The Best Zucchini Walnut Bread You’ll Ever Taste

If you thought banana bread was the only way to satisfy your craving for a moist, nutty loaf, let me introduce you to its low-carb cousin: zucchini walnut bread.

I’ve always believed that a good loaf should be more than just tasty—it should feel like a warm hug from an old friend.

This recipe isn’t just any zucchini bread, it’s low-carb, keto-friendly, gluten-free, and it’s packed with healthy fats that perfectly suit a moderate protein, high-fat lifestyle.

Wow, that’s a mouthful.

Craving a hearty breakfast, a satisfying snack, or something to pair with your afternoon coffee?

This sugar-free keto bread promises a delightful balance of soft, tender crumb with a little crunch from the walnuts.

Plus, a hint of cinnamon fills your kitchen with cozy aromas, making it even more irresistible.

Enjoy the perfect bite any time of the day!

What You’ll Need:

• 2 cups almond flour (a naturally low-carb, gluten-free base)
• 1/4 cup coconut flour (for structure and extra fiber)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon (to bring a warm, inviting flavor)
• 3 large eggs (at room temperature, to help bind the ingredients)
• 1/2 cup melted coconut oil (or avocado oil if you prefer a milder taste)
• 1/3 cup granulated monk fruit or erythritol (for that sugar-free sweetness)
• 1 tsp vanilla extract
• 1 3/4 cups grated zucchini (make sure to squeeze out as much moisture as possible!)
• 3/4 cup chopped walnuts (for a satisfying crunch)
• 1/4 cup unsweetened almond milk (only if needed to adjust consistency)
• 1/2 tsp nutmeg (for an extra depth of flavor)
• 1 tbsp apple cider vinegar (to react with the baking soda for a better rise)

Why You’ll Love This Low-Carb Bread Recipe

I truly believe that this nutritious, healthy bread is a game-changer for anyone on a low-carb diet.

It satisfies many dietary needs: gluten-free, dairy-free, and sugar-free. And, of course, yes-our sweet, indulgent flavor we all crave.

In my honest opinion, the combination of healthy fats and moderate protein not only satisfies your hunger but also keeps you energized throughout the day.

Plus, it really blends into the mix so you get super moist bread with no veggie taste whatsoever.

I’m pretty confident that once you try this keto loaf, you’ll want to make it again and again.

Trust me, I’ve lost count of the times this recipe has brightened up my mornings!

How to Make

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it to prevent sticking.
2. Mix the dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. Combine the wet ingredients: In another bowl, beat the eggs, melted coconut oil, sweetener, vanilla extract, and apple cider vinegar until smooth.
4. Bring it all together: Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
5. Fold in the zucchini and walnuts: Gently mix in the well-drained grated zucchini and chopped walnuts. If the batter feels too thick, add a splash of almond milk.
6. Bake: Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and enjoy: Let the zucchini bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Storage Tips & Meal Prep Ideas

• Room Temperature: Store the loaf in an airtight container for up to 2 days.
• Refrigerator: It keeps well for up to 5 days if you prefer it chilled.
• Freezer: Slice and wrap individual pieces before freezing for up to 3 months. When you’re ready to enjoy, simply reheat in a toaster oven or microwave.
• For a quick snack, try warming a zucchini slice in the oven at 300°F for 5-10 minutes, or pop it in the toaster.

Nutritional Information (Per Slice)

• Calories: ~220
• Fat: ~20g
• Protein: ~6g
• Carbs: ~3g net (total carbs minus fiber)
• Fiber: ~4g

FAQ

1. Can I make this without eggs?
   You can try using flax eggs (1 tbsp ground flax mixed with 2.5 tbsp water per egg), but in my experience, the texture will be a bit denser.
2. Can I use a different flour?
   Almond and coconut flours work best for the right texture. If you decide to substitute with another flour, you might need to adjust the quantities.
3. How do I keep it from being too moist?
   Squeezing as much liquid as possible from the zucchini before adding it to the batter is key. I always take a moment to press out that extra water—trust me, it makes all the difference.
4. Can I add other mix-ins?
   Absolutely! In my humble opinion, sugar-free chocolate chips, shredded coconut, or even chopped pecans can add a fun twist to the classic recipe.

Tips & Variations

• For an extra nutty flavor, consider adding chopped pecans or a handful of sunflower seeds.
• If you’re in the mood for something a bit different, toss in some sugar-free chocolate chips for a delightful surprise.
• A pinch more nutmeg can intensify the warm, inviting aroma of the loaf.
• Want a fun twist? Divide the batter into a muffin tin and bake for 20-25 minutes to create mini muffins that are perfect for on-the-go snacking.
• Try toasting a slice and spreading a little almond butter on top for an extra special treat.

Enjoy Your Homemade Zucchini Walnut Bread

I can’t help but get excited every time I bake this loaf—it’s become a true staple in my kitchen.

Whether you’re following a keto diet, cutting out sugar, or simply seeking a nutritious and satisfying snack, this vegetarian-friendly, low-carb zucchini walnut bread is sure to win your heart.

And what I especially love is that it transforms ordinary bread into a wonderful delight.

Each slice, especially when enjoyed with a smear of almond butter or a drizzle of sugar-free maple syrup, feels like a little celebration.

Try pairing it with our delicious work-from-home lunches for a complete nutritious meal.

I have passed this recipe on to so many friends and family who love finding recipes that fit into their low-carb meal plan, yet bring some bit of fun to their day.

If you’re curious to explore more creative low-carb baking, check out my take on the Low-Carb Baked Egg Avocado Boats—it’s another favorite that I think you’ll love.

Enjoy every bite, experiment with the mix-ins, and make delicious memories!

Yield: 15 Slices

Zucchini Walnut Bread

Print

Enjoy a moist and flavorful loaf of zucchini walnut bread, perfect for a low-carb diet.

Packed with fresh zucchini and crunchy walnuts, this healthy bread is ideal for breakfast, a snack, or dessert

It's both delicious and nutritious.

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 3 large eggs
• 1/2 cup melted coconut oil
• 1/3 cup granulated monk fruit or erythritol
• 1 tsp vanilla extract
• 1 3/4 cups grated zucchini
• 3/4 cup chopped walnuts
• 1/4 cup unsweetened almond milk
• 1/2 tsp nutmeg
• 1 tbsp apple cider vinegar

Instructions

Prep the oven and pan

Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease it to prevent sticking.

Mix the dry ingredients

In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.

Combine the wet ingredients

In another bowl, beat the eggs, melted coconut oil, sweetener, vanilla extract, and apple cider vinegar until smooth.

Bring it all together

Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.

Fold in the zucchini and walnuts

Gently mix in the well-drained grated zucchini and chopped walnuts. If the batter feels too thick, add a splash of almond milk.

Bake

Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and enjoy

Let the zucchini bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 221Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 37mgSodium: 184mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 6g

This data was provided and calculated by Nutritionix