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!
The Best Keto Zucchini Bread
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!
Keto Nut-Free Zucchini Bread
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.
How to Make Zucchini Bread
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.
Keto Nut-Free Zucchini Bread
Ingredients
- ½ cup coconut flour
- 2 tablespoons egg white protein powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 4 large eggs
- ¼ cup coconut oil, melted, or grapeseed oil
- ½ cup Swerve
- ⅛ teaspoon vanilla stevia
- 1½ cups grated zucchini (8 ounces)
- ½ cup keto chocolate chips
Instructions
- In a food processor, combine coconut flour, protein powder, salt, and baking soda
- Pulse in eggs, coconut oil, Swerve, and stevia
- Remove s-blade, replacing with grater attachment
- On a scale weigh out 8 ounces zucchini
- Push zucchini through food processor to grate over batter
- Remove grater attachment, then stir in chocolate chips
- Some batter will drip down the hole of the food processor bowl, but that’s ok
- Transfer batter to a greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
- Bake at 350°F for 50-60 minutes
- Cool for 2 hours
- Serve
How to Store Keto Nut-Free Zucchini Bread
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.
Egg White Protein Powder for Keto
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!
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
The Best Sweetener 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.
The Best Keto Chocolate
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.
Oliver says
I tried this on weekend, everyone loved this, It’s so delicious. Thanks for sharing :-)
Elana says
Oliver, thanks for letting me know everyone loved this bread!
Natalie says
What do you think about using a flavored egg white protein powder? I have some vanilla flavored stuff – I’m sure you haven’t tried but just wondering what you’re opinion is…..
Elana says
Natalie, I haven’t tried that so not sure :-)
MaryAnn Heimark says
Elana, I thought you had sworn off of Swerve? I cannot digest it, and threw it all in the trash. So, what is the work around going forward? I personally think that Stevia is the answer but brands seem to fluctuate a lot in Sweetness. And, Green Leaf Stevia isn’t sold often other than the packets. Am frustrated and sometimes fall back to your Paleo Brownies with dates and a small amount of French vanilla liquid stevia. That recipe is pure gold for me, and I give thanks for it often! I am so grateful that I found your recipes and have gotten both of your books! Thanks SO much, MaryAnn
Elana says
MaryAnn, I don’t eat Swerve but have made this recipe as a labor of love for my sugar-free readers that do. For more on sweeteners go here:
https://elanaspantry.com/whats-the-best-sweetener-for-the-keto-diet/?preview_id=224106&preview_nonce=86a27df948&_thumbnail_id=226508&preview=true
I would recommend this Low-Carb Zucchini Bread for you:
https://elanaspantry.com/low-carb-zucchini-bread/
Enjoy!
Elana
Rona Morris says
Hi Elana,
This is a long over due thank you. My husband was put on a gluten free diet about 10 years ago. We were given a copy of your first cookbook and discovered your blog. Ivan was concerned that he would never have good baked goods again, but everyone of your recipes was his “favorite.” He passed away recently and I just want to thank you for all your delicious recipes and helping to make his last years enjoyable.
Sincerely,
Rona
Elana says
Rona, I would say ‘thank you’ but it’s nowhere near enough of a reply to you. Your comment brought tears to my eyes. So blessed to be on this healing journey with you :-)
Porge says
Hello,
Can I use egg white instead of the powder please?
Elana says
Porge, I haven’t tried that so not sure :-)
Lisa says
I did that for the lemon blueberry bread, it turned out great!
Brigitta K. Perez says
Hi Elana,
Love all your recipes and want to try your zucchini bread. Can I use collagen protein power instead of egg whites protein power?
Elana says
Brigitta, I haven’t tried that so not sure :-)
Marie says
Hi Elana,
Is there a way you could add the photo(s) with your recipe text when printed out?
It would be nice to have that for reference and to see what it looks like in the binder I save your recipes in. Shalom Thanks.
Elana says
Marie, thanks so much for your comment! We used to have that feature, but so many people complained that it was a waste of printer ink that we had it removed :-)
Marie says
Not very nice of people to complain about something you provide to them for free. The photos are my inspiration for trying to make it perfect just like you. Not a waste of printer ink for me at all. I appreciate you sharing your wonderful recipes and I look forward to receiving them via emails. I also have your 3 books. I’ll just continue to copy, paste, print, trim, and glue the photos on the printed recipe. Have a beautiful day Elana. Thanks for answering.
Elana says
Marie, you’re welcome! I wish I could find a way that would please everyone :-)
Darlene Cooper says
I miss the photos too. They could be postage stamp size maybe?
Elana says
Thanks for your feedback Darlene!
Jane Sloven says
Hi Elana,
Thanks for this recipe. A question for you? I can’t tolerate coconut or almond flour. Might pecan or walnut flour substitute for the coconut flour? Or Cassava?
Thanks,
Jane
Elana says
Jane, nut flours do not work in place of coconut flour. I haven’t ever used cassava so not sure :-)
Becky says
I can’t eat nuts, so I use cassava flour successfully in place of almond flour. It won’t work to replace coconut flour.
Elana says
Thanks Becky!