I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
It’s not summer without moist zucchini bread! This Best Keto Zucchini Bread with Coconut Flour is the perfect recipe for all the abundant zucchini you may have on hand. Paleo, Gluten-free, GAPS-friendly and nut-free, you’ll love this fast low carb recipe and the delicious texture of the bread.Jump to Recipe
If you have neighbors or friends that feel loved by small food gifts, consider baking an extra loaf and sharing! What a great way to use up zucchini and spread love.
Ingredients in Keto Zucchini Bread
To me, one of the most important signs of a good quick bread recipe is a nice rise. We want that rounded top — which shows us from the outside that the crumb on the inside is just right. For that reason, I’ve used a little psyllium husk powder in this recipe. I’ve found that, combined with coconut flour, just a little gives this bread a nice light rise.
If you haven’t used psyllium husk powder before, it’s really no different than using flax seed meal or chia seeds in a bread recipe, except I believe it’s gentler. Psyllium husk powder is easy to measure and simply thickens up the batter without drying it out.
The husk powder also aerates a loaf nicely, and provides good fiber for the body. (Find the psyllium husk powder I use and prefer here.)
The base of Keto Zucchini Bread with Coconut Flour comes from some of my favorite basic ingredients: eggs, coconut flour, coconut oil or butter, coconut cream and your sweetener of choice, for either Keto or Paleo needs.
The remaining ingredients are apple cider vinegar, which reacts with the baking soda to create the rise, and sea salt.
GAPS diet variation: Omit the psyllium husk powder. You won’t get the rounded top, but the loaf will be moist, delicious and good. You’ll also use honey as your sweetener.
Final ingredient notes
Almost all low carb zucchini breads you find use almond flour. And many use xanthan gum or whey protein powder. You’ll notice this loaf does not use xanthan gum, whey or almond flour. Gums can be hard on some bodies. Whey protein powder is often not naturally sourced or allergy-friendly, and you can read about why I limit almond flour and prefer coconut flour here.
Tips when making Zucchini Bread with Coconut Flour
Add grated zucchini to a glass measuring cup, spread it out lightly, but don’t pack it down.
Have you shredded zucchini before? It’s super fast with a handheld box grater — no food processor needed. Just like grating cheese, you’ll have your zucchini grated in just 2 minutes. Use the coarse shred, or largest size hole when grating.
Which coconut flour to use
I’ve also made this recipe with Bob’s, and it turned out great!
Let’s Do Organic and Bob’s both do more environmentally, too: such as preventing the deforestation of mangroves, a growing issue in coconut farming, than most other coconut flour brands. 🙂
When measuring coconut flour, scoop it into your measuring cup, level it off with the backside of a flat knife or spatula; but don’t pack it down.
How to serve Zucchini Bread
We like this best with a bit of butter smeared on it! Actually, we put a lot of butter on all the breads we eat! 😉
Enjoy Keto Zucchini Bread alongside breakfast. Put a couple slices in with your lunch. (I often send it off to work with my husband this time of year.) Have it as an afternoon snack with a bit of protein.
Or, enjoy as a healthy dessert.
The chocolate chips in the batter are optional. The loaf is great with or without. You can also stir in walnuts if you like a chunky zucchini bread.
How to store Keto Zucchini Bread
Simply wrap your cooled bread in a container that seals, and refrigerate for up to 5 days. You can also leave Zucchini Bread on the counter for up to 2 days, in a well-sealed container.
To freeze, store in a glass container with a rubber lid (or your preferred storage container) for up to 3 months.
To thaw, place container in the fridge overnight, or out on the counter for 4 to 6 hours.
Freeze extra for the holidays and colder months
Freezing Keto Zucchini Bread with Coconut Flour is a great way to prepare for the fall and winter holidays! If you have lots of zucchini, make several loaves, wrap them well and freeze. Defrost them for gatherings in November or December. This helps to create a low stress lifestyle when life gets busy. 🙂
Is Keto Zucchini Bread good
Yes!! I included this little section because I made this recipe six times before publishing it — to make sure it was perfect. As my husband said upon eating the finalized recipe: “It doesn’t taste like an alternative bread recipe! It just tastes like great zucchini bread.”
That’s the goal. You won’t eat this and think it tastes like a mediocre coconut flour recipe. It’s great; otherwise, to me, it’s not worth sharing with you. 🙂
Enjoy, and let me know in the comments how you like it! 🙂
More zucchini recipes
Zucchini is actually my favorite vegetable! I’ve loved it since I was a kid, and I love it even more now. With a comforting texture that can be made crispy or soft, zucchini is super versatile! Great for low carb recipes, gut-healing recipes, casseroles, soups and breads, I’m glad this is one veggie that grows abundantly each year.
Here are some of my favorite zucchini recipes:
- Zucchini-Chorizo Butter Stew — one of my all-time favorite recipes ever, just 5 ingredients, super simple prep! Keto, Paleo and GAPS-friendly
- Paleo Zucchini Spice Cake — nut and coconut-free, moist and exotic
- Keto Crustless Quiche with Zucchini, Kale & Garlic — great for holiday breakfasts, feeds a crowd; cheesy good comfort food
- Morning Glory Muffins — Keto, Paleo, nut-free and high in protein
- Pad Thai — classic zoodle base with Asian sauce; Keto, Paleo and super fresh ingredients
Best Keto Zucchini Bread with coconut flour (Paleo | nut-free)
- loaf pan
- 6 eggs
- 1 cup zucchini grated
- 1 cup coconut flour
- ¾ cup granulated sweetener of choice: low carb or for Paleo, use coconut sugar (for GAPS, use honey instead)
- ½ cup coconut oil melted and cooled slightly (or butter/ghee if preferred)
- ⅓ cup coconut cream melted if solid, then cooled to room temp. if hot
- 2 Tablespoons psyllium husk powder can be omitted for GAPS/Paleo, but recommended otherwise for best texture and rise
- 2 teaspoons apple cider vinegar
- 1 teaspoon cinnamon optional
- ¾ teaspoon sea salt
- ¾ teaspoon baking soda
- ⅓ to ½ cup chocolate chips optional (stir in all but 2 Tablespoons: sprinkle the top of the loaf with the 2 T. before baking)
- Preheat the oven to 325 degrees Fahrenheit. Line loaf pan with a strip of parchment and grease both ends with a little fat of choice.
- Crack eggs into large bowl and beat briefly. Add zucchini, sweetener, fat of choice, coconut cream and apple cider vinegar. Stir to combine.
- In small bowl, combine dry ingredients: coconut flour, psyllium husk powder, cinnamon, sea salt and baking soda. (You may also add optional chocolate chips at this stage.)
- Add dry ingredients to wet ingredients and stir until well combined. The batter will thicken as you stir - and then be thick, not pourable.
- Use a spatula to scoop and roll the loaf into your prepared pan. Smooth the top slightly, so the middle is mounded.
- Bake 50 minutes, or until top is golden brown and toothpick inserted into the middle comes out clean.
If you love great cakes made with coconut flour, you’ll also enjoy these: