This soft, moist, gluten free and keto Zucchini Bread is flavored with a hint of cinnamon, vanilla, and brown sugar; you’d never guess it’s healthy!
If you like baked goods, there’s nothing better than being able to enjoy a sweet confection while getting in some veggies.
Ok, technically zucchini is a fruit, but hey, I’ll take it.
Zucchini Bread isn’t anything new, but this healthy version is something pretty special. Normally it has quite a bit of sugar and flour, but not this recipe!
This healthy gluten free Zucchini Bread has everything you love about regular zucchini bread, but is gluten free and low in carbs. It has a soft, moist crumb, a hint of cinnamon, vanilla, and brown sugar, and is studded with chocolate chips.
Just like regular Zucchini Bread, this keto treat is quick and easy to whip up. And it keeps well for up to 1 week in the fridge.
The Best Healthy Keto Zucchini Bread Recipe
- Almond flour
- Golden flaxseed meal
- Tapioca starch
- Baking powder
- Avocado oil
- Sour cream
- Monk fruit/allulose sweetener
- Keto brown sugar
- Vanilla extract
- Keto-sweetened chocolate chips
How to Make Healthy Keto Zucchini Bread
- Grate the zucchini on a cheese grater. Measure 1 cup of shredded zucchini for this recipe. Fill the cup, but don't pack it down. There's no need to squeeze out the water unless the zucchini is dripping excess water.
- Whisk together the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry all at once, and stir to combine.
- Stir in the zucchini.
- Add the chocolate chips and give it a stir.
- Pour the batter into the prepared loaf pan.
- Bake until the bread is golden and a toothpick inserted in the center comes out clean.
How to Store Gluten Free Zucchini Bread
Wrap this bread in wax paper and then place it in a gallon-sized zip-top bag. You can store it like this for up to 2 days at room temperature, and after that store it in the fridge for up to 5 days more.
Variations on This Recipe
- Spice it up. Instead of cinnamon, use pumpkin pie spice.
- Get nutty. Skip the chocolate chips and add chopped nuts.
- Make it a chocolate zucchini bread. Add ¼ cup unsweetened cocoa powder, reduce the almond flour to 1 ¼ cups, and add 2 tablespoons of powdered monk fruit/allulose sweetener.
Keto Zucchini Bread FAQs
Does Zucchini Bread Taste Like Zucchini?
The flavor of zucchini is so mild that you can’t taste it in this quick bread. Zucchini Bread is commonly flavored with a touch of cinnamon, vanilla, and brown sugar.
Do You Peel Zucchini for Zucchini Bread?
No! The beauty of using zucchini in quick bread is that the skin is very thin. When you shred the zucchini (on a cheese grater) it blends in well with the rest of the shredded zucchini.
Do You Squeeze Water Out of Zucchini for Bread?
No. Unless the zucchini is extra watery (like dripping with water), there’s no need to squeeze the water out. Actually, the high moisture content of zucchini is what helps keep this quick bread moist.
Why Does Zucchini Bread Sink in the Middle?
There are quite a few things that can cause quick bread to sink. This list will help you troubleshoot:
- Check your leaveners. If the leavening agent (such as baking powder or baking soda) is expired or if you use too much of it, your bread can sink.
- Follow the recipe and measure your ingredients carefully. If there’s too much sugar your bread can sink, or if there’s too much moisture.
- Use the right size pan. If the pan is too small it can cause your bread to sink in the middle.
- Make sure the bread is fully cooked in the center. The easiest way to do this is to insert a toothpick in the center. If it comes out dry or with just a crumb or two, the bread is done.
- Let the bread cool before slicing. It will smell wonderful, so this really is an effort in patience! At least give it 20 minutes to cool before you slice it up.
More Gluten Free Quick Bread Recipes to Try
- Low Carb Apple Bread
- Coconut Rum Paleo Banana Bread
- Paleo Sandwich Bread
- Cranberry Orange Bread with Walnuts
Healthy Keto Zucchini Bread
- Coconut oil spray
- 1 ½ cups almond flour
- 3 tablespoons golden flaxseed meal
- 2 tablespoons tapioca starch
- 1 ¼ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup avocado oil or other mild to neutral-flavored oil of choice
- 3 tablespoons sour cream
- ½ cup powdered monk fruit/allulose sweetener
- 1 tablespoon keto brown sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup shredded zucchini not packed
- ½ cup keto chocolate chips
- Preheat oven to 350F. Line a 9 by 5-inch loaf pan with 2 pieces of parchment paper. Lightly spray the inside (especially the corners) with coconut oil spray.
- Whisk together the almond flour, golden flaxseed meal, tapioca starch, baking powder, cinnamon, and salt in a large bowl.
- In a medium bowl, whisk together the avocado oil, sour cream, sweetener, keto brown sugar, eggs, and vanilla.
- Add the wet ingredients to the dry all at once and stir to combine. Then stir in the zucchini, and finally the chocolate chips.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out dry, about 50 to 60 minutes.
- Cool before slicing.
- Net Carbs: 5g per serving (1 slice or ⅛ of loaf = 1 serving)