Low Carb and Keto Zucchini Bread or Muffins • Low Carb with Jennifer

If you’re following a keto or low carb lifestyle, you’ve probably faced the challenge of satisfying your craving for baked goods while keeping your carb count in check. That’s where keto zucchini bread or muffins come into play—moist, flavorful, and incredibly versatile, these baked treats can be either sweet or savory, making them perfect for any occasion. This recipe, made famous by Jennifer Banz from Low Carb with Jennifer, offers a one-bowl solution that’s quick to prepare, nutritious, and keto-approved.

Zucchini is a staple in low carb kitchens—not only because of its low net carbs, but also for its moisture and texture-enhancing qualities. It’s no wonder why zucchini is often used in keto recipes ranging from noodles to breads. According to Healthline’s zucchini nutrition guide, this humble veggie is rich in fiber, potassium, and vitamin C, while being low in calories and carbs—making it a perfect candidate for keto baking.

To make this recipe work on a ketogenic level, almond flour and sugar-free sweeteners are key. Choosing the right sweetener is crucial for taste and blood sugar control. Learn more about the best keto-friendly options in this Diet Doctor guide to sweeteners. Almond flour, on the other hand, provides healthy fats and a mild nutty flavor that complements zucchini beautifully.

Why You’ll Love This Keto Zucchini Bread or Muffins

• Moist and flavorful thanks to the zucchini
• Easy to make with just one bowl
• Versatile — enjoy it sweet or savory
• Great for meal prep and freezing
• Low carb, gluten-free, and diabetic-friendly

Ingredients at a Glance

This simple recipe uses clean, whole ingredients that are keto-friendly:

• 2 cups almond flour
• ½ tsp kosher salt
• ½ tsp ground cinnamon (omit for savory)
• ½ cup sugar-free granulated sweetener
• 1 tsp baking soda
• 2 large eggs, beaten
• ¼ cup melted butter
• 1½ cups grated zucchini (moisture squeezed out)

Optional Add-ins

• ½ cup chopped walnuts or sugar-free chocolate chips
• 1 cup blueberries (keto-friendly in small portions)

Essential Equipment

• Box grater
• 9×5 loaf pan or 12-cup muffin tin
• Large mixing bowl
• Dish towel (to squeeze out zucchini moisture)
• Cooking spray or butter for greasing

How to Prepare

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
2. Grate the zucchini and wrap it in a dish towel. Squeeze out as much liquid as possible.
3. In a large bowl, combine the dry ingredients:
   • Almond flour
   • Salt
   • Cinnamon
   • Sweetener
   • Baking soda
4. Add the beaten eggs, melted butter, and squeezed zucchini to the dry ingredients.
5. Mix well until the batter is uniform.
6. Fold in optional ingredients like walnuts or blueberries if using.
7. Pour the batter into the greased loaf pan or divide into muffin cups.

Baking Times

• Loaf: Bake for 45–60 minutes or until a toothpick comes out clean.
• Muffins: Bake for 18–20 minutes.

Sweet vs Savory Variations

One of the best aspects of this recipe is its flexibility.

For Sweet Zucchini Bread:

• Keep the sweetener and cinnamon
• Add vanilla extract, chocolate chips, or blueberries

For Savory Zucchini Bread:

• Omit sweetener and cinnamon
• Add ingredients like shredded cheese, chopped herbs, or garlic powder

Nutritional Information (Per Slice)

• Calories: 166
• Fat: 15g
• Carbs: 5g (2g fiber = 3g net carbs)
• Protein: 6g

Keep in mind that additions like blueberries or nuts will slightly alter the macros.

Customization & Add-ins

Whether you’re baking a loaf or muffins, try these add-ins:

• ½ cup chopped walnuts for crunch
• ½ cup sugar-free chocolate chips for sweetness
• 1 cup blueberries for fruity bursts
• Flaxseed or protein powder for a fiber/protein boost

Freezing & Storage Instructions

This recipe freezes beautifully!

For Whole Loaf:

• Let cool completely
• Wrap in plastic wrap, then foil
• Freeze for up to 4 months

For Individual Slices:

• Cool and refrigerate overnight
• Slice, wrap each in plastic wrap
• Store in freezer-safe bag/container
• Thaw on counter before eating

Muffin Instructions

Want quicker portions? Make keto zucchini muffins:

• Divide batter into 12 lined or greased muffin cups
• Bake at 350°F for 18–20 minutes
• Check with a toothpick for doneness

These muffins are perfect for on-the-go breakfasts or keto snacks.

Troubleshooting Common Issues

• Batter too thick: Add a tablespoon of Greek yogurt or unsweetened almond milk
• Bread too wet: Be sure to squeeze the zucchini well
• Bland flavor: Add extra cinnamon, vanilla extract, or a pinch of salt
• Dry texture: Reduce baking time slightly or check oven temperature

Frequently Asked Questions (FAQs)

Is zucchini keto friendly?
Yes! Zucchini is low in carbs and high in fiber, making it ideal for keto baking.

Can I use coconut flour instead of almond flour?
You can, but not at a 1:1 ratio. Coconut flour absorbs more liquid, so adjustments to eggs and liquids are needed.

How do you keep zucchini bread from being soggy?
The most important step is squeezing out the excess moisture from the zucchini before mixing it into the batter.

Can I make this recipe dairy-free?
Absolutely! Substitute the butter with coconut oil or dairy-free butter alternatives.

Is keto zucchini bread good for diabetics?
Yes, especially when using sugar-free sweeteners. However, always monitor portion sizes and check your personal blood sugar response.

Delicious Serving Suggestions

• Serve warm with a pat of butter or cream cheese
• Add a drizzle of sugar-free syrup for sweetness
• Pair savory versions with soups or salads
• Toast muffins and top with nut butter

More Keto Bread Ideas

Love this recipe? Try these other favorites from Jennifer’s blog:

• 90 Second Keto Bread: Made in the microwave with almond flour and egg
• Keto Pumpkin Bread: A fall favorite using pumpkin puree
• Mexican Cornbread: Great with chili or soups
• Garlic Bread: Perfect side for keto pasta dishes

Final Thoughts

Whether you’re new to the keto diet or a seasoned low carb baker, zucchini bread or muffins offer a delicious way to stay on track. Thanks to its simplicity, flavor, and flexibility, this recipe from Low Carb with Jennifer deserves a permanent spot in your meal prep rotation. From breakfast muffins to a cozy slice with coffee, these treats prove that you don’t have to give up bread to enjoy keto.

Ready to bake? Grab that zucchini and get started—your low carb kitchen adventure awaits.

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