Keto Zucchini Bread

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

I remember when I first tried zucchini bread when I was a kid – I was amazed by how the green vegetable could transform into a moist and delicious cake-like bread. My father, who was a doctor, had a patient who brought him a fresh loaf of zucchini bread every time she came in to see him, and I was so excited when she did. My mom started to experiment with the recipe — sometimes trying to add a Indian flair with cardamom and pistachios — and now I have begin tinkering with the recipe to make keto zucchini bread that tastes amazing. I use pecans or walnuts typically in my recipe to add more healthy fats and a bit more texture to my keto zucchini bread. You can leave out the nuts if you have allergies or don’t like them – either way, the end result is delicious and low carb goodness!

Why Zucchini is A Ketology Superfood

Naturally low carb, zucchini is loaded with health benefits – especially as we age. High in Vitamin A and Vitamin C, zucchini (which is botanically considered a fruit!) supports vision and our immunity. Also rich in antioxidants and carotenoids, zucchini offers protection against cancer and helps give our skin a boost while promoting proper digestion thanks to its ample water content and it’s a good source of soluble and insoluble fiber. A known alternative for low carb diets (think zucchini noodles), zucchini is a preferred pasta alternative because it has been found to help lower blood sugar levels…the keto holy grail! There are so many ways to use zucchini – it’s always in my fridge and should be in yours!

Keto Zucchini Bread

5 from 1 vote
Course Breads, Breakfast, Dessert
Servings 12
Calories 161 kcal


  • Avocado oil spray
  • 3 medium zucchinis
  • 3 large eggs
  • 1/2 cup Swerve sweetener
  • 1 1/2 teaspoons vanilla extract
  • 2 cups finely ground almond flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • pinch Himalayan pink salt
  • 1/2 cup chopped walnuts or pecan optional


  • Preheat your oven to 350?F.
  • Lightly spray a small loaf pan with the avocado oil. You can also line the pan with parchment first for easy removal.
  • Grate your zucchini until you yield about 2 cups.
  • Place a kitchen or tea towel over a strainer in your skin and place the grated zucchini in the center of the towel. Gently wring out the zucchini to extract as much water as possible.
  • In a medium bowl, whisk together the eggs, Swerve, and vanilla.
  • Slowly mix in the almond flour, baking soda, cinnamon, cardamom, and salt. mixing with a spoon until combined.
  • Fold in the grated zucchini and nuts.
  • If the batter seems dry, add water slowly until you get a smooth batter (about 1 - 2 tablespoons max).
  • Pour the batter into your prepared pan.
  • Bake the bread until browned and a toothpick inserted in the center comes out clean, about 35 - 45 minutes.
  • Carefully remove the bread from the pan (either by inverting it or if you lined it with parchment, lifting it out of the pan.
  • Allow to cool on a wire rack for about 15 - 20 minutes.
  • When fully cooled, slice and serve!
  • You can also store the keto zucchini bread in an airtight container in the fridge for 3 - 4 days.


Calories: 161kcalCarbohydrates: 11gProtein: 6gFat: 13gSaturated Fat: 1gCholesterol: 41mgSodium: 111mgPotassium: 160mgFiber: 3gSugar: 2gVitamin A: 157IUVitamin C: 9mgCalcium: 59mgIron: 1mg
Keyword zucchini
Tried this recipe?Let us know how it was!



  1. Is this more of a dessert bread like banana bread? Or is it more so for use with sandwiches? I am wondering if I can use banana extract and make it taste like banana bread with the nuts.


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