Keto Zucchini Bread

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.

1. 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.
2. 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.
3. Add wet ingredients. Beat in the eggs, vanilla, lemon juice, and (optional) lemon zest.

4. Add dry ingredients. Mix in blanched almond flour, baking powder, and sea salt.
5. 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.

6. Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.

7. Transfer. Scoop the (thick) batter into the prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.
8. 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.
9. 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.

10. 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.
11. Drizzle. Once your keto zucchini bread has cooled completely, drizzle the glaze over it.

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:

The Best Zucchini Noodles

Zucchini Pizza Crust

Zucchini Spaghetti

Cheesy Zucchini Casserole

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.