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 Pin Recipe
Servings 12 slices

Ingredients

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
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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:


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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


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

Comments

128 responses to “Low-Carb Zucchini Bread”

  1. 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!

      • 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!

  2. 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.

  3. 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.

  4. 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

  5. I just baked this and it came out beautifully. I used honey instead of maple syrup. Delicious!

  6. 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

  7. 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

  8. 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.

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Recipes » Breads » Low-Carb Zucchini Bread