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  • Writer's pictureKeto Upgrade

Keto/Low Carb Zucchini Bread

Unfortunately I did not get a chance to build a garden this year. But I know many people are harvesting right now. Our grocery stores right now have local produce and I saw the big beautiful looking zucchini and decided to test out some recipes for keto zucchini bread. It turned out so delicious, soft, moist and easy to make!

The sweetener I used was golden monkfruit but any keto sweetener will work in this loaf. Just remember certain sweeteners are sweeter than sugar, specifically stevia and splenda. I wouldn't recommend using all allulose for this recipe. You can use 120 g of golden monkfruit and 40 g of allulose, it will make a nice soft zucchini bread. But you have to bake it for 60 minutes and it gets almost to the point of burnt before the center is done.

Measuring the zucchini to accurately put it into any tracking app is best by weight because really, how much is a cup of zucchini. So I grated my zucchini straight into a measuring cup and without touching it, 8 oz. was a full 2 cup measuring cup. But I recommend getting a food scale, they are pretty cheap and I've had the same one for 2 years. ( Paid link: Amazon Scale - )

The "flour" mix I use is what I found to make the softest keto baked goods. So happy to have found this ratio, so far everything I have tried it in has come out so soft and light with no graininess. I don't know of many replacements for these ingredients except you can use different flavors of whey protein isolate. Just remember that many of them will add carbs and more sweetness, so you may have to adjust for that. If you really want to use almond flour, the ratio is 3-4x the amount coconut flour for almond flour. So 30g of coconut flour you will need 90-120g almond flour, I would start with less and gradually add more until you get the consistency of a batter.

You can use any kind of loaf pan for this, the size and shape of the loaf may vary from mine a little bit. I used a 8.25inch x 4.25inch loaf pan. Make sure you grease well anything you are not covering with parchment paper. I would recommend putting parchment on the bottom. That is the worst disaster if the bottom is stuck there is not an easy way to release it.

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Scale -

Granular monkfruit-

Lakanto golden monkfruit sweetener-

Isopure Unflavored whey protein isolate-

Coconut Flour -

Xanthan Gum -

(As an Amazon Associate I earn from qualifying purchases)

Keto Zucchini Bread

5 Eggs (room temp)

144 g Golden Monkfruit Sweetener (Can use swerve, granular or brown) (about 3/4 Cup)

112 g Butter (melted) (8 Tbs.)

1 Tbs. Vanilla Extract (or any you like)

8 oz. Shredded Zucchini (2 Cups not packed)

80 g Unflavored Whey Protein Isolate (Can use a complimentary flavored one) (about a cup scooped and leveled)

30 g Coconut Flour (1/4 Cup)

1 Tbs. Baking Powder

1 Tbs. Ground Cinnamon (or any spice you normally use)

1 tsp. Xanthan Gum

1/2 tsp. Salt (if using unsalted butter)

56 g Pecans (chopped) (optional, can use any nut you prefer) (about a 1/2 Cup)


  1. Start by whipping the eggs and sweetener together until thick and frothy, scraping down the bowl a few times, while that is going weigh/measure, sift and whisk the dry ingredients together

  2. Preheat oven to 340 degrees and prepare a loaf pan with nonstick spray and parchment paper

  3. Melt butter, grate zucchini and chop nuts

  4. Once eggs and sweetener are well combined and the mixture is pale and thick, stream in the melted butter and vanilla extract

  5. You can add all the ingredients into the mixer but the zucchini gets stuck in the whip so I switch to a spatula, mix in the shredded zucchini

  6. Whisk in the dry ingredients then fold in the chopped nuts

  7. Pour into prepared pan and bake for 55-60 minutes, turning half way through

  8. When a butter knife inserted into the center comes out with no visible batter on it, place on a cooling rack

  9. Let sit for about 10 minutes before removing it from the pan, run a knife or offset spatula around the edges with no parchment paper onto the cooling rack to cool completely before slicing

Macros 1/10 of loaf using my exact ingredients

204 Calories

16.5 g Fat

4.2 g Total Carbs

2.3 g Fiber

1.9 g Net Carbs

11.5 g Protein

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