Keto Zucchini Bread with walnuts is not only Keto, but it’s DELICIOUS! It is made with almond flour and coconut flour for a Keto diet. Slather it with butter straight out of the oven! When it comes to Keto bread recipes, they really can be hit or miss. 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.
Keto Zucchini Bread
In addition to this Keto 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 Healthy 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.
What Is In Keto Zucchini Bread?
If you are on a keto or low-carb diet, you will probably have some of these substitutions in your pantry. If you are new to a keto lifestyle, now is a good chance to stock up on some soon to be staples! In this zucchini bread recipe, I am using both almond flour and coconut flour. They absorb differently, so I will use a combination of both in several of my recipes.
I use Ghee, but you can use oil. Ghee is commonly used in Indian cooking and is clarified butter. It is a little nuttier tasting than butter, which I love that extra flavor and it works perfectly with the almond flour and walnuts in this recipe.
I use aromatics like cinnamon and nutmeg to add spice and flavor to this homemade zucchini bread. Unsweetened almond milk keeps the dairy and sugar low. Then I add in walnuts for a delightful crunch in the bread.
How To Make Keto Zucchini Bread
- Grate Zucchini. Cut off the ends, grate, and let the zucchini sit in a strainer in a bowl to drain. You will be amazed at how much water comes out of the vegetable!
- Preheat the oven to 350. Grease a 6 cup Bundt Pan and set aside.
- Pour Truvia, eggs, and oil in a stand mixer and beat together for 2 to 3 minutes.
- Add coconut flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and almond milk. Mix together until combined, an additional 2 minutes.
- Stir in by hand the shredded zucchini and chopped walnuts.
- Pour into Bundt pan and bake for 30 minutes.
- Cool and Devour!
NEED MORE LOW CARB RECIPES TO SATISFY YOUR BREAD CRAVINGS? TRY OUT MY LOW CARB NUT AND SEED BREAD!
- Another popular keto recipe that uses the 6 cup bundt pan is my keto pound cake.
- use extra zucchini to make Keto Zucchini Lasagna
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!
Tips and Tricks for Keto Zucchini Bread
- Grate the zucchini and let it drain before baking to remove some excess moisture.
- Use the combination of almond and coconut flour. The coconut flour alone will not absorb well.
- Great way to use up some extra Summer Zucchini.
? DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS TO RATE.
Ingredients
- 1/2 cup Truvia
- 3 eggs
- 1/2 cup 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 Unsweetened Almond Milk
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350F.
- Grease a 6 cup bundt pan and set aside.
- 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.
- Add coconut and almond flour, baking powder, baking soda, cinnamon, nutmeg and almond milk, and continue to mix for another 2-3 minutes.
- Remove the bowl from the stand mixer. Stir in shredded zucchini and chopped walnuts.
- Pour the mixture into the greased pan and spread evenly.
- Bake at 350F for 30 minutes until a toothpick inserted into the middle of the cake emerges clean.
- Cool and serve. This makes a large cake with 8 generous slices.
Notes
- Grate the zucchini and let it drain before baking to remove some excess moisture.
- Use the combination of almond and coconut flour. The coconut flour alone will not absorb well.
Nutrition
Don’t forget to check out my Keto Desserts Cookbook!
Featuring recipes for many classic, high-carb favorites that have been reworked to be “fat bombs,” which help keep your macros in balance, as well as prevent you from craving all the things you usually can’t eat when you’re trying to lose weight. Many of the more than 100 recipes require no more than 10 to 15 minutes of prep time, and they taste as delicious and indulgent as they sound—how about Chocolate Peanut Butter Pops, Mocha Cheesecake, or Almond Butter Bombs?
Hi,
I just found your website today and I am excited to have new things to bake! With autumn just around the corner, I was wondering if you have recipes for traditional fall tastes? Here in the south we like “pumpkin spice everything”! Seriously though, I: crave traditional apple spice cakes, pumpkin breads and pies, spice cakes/breads with nuts, and pecan pie type of things. Anytime after Labor Day and right up through Thanksgiving and Christmas is a good time for any of the above. Thanks for sharing your recipes. I plan to stop in here often.
There’s no salt in the recipe. Is that a typo?
I sprinkled 2 tbsp of psyllium powder on the zucchini to soak up the moisture.
I also added 2 Tbsp of protein powder, cut back an egg and used regular milk and doubled the spices. It came out very good!
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.
I agree I followed the recipe to tee and it was a soggy mess. 🙁 Sooooo disappointing. I keep baking it longer hoping it will soak up the moisture.
AND I let the zucchini dry out as much as possible. That said it was a fresh garden one so maybe that was the issue. Either way disappointed.
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!
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?
Will it work to switch Truvia for erithritol?
Yes it will 🙂
Does it have to be a bundt pan? Would it turn out in a regular loaf pan?
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.
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?
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?
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?
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.