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A loaf of golden low carb zucchini bread sliced on a wooden board with fresh zucchini in the background.
Daniel

Low Carb Zucchini Bread

Moist, warmly spiced quick bread that tastes like the classic but with just 3 net carbs per slice.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour blanched, finely ground
  • 0.75 cup granular erythritol or monk fruit sweetener
  • 1.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
Wet Ingredients
  • 3 large eggs room temperature
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 1.5 cups zucchini grated, moisture squeezed out (about 2 medium)
  • 0.5 cup walnuts chopped, optional

Equipment

  • 9x5 inch Loaf Pan
  • Box Grater or Food Processor
  • Mixing Bowls
  • Wire cooling rack

Method
 

Prep
  1. Grate zucchini on the large holes of a box grater. Place in a clean kitchen towel and squeeze firmly to remove excess moisture - you want about 1 cup packed after squeezing. Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal. Preheat oven to 350F.
  2. In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt until well combined, breaking up any clumps in the almond flour.
  3. In a separate bowl, beat eggs lightly, then whisk in melted butter and vanilla until smooth. Stir in the squeezed zucchini until evenly distributed.
  4. Pour wet mixture into dry ingredients and fold together with a rubber spatula until just combined and no dry streaks remain. Do not overmix. Fold in walnuts if using. The batter will be thick but pourable.
  5. Scrape batter into prepared pan and smooth the top. Bake 50-60 minutes, until a toothpick inserted in the center comes out clean and the top is deep golden brown. The bread will spring back when lightly pressed.
  6. Cool in pan 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely, at least 1 hour, before slicing - almond flour bread slices much cleaner when fully cool.

Notes

Squeeze that zucchini dry - excess moisture is the enemy of good low-carb quick bread and leads to a gummy center. For best texture, let the bread rest overnight; the flavors meld and the crumb firms up beautifully. Store wrapped at room temperature 2 days, or refrigerate up to 5 days. Freezes well sliced, with parchment between pieces, for up to 3 months.