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zucchini keto bread
Faiza Shabir

Zucchini Keto Bread Recipe

This zucchini keto bread is moist, soft, and packed with flavor while staying low in carbs. It’s a great way to use fresh zucchini and enjoy a healthy, gluten-free bread that works for breakfast, snacks, or light meals. Nutritious, delicious, and easy to make.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Bread
Cuisine: Keto / Low-Carb
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups almond flour
  • 1 cup grated zucchini squeezed dry
  • 3 large eggs
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder optional for savory
  • 1/2 cup shredded cheese optional

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Line a loaf pan with parchment paper or grease it well
  3. Grate zucchini and squeeze out excess moisture
  4. In a bowl, whisk eggs until smooth
  5. Add melted butter (or coconut oil) and almond milk, then mix well
  6. Stir in almond flour, baking powder, salt, and garlic powder
  7. Fold in grated zucchini and shredded cheese if using
  8. Pour batter into prepared loaf pan
  9. Smooth the top evenly
  10. Bake for 35–40 minutes until golden and firm
  11. Let cool completely before slicing

Notes

  • Remove excess moisture from the zucchini to avoid soggy bread
  • Add herbs or spices for extra flavor
  • Store in the fridge for freshness
  • Toast before serving for the best texture

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