Low-carb Zucchini Bread Recipe Easy

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I’ll let you in on a little secret: I used to hate zucchini. As a kid, my mom would try to sneak it into everything, and I’d always find it. Little green specks in my meatballs, mushy bits in my stir-fry—I was a detective on a mission to avoid all things squash. Fast forward to today, and you’ll find my kitchen overflowing with zucchini all summer long. Why? Because I discovered this easy low-carb zucchini bread recipe. It’s the kind of dish that makes me feel like I’m cheating on my diet, but I’m really just enjoying a delicious, healthy treat.

This bread is special because it tastes like the real deal—warm, sweet, and comforting. It’s the perfect snack for a lazy afternoon with a cup of coffee, or a great way to sneak some veggies into my kids’ breakfast. The first time I made this, I was so worried it would be dry or weird, but it was just so moist and yummy. Trust me, if I can do it, you can too!

Low-carb Zucchini Bread Recipe Easy

Ingredients

This recipe is simple and uses ingredients you might already have in your pantry.

  • 2 cups almond flour
  • ½ cup granular sweetener (like erythritol or monk fruit)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 2 large eggs
  • ¼ cup melted coconut oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • Optional: a handful of chopped walnuts or pecans

A quick tip: No coconut oil? Use melted butter! And if you don’t have almond flour, you can try a low-carb baking mix. Just check the directions to make sure the measurements work. This is a great, quick, low-carb zucchini bread recipe, so don’t stress over the details.

Tools You’ll Use

  • A box grater or food processor
  • 2 medium mixing bowls
  • A whisk or a large spoon
  • A loaf pan (8×4 or 9×5 inches)

Time:

  • Prep time: 15 minutes
  • Cook time: 40-50 minutes

Instruction

This is the fun part! You’ve got this.

  1. Preheat your oven to 350°F (175°C). Then, grease your loaf pan with a little bit of butter or coconut oil.
  2. Shred the zucchini. This is a great job for a little helper if you have one! Use a box grater to get nice, fine shreds. Don’t squeeze out the water—that’s what makes this bread so moist and delicious.
  3. In a big bowl, whisk together all the dry stuff: the almond flour, sweetener, cinnamon, baking soda, baking powder, and salt. Make sure it’s all mixed up nicely.
  4. In a separate, smaller bowl, mix the wet ingredients: eggs, melted coconut oil, and vanilla extract.
  5. Pour the wet mixture into the dry mixture. Stir it gently with a spoon or spatula until everything is just combined. Be careful not to overmix! That’s how baked goods get tough.
  6. Fold in the shredded zucchini. Make sure it’s spread evenly throughout the batter. If you’re adding nuts, fold those in now, too.
  7. Pour the batter into your greased loaf pan and smooth out the top with your spoon. You can take a photo of the batter in the pan here!
  8. Bake for about 40 to 50 minutes. You’ll know it’s ready when a toothpick stuck in the middle comes out clean.
  9. Let the bread cool in the pan for about 10 minutes before you move it to a cooling rack. This helps it hold its shape. Show the dish fresh from the oven here, maybe with a slice cut out!

Healthy Tips & Tricks

Making a yummy treat that’s also good for you is the best feeling!

  • Zucchini: This little green veggie is full of water and fiber. Fiber is super important because it helps your tummy feel good and keeps you full. It’s an easy way to add more veggies to your day!
  • Almond Flour: Unlike regular flour, almond flour is made from ground almonds. It gives you lots of healthy fats and protein, which can give you energy to run and play all day.
  • Sweeteners: Using a natural sweetener like monk fruit or erythritol means you get all the sweetness without the sugar. This is a great healthy zucchini bread recipe that you can feel good about eating!
  • Nutrition Facts (Estimated per slice, 12 slices per loaf):
    • Calories: 150
    • Protein: 5g
    • Carbs: 4g
  • Family Tip: This bread freezes wonderfully. Just slice it up, wrap each slice in plastic wrap, and pop them in a freezer bag. Then you have a grab-and-go snack for a quick breakfast or after-school treat.
Low-carb Zucchini Bread Recipe Easy
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Low-carb Zucchini Bread Recipe Easy

Recipe by Lindsay G. Cabral
0.0 from 0 votes
Servings

12

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

Ingredients

  • 2 cups almond flour

  • ½ cup granular sweetener (like erythritol or monk fruit)

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon sea salt

  • 2 large eggs

  • ¼ cup melted coconut oil or melted butter

  • 1 teaspoon vanilla extract

  • 1½ cups shredded zucchini (about 1 medium zucchini)

  • Optional: a handful of chopped walnuts or pecans

Steps

  • Preheat your oven to 350°F (175°C). Then, grease your loaf pan with a little bit of butter or coconut oil.
  • Shred the zucchini. This is a great job for a little helper if you have one! Use a box grater to get nice, fine shreds. Don’t squeeze out the water—that’s what makes this bread so moist and delicious.
  • In a big bowl, whisk together all the dry stuff: the almond flour, sweetener, cinnamon, baking soda, baking powder, and salt. Make sure it’s all mixed up nicely.
  • In a separate, smaller bowl, mix the wet ingredients: eggs, melted coconut oil, and vanilla extract.
  • Pour the wet mixture into the dry mixture. Stir it gently with a spoon or spatula until everything is just combined. Be careful not to overmix! That’s how baked goods get tough.
  • Fold in the shredded zucchini. Make sure it’s spread evenly throughout the batter. If you’re adding nuts, fold those in now, too.
  • Pour the batter into your greased loaf pan and smooth out the top with your spoon. You can take a photo of the batter in the pan here!
  • Bake for about 40 to 50 minutes. You’ll know it’s ready when a toothpick stuck in the middle comes out clean.
  • Let the bread cool in the pan for about 10 minutes before you move it to a cooling rack. This helps it hold its shape. Show the dish fresh from the oven here, maybe with a slice cut out!

Love This? Try My Other Recipes!

This easy low-carb zucchini bread recipe is just the beginning. There you have it! The best way to use up all that summer zucchini. I hope this recipe becomes a go-to for your family, just like it has for mine. It’s simple, delicious, and nobody will ever know it’s a little bit of a health food. Tell me how yours turned out in the comments below! Did you add chocolate chips? Or maybe some extra spices? I can’t wait to hear from you. Happy baking!

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