Low-Carb Zucchini Bread

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

Print Recipe
  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
Love this recipe!! Thank you for your amazing work!

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:


124 responses to “Low-Carb Zucchini Bread”

  1. 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!

  2. 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!

  3. Hi Elana. How many cups of coconut flour I had to use to substitute almond flour on this recipe? Thank you

  4. 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!

    • Nefise, thanks for your question, there are tons of conversion programs online to help you with this and more :-)

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Recipes » Breads » Low-Carb Zucchini Bread