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:
Catherine says
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.
Elana says
You’re welcome Catherine!
Cathy says
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.
Elana says
Cathy, I haven’t tried that substitution so not sure. If you do experiment please let us know how it goes :-)
Renee Nevitt says
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!
Elana says
Thanks Renee!
Renee Nevitt says
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!
Elana says
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 :-)
Deborah says
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.
Elana says
Thanks Deborah!
Terissa says
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 ?
Elana says
Terissa, if you are grating the zucchini on top of the batter, you will need to measure it by weight before it goes into the processor :-)
TracTran says
So you don’t grate it first and measure 8oz…. you grate 8oz and throw it in?
Elana says
TracTran, I grate 8 ounces of zucchini and then stir it into the batter :-)
Nina says
This was amazing!
Elana says
Thanks Nina!
Conny Lindley says
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
Elana says
Hi Conny, thanks so much for your kind words and I’m so glad you are enjoying my cookbooks! Here is a link for you that describes the difference between almond meal and almond flour:
https://elanaspantry.com/ingredients/almond-flour/
Have a great day!
Elana
Kris says
Do know if, after fully baked and cooled, would this Zucchini bread freeze well & thaw well for eating later? Thanks!
Elana says
Kris, I haven’t tried that so not sure. If you do please let us know how it goes :-)
Theresa says
How about adding some chopped walnuts to the recipe?
Elana says
Theresa, feel free to experiment with the recipe :-)
Theresa Kostedt says
I just made it today for the first time and added walnuts. It’s delicious. Also, I always soak my walnuts so they are more digestible. I am looking forward to eating a slice with my eggs for breakfast!
Elana says
Theresa, thanks for letting me know this was delicious :-)
Amanda Mushynski says
I am also wondering this! Did you try to freeze it?
Libby says
How many carbs is it?
Elana says
Libby, for more on that see this post:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana