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Keto Zucchini Bread Recipe with Vegan Options and Low-Carb Tips

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Easy Keto Coconut Flour Zucchini Bread (Nut Free And Gluten Free)

A simple, nut-free and gluten-free keto zucchini bread made with coconut flour. This easy recipe yields tender, flavorful slices perfect for breakfast or a snack.
Course: Appetizer, Breakfast, Snack
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 8 1 inch thick slices
Calories: 33kcal

Ingredients

  • 3/4 cup coconut flour
  • 1 cup golden monkfruit sweetener or brown sugar sweetener of choice
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 large eggs, room temperature
  • 3/4 cup oil of choice
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup nuts or add-ins of choice, optional

Instructions

  • Preheat the oven to 350°F (175°C). Line an 8 x 4 inch loaf pan with parchment paper, leaving an overhang to use as handles when removing the bread.
  • Sift or whisk the coconut flour, sweetener, baking powder, salt and cinnamon in a large bowl until there are no lumps.
  • Add the eggs and stir until fully incorporated and the dry ingredients are lightly moistened.
  • Stir in the oil and vanilla until combined. Form the mixture into a ball and massage for about one minute—dough should feel moist but not sticky or crumbly. Let it rest 5 minutes to allow the ingredients to bind.
  • Fold in the shredded zucchini and any optional add-ins until evenly distributed.
  • Press the dough evenly into the prepared loaf pan. Bake at 350°F for 45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • Remove the pan from the oven and let the bread cool in the pan for about 30 minutes or until firm enough to remove.
  • Use the parchment paper handles to lift the loaf from the pan and transfer to a wire rack. Cool completely before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days, or slice and freeze for up to 1 month.

Nutrition

Serving: 1one inch slice | Calories: 33kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 3g
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Easy Keto Coconut Flour Vegan Zucchini Bread (Nut Free And Gluten Free)

A vegan variation of the coconut flour zucchini bread that remains nut-free and gluten-free. Flax or chia and xanthan gum replace the eggs to achieve a similar texture.
Course: Appetizer, Breakfast, Snack
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 8 1 inch thick slices

Ingredients

  • 3 TBS ground flax or chia seeds
  • 9 TBS warm water
  • 3/4 cup coconut flour
  • 1 cup golden monkfruit sweetener or brown sugar sweetener of choice
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 cup oil of choice
  • 2 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • 1/4 cup warm water
  • 1 cup shredded zucchini or squash
  • 1/2 cup nuts or add-ins of choice, optional

Instructions

  • Preheat oven to 350°F (175°C). Line an 8 x 4 inch loaf pan with parchment paper.
  • In a small bowl, combine the ground flax or chia with 9 tablespoons warm water. Stir and set aside for at least 5 minutes until it thickens slightly to form a vegan “egg” binder.
  • Sift or whisk together the coconut flour, sweetener, baking powder, salt and cinnamon in a large bowl until smooth and lump-free.
  • Add the thickened flax mixture and stir until the dry ingredients are slightly moistened. Use your fingers if necessary to ensure even moisture throughout.
  • Stir in the oil and vanilla until fully combined.
  • Sprinkle in the xanthan gum and the additional 1/4 cup warm water. Stir for at least 30 seconds to incorporate the xanthan gum, then massage the dough for about one minute. The dough should be moist but not sticky. Let rest at room temperature for 10 minutes to bind.
  • Break up the dough with a wooden spoon and fold in the shredded zucchini and any optional add-ins until evenly mixed.
  • Press the dough evenly into the prepared loaf pan and bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow the bread to cool in the pan for at least 30 minutes, until firm enough to lift out.
  • Carefully lift the loaf from the pan using the parchment paper handles, transfer to a wire rack and cool completely before slicing. Store at room temperature in an airtight container for up to 3 days, or freeze slices for up to 1 month.