Moist and delicious, this is the best ever keto zucchini bread recipe with almond and coconut flours, spices, and topped with pumpkin seeds for that little bit of crunch. It’s gluten-free, sugar-free, and the perfect way to use all that garden zucchini.
Pin it for later here:
This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.
We’ve hit that point in the summer when the garden has given us some lettuce and radishes and is just on the point of something I look forward to every year. What is it?
Yes, right now in our small garden we have about 8 zucchini on two different plants with the biggest about 4 inches long. Every day, my son runs out to the garden, usually in his pajamas, to check everything out and see what’s grown.
Of course, ever since you could actually tell the zucchini were growing, he’s asked one question. “Mommy! When we pick the zucchini, can we make zucchini bread?!”
By far, the most popular zucchini recipe in this house is zucchini bread. It’s the most requested and a traditional comfort food for us from now until pumpkin season.
Well, let’s get to it. What do you need for this recipe?
- large or medium-sized bowl
- stand or hand-held mixer or a high-speed blender
- a spatula
- measuring cups and spoons
- basic 9″ x 5″ loaf pan (or similar size)
- parchment paper
- cream cheese
- vanilla extract
- favorite keto powdered sweetener
- finely ground blanched almond flour
- coconut flour
- baking powder
- sea salt
- shredded zucchini (water removed or drained)
- pumpkin seeds
What I like about this list of ingredients is that it’s nearly all stuff I normally have on hand. In fact, almost all of these ingredients are everyday items I always stock. Add in some fresh summer zucchini from the garden, and this recipe’s a winner!
First, preheat the oven to 325 degrees and get out a regular 9″ x 5″ loaf pan. Line the pan with buttered parchment paper, and then set out all the other ingredients and equipment.
Next, decide if you want to use a blender or mixer. Personally, I like using a high-speed blender. It’s super easy and quickly blends up the cream cheese, eggs, and more. However, a mixer works also.
In a high powered blender or mixing bowl, place the cream cheese, eggs, and vanilla extract. Now, blend or mix it all thoroughly until no lumps remain.
While continuing to mix or blend, pour in the melted butter then the sweetener. Mix it all together well then set it aside to prep the dry ingredients.
Next, take another large bowl and whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
After that, pour the wet mixture into the dry ingredients and stir it all together well. Add the zucchini and mix until everything is evenly incorporated.
? Top tip
The top tip for keto zucchini bread is super important for the texture and turnout of the bread.
How to remove excess water from shredded zucchini
Zucchini is made mostly of water, and when full of liquid, is difficult to work in a keto baked good. The trick is to drain or squish out all the excess water before putting in the keto zucchini bread batter.
There are several ways to do this, but my preferred method is a combination of two. First, I like to shred the zucchini then put it in a colander with small holes. Balance the colander on a bowl to catch the extra liquid.
Second, press the zucchini down into the colander to let the liquid drain out. Then let it sit awhile to let more trickle out while you prepare the batter. Sprinkle a bit of salt on it to release even more.
When about ready to put the zucchini in the recipe, press it down and squeeze out any remaining liquid. Perfect!
Just look at all the liquid you can get quickly out of one small zucchini:
Also, it’s possible to do this same process by wringing it out in a tea towel. The towel will work like the colander if you don’t own a good one and drain the zucchini just as well. Personally, I prefer the colander simply because it’s easier to clean up.
⏲️ Baking time
Now it’s time to get ready to bake!
First off, use a spatula to put the batter in the prepared loaf pan. Level it off flatly and so the batter fills each corner. Then, sprinkle the pumpkin seeds over the top of the batter and pop it into the oven.
Again, the oven should be preheated to 325 degrees Fahrenheit.
Now, bake the keto zucchini bread for 50-55 minutes. Sometimes it’s hard to tell when it’s well baked through the middle.
A trick I like to use when baking is to take out a meat thermometer. Place it in the center of the bread, and it should be perfectly baked between 200 and 205 degrees Fahrenheit.
Remove it from the oven, then let it cool in the pan for about 15 minutes. Then take the bread out to place on a cooling rack. Serve it sliced and slightly warm. You can even garnish with a pat of butter on the slice.
Enjoy it for breakfast, a low carb snack, or a sugar-free dessert! We hope you’ll love it as much as we do!
? How to store it
Once you make the keto zucchini bread, how do you store it if not eaten right away?
As with most gluten-free baked goods, keto zucchini bread does best in the refrigerator. Store the bread in an air-tight container in the refrigerator. It will be good for up to about a week.
?️ How to freeze it
Often, I like to portion out a keto bread and put it in the freezer as a quick grab and go breakfast or snack.
First, I slice the bread into 10 even slices. Or as even as I can get!
Second, slide each individual slice into a small zipper or freezer bag. Be sure each bag is well sealed and the excess air is removed from inside.
Then, stack them in the freezer to harden and be ready whenever you need.
Last, pull one out for breakfast at least 20 minutes before you’re ready to eat it. Then I like to warm it slightly and let a small pat of butter melt on top.
As a rule of thumb, use frozen items within a month or up to two at the most. If the food item’s in the freezer over two months and not eaten, bite the bullet and toss it in the trash.
How to vary keto zucchini bread.
There are a couple of ways to vary the flavor and even the texture of the bread.
First off, the flavor.
Personally, I like to use cinnamon and a little nutmeg in zucchini bread. However, different spices can be used for different preferences. Use all cinnamon and leave out the nutmeg or vice versa.
Add in ¼ to ½ a teaspoon of:
- ground ginger
- anise seed
- others? get creative!
Next, how to change the texture.
The pumpkin seeds on top can be exchanged for pecans, walnuts, almonds, or any type of nut or seed you like. The pumpkin seeds give it a good color and crunch, but other nuts will work for this purpose also.
Each will be slightly different in flavor and texture.
Or go for a completely different topping and use a good keto cream cheese frosting.
Also, to vary the texture of the bread itself, coconut flour and almond flour can be substituted for each other at: ¼ cup coconut flour = 1 cup almond flour.
I don’t advise using all coconut flour unless you add in an extra egg, but in general, they can be substituted for each other with good results.
? Garden veggies
I grew up with a garden every year and grew to love it. Yes, I hope I’m passing that same joy and appreciation for gardening, even if just a small garden, on to my kids.
It always has its ups and downs. For example, this morning we went out to find all our green cherry tomatoes pecked and on the dirt below the tomato plants. Evidently a bird couldn’t decide if he liked to eat green tomatoes or not and just pulled them all off the vine.
Devastating, but a good way to show kids how to problem solve and try something new. It’s time to put nets over the tomatoes and grapevines, and I bet you soon we will reap the benefits!
The zucchini are plentiful as always, and I can’t wait to get around to trying new zucchini recipes. That is, of course, after we’ve made several more loaves of the all-important keto zucchini bread!
? Related recipes
- Low Carb Grilled Garlic Parmesan Zucchini
- Keto Zucchini Lasagna
- Keto Lemon Pound Cake
- Cream Cheese Keto Pumpkin Muffins
Or, if you’re not in the mood to bake, check out how I discovered a local keto bakery! Psst – they do mail orders too.
Pin the recipe here:
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
- 2 oz cream cheese
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp melted butter
- ¾ cup sweetener, powdered
- 2 cups finely ground almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp sea salt
- 1 cup shredded zucchini (water removed, drained)
- ¼ cup pumpkin seeds
- Preheat the oven to 325 degrees and get out a regular 9" x 5" loaf pan. Line the pan with buttered parchment paper.
- In a high powered blender or mixing bowl, place the cream cheese, eggs, and vanilla extract. Blend or mix thoroughly until no lumps remain.
- While mixing or blending, pour in the melted butter then the sweetener. Set aside.
- Take another large bowl and whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- Pour the wet mixture into the dry and stir it together well. Add the zucchini and mix until everything is evenly incorporated.
- Use a spatula to put the batter in the prepared loaf pan and spread levelly on top. Sprinkle the pumpkin seeds over the top of the batter.
- Bake for 50-55 minutes then cool in the pan for 15 minutes before removing to a cooling rack. Serve slightly warm.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgSodium: 174mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gProtein: 10g
*Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.