Easy Keto Zucchini Bread with Coconut Flour Low Carb Recipe | KetoVale (2024)

There are so many low carb bread options for you to choose on a keto diet. Each type of bread has its own unique flavor.

You may have heard ortried keto zucchini bread or coconut bread but have you ever tried making them together? I make this sweet keto-friendly zucchini coconut bread as a snack that will go well with tea and coffee. You can make it a low carb side for dinner by removing the sweetener.

My Keto Zucchini Bread recipe uses coconut flour and freshly grated zucchini which provides an additional dose of fiber. You can also use almond flour instead of coconut flour if you prefer (check the low carb zucchini bread recipe with almond flour below).

To improve the texture, add more consistency and to increase protein intake, I used 1 scoop of low carb protein powder. This nutritious bread will keep you full. Every once in a while, I love adding protein powder to keto snack recipes to keep it satiating.

You can also go with collagen protein powder, it’s great for hair, skin, nail and digestion too. Another good news is that collagen protein is heat stable, and sort of tasteless. I’ll be making more recipes with collagen protein in the future.

To add even more flavor, you can add chopped pecan or peanut, or coconut flakes. You can explore other options to make it flavorful such as adding cinnamon or lemon zest.

This easy-to-make Coconut Zucchini Bread is great for snack or lunch. It’s so convenient to to take to work for lunch. You can store the rest of the bread in the fridge until you eat it again.

How to Make Low Carb Zucchini Bread

Preheat the oven to 350F.

Wash the zucchini very well and grate it with a hand grater. Add a little bit of salt in the shredded zucchini. Put it on a colander and squeeze it to get rid of the excess water and moisture. We’ll use about 1/2 cup of grated and drained zucchini for this recipe.

Making the dry mixture: In a bowl, mix baking powder, sweetener, coconut flour and protein powder.

In a mixer, whisk eggs, vanilla and melted butter together then add the shredded zucchini and dry mixture in slowly and mix well. Finally add chopped pecan in (if using).

Pour the bread batter into a buttered loaf pan and bake for approximately 40 to 45 minutes until cooked. When the surface is golden browned, remove from the oven and let cool down for about 10 minutes before unmolding.

Slice and enjoy this low carb keto bread!

Feel free to save this recipe by pinning this picture to your Pinterest board for later use! And don’t forget to add this to your favorite low carb and keto zucchini recipes list.

Check other bread recipes from our blog:

• Almond Bread
• 90 Second Bread
• Cheese Zucchini Breadsticks
• Peanut flour zucchini bread
• Keto Zucchini Chocolate Cake

Cooking Tips and FAQ

How many net carbs are in zucchini?

Zucchini contains approximately 3.11 grams of total carbs per 100 grams, with 1 gram of fiber, resulting in about 2.11 grams of net carbs. (*)

Why is coconut flour good for keto?

Coconut flour is good for keto because it’s low in carbs and high in fiber, making it a suitable grain-free alternative to traditional flours. Its absorbent properties allow for smaller quantities in recipes, further reducing carb intake.

How to substitute coconut flour for almond flour?

When substituting coconut flour for almond flour, use 1/4 cup of coconut flour for every 1 cup of almond flour. Additionally, since coconut flour is highly absorbent, you may need to increase the liquid ingredients in the recipe or add an extra egg to maintain the desired consistency. Adjustments may vary based on the specific recipe.

How to substitute almond flour for coconut flour?

When substituting almond flour for coconut flour, use approximately 4 times the amount of almond flour. So, for every 1/4 cup of coconut flour, you can use 1 cup of almond flour. However, you may need to reduce the liquid ingredients or eggs in the recipe since almond flour isn’t as absorbent as coconut flour. It’s essential to adjust based on the specific recipe and desired consistency.

Why is my zucchini bread soggy?

Your zucchini bread may be soggy due to excess moisture from the zucchini or underbaking. It’s essential to squeeze out excess water from the zucchini before adding it to the batter and to ensure the bread is baked thoroughly.

How do you fix soggy zucchini bread?

To fix soggy zucchini bread, re-bake it at a lower temperature (around 325°F or 165°C) for 10-15 minutes. For future bakes, ensure you squeeze out excess moisture from the zucchini before adding it to the batter.

How do you get water out of zucchini for zucchini bread?

To get water out of zucchini for zucchini bread, grate the zucchini, place it in a clean kitchen towel or cheesecloth, and squeeze firmly to remove excess moisture. Alternatively, you can also let the grated zucchini sit in a colander with a sprinkle of salt for about 10 minutes, then squeeze out the released water.

How to store zucchini bread?

Store zucchini bread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months, thawing at room temperature before serving.

Can you freeze zucchini bread?

Yes, you can freeze zucchini bread. Once it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months and should be thawed at room temperature before serving.

How to reheat frozen zucchini bread?

To reheat frozen zucchini bread, first allow it to thaw at room temperature. Once thawed, preheat your oven to 350°F (175°C). Place the zucchini bread in the oven for 10-15 minutes or until it’s warmed through. If you’re reheating individual slices, they may require less time and you can also use a skillet to warm up both sides.

How to Make Keto Zucchini Bread with Almond Flour

I get it, not everyone is a fan of coconut. So here’s a keto almond flour zucchini bread recipe you can follow:

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or other keto-friendly sweetener
• 2 tsp baking powder
• 1/2 tsp xanthan gum (optional, for texture)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup grated zucchini, water squeezed out completely

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Combine Dry Ingredients: In a large bowl, mix together almond flour, erythritol, baking powder, xanthan gum (if using), salt, cinnamon, and nutmeg.
3. Add Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter or coconut oil, and vanilla extract. Add this mixture to the dry ingredients and mix until just combined.
4. Fold in Zucchini: Gently fold in the grated zucchini until evenly distributed.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

I believe there are many ways you can be creative with this recipe. You can make adjustments based on personal taste preferences, such as adding nuts, berries or keto-friendly chocolate chips. Let me know how you go!