This Low Carb Zucchini Bread recipe is really that type of recipe where I can’t believe it’s gluten-free… never mind low-carb, completely grain-free AND low in sugar. Only 1g of sugar per slice! Zucchini bread is one of my favorite end-of-summer bakes. The smell of it baking in the oven is just unmatched. Perfect for using up any extra zucchini from the garden! By sticking to wholesome, simple ingredients, this low-carb zucchini bread is surprisingly health conscious while looking and tasting like a typical bakery treat. My favorite kind of recipe!
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It’s so soft, so moist (but not tooo moist, if you know what I mean), with all the authentic zucchini bread flavor. And let’s not forget about the smell. When this bread is in the oven, your house will smell amazing. All the nostalgic end of summer feels.
Ingredients You’ll Need
almond flour
cassava flour (or oat flour, or any all purpose flour if you don’t need gluten or grain-free)
granulated sugar-free sweetener (I used allulose)
leavening agents: baking powder/baking soda/salt
cinnamon
eggs
butter, ghee or coconut oil, melted
- pure maple syrup or sugar-free syrup
vanilla extract
1 medium-large zucchini
optional sugar-free chocolate chips – it’s delicious with or without!
Try This Low Carb Zucchini Bread!
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XO,
Sarah
Low Carb Zucchini Bread
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1 cup blanched almond flour
- ½ cup cassava flour or oat flour, or any all purpose gf flour
- ½ cup granulated sugar-free sweetener I used allulose
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- 3 large eggs
- ¼ cup butter, ghee, or coconut oil melted
- ¼ cup maple syrup or sugar-free syrup
- 2 tsp vanilla extract
- 1 med-large zucchini shredded (about 2 cups)
- ½ cup sugar-free chocolate chips optional
Instructions
- Preheat oven to 350 and line an 8×4-inch glass loaf pan with parchment paper.
- Combine all dry ingredients in a mixing bowl.
- In a separate bowl, whisk together eggs, butter, syrup, and vanilla. Add dry into wet, and stir to combine.
- Squeeze out extra moisture from shredded zucchini using paper towels. Gently fold shredded zucchini into the batter. Fold in chocolate chips if using.
- Spread batter evenly into pan, and top with extra chocolate chips if desired.
- Bake for 55 minutes-1 hour.
- Allow to cool, slice, and enjoy!
Can’t believe it’s low carb
Best zucchini bread I’ve ever made!
This came out so good! Very impressed