Free Printable: Low Carb & Keto Food List

• Why You Need MY Keto Zucchini Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Zucchini Bread
• My Recipe Tips
• Flavor Variations
• More Keto Zucchini Recipes
• My Tools For This Recipe
• Keto Zucchini Bread Recipe card
• Recipe Reviews

With fresh blueberries and a lemon glaze, this low carb keto zucchini bread recipe is a light, summery cake-like bread that features seasonal flavors and is surprisingly easy to make. It’s perfect for a low carb breakfast , a snack, or even a keto dessert . Enjoy it with some keto coffee , tea, or pair it with a keto breakfast casserole !

You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread. It’s very similar to regular keto blueberry bread , but with zucchini hidden in there. If you’re looking for a more traditional flavor, make my other almond flour zucchini bread instead.

Why You Need MY Keto Zucchini Bread Recipe

• Bursting with lemon flavor and juicy blueberries
• Ultra moist texture with a fine crumb
• Just the right amount of sweetness
• Very easy to make, all in one bowl
• Just 3g net carbs per slice

Ingredients & Substitutions

Here I explain the best ingredients for my low carb zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Butter – Unsalted butter is the preferred fat in this blueberry zucchini bread recipe, but you can make it with ghee or coconut oil if you have issues with butter.
• Besti Monk Fruit Allulose Blend – I used to make this bread with erythritol, and you still can, but now I prefer Besti because it keeps it more moist, doesn’t have a cooling effect, and tastes just like sugar. We’re using this in the bread itself and for the glaze, because unlike most keto sweeteners , it dissolves effortlessly, for a smooth glaze. If you use a different brand of sweetener, the one used for the glaze must be powdered
• Eggs – Use large eggs for this easy keto zucchini bread recipe. An egg substitute such as flax eggs may work, but the loaf is more likely to fall apart, and it’s already fairly delicate to begin with.
• Lemon – You’ll use the lemon juice, and optionally, the lemon zest as well. If you don’t have fresh lemons, bottled lemon juice works, too.
• Vanilla Extract
• Wholesome Yum Almond Flour – Highly recommend using this one, because it has the finest consistency and is blanched, for the best texture in your low carb zucchini bread. If you’re allergic to almonds, you could try sunflower seed meal as a substitute. Just be aware that your lemon blueberry zucchini bread might turn green from the reaction with baking powder, but will still taste fine. Do not use coconut flour, which would make it too dry.
• Baking Powder – Prevents the keto zucchini bread from being too dense. Make sure it’s gluten free if that’s important to you. Don’t confuse this with baking soda, which is different.
• Zucchini – You’ll need 1 1/2 cups of grated or shredded zucchini, which is about 2 to 3 zucchini, depending on the size. No need to peel it before shredding.
• Blueberries – Fresh or frozen. If you use frozen ones, add them to the batter while frozen, don’t thaw them first.
• Sea salt – Balances out the sweetness.

How To Make Keto Zucchini Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Grate and drain the zucchini. Grate your zucchini using a box grater, then set in a colander to drain. Draining is critical, so that it doesn’t end up wet! You can start the batter in the meantime.
2. Cream the butter and sweetener. In a large mixing bowl, beat together the butter and Besti , until fluffy. Doing this will make a light, moist low carb zucchini bread, instead of a super dense one.
3. Add wet ingredients. Beat in the eggs, vanilla, lemon juice, and (optional) lemon zest.

1. Add dry ingredients. Mix in blanched almond flour , baking powder, and sea salt.
2. Squeeze. Gather the zucchini in cheesecloth or a kitchen towel, and squeeze all the excess moisture out of it over the sink.

FYI: This step is very important!

Make sure you get out as much liquid as you can, otherwise the bread will be watery.

1. Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.

1. Transfer. Scoop the (thick) batter into the prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.
2. Bake. Place the keto zucchini bread in the oven to bake. It’s done when a toothpick comes out clean and the top is golden.
3. Cool. Let the bread cool completely in the pan, or cool for 30 minutes in the pan and then lift to finish cooling on a cooling rack. Do not slice before it’s completely cooled, or it will fall apart.

1. Make the glaze. Whisk the powdered sweetener together with the lemon juice. If needed, you can thicken the glaze with more Besti, or thin it out with more lemon juice.
2. Drizzle. Once your keto zucchini bread has cooled completely, drizzle the glaze over it.

My Recipe Tips

• Get all the moisture out. When you squeeze the grated zucchini, do it several times. I often get a cup or more of liquid out. If you don’t get rid of enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
• There’s an option for sturdier low carb zucchini bread. If you want to improve the texture of your keto quick bread and make it more sturdy, add 1/2 teaspoon of xanthan gum to the dry ingredients before adding the wet ingredients. This would is not required (I skipped it), but you can try it if you’d like.
• Round the top before baking. Low carb breads don’t rise very much, including this one, so rounding the top upfront helps it have that shape in the end.
• Check on the bread in the oven, but not too often. Checking too frequently lets the heat out, but do check a couple times toward the end. If the bread starts to brown before it’s cooked through inside, you can loosely tent the top with foil and continue baking. This will prevent the top from burning.
• Cool before adding glaze. Don’t put the glaze on the bread when it’s hot! If you do, it will soak in, instead of staying on top.
• Wait at least several hours, or overnight, before slicing. The bread stays together better if you let it cool to room temperature at the very least, but it’s even better overnight.

Flavor Variations

• Classic Cinnamon – If you prefer this flavor, make my plain almond flour zucchini bread recipe instead. Other warm spices, such as ginger or nutmeg, are also best added to that version instead of this one.
• Nutty – Fold in walnuts, pecans, or any other keto nuts you like. Just chop them up first.
• Chocolate Chip – Swap the blueberries with sugar-free dark chocolate chips , or add sugar-free white chocolate chips in addition to the berries. (You may want to leave out the lemon if you choose to add darker chocolate.)
• Zucchini Bread Muffins – You can easily bake this gluten free zucchini bread batter in a muffin tin instead. The baking time will be shorter, about 25-30 minutes. (I also have these coconut flour zucchini muffins if you’re looking for that option.)

More Keto Zucchini Recipes

It’s no surprise that I love using zucchini! If you like this keto friendly zucchini bread, you might enjoy some of these other keto zucchini recipes :

My Tools For This Recipe

• Loaf Pan – This loaf pan gets used weekly during zucchini season!
• Hand Mixer – I love how compact this mixer is, easy to store no matter what size your kitchen is.
• Cheesecloth – As I mentioned above, the zucchini in this keto friendly zucchini bread need to have as much of the liquid from it removed from it as possible, and cheesecloth is the best way to make this happen.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Keto Zucchini Bread

• 1/2 cup Unsalted butter (or coconut oil for dairy-free; softened) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 3 large Eggs ▢
• 1 tbsp Lemon juice ▢
• 1 tbsp Lemon zest (optional) ▢
• 1 tsp Vanilla extract ▢
• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 1/4 tsp Sea salt ▢
• 1 1/2 cups Zucchini (grated) ▢
• 1 cup Blueberries ▢

Lemon Glaze

• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 1 tbsp Lemon juice ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Grate the zucchini first and set over the sink to drain while preparing other ingredients.
2. Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
4. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
5. Beat in the almond flour, baking powder, and sea salt.
6. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
7. Fold the blueberries into the batter.
8. Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes , until an inserted toothpick comes out clean. Cool completely in the pan.
9. To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it’s not powdered.) Drizzle the glaze over the bread.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, 1/2″ thick

• Store: Keep zucchini keto bread on the counter for 1–3 days. After that, wrap it in parchment (not plastic!) and refrigerate for up to a week.
• Reheat: Warm it up in the microwave or oven — it’s a little too soft for the toaster.
• Freeze: Slice and freeze on a baking sheet first, then toss the slices in a freezer bag. Or just layer with parchment in a bag to keep them from sticking.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Zucchini Bread Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Zucchini Bread

This easy low carb keto zucchini bread recipe is moist, sweet, and bursting with juicy blueberries and lemon flavor. 3g net carbs per slice!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/blueberry-zucchini-bread-recipe-with-lemon-glaze-low-carb-gluten-free/

Ingredients

Keto Zucchini Bread

• 1/2 cup Unsalted butter (or coconut oil for dairy-free; softened)
• 2/3 cup Besti Monk Fruit Allulose Blend
• 3 large Eggs
• 1 tbsp Lemon juice
• 1 tbsp Lemon zest (optional)
• 1 tsp Vanilla extract
• 2 cups Wholesome Yum Blanched Almond Flour
• 2 tsp Baking powder
• 1/4 tsp Sea salt
• 1 1/2 cups Zucchini (grated)
• 1 cup Blueberries

Lemon Glaze

• 1/4 cup Besti Monk Fruit Allulose Blend
• 1 tbsp Lemon juice

Instructions

1. Grate the zucchini first and set over the sink to drain while preparing other ingredients.
2. Preheat the oven to 325 degrees F (163 degrees C). Line a 9x5 in (23x13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
4. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
5. Beat in the almond flour, baking powder, and sea salt.
6. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
7. Fold the blueberries into the batter.
8. Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes , until an inserted toothpick comes out clean. Cool completely in the pan.
9. To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it’s not powdered.) Drizzle the glaze over the bread.

Maya’s Recipe Notes

Serving size: 1 slice, 1/2" thick

• Store: Keep zucchini keto bread on the counter for 1–3 days. After that, wrap it in parchment (not plastic!) and refrigerate for up to a week.
• Reheat: Warm it up in the microwave or oven — it’s a little too soft for the toaster.
• Freeze: Slice and freeze on a baking sheet first, then toss the slices in a freezer bag. Or just layer with parchment in a bag to keep them from sticking.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need MY Keto Zucchini Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Zucchini Bread
• My Recipe Tips
• Flavor Variations
• More Keto Zucchini Recipes
• My Tools For This Recipe
• Keto Zucchini Bread Recipe card
• Recipe Reviews

With fresh blueberries and a lemon glaze, this low carb keto zucchini bread recipe is a light, summery cake-like bread that features seasonal flavors and is surprisingly easy to make. It’s perfect for a low carb breakfast , a snack, or even a keto dessert . Enjoy it with some keto coffee , tea, or pair it with a keto breakfast casserole !

You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread. It’s very similar to regular keto blueberry bread , but with zucchini hidden in there. If you’re looking for a more traditional flavor, make my other almond flour zucchini bread instead.

Why You Need MY Keto Zucchini Bread Recipe

• Bursting with lemon flavor and juicy blueberries
• Ultra moist texture with a fine crumb
• Just the right amount of sweetness
• Very easy to make, all in one bowl
• Just 3g net carbs per slice

Ingredients & Substitutions

Here I explain the best ingredients for my low carb zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Butter – Unsalted butter is the preferred fat in this blueberry zucchini bread recipe, but you can make it with ghee or coconut oil if you have issues with butter.
• Besti Monk Fruit Allulose Blend – I used to make this bread with erythritol, and you still can, but now I prefer Besti because it keeps it more moist, doesn’t have a cooling effect, and tastes just like sugar. We’re using this in the bread itself and for the glaze, because unlike most keto sweeteners , it dissolves effortlessly, for a smooth glaze. If you use a different brand of sweetener, the one used for the glaze must be powdered
• Eggs – Use large eggs for this easy keto zucchini bread recipe. An egg substitute such as flax eggs may work, but the loaf is more likely to fall apart, and it’s already fairly delicate to begin with.
• Lemon – You’ll use the lemon juice, and optionally, the lemon zest as well. If you don’t have fresh lemons, bottled lemon juice works, too.
• Vanilla Extract
• Wholesome Yum Almond Flour – Highly recommend using this one, because it has the finest consistency and is blanched, for the best texture in your low carb zucchini bread. If you’re allergic to almonds, you could try sunflower seed meal as a substitute. Just be aware that your lemon blueberry zucchini bread might turn green from the reaction with baking powder, but will still taste fine. Do not use coconut flour, which would make it too dry.
• Baking Powder – Prevents the keto zucchini bread from being too dense. Make sure it’s gluten free if that’s important to you. Don’t confuse this with baking soda, which is different.
• Zucchini – You’ll need 1 1/2 cups of grated or shredded zucchini, which is about 2 to 3 zucchini, depending on the size. No need to peel it before shredding.
• Blueberries – Fresh or frozen. If you use frozen ones, add them to the batter while frozen, don’t thaw them first.
• Sea salt – Balances out the sweetness.

How To Make Keto Zucchini Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Grate and drain the zucchini. Grate your zucchini using a box grater, then set in a colander to drain. Draining is critical, so that it doesn’t end up wet! You can start the batter in the meantime.
2. Cream the butter and sweetener. In a large mixing bowl, beat together the butter and Besti , until fluffy. Doing this will make a light, moist low carb zucchini bread, instead of a super dense one.
3. Add wet ingredients. Beat in the eggs, vanilla, lemon juice, and (optional) lemon zest.

1. Add dry ingredients. Mix in blanched almond flour , baking powder, and sea salt.
2. Squeeze. Gather the zucchini in cheesecloth or a kitchen towel, and squeeze all the excess moisture out of it over the sink.

FYI: This step is very important!

Make sure you get out as much liquid as you can, otherwise the bread will be watery.

1. Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.

1. Transfer. Scoop the (thick) batter into the prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.
2. Bake. Place the keto zucchini bread in the oven to bake. It’s done when a toothpick comes out clean and the top is golden.
3. Cool. Let the bread cool completely in the pan, or cool for 30 minutes in the pan and then lift to finish cooling on a cooling rack. Do not slice before it’s completely cooled, or it will fall apart.

1. Make the glaze. Whisk the powdered sweetener together with the lemon juice. If needed, you can thicken the glaze with more Besti, or thin it out with more lemon juice.
2. Drizzle. Once your keto zucchini bread has cooled completely, drizzle the glaze over it.

My Recipe Tips

• Get all the moisture out. When you squeeze the grated zucchini, do it several times. I often get a cup or more of liquid out. If you don’t get rid of enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
• There’s an option for sturdier low carb zucchini bread. If you want to improve the texture of your keto quick bread and make it more sturdy, add 1/2 teaspoon of xanthan gum to the dry ingredients before adding the wet ingredients. This would is not required (I skipped it), but you can try it if you’d like.
• Round the top before baking. Low carb breads don’t rise very much, including this one, so rounding the top upfront helps it have that shape in the end.
• Check on the bread in the oven, but not too often. Checking too frequently lets the heat out, but do check a couple times toward the end. If the bread starts to brown before it’s cooked through inside, you can loosely tent the top with foil and continue baking. This will prevent the top from burning.
• Cool before adding glaze. Don’t put the glaze on the bread when it’s hot! If you do, it will soak in, instead of staying on top.
• Wait at least several hours, or overnight, before slicing. The bread stays together better if you let it cool to room temperature at the very least, but it’s even better overnight.

Flavor Variations

• Classic Cinnamon – If you prefer this flavor, make my plain almond flour zucchini bread recipe instead. Other warm spices, such as ginger or nutmeg, are also best added to that version instead of this one.
• Nutty – Fold in walnuts, pecans, or any other keto nuts you like. Just chop them up first.
• Chocolate Chip – Swap the blueberries with sugar-free dark chocolate chips , or add sugar-free white chocolate chips in addition to the berries. (You may want to leave out the lemon if you choose to add darker chocolate.)
• Zucchini Bread Muffins – You can easily bake this gluten free zucchini bread batter in a muffin tin instead. The baking time will be shorter, about 25-30 minutes. (I also have these coconut flour zucchini muffins if you’re looking for that option.)

More Keto Zucchini Recipes

It’s no surprise that I love using zucchini! If you like this keto friendly zucchini bread, you might enjoy some of these other keto zucchini recipes :

My Tools For This Recipe

• Loaf Pan – This loaf pan gets used weekly during zucchini season!
• Hand Mixer – I love how compact this mixer is, easy to store no matter what size your kitchen is.
• Cheesecloth – As I mentioned above, the zucchini in this keto friendly zucchini bread need to have as much of the liquid from it removed from it as possible, and cheesecloth is the best way to make this happen.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Keto Zucchini Bread

• 1/2 cup Unsalted butter (or coconut oil for dairy-free; softened) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 3 large Eggs ▢
• 1 tbsp Lemon juice ▢
• 1 tbsp Lemon zest (optional) ▢
• 1 tsp Vanilla extract ▢
• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 1/4 tsp Sea salt ▢
• 1 1/2 cups Zucchini (grated) ▢
• 1 cup Blueberries ▢

Lemon Glaze

• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 1 tbsp Lemon juice ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Grate the zucchini first and set over the sink to drain while preparing other ingredients.
2. Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
4. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
5. Beat in the almond flour, baking powder, and sea salt.
6. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
7. Fold the blueberries into the batter.
8. Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes , until an inserted toothpick comes out clean. Cool completely in the pan.
9. To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it’s not powdered.) Drizzle the glaze over the bread.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, 1/2″ thick

• Store: Keep zucchini keto bread on the counter for 1–3 days. After that, wrap it in parchment (not plastic!) and refrigerate for up to a week.
• Reheat: Warm it up in the microwave or oven — it’s a little too soft for the toaster.
• Freeze: Slice and freeze on a baking sheet first, then toss the slices in a freezer bag. Or just layer with parchment in a bag to keep them from sticking.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Zucchini Bread Recipe

Free Printable: Low Carb & Keto Food List

• Why You Need MY Keto Zucchini Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Zucchini Bread
• My Recipe Tips
• Flavor Variations
• More Keto Zucchini Recipes
• My Tools For This Recipe
• Keto Zucchini Bread Recipe card
• Recipe Reviews

With fresh blueberries and a lemon glaze, this low carb keto zucchini bread recipe is a light, summery cake-like bread that features seasonal flavors and is surprisingly easy to make. It’s perfect for a low carb breakfast , a snack, or even a keto dessert . Enjoy it with some keto coffee , tea, or pair it with a keto breakfast casserole !

You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread. It’s very similar to regular keto blueberry bread , but with zucchini hidden in there. If you’re looking for a more traditional flavor, make my other almond flour zucchini bread instead.

Why You Need MY Keto Zucchini Bread Recipe

• Bursting with lemon flavor and juicy blueberries
• Ultra moist texture with a fine crumb
• Just the right amount of sweetness
• Very easy to make, all in one bowl
• Just 3g net carbs per slice

Ingredients & Substitutions

Here I explain the best ingredients for my low carb zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Butter – Unsalted butter is the preferred fat in this blueberry zucchini bread recipe, but you can make it with ghee or coconut oil if you have issues with butter.
• Besti Monk Fruit Allulose Blend – I used to make this bread with erythritol, and you still can, but now I prefer Besti because it keeps it more moist, doesn’t have a cooling effect, and tastes just like sugar. We’re using this in the bread itself and for the glaze, because unlike most keto sweeteners , it dissolves effortlessly, for a smooth glaze. If you use a different brand of sweetener, the one used for the glaze must be powdered
• Eggs – Use large eggs for this easy keto zucchini bread recipe. An egg substitute such as flax eggs may work, but the loaf is more likely to fall apart, and it’s already fairly delicate to begin with.
• Lemon – You’ll use the lemon juice, and optionally, the lemon zest as well. If you don’t have fresh lemons, bottled lemon juice works, too.
• Vanilla Extract
• Wholesome Yum Almond Flour – Highly recommend using this one, because it has the finest consistency and is blanched, for the best texture in your low carb zucchini bread. If you’re allergic to almonds, you could try sunflower seed meal as a substitute. Just be aware that your lemon blueberry zucchini bread might turn green from the reaction with baking powder, but will still taste fine. Do not use coconut flour, which would make it too dry.
• Baking Powder – Prevents the keto zucchini bread from being too dense. Make sure it’s gluten free if that’s important to you. Don’t confuse this with baking soda, which is different.
• Zucchini – You’ll need 1 1/2 cups of grated or shredded zucchini, which is about 2 to 3 zucchini, depending on the size. No need to peel it before shredding.
• Blueberries – Fresh or frozen. If you use frozen ones, add them to the batter while frozen, don’t thaw them first.
• Sea salt – Balances out the sweetness.

How To Make Keto Zucchini Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Grate and drain the zucchini. Grate your zucchini using a box grater, then set in a colander to drain. Draining is critical, so that it doesn’t end up wet! You can start the batter in the meantime.
2. Cream the butter and sweetener. In a large mixing bowl, beat together the butter and Besti , until fluffy. Doing this will make a light, moist low carb zucchini bread, instead of a super dense one.
3. Add wet ingredients. Beat in the eggs, vanilla, lemon juice, and (optional) lemon zest.

1. Add dry ingredients. Mix in blanched almond flour , baking powder, and sea salt.
2. Squeeze. Gather the zucchini in cheesecloth or a kitchen towel, and squeeze all the excess moisture out of it over the sink.

FYI: This step is very important!

Make sure you get out as much liquid as you can, otherwise the bread will be watery.

1. Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.

1. Transfer. Scoop the (thick) batter into the prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.
2. Bake. Place the keto zucchini bread in the oven to bake. It’s done when a toothpick comes out clean and the top is golden.
3. Cool. Let the bread cool completely in the pan, or cool for 30 minutes in the pan and then lift to finish cooling on a cooling rack. Do not slice before it’s completely cooled, or it will fall apart.

1. Make the glaze. Whisk the powdered sweetener together with the lemon juice. If needed, you can thicken the glaze with more Besti, or thin it out with more lemon juice.
2. Drizzle. Once your keto zucchini bread has cooled completely, drizzle the glaze over it.

My Recipe Tips

• Get all the moisture out. When you squeeze the grated zucchini, do it several times. I often get a cup or more of liquid out. If you don’t get rid of enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
• There’s an option for sturdier low carb zucchini bread. If you want to improve the texture of your keto quick bread and make it more sturdy, add 1/2 teaspoon of xanthan gum to the dry ingredients before adding the wet ingredients. This would is not required (I skipped it), but you can try it if you’d like.
• Round the top before baking. Low carb breads don’t rise very much, including this one, so rounding the top upfront helps it have that shape in the end.
• Check on the bread in the oven, but not too often. Checking too frequently lets the heat out, but do check a couple times toward the end. If the bread starts to brown before it’s cooked through inside, you can loosely tent the top with foil and continue baking. This will prevent the top from burning.
• Cool before adding glaze. Don’t put the glaze on the bread when it’s hot! If you do, it will soak in, instead of staying on top.
• Wait at least several hours, or overnight, before slicing. The bread stays together better if you let it cool to room temperature at the very least, but it’s even better overnight.

Flavor Variations

• Classic Cinnamon – If you prefer this flavor, make my plain almond flour zucchini bread recipe instead. Other warm spices, such as ginger or nutmeg, are also best added to that version instead of this one.
• Nutty – Fold in walnuts, pecans, or any other keto nuts you like. Just chop them up first.
• Chocolate Chip – Swap the blueberries with sugar-free dark chocolate chips , or add sugar-free white chocolate chips in addition to the berries. (You may want to leave out the lemon if you choose to add darker chocolate.)
• Zucchini Bread Muffins – You can easily bake this gluten free zucchini bread batter in a muffin tin instead. The baking time will be shorter, about 25-30 minutes. (I also have these coconut flour zucchini muffins if you’re looking for that option.)

More Keto Zucchini Recipes

It’s no surprise that I love using zucchini! If you like this keto friendly zucchini bread, you might enjoy some of these other keto zucchini recipes :

My Tools For This Recipe

• Loaf Pan – This loaf pan gets used weekly during zucchini season!
• Hand Mixer – I love how compact this mixer is, easy to store no matter what size your kitchen is.
• Cheesecloth – As I mentioned above, the zucchini in this keto friendly zucchini bread need to have as much of the liquid from it removed from it as possible, and cheesecloth is the best way to make this happen.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Keto Zucchini Bread

• 1/2 cup Unsalted butter (or coconut oil for dairy-free; softened) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 3 large Eggs ▢
• 1 tbsp Lemon juice ▢
• 1 tbsp Lemon zest (optional) ▢
• 1 tsp Vanilla extract ▢
• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 1/4 tsp Sea salt ▢
• 1 1/2 cups Zucchini (grated) ▢
• 1 cup Blueberries ▢

Lemon Glaze

• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 1 tbsp Lemon juice ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Grate the zucchini first and set over the sink to drain while preparing other ingredients.
2. Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
4. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
5. Beat in the almond flour, baking powder, and sea salt.
6. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
7. Fold the blueberries into the batter.
8. Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes , until an inserted toothpick comes out clean. Cool completely in the pan.
9. To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it’s not powdered.) Drizzle the glaze over the bread.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, 1/2″ thick

• Store: Keep zucchini keto bread on the counter for 1–3 days. After that, wrap it in parchment (not plastic!) and refrigerate for up to a week.
• Reheat: Warm it up in the microwave or oven — it’s a little too soft for the toaster.
• Freeze: Slice and freeze on a baking sheet first, then toss the slices in a freezer bag. Or just layer with parchment in a bag to keep them from sticking.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Zucchini Bread Recipe

Free Printable: Low Carb & Keto Food List

• Why You Need MY Keto Zucchini Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Zucchini Bread
• My Recipe Tips
• Flavor Variations
• More Keto Zucchini Recipes
• My Tools For This Recipe
• Keto Zucchini Bread Recipe card
• Recipe Reviews

With fresh blueberries and a lemon glaze, this low carb keto zucchini bread recipe is a light, summery cake-like bread that features seasonal flavors and is surprisingly easy to make. It’s perfect for a low carb breakfast , a snack, or even a keto dessert . Enjoy it with some keto coffee , tea, or pair it with a keto breakfast casserole !

You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread. It’s very similar to regular keto blueberry bread , but with zucchini hidden in there. If you’re looking for a more traditional flavor, make my other almond flour zucchini bread instead.

Why You Need MY Keto Zucchini Bread Recipe

• Bursting with lemon flavor and juicy blueberries
• Ultra moist texture with a fine crumb
• Just the right amount of sweetness
• Very easy to make, all in one bowl
• Just 3g net carbs per slice

Ingredients & Substitutions

Here I explain the best ingredients for my low carb zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Butter – Unsalted butter is the preferred fat in this blueberry zucchini bread recipe, but you can make it with ghee or coconut oil if you have issues with butter.
• Besti Monk Fruit Allulose Blend – I used to make this bread with erythritol, and you still can, but now I prefer Besti because it keeps it more moist, doesn’t have a cooling effect, and tastes just like sugar. We’re using this in the bread itself and for the glaze, because unlike most keto sweeteners , it dissolves effortlessly, for a smooth glaze. If you use a different brand of sweetener, the one used for the glaze must be powdered
• Eggs – Use large eggs for this easy keto zucchini bread recipe. An egg substitute such as flax eggs may work, but the loaf is more likely to fall apart, and it’s already fairly delicate to begin with.
• Lemon – You’ll use the lemon juice, and optionally, the lemon zest as well. If you don’t have fresh lemons, bottled lemon juice works, too.
• Vanilla Extract
• Wholesome Yum Almond Flour – Highly recommend using this one, because it has the finest consistency and is blanched, for the best texture in your low carb zucchini bread. If you’re allergic to almonds, you could try sunflower seed meal as a substitute. Just be aware that your lemon blueberry zucchini bread might turn green from the reaction with baking powder, but will still taste fine. Do not use coconut flour, which would make it too dry.
• Baking Powder – Prevents the keto zucchini bread from being too dense. Make sure it’s gluten free if that’s important to you. Don’t confuse this with baking soda, which is different.
• Zucchini – You’ll need 1 1/2 cups of grated or shredded zucchini, which is about 2 to 3 zucchini, depending on the size. No need to peel it before shredding.
• Blueberries – Fresh or frozen. If you use frozen ones, add them to the batter while frozen, don’t thaw them first.
• Sea salt – Balances out the sweetness.

How To Make Keto Zucchini Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Grate and drain the zucchini. Grate your zucchini using a box grater, then set in a colander to drain. Draining is critical, so that it doesn’t end up wet! You can start the batter in the meantime.
2. Cream the butter and sweetener. In a large mixing bowl, beat together the butter and Besti , until fluffy. Doing this will make a light, moist low carb zucchini bread, instead of a super dense one.
3. Add wet ingredients. Beat in the eggs, vanilla, lemon juice, and (optional) lemon zest.

1. Add dry ingredients. Mix in blanched almond flour , baking powder, and sea salt.
2. Squeeze. Gather the zucchini in cheesecloth or a kitchen towel, and squeeze all the excess moisture out of it over the sink.

FYI: This step is very important!

Make sure you get out as much liquid as you can, otherwise the bread will be watery.

1. Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.

1. Transfer. Scoop the (thick) batter into the prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.
2. Bake. Place the keto zucchini bread in the oven to bake. It’s done when a toothpick comes out clean and the top is golden.
3. Cool. Let the bread cool completely in the pan, or cool for 30 minutes in the pan and then lift to finish cooling on a cooling rack. Do not slice before it’s completely cooled, or it will fall apart.

1. Make the glaze. Whisk the powdered sweetener together with the lemon juice. If needed, you can thicken the glaze with more Besti, or thin it out with more lemon juice.
2. Drizzle. Once your keto zucchini bread has cooled completely, drizzle the glaze over it.

My Recipe Tips

• Get all the moisture out. When you squeeze the grated zucchini, do it several times. I often get a cup or more of liquid out. If you don’t get rid of enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
• There’s an option for sturdier low carb zucchini bread. If you want to improve the texture of your keto quick bread and make it more sturdy, add 1/2 teaspoon of xanthan gum to the dry ingredients before adding the wet ingredients. This would is not required (I skipped it), but you can try it if you’d like.
• Round the top before baking. Low carb breads don’t rise very much, including this one, so rounding the top upfront helps it have that shape in the end.
• Check on the bread in the oven, but not too often. Checking too frequently lets the heat out, but do check a couple times toward the end. If the bread starts to brown before it’s cooked through inside, you can loosely tent the top with foil and continue baking. This will prevent the top from burning.
• Cool before adding glaze. Don’t put the glaze on the bread when it’s hot! If you do, it will soak in, instead of staying on top.
• Wait at least several hours, or overnight, before slicing. The bread stays together better if you let it cool to room temperature at the very least, but it’s even better overnight.

Flavor Variations

• Classic Cinnamon – If you prefer this flavor, make my plain almond flour zucchini bread recipe instead. Other warm spices, such as ginger or nutmeg, are also best added to that version instead of this one.
• Nutty – Fold in walnuts, pecans, or any other keto nuts you like. Just chop them up first.
• Chocolate Chip – Swap the blueberries with sugar-free dark chocolate chips , or add sugar-free white chocolate chips in addition to the berries. (You may want to leave out the lemon if you choose to add darker chocolate.)
• Zucchini Bread Muffins – You can easily bake this gluten free zucchini bread batter in a muffin tin instead. The baking time will be shorter, about 25-30 minutes. (I also have these coconut flour zucchini muffins if you’re looking for that option.)

More Keto Zucchini Recipes

It’s no surprise that I love using zucchini! If you like this keto friendly zucchini bread, you might enjoy some of these other keto zucchini recipes :

My Tools For This Recipe

• Loaf Pan – This loaf pan gets used weekly during zucchini season!
• Hand Mixer – I love how compact this mixer is, easy to store no matter what size your kitchen is.
• Cheesecloth – As I mentioned above, the zucchini in this keto friendly zucchini bread need to have as much of the liquid from it removed from it as possible, and cheesecloth is the best way to make this happen.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Keto Zucchini Bread

• 1/2 cup Unsalted butter (or coconut oil for dairy-free; softened) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 3 large Eggs ▢
• 1 tbsp Lemon juice ▢
• 1 tbsp Lemon zest (optional) ▢
• 1 tsp Vanilla extract ▢
• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 1/4 tsp Sea salt ▢
• 1 1/2 cups Zucchini (grated) ▢
• 1 cup Blueberries ▢

Lemon Glaze

• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 1 tbsp Lemon juice ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Grate the zucchini first and set over the sink to drain while preparing other ingredients.
2. Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
4. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
5. Beat in the almond flour, baking powder, and sea salt.
6. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
7. Fold the blueberries into the batter.
8. Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes , until an inserted toothpick comes out clean. Cool completely in the pan.
9. To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it’s not powdered.) Drizzle the glaze over the bread.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, 1/2″ thick

• Store: Keep zucchini keto bread on the counter for 1–3 days. After that, wrap it in parchment (not plastic!) and refrigerate for up to a week.
• Reheat: Warm it up in the microwave or oven — it’s a little too soft for the toaster.
• Freeze: Slice and freeze on a baking sheet first, then toss the slices in a freezer bag. Or just layer with parchment in a bag to keep them from sticking.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Zucchini Bread Recipe