The Best Keto Lemon Zucchini Bread

Keto Lemon Zucchini Loaf

yield: 12 SERVINGS

Ingredients

For the Loaf:

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan 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 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.

2

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

3

In a separate mixing bowl, whisk together oil, Swerve granular, eggs, vanilla, and lemon juice.

4

Fold in the dry ingredients with the wet. Fold the drained zucchini and lemon zest into the batter.

5

Transfer to the loaf pan and bake 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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131 Comments
4.2 / 22 ratings
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Miss eating 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!

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)!

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.

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.
  • Cover the loaf with foil about 45 minutes in to prevent the top from burning.
  • Be sure to let cool slightly before pouring the glaze over the top.
  • 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!

putting drizzle over keto lemon zucchini bread

sliced keto lemon zucchini bread

slice of keto lemon zucchini bread on plate


Print

Keto Lemon Zucchini Loaf

yield: 12 SERVINGS

Bright and flavorful zucchini bread you'd never know was keto!

Ingredients

For the Loaf:

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan 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 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.

2

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

3

In a separate mixing bowl, whisk together oil, Swerve granular, eggs, vanilla, and lemon juice.

4

Fold in the dry ingredients with the wet. Fold the drained zucchini and lemon zest into the batter.

5

Transfer to the loaf pan and bake 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 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 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.

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


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

Join The Discussion

Comments 131

  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!

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