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
Ingredients
- 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)
Instructions
- 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
- 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.
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Here are some of my other low-carb zucchini recipes:
Alexandra says
Getting my back to school lunch recipes planned. Would this be a good sandwich bread or us it more crumbly? Thanks!!
Elana says
Alexandra, we love this bread, and it’s not crumbly, but it’s more of a cakey dessert bread than a sandwich bread. Here’s one of my recipes that works very well for sandwiches:
https://elanaspantry.com/rochels-cashew-bread/
Enjoy!
Elana
Enjoy!
Elana
Alma says
Can I substitute the almond flour with something else?
Elana says
Alma, I haven’t tried that so not sure. Here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Diana says
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
Elana says
Diana, Thanks for your wonderful comment! I will add egg-free, dairy-free, SCD bread to my list of recipe requests :-)
Nicole says
Has anyone tried with chia or flax egg? sounds so good, but no eggs for me either
Elana says
Nicole, I haven’t had any luck with chia or flax eggs in my recipes. Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Shirley says
What is 8 ounces of zucchini? Is that a cup? 2 cups?
Elana says
Shirley, 8 ounces is 1.5 cups of zucchini, for more detail on that please see the second paragraph of this post :-)
George says
I am curious about your thoughts on using coconut flour. This is an extremely high oxalate recipe, and leads to a lot of problems.
Elana says
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
Heather says
Would love to get an idea of calorie count for each serving??:)
Elana says
Heather, for more info on that please see this post:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Lieselotte says
What size food processor do you use? I am afraid mine might not be big enough.
Elana says
Lieselotte, I use a 9-cup Cuisinart.
Annie says
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!
Elana says
You’re welcome Annie!
Tracy says
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!
???
Elana says
Tracy, thanks for your comment. Unfortunately, almond meal does not work in my recipes.
Sandra says
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.
Anne says
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).
Andrea Ewing says
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.
Hana says
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. ?
Renee Nevitt says
I just made this using almond meal and it turned out fantastic!
Shira kabik says
Is there a substitute for using vanilla Stevia?? I do not care for the flavor.
Elana says
Shira, I haven’t tried that so not sure. If you do please let us know how it goes.
Sara says
For the vanilla stevia….I used the amount of stevia in the recipe and 1/2 t of vanilla extract.