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

Course Breads, Breakfast, Dessert
Keyword zucchini
Servings 12
Calories 161kcal


  • 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: 161kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 111mg | Potassium: 160mg | Fiber: 3g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 1mg


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