Is zucchini ok on a keto diet?

Yes, zucchini is one of the most keto-friendly vegetables. It’s low in net carbs—about 2–3 grams per cup—making it perfect for recipes like keto zucchini bread or savory sides.

What can I use to substitute sugar in zucchini bread?

For keto baking, erythritol, monk fruit, stevia, or a blend work well. These sweeteners mimic sugar’s taste without adding carbs, and they bake beautifully without crystallizing too much.

Is zucchini bread high in carbs?

Traditional zucchini bread is high in carbs due to white flour and sugar. A keto version swaps those for almond or coconut flour and sugar-free sweeteners, lowering net carbs to just 2–3 grams per slice.

What is the best baking substitute for sugar?

Monk fruit sweetener with erythritol is often the best all-around substitute for sugar in baking. It provides a clean sweetness, no aftertaste, and works in most recipes cup-for-cup.

Can I substitute brown sugar for white sugar in zucchini bread?

In keto baking, use a brown sugar substitute like golden monk fruit sweetener if you want a richer flavor. It adds a subtle molasses-like depth while keeping the recipe low-carb.

Keto Zucchini Bread – Moist, Flavorful & Low-Carb Comfort

Description

This keto zucchini bread is moist, flavorful, and just 2g net carbs per slice. Made with almond flour, fresh zucchini, and warm spices, it’s perfect for breakfast or snacks.

Ingredients

Scale

2 cups almond flour

2 tbsp coconut flour

1 ½ cups grated zucchini (drained)

3 large eggs

½ cup erythritol or monk fruit sweetener

1 tsp baking powder

1 tsp cinnamon

½ tsp salt

1 tsp vanilla extract

Optional: ½ cup sugar-free chocolate chips or chopped walnuts

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Instructions

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.

2. Grate zucchini and press between paper towels to remove excess moisture.

3. In a bowl, whisk eggs, sweetener, and vanilla until smooth.

4. In another bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt.

5. Fold dry ingredients into wet mixture, then stir in zucchini and any optional add-ins.

6. Pour batter into prepared loaf pan and smooth the top.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool completely before slicing and serving.

Notes

Net carbs per slice: approx. 2–3g.

Store in an airtight container at room temperature for up to 3 days or refrigerate for 1 week.

Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Keto Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 1g
Sodium: 180mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 3g
Protein: 6g
Cholesterol: 60mg