as it’s high in trans fat. You could try greasing the pan with butter or neutral avocado oil, but it might still stick.
Peggy Chestnut
0I made this and had the same problem that I had with the zucchini bread recipe. It had been in the oven on 325 degrees for 70 min, then reset for 30 min, then another 30 min, finally I had to turn the oven to 350 degrees. It is turning browned on top and finally showing signs of getting done.
Maya | Wholesome Yum
0Hi Peggy, You’re commenting on the zucchini bread recipe but mentioned “the same problem”, so is this comment about a different one? Either way, the reason for 325 degrees (not 350) is because, at 350, the bread browns on top before it’s done inside. I’m not sure why it took so long in your oven – it could be your pan or difference in oven temperatures. Either way, you can test with a toothpick to make sure it’s done. Since you changed the temperature to 350, watch to make sure it doesn’t brown too much. You can tent the top with foil and continue baking if it does get too brown before it’s done inside.
Marianne
0What a decadent-tasting treat; hard to believe it’s completely legal! My takeaways: be sure to use fresh berries. I used defrosted froze, and they sunk to the bottom making a soggy, albeit delicious, mess. Also, we’re at 5,000 ft. so had to increase baking time to 1 and 1/2 hours for the altitude. Just magnificent–you are a master, Maya!
Maya | Wholesome Yum
0I am so happy that you liked it, Marianne! Have a great day!
Carla
0Turned out a bit on the soggy side (as you mentioned) I needed to squeeze the water out of the zucchini more but the hubby and I still loved it! I wondered if I could have added a little psyllium husk powder to it to keep it from getting soggy? I might give that a try next. What do you think? Thanks so much for the recipe!! I am going to be making this one often.
Maya | Wholesome Yum
0I am so happy you liked the bread, Carla! Thanks for stopping by!
Jan
0don’t defrost frozen berries. try coating frozen berries in coconut flour. helps them not sink.
Marianne
0One piece and I felt sure I’d fail the Ketostick test…decadent and what an amazing treat! My takeaway is to ensure fresh berries are used. I used frozen and they fell to the bottom and made fer a soggy, albeit delicious, mess. Also, we’re at 5K feet, so bake time was 1 and 1/2 hours at this high altitude. It’s day two and the kitchen still smells fabulous. Thank you so much for your creative and hard work in crafting these recipes, Maya!
Maya | Wholesome Yum
0I am so happy that you liked the bread, Marianne! Have a great day!
Sandra
0Marianne: Blueberries that are frozen can be added to any batter without thawing them out. Not sure, but try putting them in a bowl first and put some almond flour on them (maybe about 1/4 Th to 1/3 Rd cup) and coat the blueberries, then put them into the batter, gently folding them in. Don’t add the flour used to dust the blueberries. Hope this suggestion will help. If not, Maya may have a solution as to why the berries sunk to the bottom for you.
Mike Bracewell
0I could eat this every day!!! Made it and it turned out perfect first try, Thanks for the recipie.
Maya | Wholesome Yum
0I am so happy you liked it, Mike! Thanks for stopping by!
Glenna Vaughn
0Can you use granulated sugar instead, if so how much? Thank you.
Maya | Wholesome Yum
0Hi Glenna, You can, but it would not be low carb. Check the sweetener conversion chart here for the amount.
sara montella
0where do I find gluteen free baking powder???
Maya | Wholesome Yum
0You can find it on amazon, Sara. Thanks for stopping by!
Doreen
0You can also get it in most big supermarkets. Just check the tub states gluten free.
Suzanne
0Clabber Girl is Gluten Free and you can find that at any grocery store.
Lauren S.
0What a great surprise -so delicious! I used 1/4 cup butter and 1/4 cup olive oil also cut the sweetener to 1/2 cup and it was perfect!
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Lauren! Thanks for stopping by!
Kristi
0Love this bread! What would the temperature and cook time be for cupcakes/muffins?
Maya | Wholesome Yum
0I’m glad you liked it, Kristi! You can make muffins at the same temperature. I’d check on them every few minutes starting at 22 minutes until an inserted toothpick comes out clean.
Erica
0SO incredibly good! I probably should have squeezed the zucchini a little more as it was a little too moist but that’s my fault. I only used 1/2 c of swerve and it was sweet enough for me. Thank you for an amazing sweet treat!
Maya | Wholesome Yum
0I am so happy to hear that, Erica! Have a great day!
Susie Turner
0I got a good deal of liquid from the zucchini before I added, but the bread still came out very soggy. Would adding 1/4 cup of coconut flour help or would that dry it out too much?
Wholesome Yum
0Hi Susie, I haven’t tried that but it may help. Try adding it one tablespoon at a time to get the right consistency.
Laura
0Do you measure the zucchini after you have squeezed the liquid out? Sorry, newbie with zucchini.
Maya | Wholesome Yum
0Hi Laura, No, the measurement is before. Just grate it coarsely and then place loosely into a measuring cup to measure. After that, you can place over the sink to drain while preparing other ingredients.
Karina
0Hello Maya,
Can I replace the butter with avocado oil? My husband had open heart surgery and he was told to eat saturated fat in moderation.
Maya | Wholesome Yum
0Hi Karina, You can try it but I haven’t tested it to say for sure. It might work but end up with a bit different consistency.
GLORY C'DEALVA
0Love this recipe! So moist! Second time I made it I left out the zucchini and added 1/4 c sliced almonds. That was good too! Thank you for such excellent recipes!
Maya | Wholesome Yum
0I love to hear that, Glory! Thank you!
Cindy
0Your recipes are the best! Thanks for posting!! Ive made the lemon blueberry bundt cake several times delishish! Thank you very much!
Maya | Wholesome Yum
0I am so glad you liked the bundt cake, Cindy!
Dale- Ann
0Made this today and holy moley it’s awsome!
I did 1 cup almond flour and 1 cup coconut flour though.
It will be a favorite for sure! Thanks!
Maya | Wholesome Yum
0I love to hear that, thank you!
Cara Gorsuch
0Hi – can regular granulated sugar be used? If so what would be the measurement?
Thank you
Maya | Wholesome Yum
0Hi Cara, Yes, you can. It wouldn’t be low carb, but would work. Use about the same amount, but scant measuring cups.
Therese Bizabishaka
0Hi. Would frozen blueberries work?
Maya | Wholesome Yum
0Hi Therese, Yes, you can use frozen blueberries. Don’t thaw them first – just put them in frozen.
NatCat
0Can this be made without blueberries? Do you need to increase the zucchini?
Wholesome Yum M
0Hi NatCat, No change to the recipe is needed, simply omit the blueberries if you don’t want to add them. Enjoy!
Ann
0Can you use ghee butter? How about monk fruit?
Maya | Wholesome Yum
0Hi Ann, Yes, you can use ghee. For this recipe you can use a monk fruit sweetener blend if you’d like (in which case, use scant measurements), but not pure concentrated monk fruit.
Ann
0Thank you!
Sarah Fenton
0Very moist and excellent! I cut the sugar in half and it was still excellent, maybe a little more salt though.
Maya | Wholesome Yum
0I love to hear that, Sarah! Thank you for stopping by!
Doreen
0Delicious…nothing more needs to be said except thank you! Your website has really opened up my keto low carb diet!!
Maya | Wholesome Yum
0I am so happy you liked the bread, Doreen! Thanks for stopping by!
Ronalyn Hurley
0I made this today and it is delicious! I live alone so it will last a few days. What is the best way to store it?
Maya | Wholesome Yum
0Thank you so much, Ronalyn! An airtight container on the counter is fine for a couple days, or in the fridge if longer than that.
Micaela Morales
0Hi — I am trying to make this but not use the lemon glaze — would the nutrition facts change by not adding the glaze?
Maya | Wholesome Yum
0Sure, you can make it without the glaze! That does change the nutrition facts slightly, but not by much.
Christie
0I don’t know what I did wrong. I followed the recipe. I did add a little more lemon juice because I love it tart. My bread was so dry and crumbly.
Maya | Wholesome Yum
0Hi Christie, Sorry that happened! It’s hard to say what went wrong without being in the kitchen with you, but I’m guessing it wasn’t enough zucchini, which provides a lot of moisture here. Make sure you pack the grated zucchini into the measuring cup.
Marie
0I’d like to use hazelnut flour instead of almond flour. Do you know where I could find a conversion table? How much hazelnut meal should I use when substituting almond flour?
Maya | Wholesome Yum
0Hi Marie, The conversion for almond flour to coconut flour is 1:1. But, hazelnut flour is a lot more coarse, so I’m not sure if the texture would still be good. If you want hazelnut flavor, you might want to try a blend, or use an extract.
Ahmad
0Just made this. Came out almost perfect. Too moist, I think I need to squeeze out more water from the zucchini. Otherwise, this was a great recipe!
Maya | Wholesome Yum
0Hi Ahmad! Yes, make sure you really squeeze out all of the water from the zucchini first. Thank you!
Sabrina
0This was really delicious. It cured my sweet tooth, thank you!
Maya | Wholesome Yum
0I love curing a sweet tooth, thank you for stopping by Sabrina!
Courtney
0Could you replace the butter and eggs with something else?
Maya | Wholesome Yum
0Hi Courtney, You could try coconut oil instead of butter, but the texture will be different since it doesn’t fluff when beaten in the same way that butter does. I’m pretty sure you need the eggs. You could attempt using flax eggs but I haven’t tried so cannot vouch for the results.
EMOB
0Looks delish. How do I substitute erythritol? I’d like to use stevia. How much? Also, should the stevia be powder since the erythritol is powder? Thank you.
Maya | Wholesome Yum
0If you’d like to use Stevia, I’d recommend using an erythritol stevia blend as the granular sweetener adds to the integrity of the structure of the loaf of bread, for the glaze you’ll want a powdered version to make it smoothe. You can find more information and a sweeteners conversion guide here.
Melissa Griffiths
0I love blueberry and lemon, and I love anytime I can work extra veggies in. Looks delicious!
Maya | Wholesome Yum
0Thank you, Melissa! Me, too!
Monika Tuttle
0Out of ALL the low carb recipes I have made, my husband said this is by far his favorite! Was so moist and so delicious..we had a hard time not eating the whole loaf! lol. Thanks so much!! Monika Tuttle
Maya | Wholesome Yum
0Thank you, Monika! This is one of my favorites as well!
Kristen
0I made this over the weekend, and it was delicious! I am eating it for breakfast this week, slice by yummy slice. Great recipe. Baked and mixed exactly as directed, and it turned out beautifully.
Maya | Wholesome Yum
0Thank you, Kristen! I’m glad you’re enjoying it!
Mindy Anderson
0My daughter is allergic to almonds so I was wondering if a different type of flour could be used?
Maya | Wholesome Yum
0Hi Mindy, If the allergy is to all nuts, sesame or sunflower seed flour may also work. The bread might turn green if using sunflower seed flour, but it doesn’t mean anything bad. If her allergy is only to almonds but other nuts are okay, I’d recommend macadamia nut flour. Hope that helps!
Chris
0My Mom made this with some home grown zucchini, it came out great!
Maya | Wholesome Yum
0Thank you, Chris!
Gillian Didier Serre
0Hi there, I baked the zucchini loaf today with the blueberries. It was delicious. I baked for 60 mins, took it out because the middle looked like it fell, popped it back for a further 8 mins, waited for it to cool, but it stuck on the bottom. I did line with parchment. Any suggestions? Thanks.
Maya | Wholesome Yum
0Hi Gillian, I’m glad you liked the taste of the bread and sorry it stuck for you. Was the bread fully baked? Not baking for long enough will cause it to fall and can also cause sticking. I also like to drape the parchment paper over the sides of the loaf pan so that it’s easier to take out. Hope that helps!
Cristiane Madureira
0The gluten-free baking powder link is broken. Please let me know which one you use, and like. Thanks!
Maya | Wholesome Yum
0Hi Cristiane, Thanks for pointing that out! I fixed the link on the recipe card. Any baking powder will work, though. Thank you!