Say goodbye to dry or crumbly keto breads. This Low Carb and Keto Zucchini Bread is moist, soft, and full of sweet cinnamon flavor. I love it hot or cold, slathered with creamy butter. At 10 grams of protein per slice, it makes a wonderful blood sugar balancing breakfast or snack!
3 Net Carbs per Slice
The Best Low-Carb Zucchini Bread Recipe
The thing that’s most difficult for me on a low carb diet, which I have been following for over 5 years now, is having quick meals or snacks ready to go.
While I do believe that eating mostly whole foods, including lots of quality protein (wild salmon, grass fed beef, pastured raised chicken and pork, eggs) should be the staple of any diet, it’s very difficult to constantly be cooking and preparing meals.
During busy weeks, I need something quick to grab so I don’t get overly hungry or skip meals entirely.
I do really enjoy keto smoothies, but another thing I rely on are healthy keto muffins.
Having healthy options ready to go in the freezer is a great way to stick to your nutrition goals.
A few years ago, I stumbled upon a pretty magical combination of almond flour, coconut flour, and collagen. A friend of mine wanted to add some collagen to a batch of keto cookies, and I was shocked at how chewy and delicious they were. The collagen melted, created the chewy texture that melted sugar adds to traditional baked goods.
I started adding collagen to all keto baked goods, to add that dense and chewy texture that sugar-laden treats have.
This Keto Zucchini Bread is no exception! The combination of almond flour, coconut flour, and collagen powder means that it doesn’t have the flavor or texture of using any one of these ingredients on their own.
It creates baked goods that are less dense than almond flour and more flavorful and moist than using coconut flour alone. The fact that collagen adds blood-sugar balancing protein and beneficial amino acids is just icing on the (sugar free) cake!
You’ll love this Zucchini Bread because:
- It’s MACROS are spot on for enjoying on a ketogenic diet. 6 grams of total carbs + 3 grams of fiber = 3 grams of net carbs. Plus 11 grams of hunger-satisfying protein!
- The texture is so similar to a standard sweet bread recipe – soft, a little chewy, and moist! Zucchini is an amazing vegetable to work into healthy recipes.
- It’s customizable. My favorite addition is walnuts. Add sugar free chocolate chips, fresh blueberries, or pecans to make it the perfect loaf.
- Absolute PERFECTION with a mug of tea or a cup of coffee, any time of the day! This is one of my favorite keto desserts.
What You’ll Need
- Blanched Almond Flour (almond meal has the skins and will create a more dense loaf)
- Coconut Flour (this is my new favorite brand of coconut flour)
- Collagen Powder (optional, but adds the slightly chewy and firm texture that sugar typically adds to baked goods)
- Baking Powder, Baking Soda, Sea Salt, and Cinnamon
- Monk Fruit Sweetener or Allulose (or granulated sweetener of choice)
- Large Eggs (used pastured or grass fed eggs for best nutrition)
- Coconut Oil (avocado oil, olive oil, or melted butter work!)
- Vanilla Extract
- Zucchini (shredded)
- Walnuts (optional, or sub sugar free chocolate chips, dark chocolate chunks, pecans, or fresh blueberries)
How to Make Keto Zucchini Bread
Step 1: Preheat oven to 325º F. Line a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) with parchment paper and set aside (I lightly spray the pan with oil so the parchment paper sticks to the sides).
Step 2: In a medium sized bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, baking soda and sea salt. Mix to combine.
Step 3: Add the eggs, melted coconut oil, and vanilla to a large mixing bowl, and whisk to combine.
Step 4: Use a box grater or food processor to grate the zucchini. Using a cheesecloth or thin dishtowel, squeeze out excess water from the zucchini. Measure the zucchini after the excess moisture is squeezed out. The older the zucchini, the more water that will come out. Fresher zucchinis have less water.
Step 5: Combine the dry ingredients, grated zucchini, and walnuts in the bowl with the wet ingredients. Stir to combine a thick batter.
Step 6: Scoop the batter into the prepared loaf pan.
Step 7: Bake the zucchini bread for 30 minutes. Cover the loaf pan with foil and allow to cook for an additional 15 minutes. This allows the center of the bread to cook golden brown without the top over browning.
How to Store Leftover Healthy Zucchini Bread
After the loaf has completely cooled, cut into 12 slices.
Place a small piece of parchment paper between each slice. Pack the loaf in large ziplock freezer bags or another airtight container.
Refrigerate the zucchini bread for up to a week. For longer storage, freeze the loaf for up to 3 months (or longer!).
The parchment between slices makes it easy to pull out what you’re ready to enjoy, and keep the rest fresh in the fridge or freezer!
Variations for the Perfect Quick Bread Loaf
Keto or not, low carb or not, this healthy zucchini bread recipe is perfect for all! Even your non-health conscious friends will enjoy a slice of this bread.
The zucchini keeps it moist while adding some sneaky nutrition! The next time you make it loaf, switch it up with one of these fun variations.
- Chocolate Chip Zucchini Bread: Add sugar free chocolate chips to keep it keto. Dark chocolate chips or chopped dark chocolate are delicious and still healthy options. Use 1/4-1/2 cup (in addition to the walnuts, or instead!).
- Blueberry Zucchini Bread: Add 1 1/2 cups of fresh blueberries into the batter. Leave the walnuts or omit, based on preference!
- Zucchini Carrot Bread: Reduce the amount of zucchini by half and add 1 cup of shredded carrots. I love adding 1 teaspoon of ground ginger in carrot breads.
- Seeded Zucchini Bread: Instead of the walnuts, add 2 tablespoons sunflower seeds, 2 tablespoons of pumpkin seeds, 2 tablespoons of flax seeds, and 2 tablespoon of hemp seeds.
- Mini Loaves: Use 2 small 8 x 4 inch loaf pans to make small loafs, perfect for gifting this easy keto zucchini bread recipe.
Hop on over to this recipe for Keto Zucchini Muffins if you’d prefer to bake this into muffins!
Curious about Keto Chocolate Zucchini Bread? Bake these Keto Chocolate Zucchini Muffins in to a loaf!
Try another delicious low carb bread recipe – we love this Keto Banana Bread that uses real banana!
Other Low Carb Zucchini Recipes
- Keto Salmon Patties (with Zucchini)
- How to Make Zoodles (Zucchini Noodles)
- The BEST Keto Chicken Meatballs
- Keto Strawberry Smoothie
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Healthy Keto Zucchini Muffins
Equipment
Ingredients
- 1 1/2 cups almond flour blanched
- 1/2 cup monk fruit sweetener or allulose
- 6 tablespoons coconut flour
- 1/4 cup collagen powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 eggs
- 1/4 cup coconut oil or avocado oil
- 1 1/2 cups zucchini shredded, measure after squeezing out excess water
- 2 teaspoons vanilla
- 1/3 cup walnuts optional, see notes for substitutions
Instructions
- Preheat oven to 325º F. Line a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) with parchment paper and set aside (I lightly spray the pan with oil so the parchment paper sticks to the sides).
- In a medium sized bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, baking soda and sea salt. Mix to combine.
- Add the eggs, melted coconut oil, and vanilla to a large mixing bowl, and whisk to combine.
- Use a box grater or food processor to grate the zucchini. Using a cheesecloth or thin dishtowel, squeeze out excess moisture from the zucchini. Measure the zucchini after the excess moisture is squeezed out. The older the zucchini, the more water that will come out. Fresher zucchinis have less water.
- Combine the dry ingredients, zucchini, and walnuts in the bowl with the wet ingredients. Stir to combine a thick batter.
- Scoop the batter into the prepared loaf pan.
- Bake the zucchini bread for 30 minutes. Cover the loaf pan with foil and allow to cook for an additional 15 minutes. This allows the center of the bread to cook without the top over browning.
- Allow the bread to fully cool prior to slicing or packing away to store.
Notes
How to Store Leftover Healthy Zucchini Bread
After the loaf has completely cooled, cut into 12 slices. Place a small piece of parchment paper between each slice. Pack the loaf in a large ziplock storage bag or other airtight container. Refrigerate the zucchini bread for up to a week. For longer storage, freeze the loaf for up to 3 months (or longer!). The parchment between slices makes it easy to pull out what you’re ready to enjoy, and keep the rest fresh in the fridge or freezer!Variations for the Perfect Quick Bread Loaf
Keto or not, low carb or not, this healthy zucchini bread recipe is perfect for all! Even your non-health conscious friends will enjoy a slice of this bread. The zucchini keeps it moist while adding some sneaky nutrition!- Chocolate Chip Zucchini Bread: Add sugar free chocolate chips to keep it keto. Dark chocolate chips or chopped dark chocolate are delicious and still healthy options. Use 1/4-1/2 cup (in addition to the walnuts, or instead!).
- Blueberry Zucchini Bread: Add 1 1/2 cups of fresh blueberries into the batter. Leave the walnuts or omit, based on preference!
- Zucchini Carrot Bread: Reduce the amount of zucchini by half and add 1 cup of shredded carrots. I love adding 1 teaspoon of ground ginger in carrot breads.
- Seeded Zucchini Bread: Instead of the walnuts, add 2 tablespoons sunflower seeds, 2 tablespoons of pumpkin seeds, 2 tablespoons of flax seeds, and 2 tablespoon of hemp seeds.
You have the coconut flour linked twice instead of the collagen powder. I’d actually love to know what you use for that. Thank you!
Thanks for letting me know! I will go fix that. I use the Vital Proteins collagen – you can buy it at Costco for a great price (especially when they have it marked down!). It is always on the lists of the highest quality collagens and it mixes well into everything I use it for.
Can you tell me what I can substitute for the collagen. Thanks
You can use 1/2 teaspoon of gelatin instead! Or simple omit, but the texture will be slightly more crumbly.
This is the closest thing to traditional zucchini bread that I have ever had. It’s fantastic!!!
I adore this recipe too! I have some in my freezer and it’s a great breakfast when I need something to grab and go. Good protein content too!