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.
Low-Carb Zucchini Bread
- 2 ½ cups blanched almond flour (not almond meal)
- 1 teaspoon ground cinnamon
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 large eggs
- 2 tablespoons maple syrup
- ½ teaspoon vanilla stevia
- 1½ cups grated zucchini (8 ounces)
- In a food processor, combine almond flour, cinnamon, salt, and baking soda
- Pulse in eggs, maple syrup, and stevia
- Remove s-blade and stir in zucchini by hand
- Transfer batter to a greased 9 x 5 inch loaf dish
- Bake at 350°F for 1 hour
- Cool for 1 hour
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.
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Here are some of my other low-carb zucchini recipes:
WOW! This is absolutely delicious! I didn’t have maple syrup so substituted honey. This recipe is my new favorite Thanks Elana!!!
Kathryn, thanks for letting me know this is WOW absolutely delicious!
Thanks for the recipe. Is it possible to make it without eggs?
Do you have any eggless recipes for bread?
Mika, I haven’t had any of my bread recipes work without eggs :-)
I’ve made this recipe twice now, and I love it. Admittedly, I’ve tweaked it – used homemade Mapleine syrup in place of the real maple syrup and 2 Tb of powdered Lakanto sweetener instead of the stevia (because they were what I had on hand). Oh yes, and a major deviation – I added chocolate chips!
Marie, thanks for letting me know you love this recipe!
I was looking for a zucchini bread recipe that uses almond flour and found your recipe; it looks so easy to make. Could I substitute the maple syrup? It is expensive to me. I am on the low carb way of eating so no honey. I do use Pyure sweetener (2:1, twice as sweet as sugar). Thanks!
June, I haven’t tried that so not sure. Here’s a link to my Keto Zucchini Bread recipe, it doesn’t call for maple syrup:
Do you know the nutrition components to this recipe? For example, carbs, calories, fat, protein?
Maria, thanks for your comment. I provide nutrition info for all the recipes in my books :-)
Hi Elana. How many cups of coconut flour I had to use to substitute almond flour on this recipe? Thank you
Rute, for more on that go here:
Have a wonderful day,
Made this recipe, swapped out honey for the maple syrup and a splash of vanilla extract instead of the stevia. So delicious! I think my oven runs a bit cool, so I’ll most likely bake it a little longer next time.
I went to make a slice of garlic bread with it, but the cinnamon was really fragrant, so I might try my next go-around without it, so see if it works better for savory applications.
I’m freezing some shredded zucchini so that I can make this recipe, as well as the chocolate zucchini bread, all fall and winter!
Thanks Jessica! So glad to hear this bread is delicious!
Marian Gingrich says
If I don’t have a food processor, can I use a hand mixer?
Marian, I haven’t tried that so not sure :-)
Hi Elana what are 8ounces zucchini in gramm? Thank you for answering.
Nefise, thanks for your question, there are tons of conversion programs online to help you with this and more :-)