Looking for the best low-carb Keto Zucchini Bread recipe? I’ve got you covered. This one’s a winner because it’s easy to make, totally healthy, and mouth-wateringly delicious!
Keto Nut-Free Zucchini Bread is a summery cake-like bread that uses up all that extra zucchini overflowing from your garden. It’s wonderful for dessert, and every bit as good for breakfast or a snack. This low-carb zucchini bread is gluten-free, sugar-free, and nut-free too!
It’s so hard to find good Keto Bread recipes that are nut-free since most use almond flour. I’ve solved that problem by using coconut flour which I love. Coconut flour is less expensive than almond flour and lower in carbs, making it a wonderful choice for everyone on a Low-Carb Diet. Take note, this recipe won’t work with almond flour since it is very different from coconut flour. For more on that, check out my post called Paleo Baking: Almond Flour vs. Coconut Flour.
Wondering how to make Zucchini Bread? This recipe is the easiest you’ll find! My one-bowl method for Keto Nut-Free Zucchini bread is super simple and a huge time saver! Just mix all of the ingredients in a food processor and then use the grater attachment to grate the zucchini right on top of the batter and stir it in. You’ll need this kitchen scale to measure the zucchini before you grate it into the food processor so you know you have the right amount.
To store Keto Nut-Free Zucchini Bread, let it cool overnight, wrap in a paper towel and place it in a ziploc bag and refrigerate for up to 1 week. I haven’t tried freezing this bread so not sure how long it would keep in the freezer.
I use egg white protein powder in this bread recipe to help with the structure of the bread. The recipe will not work without this ingredient. If you’re looking for other recipes that use this ingredient check out my Egg White Protein Powder page. Egg white protein powder is a fantastic supplement for the Keto Diet!
This sugar-free zucchini bread is made with Swerve which contains erythritol, a corn-based sweetener. That means this is not a grain-free recipe. I recently did a write up called What’s the Best Sweetener for the Keto Diet that you may want to take a look at if you’re on a low-carb, high-fat (LCHF) diet. If you’re on a grain-free diet check out my Paleo Diet Recipes page.
I’ve tested this recipe with Lily’s Keto chocolate chips and Nuts.com 70% organic chocolate chips. I think it would also be fantastic with Theo 85% chocolate, which you could simply chop up and stir into the batter, instead of the chocolate chips.