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
Sarah
0I have been trying many of Maya’s recipes. This recipe is great. I didn’t have enough sweetener therefore mine did not include the glaze but besides that, the bread came out great and tasted great too. I really squeezed the zucchini. You couldn’t tell it was there. I coated the blueberries with almond flour so it wouldn’t stick. The bread did come out “wet” a bit in the middle, but I prefer to say moist because I didn’t care. As long as it was cooked. I cooked it for 70 min. It did brown but I like the brown parts. The only thing is that I didn’t let it cool overnight, the minute it was cooled, I sliced right into it. I used Swerve sweetener and you couldn’t tell it didn’t contain refined sugar.
Diana Ambrose
0First attempt at baking a gluten free zucchini loaf and it turned out so good. Like someone else mentioned, the tough part was getting to stop eating it!
Karen
0The flavor of the bread was wonderful! After grating my zucchini I did put it on parchment paper & put in a 200° oven for about 40 minutes to help dry it out. That did remove much of the liquid from the zucchini. Additionally, I added 1 teaspoon of psyllium husk to the recipe. Also, I did cook it for about 85 minutes. I couldn’t wait to taste it & iI cut it right out of the oven. So good.!!!! After letting it cool completely overnight it was much firmer.
Cindy
0The flavor of this bread is delicious! However, it, as many others have commented, became very moist in the center and crumbly. Even after having followed the directions for squeezing out the zucchini and letting the bread rest overnight. I am going to flash freeze what I could salvage but would welcome other helpful comments on what I can do next time. Thanks much!
Melissa
0Hi Cindy, This bread is very sensitive to moisture, so it does best to be stored at room temperature for a few days (wrapped in parchment, not plastic). It can be refrigerated, but you may also want to consider pre-slicing and freezing the bread to preserve it at its peak texture.
mag
0Can this be made with frozen blueberries?
Wholesome Yum M
0Hi Mag, Yes. Please note that frozen blueberries will “bleed out” into your bread, so it will have a purple hue. Only fresh blueberries will retain the bread’s natural color. You’ll also want to add frozen blueberries in their frozen state – don’t thaw them, or your bread will be too wet.
Sue Arlott
0I have been cruising the low carb/ keto recipe sea for many moons. Your blueberry zucchini bread is by leagues the best and my favorite one!!!! The only problem I have with it, is that l can’t stop eating it! Thank you for sharing
Satya
0Yum, it’s delicious! I think I screwed up though :)…it almost has a flan flavor/texture to it. I didn’t beat the eggs before adding to the mixture and the center is superrrrrrr wet after cooking for 70 minutes. I am loving it and enjoying it but want to make some adjustments for the next time that I make it 🙂
Julia
0Yes, beat the eggs as directed. You can separate the eggs, beat them separately. Add the yolks as directed and fold in the whites after combining the wet and dry. Also, I’ve read suggestions here to dust the blueberries with coconut flour so they are not adding to sogginess. Good luck!
Karyn May
0Hello!
Love the recipe, but I am struggling with the glaze…. at one point in your recipe, it’s stated that liquid sweetener can be used for this step. I have attempted to make a glaze with only Allulose liquid sweetener and lemon juice – but it’s pure liquid (which I believe is not the desired consistency).
Can you give me any tips/instructions for using liquid sweetener to make a glaze?
Thank you!
Wholesome Yum M
0Hi Karyn, Unfortunately, it says not to use liquid sweetener for the recipe. You may be able to thicken it if you simmer it on the stove top for a few minutes. Just make sure it doesn’t brown or start to caramelize. I hope this is helpful to you!
Paula
0Has anyone tried making muffins/cupcakes instead of a loaf? I’m the only person in my house that would eat these, so it would store better (I think?).
Wholesome Yum M
0Hi Paula, For best results, bake in a loaf pan. Once it’s cooled, you can slice into single servings and freeze. Enjoy!
Holly
0I made these as little cakes and they turned out great. I just reduced baking time. I did also add a few tablespoons of coconut flour to absorb some moisture.
Travis
0I made this the first time, it turned out really wet. I thought maybe I didn’t squeeze the zucchini enough, I made it again tonight and squeezed the tar out of the zucchini and it’s still wet. Looks like the blueberries settled to the bottom. I’ll try again next week and try dusting the blueberries in coconut flour. Any other tips to make it not so wet? The bottom is wetter than the top half
Wholesome Yum M
0Hi Travis, Wash and pat your blueberries dry. Then roll your blueberries in coconut flour before folding them into the batter. That will help to suspend them into the batter better. Adding wet berries can waterlog a recipe.
Joan Pedrotti
0My husband and I are doing some “clean eating” after a couple months of lock down and all the bad habits that entailed! I made this for snacks for the week. It turned out perfect and it is delicious. I only have one hint that I use any time there are eggs in a keto recipe. I separate the eggs and add the yolks to the batter, I whip the egg whites until they make hard peaks, then I fold the egg whites into the batter. This makes all the baked recipes just a little lighter. I do the same with my waffles and pancakes. Thanks for all of your great recipes. I have used them every day for the past week and it has made the transition painless.
G
0I made this and my husband really liked it because he is borderline diabetes so it was something he could eat. What I wanted to know is if someone wanted to use regular sugar, would I use the same amount as in the recipe? Also thank you for the helpful tips. Great dessert!
Wholesome Yum M
0Hi G, Yes, regular sugar (same amounts) would work in this recipe, but it would no longer be low carb. Enjoy!
Brianna
0I was just wondering, I just made this recipe, it’s in the oven and smells great, but I ended up with double the amount of carbs that your recipe says and I don’t know how. I didn’t even use blueberries or the glaze. I’m on keto and used the almond flour and swerve sugar so I can’t figure out where I went wrong. Are there specific brands I’m supposed to be using?
Wholesome Yum M
0Hi Brianna, Favored brands are highlighted in pink in the recipe card. Ingredients can vary in carb counts, so make sure you are purchasing clean, pure ingredients. Also, I track net carbs on the website, are you computing net or total carbs in your app or calculator?
Bethy
0Hey Maya! This recipe was sweet and yummy! I used frozen blueberries (I didn’t thaw them) and it came out a bit soggy, but it tasted delicious! Danke Maya!
Pamela Anne
0I made this for Easter morning breakfast. My husband could not tell that it was made w/almond flour – so it’s a keeper. I used a stevia product, but it had an after taste. I normally do not like any baked keto recipes, but this was very good and non-guilt producing. I was surprised it was so moist. There is no way to get 18 slices from this. About 10 w/out crumbling, which was fine – it’s filling, especially w/an egg and sausage. Next time I’ll use the recommended sugar free sweetner. I was an advice baker at one time. I recommend coating the blueberries in something like carbquick prior to adding it to the batter. It will keep the berries from settling at the bottom of the bread. Mine were evenly distributed, using about 1 tablespoon of dusting. There’s only my husband and myself, so I cut the rest to freeze in individual pieces. I’ll be trying your other baked goods, other than keto bread. I’d rather go w/o – nothing ever takes the place of real bread for me. Thank you for your diligence. Great site.
Wholesome Yum M
0Hi Pamela, I’m glad you enjoyed the recipe! Thank you for the advice. While we don’t use wheat on this site, I think a similar result can be achieved by coating the blueberries in coconut flour.
Emely
0Can I make your bread recipes in a bread maker machine? Thanks
Wholesome Yum M
0Hi Emely, There’s a chance the “quick bread” setting might work, but I have not tried it to confirm. Sorry!
Melanie
0Taste-wise, DELICIOUS. However, be sure you’re only putting 1.5 cups of zucchini, not 1.5 ZUCCHINIS! Mine came out all wet, which I realized when I tried to turn it out onto [a plate, so that I could then turn it back onto] a wire rack, and it came out like a wet loaf of bread/cake. So I have put it back in the oven, this time at 350, and it looks like it’s firming up! Also, I reduced the sweetener to 1/2 cup.
Donna Brunsden
0Wow this is a great recipe. My partner has a sweet tooth and absolutely loved it. He ate over half in a day! I am making blackberry zucchini bread today, not sure how that will be?
Wholesome Yum M
0Hi Donna, It sounds great! Let us know how it turns out.
Katy
0OMG!!! THANK YOU for this recipe!!! I did exactly what you said to do and it is PERFECT!! Sweet-tart, moist, bursting berries, not gritty or grainy like some… I am a HAPPY girl.
Katy
Kim F
0SO yummy. Even to non-KETO eaters in my household. Hint: don’t tell anyone it has zucchini in it. Suddenly, it won’t taste so good. To me this is like having a little piece of cake. I used the lemon zest and felt it made a big difference. I also used an 8X8 pan.
Linda
0This is a great recipe!!! I tell ya, if you can make desserts like this without sugar, who needs it!!❤ My husband was amazed how good it was!! Thank you for sharing!!
Florence Spratt
0Hi, Maya! The bread is delicious! However, I am wondering if the bread was too soggy because I used frozen blueberries. I wrung out the zucchini very, very well. Also, I had to bake it longer than your timing, and it fell in the middle after baking. Any suggestions?
Wholesome Yum M
0Hi Florence, Fresh blueberries really work better in this recipe. It’s already fairly wet because of the zucchini, and frozen blueberries are adding a lot more unwanted water to the mix. Next time please try it with fresh berries and I think you’ll be pleased with the results.
Valerie Kimball
0Hi There,
I only have frozen blueberries right now and due to current virus conditions i can’t get fresh. Any modifications I can make in order to use frozen blueberrries? Maybe add some chia seeds to absorb moisture?
Maya | Wholesome Yum
0Hi Valerie, Frozen blueberries should work fine! Just make sure you put them in frozen – don’t thaw them first. This will prevent them from watering down the bread too much. But feel free to add chia seeds if you like! This bread is on the moist side so a good idea either way if you like them.
diane L ritsema
0Hi, I love this bread made it with frozen blueberries but I thawed them in the microwave and then strain the juice with paper towel. Turned out perfect in the bread. What I was wondering was how do I store this and how long can it be stored?
Wholesome Yum M
0Hi Diane, This bread can be kept at room temperature for a few days, and can keep in the fridge for up to a week. If you would like to keep it longer than that, please pre-slice and freeze.
Emely
0I made this recipe yesterday. It smelled so good and was just as tasty , I used the Besti Monk Fruit Allulose Blend. There was no after taste, just like sugar. I’m hooked on the recipe and the sweetener. I just ordered your almond flour. Can’t wait to try it. Thanks for the recipes and quality ingredients.
Laurie
0This was sooooo good! But I only got 8 slices at 1 1/2 inches. I just doubled the net carb amount to each slice.
Elizabeth Phillippy
0I just made this deliciousness. I used lime in both the batter and the glaze since I didn’t have lemon and it was still delicious to me. Very easy to make !!
EL Johnsen
0Wow! This is really really delicious! I am new to the whole Keto thing and have been looking for good recipes. I have tried many that were fair to awful. But THIS one is a keeper for sure.
Jen
0This recipe is tasty except I found there was too much butter, too greasy. Next time I’ll cut the butter in half and add more lemon. Also adding the lemon to the butter curdled it, I’ll add it after the almond flour. It took 90 minutes to cook, I had to turn it up to 350 after an hour I’d was still raw. The middle was still raw even after the 90 minutes, next time I’ll cook at 350 and text the top the first 45 minutes. I’ll let you know how it works next time. Thank you for the recipe.
Victor Medina
0This is a delicious bread that at the end is more like a cake looking and tasting, don’t know if that is how it ended for me, but not for sandwiches, more suitableto enjoy a cup of coffee, which was my goal, omission accomplished. The only thing I have to say that perhaps because I quit sugar a lot time ago and I don’t use any sweetener this bread or cake is a bit sweet, the amount of Erythritol I used Stevia instead (I think is the same thing), anyway I think the amount suggested in the recipe is to much, I will try again using 1/3 of the amount suggested. Overall, very easy to do and great taste.
Maya | Wholesome Yum
0Hi Victor, Yes, this is a sweet blueberry bread. Most stevia blends are much sweeter than pure erythritol, so if that’s what you used that is likely why it turned out too sweet.
Melissa Knue
0My mom we just found out has stage 3 kidney failure she is 85 yrs young. How can I add flax seed to this healthy bread? Thank you.
Maya | Wholesome Yum
0Hi Melissa, I’m so sorry to hear about your mom. Sending positive vibes your way. I haven’t tried adding flax seed to this bread, but you should be able to mix in just 1 or 2 tablespoons of whole flax seeds without modifying anything else. Beyond that, if you wanted to use flax seed meal it would need additional testing and tweaks to the recipe.
Lynn
0I just made this today and the flavor is wonderful! I did add the lemon zest and I’m so glad that I did. Yum! I decided to make this into muffins instead of a loaf cake to make it easier to have them for breakfast. The batter made 12 nice-size muffins and took an hour and 15 minutes to bake, but then again, we live in the mountains of New Mexico at 6000 feet elevation, so the bake time would be different at lower elevations. I do need to add, though, that next time I make these (and there definitely will be a next time!), I will add the xanthan gum, as these are pretty delicate as is. But super delicious!
Debbie
0Do you think I could try pumpkin puree in place of the berries? I can’t find a keto zucchini pumpkin recipe. Thanks in advance.
Wholesome Yum M
0Hi Debbie, Sorry, but I don’t think that would work in this recipe.
Hannah
0can i make this with coconut flower instead of almond flour -nut allergy ??
Wholesome Yum A
0Hi Hannah, that won’t work. The best substitution is likely sunflower seed flour, but I haven’t tested that myself.
Karen Berezowski
0This was great! It could even go with a little bit less of the sweetener. Waiting to slice it was hard, but it tastes better at room temp.
Lynn
0This was so good. The key things to remember are to really squeeze your zucchini dry. Let bread cool at least hour. Then move to wire rack.
Rachel
0I made this last night! I loved that it was so simple to prep and make and I already had everything I needed. I didn’t glaze it because we started eating it the moment it was cool. I brought a few slices to work to give to some low carb friends too and can’t wait for them to try the treat.
Heather
0This is an easy to make and delicious zucchini bread recipe. It’s a keeper and I love that it’s keto!
Beverly
0Yum, yummy. This was so good!!! Will definitely make it again!
Melissa Bradshaw
0Made this twice following the recipe exactly. First time I obviously didn’t dry the zucchini enough, second time was a little better but I still found too soggy for my liking. Much better refrigerated so it’s a little more solid.
Today I made a variation that is absolutely amazing! Increased the flour to 2 1/2 cups and added 1/4 cup coconut flour to help with the moisture. Added an extra egg and a dash of cinnamon and 3 tbsp cocoa powder. Also used 1 tbsp of baking powder. Subbed orange for lemon, used the zest and juice of an entire orange, and 95% dark chocolate instead of blueberries. Baked the loaf at 350 for 70 minutes.
Chw
0I made this and it was amazing. Sweet breads are a favorite for me and now I have a low carb option . Thank you
Mary Scott
0First time making zucchini bread and I loved the idea of lemon and blueberries, but first the butter and xylitol wouldn’t cream like they should. Don’t know if it’s because I should have used my hand mixer instead of my KitchenAid since I was only making one batch, then it was obvious to me that the amount of flour wasn’t enough since it was very watery! I added a little more flour, but was afraid to use enough to make it look like I thought it should for fear it would be too dry and not rise well. It barely rose and I had to cook it 15 minutes longer before the toothpick came out clean. After sitting out for a while I could tell it was too moist and wet so put in microwave for two minute intervals until it appeared more solid. It wasn’t good and not at all what I was expecting. I let the zucchini drain over sink then pressed between paper towels until they seemed good to go but guess I was wrong… I’m a senior trying to learn some keto recipes for my diet I miss breads. Only been on keto for 7 months, but before that I lost 161 lbs in 3 years and 100 the first year but I still have about 50 to go. I appreciate any suggestions. Mary
Wholesome Yum
0Hi Mary, I’m so sorry it didn’t work for you! Creaming with a hand mixer does help the final bread get fluffier. You may also need to add additional bake time if you try this one again, especially if you used a different pan size.
Frances Shays
0I also had a problem with this recipe. It cooked for over 80 mins and it still was too wet? And it was real sweet, too sweet.
Wholesome Yum A
0Hi Frances, I’m sorry to hear that. Did you use the same sweetener in the recipe, or did you make aa substitution? Also, I recommend waiting at least a few hours (or even overnight) before slicing if it seems wet at first.
Marianne
0Wow! This was such a lovely surprise! I didn’t have any erythritol, but I found something similar. I also didn’t have any blueberries and I didn’t bother with the glaze. All that being said, this dressed down version of your cake was still very tasty! My mother-in-law who is diabetic couldn’t believe it didn’t have any sugar. Thanks so much!
Sheila Torres
0The flavor is delicious! I made muffin tops figuring the thinner the product the less chance of runny middles that people are experiencing. Mine still were gooey in the middle even after tops were very browned. I think they could use less butter. They feel greasy to me. I did drain my zucchini with salt and squeeze, squeeze, squeeze through a dishtowel. I even added basil seeds (similar to chia) to absorb extra liquid. May try again using less butter or part coconut flour.
Christina Abram
0Can you freeze this loaf?
Wholesome Yum
0Hi Christina, you can freeze it! Read my tips in the post above for the best method.
Jamah Dacus
0My VERY picky 14 year old and boyfriend went nuts over this bread. I want to make it into muffins, would you change anything for a muffin recipe?
Wholesome Yum L
0Hi Jamah! I haven’t made this recipe as muffins but you would more than likely have to reduce the cooking time. Let me know if you try it and how they turn out.
Daisy
0I’m so bummed… I’m new to keto baking and didn’t realize all granulated sweeteners are not created equal. I used 3/4 cup of Stevia. OMG, this was inedible! And I don’t have any more zucchini. But I love your other recipes so I’m sure this would be amazing with the right sweetener/conversion. (I did find your conversion calculator, BTW). But maybe for newbies like me, you could make a note in the ingredients section that not all sweeteners are substitute-able in the same measurement!
Wholesome Yum M
0Hi Daisy, I’m SO sorry you had to learn that lesson the hard way! Stevia can be difficult to bake with because there are so many versions of stevia and, depending on the brand, can vary in level of sweetness. I have a lot of information about keto sweeteners here and have some fantastic sweeteners available for purchase: Besti Sweeteners here. Please keep trying new recipes with the correct sweeteners, I think you’ll be thrilled with the results!
Doreen
0I think you’ve created the best LC Zucchini Bread recipe I’ve found in my searches. My daughter brought home some giant zucchini and yellow summer squash from work. Her friend has a bountiful garden. My question is this… can I use Monk Fruit sweetener in this recipe. It tastes great, but I haven’t tried baking with it. Thank You for all your recipes. PS… 5 Stars because no matter which sweetener I use I know it will be great.
Susan
0Could I substitute squash for the zucchini?
Maya | Wholesome Yum
0Hi Susan, If you mean yellow summer squash then yes, absolutely!
Claire Garrido-Ortega
0Very moist, flavorful, and didn’t use the icing because it was delicious by itself!
Kate
01 1/2 cups zucchini (grated) suggests measuring the zucchini before letting it drain/squeezing out excess moisture. Is that correct? Also agree with another poster that serving size should say 1/2″ slice instead of 1 1/2″ slice which means a slice that is 1 and 1/2 inches thick. Looks wonderful and plan to make it when I understand how I should measure the zucchini. Thanks! I’ll definitely rate the recipe once I make it!
Wholesome Yum
0Hi Kate, that’s correct: Measure the zucchini first, then drain. Enjoy!
Lee
0This bread was absolutely delightful. I had to replace the blueberry with frozen mixed berries. Very moist, superbly delicious
Kim
0Maya, I love this recipe – I am obsessed with it!! Thank you for creating it. Question though – can I substitute the lemon and blueberries and use banana. extract to make a banana bread without adjusting the other ingredients?
Maya | Wholesome Yum
0Hi Kim, I have a dedicated keto banana bread recipe here.
Catherine
0I took a risk and made a double batch for Mother’s Day for the very first time trying the recipe. We have the majority of the family eating Keto or at least very healthy. We also had out-of-town family over so I wanted to do something special. It is labor intensive with the wringing out of the zucchini, but it turned out beautifully! I covered the loaf pans at about 60 minutes, then cooked them for an additional 25 minutes at 325. I was a bit worried about the taste of the glaze as it had a bit of an aftertaste when I tested it, but on the bread it was perfect. A huge hit and everyone wanted the recipe! 🙂
Ellen
0One of my first keto baking recipes. This was fantastic. So very tasty and easy enough to make.
Love it and will make again.
Ashleigh
0Loved this recipe and made a few tweaks that might be helpful for others:
My zucchini was SUPER dry. I used excess spiralized zucchini that was leftover from another recipe. When it was spiralized (about 5 days prior to making this recipe) I salted it, let it sweat for about an hour, wrung it out in a towel and then stored it in a tupperware in the fridge. I pulsed it a few times in the food process to chop it up. I would estimate I had about a cup of dry “riced”zucchini in the end.
I was short on time so instead of making the loaf, I converted this into muffins. They turned out great. I made 18 muffins (so equal to the 18 slices the loaf called for) and baked them for approx 25 mins in a 350* oven. You would think this would help with portion control (I can be a bit generous when cutting a slice) but it did not – I ate three right out of the oven!
My sweetener of choice was Swerve granulated.
I did not make the glaze but based on how the recipe turned out I imagine it is tasty.
Would definitely make this recipe again as it was a nice way to use up leftovers.
Shari Richart
0Wonderful taste but it was really wet. I baked this for 85 minutes and the bottom is still very wet. I wrung out my zucchini really well so not sure why.
Tips?
Wholesome Yum
0Hi Shari, you may want to try cooling for a few minutes in the pan and then allowing the bread to cool on a wire rack next time.
Robyn Cerone
0Just made this bread last night. It is lovely tasting and definitely cures my craving for something cakey and sweet. I pulled it out of the oven at 80 minutes but when I cut into it this morning it was still a bit soft in the middle and crumbling. I followed the recipe exactly except that I used swerve in place of the erythritol. Do you think I didn’t squeeze enough moisture out of the zucchini? Do you normally pack the flour? I don’t normally bake with these types of ingredients and I’m sure there’s a learning curve. Thanks
Maya | Wholesome Yum
0Hi Robyn, It does tend to be pretty soft. You can add 1/2 tsp of xanthan gum if you want it to be more sturdy.