This easy keto zucchini bread comes together in just minutes using your blender. Flavored generously with cinnamon and vanilla, it’s a classic favorite sure with be a hit with everyone in the family.
There are a lot of keto zucchini bread recipes out there now, and many of them are full of trendy ingredients in order to make them stand out from the crowd. And don’t get me wrong, I love lemon, chocolate, cheese, and other flavors injected into a zucchini bread as much as the next person.
BUT. To me, the best keto zucchini bread is still in the classic style. A sweet crunchy top and melt in your mouth interior, a handful of nuts, and flavored with the perfect balance of vanilla, cinnamon, and a golden brown sugar (or in this case sugar substitute.)
And of course the best way to enjoy it is still warm from the oven and generously slathered with rich and creamy salted butter.
A truly delicious keto zucchini bread is one of Summer’s greatest pleasures. And if it can be made thrown together in a matter of minutes using only your blender – well that’s even better isn’t it?
Using your blender makes this recipe easy – no tedious grating of the zucchini required. It also produces a light and fluffy loaf of low carb zucchini bread that has no telltale strands of green in it – in case you’re having to sneak it past picky kids or husbands that hate vegetables. 🙋🏼♀️
I mean just look at that texture and “crumb.” It’s keto zucchini bread perfection – even my guys raved about it and they are pretty hard to impress when it comes to keto baked goods.
That sweet, crunchy top just about brought a tear to my eye when I tasted it.
I mean, I audibly mumbled “oh my goodness” around that first bite. Then when I went into the other room and interrupted Mr. Hungry in the middle of a plumbing project to insist he try it, he did the exact same thing.
And that’s how I KNOW it’s good. But don’t just take my word for it! You simply must try it, and then report back ASAP!
How to make keto zucchini bread
Gather the wet ingredients
Throw them in the blender
Blend until smooth
Mix your dry ingredients in a large bowl
Pour the blended wet ingredients into the dry ingredients
Stir until just combined – don’t over mix
Spoon into a greased loaf pan
Bake as directed
How to store Low Carb Zucchini Bread
This keto zucchini bread will keep best when wrapped tightly in aluminum foil so that it doesn’t dry out. You can then store it in the refrigerator for up to 5 days, but any longer than that and I recommend freezing it.
I sliced my entire loaf and wrapped half in foil and put it in the freezer, the other half I kept refrigerated for several days. Depending on how many family members you have enjoying this sugar free zucchini bread, you may not even bother freezing it.
Of course it’s so easy to make that I definitely recommend making multiple loaves and freezing them for future use, whenever the mood strikes. Pre-slicing the loaf means you won’t have to thaw the entire thing just to get it soft enough to slice one piece off, but that’s just personal preference.
Equipment you’ll need to make this recipe
You don’t need a special blender for this recipe, but you will need a large enough blender cup to fit all of the wet ingredients in it. I used my trusty Blendtec, but a smoothie blender like a Nutribullet should also be just large enough to fit it if you’re only making one batch at a time.
You’ll need a 9 – 10 inch loaf pan to make this keto zucchini bread and get the same results I did. You can go with a classic nonstick loaf pan or a silicone one and simply grease it before adding the batter. If you opt for a glass pan you should line it with parchment paper or foil to make sure you can get the loaf out in one piece after baking.
Ingredients you’ll need to make this recipe
Most of the ingredients you’ll need to make this keto zucchini bread are pretty standard – zucchini, eggs, cinnamon, vanilla, baking powder, baking soda, etc. But there are a few specific keto ingredients you’ll need to get the best results and my recommendations are listed below.
I liked the results I got with the Lakanto Golden sweetener instead of a white sugar substitute. A brown sugar substitute (Swerve would also work) gives a caramel color and a warm and toasty flavor that really enhanced the recipe. That being said, if you only have a white sugar substitute then you can definitely use that in this recipe, it just won’t be quite as richly flavored and colored as with the brown or golden.
You’ll find that I use psyllium husk powder in this recipe, and it’s going to be added to a lot of my baked goods moving forward because it improves the texture greatly. It’s an inexpensive ingredient (around $10 per pound) that you can get on Amazon pretty easily. I’m currently using Anthony’s brand with excellent results. Some brands will turn your baked goods purple due to a chemical reaction but I haven’t had that happen with this brand – I highly recommend it. If you opt not to use it, you can replace it with an equal amount of coconut flour, but it won’t be nearly as good.
As in all my keto baked good recipes, this keto zucchini bread will come out the best if you use a superfine, blanched (skins removed) almond flour. For the last 3 years I have been using Wellbee’s brand and it’s my favorite because it’s very fine grind produces light and fluffy results. Other brands can also work, just be sure it’s blanched and super fine grind.
Easy Keto Zucchini Bread – Low Carb
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
This easy keto zucchini bread is made in your blender and classically flavored with cinnamon and vanilla. Low carb, sugar free, gluten free
3/4 cup salted butter, melted
1 tablespoon vanilla extract
2 cups chopped zucchini
2 cups almond flour
1/3 cup coconut flour
3 teaspoons baking powder
1 teaspoon baking soda
1 cup brown sugar substitute
2 teaspoons psyllium husk powder
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon
1/3 cup chopped pecans or walnuts
Preheat the oven to 350 degrees Fahrenheit.
lace the melted butter, eggs, vanilla extract, and chopped zucchini in a blender.
Blend until smooth.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, brown sugar substitute, psyllium husk powder, salt, and cinnamon. Whisk well to break up any clumps in the dry ingredients.
Pour the blended zucchini mixture into the dry ingredients.
Stir with a large spoon just long enough to create a batter with no dry mix left at the bottom or in clumps. Don’t over mix or the result will be dense.
Stir in the chopped nuts.
Spoon into a greased 9.5 inch loaf pan and smooth out the top.
Bake for 50 minutes, or until golden brown and a cake tester inserted in the middle comes out clean.
Cool on a wire rack for at least 30 minutes before removing from the pan and slicing.
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