When it comes to Keto bread, recipes can be really hit or miss. This Zucchini Bread with walnuts, is not only Keto, but it’s DELICIOUS! I even had some friends who are not doing Keto try it, and they said it’s crave-worthy.
I was so excited about this recipe, I ate a slice before it could be photographed. Oops. It was SO worth it.
Hey, I had to test it before I photographed it, right? After that, it was difficult not to eat another slice because it was so yummy.
Low Carb Zucchini Bread
In addition to this Zucchini Bread being delicious and just the most perfect texture for a quick bread, the walnuts add such a nice touch. The semi-crunch it gives the bread a great texture. Walnuts are also low in carbs and high in fat, which makes it great for if you’re doing Keto and having a hard time hitting those fat levels in your diet.
This Zucchini Bread has just the right amount of sweetness. It’s also great slathered in butter and eaten warm from the oven. I know this because that’s exactly how I had my first slice, and it was incredible.
NEED MORE LOW CARB RECIPES TO SATISFY YOUR BREAD CRAVINGS? TRY OUT MY LOW CARB NUT AND SEED BREAD!
This Zucchini Bread will be a staple for your Keto kitchen over the summer when zucchini is plentiful. It’s not a difficult recipe and doesn’t have a ton of weird ingredients, so even if you’re not a confident baker, you can make this with success!
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS TO RATE.
Want to make a Keto Zucchini Bread you'll be over-the-moon excited to eat and serve to others? This recipe with walnuts is perfect!
- 1/2 cup Truvia
- 3 eggs
- 1/2 cup coconut oil, ghee or oil
- 1.5 cups almond flour
- 1/2 cups coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup almond milk
- 2 cups shredded zucchini
- 1 cup chopped walnuts
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Preheat the oven to 350F.
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Grease a 6 cup bundt pan and set aside.
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Meanwhile, place Truvia, eggs and oil into the stand mixer mixing bowl and using the paddle attachment of your stand mixer, beat the mixture for 2-3 minutes until well incorporated and fluffy.
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Add coconut and almond flour, baking powder, baking soda, cinnamon, nutmeg and almond milk, and continue to mix for another 2-3 minutes.
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Remove the bowl from the stand mixer. Stir in shredded zucchini and chopped walnuts.
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Pour the mixture into the greased pan and spread evenly.
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Bake at 350F for 30 minutes until a toothpick inserted into the middle of the cake emerges clean.
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Cool and serve. This makes a large cake with 8 generous slices.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
56warcry says
This recipe turned out to be a soggy mess. Although the top browned, the bottom was wet and uncooked in the middle. I have a similar banana bread recipe that uses neither fat nor milk and it turns out a perfect delicious consistency.
cfarrer92 says
Hi there! Instead of Truvia, I have a liquid Stevia sweetener, do you know if I could sub that out? And if so, what I would need to change in the rest of the recipe if I did that instead? Let me know what you think!
cfarrer92 says
Hi there! Instead of Truvia, I have a liquid Stevia sweetener, do you know if I could sub that out? And if so, what I would need to change in the rest of the recipe if I did that instead?
mschalock says
Will it work to switch Truvia for erithritol?
URVASHI PITRE says
Yes it will 🙂
Kiana Wilder says
Does it have to be a bundt pan? Would it turn out in a regular loaf pan?
Michelle says
Amazing! Used 4 mini loaf pans as I didn’t have a bundt pan and had no issue removing them. and I also made sure I wrung out the shredded zucchini well in a tea towel.
Sam says
Hi, thank you for sharing the recipe. I had a few issues with it and was wondering if you can help. Firstly, the bread was really stuck to the pan and hard to remove, I had oiled the pan with olive oil. And I had to bake it for 45 mins as at 30 mins it was still not done. Even after 45 mins I feel the bread is still very crumbly. I followed everything to the tee, from measuring the ingredients to the beating time. Any suggestions?
URVASHI PITRE says
Hmm that’s interesting feedback. As to the sticking, I used a silicone mold which may have helped me but I haven’t heard from others who had issues. I did recently modify the recipe to use less almond milk as I am finding that ultra fresh zucchini seems to release a lot more water. I wonder if that would help?
Sam says
Yeah could be the water in the zucchini, I’ll try that next time. Also what are your thoughts if I only use coconut flour?
Aleena says
Changing the coconut flour ratio will really mess up the recipe since it is very absorbent and you need very little. Plus the texture of the almond flour is probably what makes this bread good. However, some coconut flours are more absorbent than others, so that could have been why your bread was crumbly in the first place.