Keto Zucchini Bread | Healthy, Easy, Low Carb, Zucchini Bread Recipe

Zucchini bread with 3 slices cut from it and 2 of the slices covered with butter.

4.9 from 15 reviews

This is by far THE BEST healthy, low carb, keto zucchini bread recipe! It’s moist, it's flavorful, and it's ever so slightly sweetened. And it’s just so easy to make too. Plus, each slice has only 3 net carbs!


300g Grated Zucchini (about 2 Zucchini)

Heaping 1 1/2 Cup (180g) Almond Flour

1/2 Cup (48g) Coconut Flour

Heaping 3 Tablespoons (27g) Confectioners Swerve

2 Teaspoon (9g) Baking Powder

1 Teaspoon (4g) Apple Pie Spice Mix

1/3 Teaspoon Salt

4 Eggs, Beaten

3 Tablespoons (42g) Melted Butter

1/4 Cup (59ml) Heavy Cream

1 Teaspoon (4g) Pure Vanilla Extract

* Optional: 70g Chopped Walnuts or Pecans for the inside and top.


  1. Preheat oven to 350 (177). Line a loaf 9x5" pan with a parchment paper.
  2. Finely grate the zucchini, skin on.  Place in a sieve/strainer over a bowl and press with your hands or a spoon to remove moisture.
  3. In a large mixing bowl, whisk the almond flour, coconut flour, Swerve, baking powder, salt and spices.
  4. Stir in beaten eggs, vanilla, heavy cream and melted butter.
  5. Add zucchini and chopped walnuts, mix well.
  6. Transfer the batter into the prepared loaf pan and sprinkle with nuts.
  7. Bake for 50 to 70 minutes - checking on it every 5 minutes at the 50-minute mark - or until a toothpick inserted in the center of a loaf comes out clean.
  8. *NOTE: The bread can brown quickly, so at the 30 minute mark I like to cover it with foil
  9. Once it does, let the loaf cool in the pan, and then slice it in 10 pieces once it reaches room temperature.


The bread can brown quickly. Consider covering it with foil at the 30-minute mark to get the crust perfectly golden.