The Best Keto Lemon Zucchini Bread

Keto Lemon Zucchini Loaf

yield: 12 SERVINGS

Ingredients

For the Loaf:

  • 2 cups almond flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 cup coconut oil, melted
  • 3/4 cup Swerve granular
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (at room temperature)
  • 1 tablespoon lemon zest
  • 1 cup zucchini, shredded and drained (before measuring)

For the Glaze:

  • 1/3 cup Swerve confectioners
  • 4 tablespoons lemon juice

Directions

1

Preheat oven to 325 degrees. Line a loaf pan with parchment paper. This is an important step so that the bread doesn't stick.

2

Mix the almond flour, salt, baking powder, and xanthan gum. Set aside.

3

In a separate mixing bowl, whisk the Swerve into the oil before other ingredients. Then add eggs, vanilla, and lemon juice.

4

Fold in the dry ingredients with the wet. Fold in the lemon zest and the drained zucchini (make sure you've squeezed out the extra moisture) into the batter.

5

Transfer to the prepared loaf pan and bake in the oven for 55-60 minutes. If it's browning too much toward the end of bake time, cover with foil. (I'd recommend covering at about 45 minutes). A toothpick inserted in the middle will come out clean when cooked. Place on a wire rack to cool.

6

Whisk together Swerve confectioners and lemon juice. After the loaf has cooled slightly, drizzle loaf with glaze. Enjoy!

Nutrition Information

Yield: 12 slices, Serving Size: 1/2 inch slice
Amount Per Serving: 213 Calories | 19.6g Fat | 21.3g Total Carbs | 2.2g Fiber | 16.0g Sugar Alcohol | 5.7g Protein | 3.1g Net Carbs

Brought to you by Hip2Keto.
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141 Comments
4.2 / 29 ratings
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lemon zucchini bread sliced

Miss homemade zucchini bread? Not anymore! 🙌

I’ve got a wonderful keto lemon zucchini bread recipe you’re gonna wanna try ASAP!

In this recipe, we’re swapping out the flour for grain-free almond flour, and sugar for keto-friendly sweeteners including Swerve granular and Swerve confectioners. They are the closest thing to real sugar I have tasted and work great in this recipe to give you a flavorful keto bread!

keto lemon zucchini bread

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)!

zucchini ingredients combined

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

drained zucchini

Here are a few recipe tips to keep in mind when making keto lemon zucchini bread:

  • Grate the zucchini and then press it against the strainer to get some of the water out.
  • Put grated zucchini in a kitchen towel or cheesecloth, squeeze gently over a sink to release the extra moisture, and pat dry. This is an important step that can’t be missed.
  • Be sure to Spoon and level out the almond flour will help you ensure the correct amount. Sometimes I find scooping the flour into the mix can add a bit more than needed, which can affect the loaf.
  • Keto bread can sometimes stick badly in pans, so I first covered my loaf pan with parchment paper. It worked perfectly, and I definitely recommend it!
  • When baking, cover the loaf with foil about 45 minutes in to prevent the top from burning. Monitor this and add more time if necessary.
  • Be sure to let cool slightly before pouring the glaze over the top.

 

bread batter in loaf pan

drizzling onto loaf

slices of zucchini bread with glaze

fork cutting lemon zucchini slice


Print

Keto Lemon Zucchini Loaf

yield: 12 SERVINGS

Bright and flavorful zucchini bread you'd never guess is keto!

Ingredients

For the Loaf:

  • 2 cups almond flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 cup coconut oil, melted
  • 3/4 cup Swerve granular
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (at room temperature)
  • 1 tablespoon lemon zest
  • 1 cup zucchini, shredded and drained (before measuring)

For the Glaze:

  • 1/3 cup Swerve confectioners
  • 4 tablespoons lemon juice

Directions

1

Preheat oven to 325 degrees. Line a loaf pan with parchment paper. This is an important step so that the bread doesn't stick.

2

Mix the almond flour, salt, baking powder, and xanthan gum. Set aside.

3

In a separate mixing bowl, whisk the Swerve into the oil before other ingredients. Then add eggs, vanilla, and lemon juice.

4

Fold in the dry ingredients with the wet. Fold in the lemon zest and the drained zucchini (make sure you've squeezed out the extra moisture) into the batter.

5

Transfer to the prepared loaf pan and bake in the oven for 55-60 minutes. If it's browning too much toward the end of bake time, cover with foil. (I'd recommend covering at about 45 minutes). A toothpick inserted in the middle will come out clean when cooked. Place on a wire rack to cool.

6

Whisk together Swerve confectioners and lemon juice. After the loaf has cooled slightly, drizzle loaf with glaze. Enjoy!

Additional Notes

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

Nutrition Information

Yield: 12 slices, Serving Size: 1/2 inch slice
Amount Per Serving: 213 Calories | 19.6g Fat | 21.3g Total Carbs | 2.2g Fiber | 16.0g Sugar Alcohol | 5.7g Protein | 3.1g Net Carbs

Brought to you by Hip2Keto.

Keto Lemon Zucchini Bread - sliced on a cutting board

Slice it up and ENJOY!

This Keto Lemon Zucchini Bread ROCKS, and the lemon glaze throws it over the top! You won’t regret taking the time to bake this keto family-friendly treat.

What a great way to use fresh zucchini, especially this time of year if you happen to have any in your garden.

lemon zucchini loaf on display

My Hip Sidekick Jenna tried this, and here’s what she had to say about it:

“I could tell this was going to be so good just because of how delicious the batter smelled while being mixed up and then baking! This recipe was easy to follow! I highly recommend trying it warm with a bit spread of grass-fed butter – so good! I had some zucchini left from the garden and this was the most perfect way to use it up! Everyone enjoyed this!”


Your family will LOVE This keto lemon poppy seed bundt cake, too!


Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 141

  1. Robin

    Awesome! Made 2 loaves. Baked mine a little longer. Left in oven to cool. Parchment paper was oily when I took bread out. Left out overnight. Really moist. Put on paper towels. Hubby usually doesn’t like baked goods with almond flour, but loves this! Used a THM sweetener mix of erythritol, xylitol and stevia. Mmmm! I love the glaze! Put some in my organic whole milk plain yogurt this morning. Oh my! Perfect! Thank you!

    • Lina D (Hip2Save Sidekick)

      Oh yay we love hearing this and thanks for all of your helpful suggestions 💕👏

  2. Lynette

    This lemon zucchini bread is absolutely delicious. The best Keto/gluten free dessert bread I have tasted. Thanks so much.

    • Jennifer (Hip Sidekick)

      You are welcome! I’m so glad you enjoyed it, Lynette!

  3. Lisa

    Yum!

  4. Barbara Gregory

    Made this today. I thought 4 Tablespoons of lemon for the glaze was too much. It was runny and the bread drank it up. So I put it in the fridge to help it set up. I slice it thin and it’s delicious cold with a cup of coffee. Next time I think I’ll make the glaze thicker.

    • Lina D (Hip2Save Sidekick)

      Thanks for sharing Barbara!

  5. Deb steppe

    Says total carbs 21.3- that seems wrong since I thought I saw these were 1 net carbs somewhere

    • Jennifer (Hip Sidekick)

      Those are carbs before deducting fiber and sugar alcohols. This is 3.1 net carbs per slice. Look at the end of the nutritional values on the chart listed above.

  6. Jennifer

    I love this keto lemon zucchini loaf! Such a treat and so flavourful and moist. Ive already made 3 loaves and it will be my go to recipe for sure. Freezes great – I just individually wrap slices and take them out of the freezer for a nice snack. Thks!

    • Lina D (Hip2Save Sidekick)

      Oh wow! That’s a great tip. Thanks Jennifer!

  7. Erica

    Can you substitute almond flour for coconut flour?

    • Jennifer (Hip Sidekick)

      You can for part of it, but it can be tricky. Read this post on how to do it.

  8. Gene Black

    I have made this a few times and it is wonderful. I do a simple sweetener glaze that is thinner and use a fork to pierce the top of the loaf to make it extra moist and yummy.

    • Lina D (Hip2Save Sidekick)

      Great tip! Thanks so much Gene 🙂

  9. Cindy

    Made this yesterday. I didn’t make the icing, didn’t need to because this is so delicious, doesn’t need anything more! Brilliant recipe!!!! I used Lakanto as the sweetener. Thank you!

    • Collin (Mrs. Hip)

      Oh awesome! You’re welcome, Cindy! Super happy you are loving it! Thanks for commenting!

  10. jack webber

    love to have zuchini recipe

    • Amber (Hip Sidekick)

      Hi Jack! Be sure to follow the recipe steps listed in the post above. You can print when clicking on “Print Recipe”. Enjoy!

  11. John

    This looks awesome! Perfect use of both our zucchini and lemons growing in our backyard 😀 I want to try this this weekend, but can I sub avocado oil for the coconut oil? (I don’t have any coconut oil on hand at the moment, but I could pick some up if this needs it.) Thanks!

    • Jennifer (Hip Sidekick)

      Yes, you can use avocado oil instead of coconut oil!

  12. donna d

    Hello Confused about the carb amount. How are the net carbs 3.1 if total carbs are21? In a 1/2 slice Please help ! Yield: 12 slices, Serving Size: 1/2 inch slice Amount Per Serving: 213 Calories | 19.6g Fat | 21.3g Total Carbs | 2.2g Fiber | 16.0g Sugar Alcohol | 5.7g Protein | 3.1g Net Carbs

    • Lina D (Hip2Save Sidekick)

      To get net carbs value you subtract both the fiber 2.2g and sugar alcohol 16.0 (of the sweetnener) from total carbs 21.3

  13. Sandra

    I don’t do gums, will it work if I omit the xantham gum or would you have a substitute suggestion?

    • Jennifer (Hip Sidekick)

      Yes! You can use arrowroot powder. If you want to omit it altogether, you can also try that, although we have not personally tried it. Let us know what you end up doing, Sandra!

  14. Lisa

    I want to make this but don’t want to drive 30 min to town to get a lemon. Can I make it with lemon extract? Has anyone tried this and been successful?

    • Amber (Hip Sidekick)

      Yes! It looks like that is a great substitute! Let us know how it turns out for you!

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