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:
Cheryl Morris says
As with all my zucchini bread recipes, I added some grated orange rind to give the recipe more depth of flavor. It’s my secret ingredient in all my quick bread recipes…. don’t tell anyone!
Elana says
Thanks Cheryl! That sounds great :-)
Laura says
This bread looks so good, but I have attempted this twice over the last few days and both times the loaf doesn’t want to cook in the inside. It stays mushy. I had to use egg replacers (as I cannot use eggs) could that be it? I changed up dish, went to parchment paper, even used a different blade. It also isn’t rising. Is that normal? Should I squeeze out the water in the Zuchinni? Any guidance would be appreciated! Thanks!
Elana says
Laura, that is definitely it! Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Rachel says
I’ve made this twice now and its a keeper. I do 2 cups almond flour, 1/2 cup coconut flour and then add some additional water to compensate for the coconut flour and its delicious.
Elana says
Thanks Rachel! I’m so glad this is a keeper :-)
Beverly Lindsey says
Can you tell me the nutritional values in the zucchini bread? Thanks!
Elana says
Beverly, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have an amazing day!
Elana
Jenna Martin says
How much water do you add?
Michelle says
I have a nom verbal autistic child that i work with who is dairy free nut free and grain free.
What can i use to make this bread without nut.
Elana says
Hi Michelle, I haven’t made this without almond flour so not sure. Here’s a link to my Paleo Chocolate Chip Scones recipe which is nut-free:
https://elanaspantry.com/paleo-chocolate-chip-scones/
Enjoy!
Elana
Courtney Kappes says
I used a sunflower pepita flour blend as I didn’t have almonds on hand; it submitted 1:1. It worked really well!
Elana says
Thanks Courtney!
Diane Thomas says
Hi Elana,
I love your recipes! I was looking at your low carb section and did not see the nutritional breakdown of the ingredients. I am searching for recipes for a student of mine that was just diagnosed with Type 1 Diabetes. She is 12 years old. Do any of your books have the nutritional breakdown listed on your recipes? I would greatly appreciate your help at your earliest convenience. Regards, Diane Thomas
Elana says
Thanks Diane! I’m so happy to hear you love my recipes. For more on nutrition please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Talitha says
Hi, I just wonder how long this zucchini bread last and what is the best way to store it? Thanks:)
Elana says
Talitha, allow the bread to cool on the counter overnight after baking, then wrap it up and store in the fridge for up to 8 days :-)
Beth says
I was wondering this too, except that my husband finished it off in one day!!!
Elana says
Beth, I’m so happy that your husband loved this bread :-)
Stephanie Phieler says
I just baked this and it came out beautifully. I used honey instead of maple syrup. Delicious!
Elana says
Glad to hear this came out beautifully Stephanie :-)
Becky says
I’m also wondering what to use instead of stevia. Anybody?
Elana says
Becky, if you do experiment with this please let us know how it goes :-)
Teresa Thorpe says
How about xylitol? I too do not like stevia.
cindy knoth says
So before I make this, did I miss seeing how many carbs this has.I would like to bake some goodies but need to work in how many carbs there are.Thank you
Elana says
Cindy, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Nat says
Hello…. just want to let you know I especially love your website bc your recipes are fairly easy and don’t require alot of difficult ingredients to find and sound delicious as well as very healthy, how wonderful:)
So my Q is …I don’t have a food processor. Is it possible just to blend the zucchini in a blender rather the grate it on a grater. I only ask bc it seems like a lot of grating would be required:/
Would this recipe turn out Ok.
Thx nat
Elana says
Hi Nat, thanks so much for your comment! I haven’t tried making this without a food processor so not sure. If you do experiment please let us know how it goes :-)
Nat says
Will do , thank you kindly:)
Kim says
Elana: Thank you for everything you do and all your great recipes! I made this one this weekend. Love this recipe because it is DELICIOUS. But, it was so simple to make. I’ve said it before, but I have to say it again. I love the simplicity of your recipes! Thank you.
Elana says
Thanks Kim, making the recipes simple and delicious is the name of the game for me :-)