This moist and fluffy Keto Zucchini Bread perfectly sweetened with a warm hint of cinnamon and crunchy walnuts on top. It’s gluten-free, sugar-free and so good, you’ll forget there’s even zucchini in it!

❤️ Why You’ll Love This Keto Zucchini Bread Recipe

• Perfectly sweet, with a hint of cinnamon flavor
• Moist, fluffy texture
• Topped with chopped walnuts
• Great way to sneak in veggies
• Gluten-free, kid friendly and sugar-free

This zucchini bread is one of those sneaky little recipes that makes you feel like a baking genius. You get a moist, soft, cinnamon-kissed loaf that’s sweet but totally sugar-free. Plus, it’s a built-in way to add extra veggies to your family’s diet. Win-win, right?

This keto zucchini bread bakes up fluffy and tender, thanks to the delicate combination of almond flour and a little oat fiber. Chopped walnuts on top add a buttery crunch, and the hint of cinnamon and nutmeg makes the whole kitchen smell amazing. You won’t even need to butter it! Just slice and enjoy!

If you love this recipe but prefer a chocolaty twist, be sure to try my Chocolate Zucchini Bread.

🛒 Ingredients for Gluten-Free Zucchini Bread

• Super fine almond flour
• Oat fiber
• Zucchini
• Monk fruit/allulose
• Brown monk fruit/allulose
• Butter
• Sour cream
• Eggs
• Baking powder
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Optional: walnuts

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Whisk
• Hand mixer
• 9″ Loaf pan
• Parchment paper
• Offset spatula

🔪 How to Make Sugar-Free Zucchini Bread

Preheat oven to 350°F.

In a mixing bowl, add in the almond flour, oat fiber, baking powder, ground cinnamon and ground nutmeg.  Whisk to combine and break up any lumps, then set aside.

In a separate bowl, add in the eggs, melted (and cooled) butter, sour cream, sweetened and vanilla extract. Mix using a hand mixer, until well combined.

Add in the dry ingredients.

Mix just until combined.

Using a box grater’s smallest holes, finely grate the zucchini. Add the zucchini to a nut milk bag or cheese cloth and squeeze, making sure all the liquid is drained.

Fold in the grated zucchini.

Pour the batter into a 9” loaf pan that is lined with parchment paper and smooth the top using an offset spatula.

Top with the (optional)chopped walnuts and bake for 45-50 minutes or until a toothpick, when inserted, comes out clean. 

Allow to cool completely before slicing and serving.

☑️ Storage Instructions

You can store leftovers in an airtight container in the fridge for up to 5 days. Or you can freeze it for later. Just wrap slices individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.

🍴 What to Serve with Zucchini Bread

Pair with a cup of hot coffee or Sugar-free Hot Cocoa for a cozy treat.

Enjoy a slice of this bread alongside a Keto Peanut Butter Smoothie or Keto Chocolate Milkshake for a decadent dessert combo.

A smear of sugar-free cream cheese frosting for a little extra richness.

💡 Tips for Making Low Carb Zucchini Bread

• Use super fine almond flour for the best texture. Coarser almond meal can make the bread feel too dense.

• Squeeze out the zucchini really well. Extra moisture will make the bread soggy instead of fluffy.

• Let it cool completely before slicing. This helps the bread set up properly so it doesn’t crumble.

• Use parchment paper in the loaf pan. It makes removal easy, so your bread doesn’t stick.

• Don’t overmix the batter. Stir just until everything is combined for the lightest texture.

🔄 Substitutions and Additions

• Chocolate: Stir in some sugar-free chocolate chips for chocolaty touch.

• Nuts: If you prefer pecans over walnuts just swap them in for a different kind of crunch.

• Cream cheese swirl: Add a swirl to the filling by mixing softened cream cheese with a little sweetener and vanilla, then swirling it into the batter before baking.

• Muffins: You can make this recipe into muffins by dividing the batter into muffin tins and baking for 20-25 minutes.

• Citrus: A teaspoon of fresh lemon zest adds a bright, fresh flavor.

Why is My Keto Zucchini Bread Too Wet?

You probably didn’t squeeze out enough moisture from the zucchini. Try pressing it in a cheesecloth until no more liquid drips out.

Can I Use Coconut Flour Instead of Almond Flour?

Not directly! Coconut flour absorbs way more moisture, so you’d need to adjust the recipe significantly. Stick with almond flour for best results.

Why Did My Zucchini Bread Sink in the Middle?

Overmixing the batter or opening the oven too early can cause sinking. Make sure to mix gently and bake until fully set.

Can I Make This Dairy-Free?

Yes! Swap the butter for melted coconut oil and use coconut cream instead of sour cream.

How Do I Know When It’s Done Baking?

Stick a toothpick in the center. If it comes out clean, it’s ready. If there’s wet batter, bake a few minutes longer.

What’s the Best Way to Shred Zucchini For This Recipe?

Use the smallest holes on a box grater for fine shreds that mix seamlessly into the batter. Avoid large pieces, because it can make the texture too chunky.

🍽️ More Zucchini Recipes

• Keto Zucchini Fritters
• Keto Zucchini Lasagna
• Buffalo Zucchini Boats
• Zucchini noodle “pasta” salad
• Chocolate Zucchini Muffins
• Lasagna Zucchini Boats