Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Low-Carb Zucchini Bread

Low-Carb Zucchini Bread

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My Low-Carb Zucchini Bread is the perfect answer to a bumper crop of summer squash. This no fuss gluten-free bread recipe has 8 ingredients and is easy to make. Its rich and hearty low-carb almond flour base is speckled with bits of fresh grated zucchini, and sweetened with a dash of maple syrup.

When I want to whip this easy paleo bread recipe up very quickly I make it as a “one bowl” recipe. What does that mean? After I have made the batter in the food processor, I simply remove the s-blade, put on the grater attachment and grate the zucchini right on top of the batter. After that I use a spatula to stir the grated zucchini into the batter. Sometimes this can be a little messy, but I don’t mind because it’s super speedy, and very easy to clean up. If you want to grate the zucchini before you add it to the food processor, simply use a regular handheld grater to make 1½ cups of grated zucchini, which equals the 8 ounces called for in the recipe, then stir the zucchini into the batter.

This easy gluten-free bread recipe is a wonderful paleo snack. My neighbor provided me with a ton of zucchini as I tested this Low-Carb Zucchini Bread recipe. She received many samples and let me know that her children enjoy this gluten-free bread toasted with jam for breakfast.

Print Recipe
Low-Carb Zucchini Bread
Serves:12slices
Ingredients
Instructions
  1. In a food processor, combine almond flour, cinnamon, salt, and baking soda
  2. Pulse in eggs, maple syrup, and stevia
  3. Remove s-blade and stir in zucchini by hand
  4. Transfer batter to a greased 9 x 5 inch loaf dish
  5. Bake at 350°F for 1 hour
  6. Cool for 1 hour
  7. Serve

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

With 1½ cups of zucchini, this bread is incredibly moist. Please note though, I do not squeeze the water out of the zucchini or fuss with it in any other way. Life can be complicated, as I outline in this post, so I keep my recipes simple!

If you follow a nut-free diet and have more miracle squash growing in your garden than you know what to do with, try my easy Zucchini Chocolate Chip Muffins recipe, made with a coconut flour base. For more nut-free recipes, be sure to check out my Nut-Free Recipes page.

Here are some of my other low-carb zucchini recipes:

Comments

  1. Not sure how I missed this recipe when it came out.
    I made it yesterday and it is so delicious.
    Just had some with my butternut squash soup. Yum!

    Thank you again for creating & sharing such wonderful and nutritious recipes for us. :)

    Reply

  2. This bread is absolutely delicious! Just curious if you have to refrigerate it? It’s not going to last more than two days in this house!

    Reply

    • Michele, storage instructions for the bread are right after the recipe. Thanks for letting me know that this is absolutely delicious :-)

      Reply

  3. This is delicious—and such a great way to use up all the zucchini flooding the kitchen this time of year! I love being able to shred the zucchini right on top of the batter in the food processor. I’ve had excellent results making Elana’s pumpkin and banana breads with either an immersion blender or a whisk, so I suspect this recipe would work just as well for anyone who doesn’t have a food processor.

    Reply

  4. I have made this bread twice with almond flour and it doesnt seem to rise like yours. Its also very moist in the middle even when i do the knife test to make sure it is cooked thoroughly before taking out of the oven. Also i seem to have a patch of thr bottom layer stuck to the pan no matter how much oil spray i use.
    I only used coconut sugar instead of the other ingredients…not sure What i am doing wrong?

    Reply

    • Catherine, for best results follow the recipe and use maple syrup as indicated. Also, be sure to use the same pan that I do, it’s listed in the instructions portion of the recipe :-)

      Reply

      • Awesome. Thanks for the reply.i was hoping to cut out the maple syrup because of the sugar content but i will try it this time to see if it makes the difference.
        Is there anyway i could use more stevia next time and cut out the maple syrup?

        Reply

  5. Lots of your recipes use a food processor. I am so accustomed to using my Kitchenmaid blender for baking. Does it change the outcome much if I use a blender instead for recipes like this?

    Reply

  8. Hi Elana,
    Thank you for sharing your recipes. I have been making your breads and my family is very much enjoying them. I was wondering if it was possible for you to include nutritional facts for your recipes? That would really help to keep a track of the macros. Thanks again. Z

    Reply

  9. As with all my zucchini bread recipes, I added some grated orange rind to give the recipe more depth of flavor. It’s my secret ingredient in all my quick bread recipes…. don’t tell anyone!

    Reply

      • This bread looks so good, but I have attempted this twice over the last few days and both times the loaf doesn’t want to cook in the inside. It stays mushy. I had to use egg replacers (as I cannot use eggs) could that be it? I changed up dish, went to parchment paper, even used a different blade. It also isn’t rising. Is that normal? Should I squeeze out the water in the Zuchinni? Any guidance would be appreciated! Thanks!

        Reply

  10. I’ve made this twice now and its a keeper. I do 2 cups almond flour, 1/2 cup coconut flour and then add some additional water to compensate for the coconut flour and its delicious.

    Reply

  11. I have a nom verbal autistic child that i work with who is dairy free nut free and grain free.

    What can i use to make this bread without nut.

    Reply

  12. Hi Elana,
    I love your recipes! I was looking at your low carb section and did not see the nutritional breakdown of the ingredients. I am searching for recipes for a student of mine that was just diagnosed with Type 1 Diabetes. She is 12 years old. Do any of your books have the nutritional breakdown listed on your recipes? I would greatly appreciate your help at your earliest convenience. Regards, Diane Thomas

    Reply

  16. So before I make this, did I miss seeing how many carbs this has.I would like to bake some goodies but need to work in how many carbs there are.Thank you

    Reply

  17. Hello…. just want to let you know I especially love your website bc your recipes are fairly easy and don’t require alot of difficult ingredients to find and sound delicious as well as very healthy, how wonderful:)
    So my Q is …I don’t have a food processor. Is it possible just to blend the zucchini in a blender rather the grate it on a grater. I only ask bc it seems like a lot of grating would be required:/
    Would this recipe turn out Ok.

    Thx nat

    Reply

  18. Elana: Thank you for everything you do and all your great recipes! I made this one this weekend. Love this recipe because it is DELICIOUS. But, it was so simple to make. I’ve said it before, but I have to say it again. I love the simplicity of your recipes! Thank you.

    Reply

  19. I’m married to a picky vegetarian who hates zucchini, but the CSA brings what it brings…Thanks for what I think will be a successful recipe.

    Reply

  20. Elena, I love your recipes. My one challenge is knowing if I can substitute powdered/liquid natural sweeteners for the honey/maple syrup/agave additions to your recipes? Thanks for any thoughts you have. I worry the most about “liquid” needed & if you feel these other sweeteners would make the recipe usable.

    Reply

  21. I’ve already commented but forgot to mention that I don’t have a food processor large enough so whisked all the dry ingredients together and whisked all the wet together. I stirred the wet into the dry until well mixed and then stirred in the zucchini. Turned out great!

    Reply

  22. I just made this and it turned out fantastic! I used almond meal so was a bit worried since the instructions said not to but hubby and I both love it. I didn’t have vanilla stevia so used 1/2 tsp stevia and 1 tsp vanilla (love vanilla). I also used more cinnamon as we love it also ~ 1.5 tsp.

    Will this freeze well?

    Thanks so much for all of your recipes!

    Reply

    • Hi Renee, so glad to hear this was fantastic. I haven’t ever had enough left over to freeze so haven’t tried that. If you do please let us know how it goes :-)

      Reply

      • Hi Elana and Renee. I’m also in love with your recipes Elana and have shared several on with friends here in Australia. I have made a similar bread to this with many variations, slice and freeze it all the time. Also goes well with various home made dips.

        Reply

  23. If you are grating the zucc in the processor ON TOP of the batter, how can you measure to know when you have 1 1/2 cups worth ?

    Reply

  25. What is the difference between almond flour and almond meal? I have been using Bob’s Red Mill almond meal/flour for many years in all of your recipes and have never had a problem, I’m not sure which it is, meal or flour? We sing your praises Elena and have turned so many people on to your cookbooks after serving them your Scones which we have made ALOT. Thank you for all your work and experimentation and discoveries and delights! We appreciate you so much, warmly,
    Conny Lindley

    Reply

  26. Do know if, after fully baked and cooled, would this Zucchini bread freeze well & thaw well for eating later? Thanks!

    Reply

  29. Getting my back to school lunch recipes planned. Would this be a good sandwich bread or us it more crumbly? Thanks!!

    Reply

  31. Hi Elana,
    I have a request. I am currently on the SCD diet. I have found out that I am allergic to eggs and dairy, which makes baking SCD loaf bread and flat bread difficult. I was wondering if you can try to make an SCD bread or wrap without eggs. It would mean so much to me and other SCDers who suffer from the same allergies. Please let me know if you have any advice.

    Thank you in advance

    Reply

    • Shirley, 8 ounces is 1.5 cups of zucchini, for more detail on that please see the second paragraph of this post :-)

      Reply

  33. I am curious about your thoughts on using coconut flour. This is an extremely high oxalate recipe, and leads to a lot of problems.

    Reply

    • George, I love coconut flour and have dozens of recipes that use this ingredient. It’s not as great for folks that are following a low-carb diet since it’s higher in carbs than almond flour. Of course, we are all biochemical individuals and everything has its benefits as well as its downside :-)

      Here’s a link to my Coconut Flour Recipes page for you:

      https://elanaspantry.com/ingredients/coconut-flour/

      Enjoy!
      Elana

      Reply

  36. Thanks for another great Zucchini Bread option! I just made a double batch of your Chocolate Zucchini Break this afternoon and it always disappears so quickly in my house!

    Reply

  37. Hi Elana?

    greetings from Australia ?

    I have no supplier of Almond Flour here and the USA suppliers you use don’t ship here either.
    ?

    What options do I have if I only have almond meal?

    Thanks for the recipe; I hope j can make it successfully!

    ???

    Reply

      • It’s always worked in the ones I’ve made. Maybe the results are not the same as Elana’s…. I can’t say…. but they have always been good using Bob’s Red Mill Almond Meal/Flour. BRM now has a finely ground almond flour that I will be trying, but the meal/flour works fine in the recipes I’ve made…. however, I’ve not made every recipe on this website.

        Reply

      • I’ve successfully made almond flour using blanched sliced almonds in a Ninja high-powered blender (it looks very much like the almond flour I bought).

        Reply

    • It creates work, but I’ve sifted almond meal so that I get the finest parts from it and then I run the rest through the blender to break it down more. The other brands I’ve tried, including Bob’s Red Mill, have not worked in most recipes. Maybe location has something to do with it? I’m in Florida where the humidity has been a factor in my baking before I had to go grain-free.

      Reply

    • Tracy, I have used almond meal in Elana’s recipes for years and I have NOT had one fail. Maybe the meal here in Oz is finer? I typically use the ‘Lucky’ brand readily available in Coles/Woollies. Give it go.. you won’t be disappointed. ?

      Reply

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