I normally don’t make many bread like desserts, but today was an exception. I happened to have a couple zucchini’s on hand, and I wanted to bake something for a dessert. Then it hit me – I haven’t made a zucchini bread in a long time! So here is a recipe for keto zucchini bread with walnuts.
Zucchini bread, to me, is more of a seasonal treat. My mom tends to make them more around the holidays. She prefers to make more of a sugary chocolate chip version than this one. But luckily, zucchini bread is just as easy to make keto and sugar-free. Just replace the sugar with erythritol and the flour with almond flour, and you have a keto friendly recipe.
For the crust, I decided I wanted to use up some of my walnuts. It adds a nice crunch to the bread, which is what I like. The balance of sweet and crunchy works well for me. If you want more a sweet and salty flavor, just toss some salt on the crust layer as well.
As for freezing, this bread does freeze well. Instead of slicing each piece up and freezing, I like to actually freeze the entire loaf. That’s only because each loaf tends to disappear quickly when family is around.
Makes 16 servings of Keto Zucchini Bread with Walnuts
The Preparation
- 3 large egg
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1 1/2 cups erythritol
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup zucchini, grated
- 1/2 cup walnuts, chopped
The Execution
1. Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side.
2. In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.
3. Using a cheesecloth or paper towel, take the zucchini and squeeze out the excess water.
4. Then, whisk the zucchini into the bowl with the eggs.
5. Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
6. Lightly spray a 9×5 loaf pan, and spoon in the zucchini bread mixture.
7. Then, spoon in the chopped walnuts on top of the zucchini bread. Press walnuts into the batter using a spatula.
8. Bake for 60-70 minutes at 350ºF or until the walnuts on top look browned.
This makes a total of 16 servings of Keto Walnut Zucchini Bread. Each serving comes out to be 203 calories, 18.6g fats, 2.3g net carbs, and 5.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1/2 cup olive oil | 955 | 108 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 2 1/2 cup almond flour | 1621 | 140 | 61.6 | 36.4 | 25.2 | 58.8 |
| 1 1/2 cup erythritol | 58 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 1/2 teaspoon baking powder | 4 | 0 | 1.9 | 0 | 1.9 | 0 |
| 1/2 teaspoon ground nutmeg | 6 | 0.4 | 0.6 | 0.2 | 0.3 | 0.1 |
| 1 teaspoon ground cinnamon | 6 | 0 | 2.1 | 1.4 | 0.7 | 0.1 |
| 1/4 teaspoon ground ginger | 1 | 0 | 0.3 | 0.1 | 0.3 | 0 |
| 1 cup zucchini | 32 | 0.8 | 5.7 | 2.1 | 3.6 | 2.4 |
| 1/2 cup walnuts | 341 | 34 | 7.2 | 3.5 | 3.7 | 7.9 |
| Totals | 3272 | 298.9 | 81 | 43.7 | 37.3 | 90.1 |
| Per Serving (/16) | 204 | 18.7 | 5.1 | 2.7 | 2.3 | 5.6 |
Keto Walnut Zucchini Bread
Ingredients
- 3 large egg
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 2 ½ cup almond flour
- 1 ½ cup erythritol
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup zucchini grated
- ½ cup walnuts chopped
Instructions
- Preheat oven to 350F. Whisk together the eggs, oil, and vanilla extract. Set aside.
- In a separate bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set aside.
- Using a cheesecloth or paper towel, squeeze the excess water out of the zucchini.
- Whisk the zucchini into the bowl with the eggs.
- Using a hand mixer, slowly add the dry ingredients to the egg mixture until thoroughly combined.
- Spoon the mixture into a greased loaf pan.
- Sprinkle the chopped walnuts on top. Press them into the batter using a spatula.
- Bake for 60–70 minutes, or until the walnuts on top are browned and toasted.
This did not work for me at all… I used Truvia (99% erythritol, and 1%stevia), but that’s all I changed. It’s way too sweet, with a heavy aftertaste and has been in the oven for 2h and is still not done, any ideas on what I did wrong? I was so excited about this cause I used to make banana bread all the time (I usually added less sugar then the asked for).
I don’t think you did anything wrong Kari, I tend to get long bake times on these kinds of loaves as well. I’ve found that the taste improves after the loaf sits for a bit though.
I followed everything except I used a muffin tin pan and pecans instead. I baked it for 60 minutes and the texture came out really good. It was a bit too sweet so next time I’ll try using only 1 cup of erythritol. Thank you for this recipe!
I love that idea Gica!
Can I make these with just using Flaxseed? If so how much Flaxseed would I need?
I cannot seem to be able to dissolve the erythitol. Whenever I bake with it it’s always crunchy! This tastes amazing if not for the crunch of the sugar. Suggestion please?!
I have a walnut allergy. Can I substitute with almond slivers?
Sure! I bet that would be very tasty.
I noticed that the erythritol was not included in the nutritional chart…does that mean that the carbs from the erythritol was not included in the total carbs per serving?
Yes, we don’t add in the sugar alcohols.
Omg just did this recipe and it came out amazing!!! I ran out of almond flour so probably thats why the mixture was a bit thinner but still had a good thickness to it because of the baking powder and it came out so fabulous! Tastes great! Instead of erythritol I added stevia but I did’t want too sweet so I just added a spoon of stevia..still it came out amazing, not too sweet and just how I wanted it! Next time I am gonna make it sweeter because it’s perfect for Christmas I think 🙂 Thank you so much for this recipe!! Maybe next time I will do a banana bread version <3
Thank you so much Arosha! I’m glad the stevia worked well, thank you for letting me know.
No worries 🙂 could you try doing a banana bread keto version? Maybe bananas are too carby??
Banana might be a bit tricky…perhaps this recipe with some banana extract added.
Banana extract as in banana flavor drops? Could that work?
Yes! Something like this: https://www.amazon.com/Fron…
I made this today and it won’t set up. I baked it for an hour and 40 mins and still raw in the middle. I sliced it into pieces and baked it laid out on a cookie sheet and still no good. I replaced the erythritol with xylitol. Is this why?
I just had this experience too! Went to lift it up and it spread and didn’t cook in the middle. Which is weird because I had cooked it twice before without issues. It’s so frustrating! I have no idea why it’s completelyr aw in the middle!!
I made this yesterday and it didn’t turn out. It baked for about 2 hours and never set up. I used xylitol as a sugar sub. Is it possible that’s where I went wrong?
Hi Samantha, it might be…but if it set up on the outside then it should be able to bake all the way through. If attempting again I would cover the loaf with foil and bake for longer at a lower temperature. Then uncover to brown the top. These types of loaves can be a bit tricky with oven variations and because it’s gluten/sugar-free. In my own oven the pound cake sometimes takes me over 2 hours to bake.
Another reader left a comment today saying that she attempted the keto pound cake recipe in a muffin tin successfully, but had to watch them because they baked up so fast. That might work for you as well!
OMG! I just made this today and it tasted amazing. it came out really well, thank you so much for this recipe.
I’m so glad you enjoyed it!
Delish! Only used 1 cup of swerve instead of 1.5 cups and it was plenty sweet. Baked for 65 minutes and it was perfect. I did use a glass pan so maybe that made a difference. Thanks
Thank you Carla, I’m glad you liked it!
This turned out really well for me! I used allspice instead of the listed spices and xylitol instead of erithrytol. The loaf turned out pretty close to a normal walnut/zucchini loaf, VERY impressed!
Mine didn’t rise at all and actually borderline burned after only 50 minutes. Weird how so many people have different experiences with this. It’s a bummer it didn’t work out this time, but I’ll definitely try again because it smells amazing, even if it is kind of crunchy 🙂
Oh no! I hope you don’t have the same problem next time. 🙁
Make sure your baking powder is still good. You might need to replace it!
Just made this recipie – amazing! Newer to keto and was dying for some bread in the morning. Plan to eat this for breakfast!
I used 1 cup of swerve instead of 1.5 (I ran out
Of swerve after 1 cup but I think it’s plenty sweet and will do it again like that).
I noticed some comments about it not setting up. I checked mine at about 40 minutes and noticed my top was almost burnt but the inside was far from ready. I covered it with tinfoil and let it bake 25 more minutes. I will definitely cover next time and take off the foil closer to the end.
So yummy!
Okay so I just tried this for the first time it came out good. The only thing I changed was I put one packet of pyure which equals two teaspoons of sugar instead of the erythritol, I think next time I will add two packets and maybe a little lemon or something kind of plain tasting but I will make it again. I also used a glass dish and it was ready in 45 minutes. https://uploads.disquscdn.c… https://uploads.disquscdn.c…
Yours looks good!
My bread turned out so dense and dry it was unpalatable. It was entirely my fault though, I had no almond flour and used coconut flour. I had no idea there was so much difference between the flours. I just bought some almond flour and I’ve got the I ready for another batch. I’ve learned my lesson to follow your recipes to the letter. Do you perhaps have a post on different flours?
Yes, coconut flour is much more absorptive than almond flour. You can see some differences and substitution options here: https://www.ruled.me/keto-f…
Just tried this out! Modified it a little bit since I was almost out of erythritol (used only 1/2 cup erythritol and added in Sweet Drops instead).
I also made it into muffins instead of a loaf. Baked for 30 minutes at 350°F and turned out perfect.
Thank you for this awesome recipe!
How do you store it if you don’t want to freeze it? Should I wrap it and keep it at room temperature or refergerate it?
I would wrap it and store in the fridge! 🙂
I made this wonderful bread over the weekend and it turned out great. I did have a longer cook time than 70 minutes but I used the foil suggestion and that helped so the topping didn’t burn. Even after 85 minutes i did the toothpick test and it still didn’t come out clean, but I brought it out and let it set and cool. It was perfect and delicious!
Thank you so much for sharing your wonderful recipes. You helped make my adjustment to a keto lifestyle an easy one!
Thank you so much for letting us know how it turned out!
This was SO good. I did tweak a couple of things and it still came out perfectly. One thing that I think helped was mixing my dry ingredients by hand, breaking up any lumps of almond flour and baking powder (mine is a bit old). I did also mix my batter differently (with the wet ingredients in the middle of the dry and working it all together with a light wire whisk). I also used a LOT more cinnamon than called for, used a stevia baking mix for the sweetener (though 1 cup was still a bit much), and topped it with sliced almonds since I didn’t have walnuts. I couldn’t find my bread pan, so I baked it in an 8×8 pyrex baking dish lined with coconut oil. It rose perfectly, was moist, and completely made my evening. Thanks for posting this! https://uploads.disquscdn.com/images/61687fa2e878ce57b829f61c454701404d5c7a4e1d5e80971352accefaf35e04.jpg
Yum! That looks so good!
Do you have a recommendation for an almond flour substitute? And an erithrytol substitute? I’m not really into using sweetners in my lifestyle. If it’s not a fruit, date, honey, or maple syrup then I won’t put it in my baked goods. I know that all of those have sugars which equals carb (the opposite of keto), but I’d like to know if you have made it w/ small amounts of any of these and if it turned out and what the nutrition facts where. Thanks!
You can leave the sweetener out if you’d like a bread that isn’t sweet. Nutrition facts would be the same.
We haven’t tested the bread using coconut or another type of flour, so I’m not sure how it would turn out or what other recipe changes would need to be made to keep the recipe functional. Coconut flour is very dry and would probably need additional eggs and fat.
Fruit, dates, honey, and maple syrup will all throw you out of ketosis unless used in very small amounts. (Honey is 17g carbs per tbsp.) You probably wouldn’t be able to incorporate enough of these to sweeten the bread without making it fairly high carb.
When I made this it turned out way too sweet and way too dry, to the point that it fell apart. I don’t know what I did wrong.
Do you use extra virgin olive oil, or just olive oil?
It shouldn’t matter too much. Extra virgin olive oil is usully a bit higher quality. Olive oil (refined) is lower quality.
can be more accurate about the slice. can you tell me how many grams or ounces the slice should be?
We list the macros for the full recipe. Servings should just be determined by what you need for your macros.
Thank you so much for posting this delicious recipe! We’ve made it a couple of times and will continue to make and enjoy it! 😋❤️
This is my first Keto recipe ever and I took it to a brunch with some friends of mine. 3 or 4 asked for the recipe! I read through the comments before making so I did make a few changes. I used half olive oil and half butter for the fat. I reduced the almond flour to 2 cups. I sifted the almond flour and baking powder because they were kind of lumpy. I added half a dry pint of fresh blueberries. That’s just under a cup. I put the walnuts IN the batter, not on top of the loaf. Then I baked it in mini loaf pans, sprayed but lined with waxed paper. I used waxed paper so they wouldn’t break apart when I removed them from the pans. My 4 mini loaf pans equals one 9×5 pan. Mine measure 4.5×2.5×1.5. I baked them at 325 for 40-50 minutes.
This is SO good. My only struggle was slicing it into 16 servings. We froze it to get the right serving size, but it was a little tricky. Totally worth it, though.
I made the zucchini bread and cooked it with an add half cup of Hershey’s sugar free chocolate chips so good. I also made a keto cream cheese frosting for the added pleasure of something sinful to eat. I did bake mine in a glass Pyrex loaf dish with parchment paper on top 70 mins and was perfect when checked.
That sounds absolutely decadent – I’m so happy to hear that you liked it!
This is amazing. I added a tablespoon of flax seed meal just because. Next time I’m going to do muffins for portion control. I can’t stop eating this. Thanks for another delicious recipe! https://uploads.disquscdn.c…
It looks awesome – I’m really happy that you like the recipe!
we use sweet leaf powder or drops for our sugar alternative and don’t want to switch. Do you know what the ratio is of sweet leaf to the erythritol? Definitely want to try this and thank you
Hey Mary – using a concentrated sweetener like that in place of a granular one can be done, but you may need to adjust the liquids in the recipe because of that fact. You can see more here: https://www.ruled.me/compre…
Making this bread now but I tweaked the recipe a little. I like to add coconut flour to my breads. I put 1 1/2 cups almond flour, 1/2 cup coconut flour and 1/2 cup a flax chia seed mix. Put 3 tsp of cinnamon and added about 1/2 cup maybe a little more of pureed zucchini instead of shredded. It is cooking and looks and smells good. Hope it tastes as good as I’m hoping it does….
I subbed 1/4 of the almond flour with coconut flour and did not squeeze out the zucchini. Worked perfectly!
I’m glad the substitution worked perfectly! Thanks for the comment 🙂
I was looking for ways to use up our garden zucchini and cake across this recipe. These are DELICIOUS!! We cut them in half and put cream cheese in the middle. SOOOOOO GOOD!!
I really like this recipe, except for the sweetness. The first time I made it I looked at the amount of sweetener and decided to halve it, and it was still to sweet. I’m now down to only a quarter cup and that is just right for me. I also doubled the zucchini to make it more of a zucchini bread.
i think i will do that too. i like the idea of less sugar and more zucchini.
Thank you for this tip! I’ve halved it and it’s spot on…well could do a bit less 🙂
Is it possible to make these into muffins instead of the full loaf?
I think that would work – just watch out for the cooking time as they’ll cook much quicker.
Made this yesterday. I failed. I don’t like nuts in my food, so I left them off. I’m wondering if that’s why it was so overly sweet that I had to throw the thing away. It was also too crumbly, which I never understand when I mess that up. I’ll probably try again with half the sugar.
Just made this but substituted yellow squash and macadamia nuts…tastes more like pumpkin bread, and I’m ok with that! Delicious and easy, definitely a new favorite.
This could be the tastiest thing I’ve ever baked. I barely controlled myself to eat only one piece! 😀
I forgot to add the sweetener, but after tasting the bread, I figured that it doesn’t even need it.
I am having trouble getting it to cook all the way through without the outside burning at 350. I even cooked it an additional 20 min and the outside is very dark and the inside is still not 100% cooked. If I cook it at a lower temp for a longer time would that possibly take care of the problem or any other suggestions? I don’t own my oven and it is a gas oven not electric which tends to run hotter than they temp you set it at so I keep a thermometer inside at all times. I made sure the temp on the thermometer stayed at around 350 and did not drop lower like the last time I tried to make the bread but even though the toothpick came out clean it is a little mushier in the middle than the outsides. Any suggestions would be great because I love the taste of it from the outside piece I tried just want it to cook fully.
If I were you I’d try dropping it to 325 and cooking it a bit longer than you have been to see if it makes a difference. If you live at high altitude that could be a reason for the bread not cooking through. It’s generally recommended to increase your oven temperature the higher altitude you are so things cook through.
I had to use flax seeds with water instead eggs. It didn’t come out like bread. 🙁 I will have to try again.
Thank you! I’m of… limited ability… in the kitchen and this recipe worked wonderfully. When I shared the pics of my creation, half the people asked for the recipe 🙂 So thank you… Not always easy to find keto, vego, yummy food!
Omg I just made this and followed it step by step delicious!!! I have not had anything sweet since I began Keto and I am in love!!! It hits the spot!! Thank you for this recipe!! I will definitely be making it over and over!!!!
I’m hoping someone can help me with this. I made this recipe and it smelled amazing while it was baking. But once it was done, it was horrible. There was a disgusting, bitter taste. I followed the recipe exactly, except I used 1.5 cups of Sweet Leaf (stevia) instead of erythritol. I’m guessing that was the problem. I’d like to try again. Can the Sweet Leaf be adjusted? Or do I have to use erythritol? I do have erythritol (Swerve) in the house, but it is confectioners. Would that make a difference?
Thanks!
Yes, that’s definitely the issue – stevia is extremely sweet compared to erythritol and using that amount would definitely result in a massively bitter taste. Typically a few teaspoons of stevia is as sweet as a cup of erythritol. I’d recommend the confectioners actually since it will result in a slightly less grainy loaf.
Wondering which one – recipe calls for 1 1/2 cups of erythritol sugar, are we talking about granulated or powder one?
You can use either but I think powdered is typically best for baked goods otherwise you’ll get a semi-grainy consistency.
I just made this and cut the sweetener to only 1 cup but it’s still too sweet. Not sure how to save it. Next time I think maybe I need to cut it down to 1/4 cup based on the other review. I’ll also add more zucchini next time.
Thank you so much for this recipe. I’ve made it twice (first time with 1/2 c. erythritol/monkfruit and found
it too sweet for my taste ( my husband loved and devoured it) This time I used a scant ½ t. of pure monk fruit and it was perfect! Probably too perfect…I’ve frozen ½ so I don’t overindulge. Thanks again!
Thanks for the comment, Sally. Glad you enjoyed it!
I was so excited to make this and when I took my first bite I found the sweetness to be overwhelming and it made be sick. I can’t imagine anyone liking this amount of sugar. I’m going to give it another go without all that sugar. Then I think it’s going to be perfect! Sorry if i sound negative, but almond flour is super expensive here in Norway and I just blew my budget for the week on inedible bread/cake.
Quite good but will increase the cinnamon and ginger, will add some allspice, and will definitely reduce the erythritol next time. Bread doesn’t need it and erythritol is quite expensive.
Glad you enjoyed it. Thanks for the feedback, Linda!
Definately agree about spices…need more 🙂 and les sweetener
Hi! Thank you for the recipe…I am about to make it. However I have a question, I have been checking the ingredients and on your nutritional table is mentiones that Erytrol doesnt have any calories, any carbs. I checked on CarbManager and for 11/2 cups is giving me 288 grams of carbs in total which means almost 20 carbs per slice.
Hey Yael,
Erythritol is one of the many types of sugar alcohols, and it falls under the category of a carbohydrate. However, almost all of the erythritol we consume is filtered out of through the urine unused, which is why we listed it as having zero calories and zero net carbs.
CarbManager’s carb count is so high because it is currently configured to include all sugar alcohols, fiber, and net carbs into the total carb count.
To get a better idea of what carbs will negatively impact ketosis, blood sugar, and insulin levels, I recommend telling the app to track Net Carbs (which can be done by selecting Settings > Macros Settings > Carbs to Track > Net Carbs).
If you’d like to learn more about sugar alcohols, I recommend checking out our keto sweetener guide:
https://www.ruled.me/keto-d…
I hope this helps! If you have any further questions or concerns, please let me know. 🙂
Hands down the best zucchini bread recipe I’ve tried for keto! It’s so delicious! My brother who is a skeptic when I’m bragging on my keto dishes was blown away by the taste of this. I ate mine everyday until it was gone. I made sure to fit it into my daily carb count! The only change i made was the amount of sugar since i used Lakanto monk fruit sweetner. So i used about 3/4 cup and the sweetness was perfect for me. Thank you!
All it takes is the right keto sweetener and you can pretty much trick anyone! Thanks for the sweetener tip — the Lakanto powder is one of my favorites.
I wish I had read all the comments about being too sweet. It smelled so good while baking. I took one bite and almost had to spit it back out it was so sweet. I’ll try the 1/4 cup next time as well. I also found it never cooked in the middle. I left it in for 90 minutes and it was still raw in the middle. The top was very dark brown (covered it for the last 20 minutes). Did anyone find this?