🥒 Keto Zucchini Bread Recipe – Low-Carb, Gluten-Free, and Delicious

Introduction

Zucchini bread is a timeless comfort food — moist, tender, and spiced with warm flavors like cinnamon and nutmeg. Traditionally, it’s made with wheat flour and sugar, which makes it a no-go for those on a keto lifestyle. But with a few smart swaps, we can make a Keto Zucchini Bread that keeps all the flavor and texture you love, while staying low-carb, gluten-free, and sugar-free.

This recipe uses Keystone Pantry Allulose to provide natural sweetness without spiking blood sugar, plus a blend of almond and coconut flour for that perfect bread-like texture.

🥒 Ingredients & Their Purpose

• 2 cups almond flour
  Provides a nutty, slightly sweet base that mimics traditional flour. Low in carbs and high in healthy fats, almond flour creates a moist crumb.

• 1/4 cup coconut flour
  Absorbs moisture and adds structure, balancing the almond flour so the bread isn’t too dense.

• 1 tsp baking powder + 1/2 tsp baking soda
  Gives the bread lift and airiness so it doesn’t turn out heavy.

• 1 tsp cinnamon + 1/2 tsp nutmeg
  Classic zucchini bread spices that add warmth and depth.

• 1/4 tsp salt
  Enhances flavors and balances the sweetness.

• 1/2 cup Keystone Pantry Allulose
  Our star sweetener — it bakes, browns, and caramelizes just like sugar, but without the carbs or aftertaste.

• 3 large eggs
  Bind the batter, give structure, and help with leavening.

• 1/3 cup melted butter (or coconut oil)
  Adds richness and keeps the bread moist. Coconut oil makes it dairy-free.

• 1 tsp vanilla extract
  Boosts the flavor and complements the spices.

• 1 1/2 cups grated zucchini (squeezed dry)
  The hero of the bread — zucchini adds natural moisture and fiber without tasting “vegetable-y.”

• 1/2 cup sugar-free chocolate chips or chopped nuts (optional)
  A fun extra — chocolate chips make it indulgent, while nuts add crunch.

🥒 Step-by-Step Instructions

1. Prep the pan: Preheat oven to 350°F (175°C). Grease a 9×5” loaf pan and line it with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Mix wet ingredients: In a separate large bowl, whisk eggs, Keystone Pantry Allulose, melted butter, and vanilla until smooth.

4. Combine: Fold dry ingredients into the wet mixture. Stir until a thick batter forms.

5. Add zucchini: Gently fold in grated zucchini (make sure it’s squeezed dry to avoid sogginess). Add chocolate chips or nuts if using.

6. Bake: Spread batter into the loaf pan and smooth the top. Bake 45–55 minutes, until a toothpick comes out clean.

7. Cool & serve: Allow to cool in the pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled.

🥒 Nutrition Information (per slice, based on 12 servings)

• Calories: ~160

• Fat: 13g

• Protein: 5g

• Net Carbs: 3g

• Fiber: 2g

🥒 FAQ – Keto Zucchini Bread

1. Does zucchini bread taste like zucchini?
No! Zucchini is very mild in flavor. It simply adds moisture and texture, soaking up the spices and sweetness beautifully.

2. Can I freeze keto zucchini bread?
Yes — slice it, wrap each piece in parchment, and freeze in a zip bag. Just reheat in the toaster or oven.

3. How do I prevent soggy zucchini bread?
The trick is squeezing the grated zucchini in a towel to remove excess water before adding it to the batter.

4. Can I make this recipe nut-free?
Yes — replace almond flour with sunflower seed flour (same measurement). The bread may turn slightly green due to a natural reaction, but it’s safe and delicious.

5. Can I use another sweetener besides allulose?
Yes, but Keystone Pantry Allulose gives the best results because it caramelizes like sugar. Other sweeteners may cause dryness or leave an aftertaste.

6. Can I add mix-ins?
Definitely — sugar-free chocolate chips, walnuts, or even shredded coconut are all great low-carb options.

7. How long does it last?
Stored in an airtight container in the fridge, it will last up to 5 days. For longer storage, freeze slices individually.

👉 This version makes keto zucchini bread just as satisfying as the original — but with only 3 net carbs per slice.