Low-Carb Zucchini Bread

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
12slices
Print Recipe
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:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

108 responses to “Low-Carb Zucchini Bread”

  1. Hi Elana,
    Thank you again for consistently providing healthy solutions to maintaining food as medicine type nutritional pans. Im currently utilizing a Keto plan for managing RA. Do you have any idea how many carbs, protein and Fat are in this recipe? Thanks for your help! Also is there a specific App you use to track your Macros?
    Be well,
    Gina

  2. 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. :)

    • Beth, I’m so happy to hear you are enjoying my recipes and that this Low-Carb Zucchini Bread is so delicious!

  3. 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!

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

  4. 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.

  5. 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?

    • 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 :-)

      • 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?

  6. 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?

  7. 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

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