This Keto Lemon Zucchini Bread is a Slice of Heaven

Miss eating homemade zucchini bread?

I’ve got a wonderful keto lemon zucchini bread you’re gonna wanna try ASAP! In this recipe, we’re swapping out the flour for grain-free almond flour, and sugar for a keto friendly sweetener like Swerve granular and Swerve confectioners. They are the closest thing to real sugar I have tasted and work great in this recipe!

 

Lemon zucchini perfection

Both the bright flavor of lemon and the added texture and moisture of zucchini are delicious and make a yummy combo! This is a delicious cake-like treat that the entire family will love and won’t even guess it’s keto friendly unless you tell them (our lips are sealed)!

Keto Lemon Zucchini Bread - mixing the ingredients

I love that the process was very simple, made by mixing up dry ingredients and wet ingredients separately and then combining them with the lemon zest and zucchini.

Keto Lemon Zucchini Bread - straining the zucchini

I first grated the zucchini and then pressed it against a strainer to get some of the water out.

Keto Lemon Zucchini Bread - in the pan prior to baking

Hip Tip: Keto breads can sometimes stick badly in pans, so I first covered my loaf pan with parchment paper. It worked perfectly and I recommend it!


Print
Keto Lemon Zucchini Bread
Bright and flavorful zucchini bread you'd never know was keto!
Votes: 2
Rating: 4.5
Rate this recipe!
Cuisine American
Cook Time 50
Servings
1/2 inch pieces
Ingredients
For the Loaf
  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Xantham Gum
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil melted
  • 3/4 cup Swerve granular
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup zucchini shredded, drained
For the Glaze
  • 1/3 cup Swerve confectioners
  • 4 tablespoons lemon juice
Cuisine American
Cook Time 50
Servings
1/2 inch pieces
Ingredients
For the Loaf
  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Xantham Gum
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil melted
  • 3/4 cup Swerve granular
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup zucchini shredded, drained
For the Glaze
  • 1/3 cup Swerve confectioners
  • 4 tablespoons lemon juice
Votes: 2
Rating: 4.5
Rate this recipe!
Instructions
  1. Preheat oven to 325 degrees. Line a loaf pan with parchment paper.
  2. Mix the flour, salt, baking powder, and xanthum gum. Set aside.
  3. In a separate mixing bowl, whisk together oil, sugar, Swerve granular, eggs, vanilla, and lemon juice.
  4. Fold in the dry ingredients with the wet.
  5. Fold the zucchini and lemon zest into the batter.
  6. Transfer to the loaf pan and bake for about 50 minutes. If it's browning too much toward the end of bake time, cover with foil. A toothpick inserted in the middle will come out clean when cooked. Place on a wire rack to cool.
  7. Whisk together Swerve confectioners and lemon juice.
  8. Drizzle loaf with glaze.
Recipe Notes

Recipe adapted from WholesumYum.com


Keto Lemon Zucchini Bread - sliced on a cutting board

Slice it up and ENJOY!

This Keto Zucchini Lemon Bread ROCKS, and the lemon glaze throws it over the top delicious! You won’t regret taking the time to bake this keto family-friendly treat. It’s a great way to use fresh zucchini, especially this time of year if you happen to have any in your garden! YUM!

Please note, sugar alcohols have been subtracted from the macros, resulting in the very low carb count. 


Nutrition Facts
Keto Lemon Zucchini Bread
Amount Per Serving
Calories 143 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 31mg 10%
Sodium 59mg 2%
Potassium 17mg 0%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 1%
Vitamin C 6%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Keto Lemon Zucchini Bread

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13 Comments

  • Rhoda

    OMG, this was the best!!!!I made them into 12 muffins and used olive oil since I’m not found of coconut oil. My family enjoyed them so much. Thank you!

  • Sus

    I have a question…I tried this, but it still seems liquidy after 50 minutes. I pulled it out and the batter was moving around a lot. (I just started keto and this is my first foray into baking this kind of stuff.) What am I doing wrong? Should I cook it longer or will it set up as it cools? Smells delicious though!) Thank you for your recipe and advice:)

    • Lina D

      Oh darn, ya I’d try baking a little more, but be careful as mine actually burnt a tad on the top, Can you do a toothpick test to see if it comes out clean?

    • syeo2013

      Zucchini releases a lot of water. I would grate it, let it sit a bit in a sieve over a bowl and then squeeze excess “water” by pressing it down with the back of a spoon! 🙂 Enjoy!

  • Bonnie DeLapp

    I increased the temperature to 350 degrees and cooked 60 minutes, it was still raw at the lower temp and 50 minutes. Cover the top with foil to keep from getting overly brown. I also would reduce the swerve to 1/4 cup with the glaze otherwise too sweet. I would also use avocado or olive oil, as the coconut oil started to re solidify while mixing. Great dessert.

  • Colleen

    This is my favorite “go to” recipe for a sweet treat! I’ve added cinnamon and 1/4 cup poppy seeds…delicious! Is it possible for you to enter this recipe into My Fitness Pal so that we can select it and log it in? Thanks again!!

    • Lina D

      Yes I’m sure you can however texture may be a little diff. In my grocery store it’s located with the specialty flour. Hope that helps!

  • syeo2013

    Excellent! Very refreshing! The grated zucchini makes it feel like coconut when you are eating it. Lovely, little more dense. I made it in10″ round pan and did not ice as thought it would too sweet for our taste. Only other change was that I added a bit more lemon juice.
    Highly recommend!! 🙂

    PS Pls see my comment above about squeezing all excess water after you let greated zucchini rest for a bit

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