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This Keto Lemon Zucchini Bread is a Slice of Heaven

Lemon Zucchini Loaf

yield: 18 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, drained

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 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 zucchini and lemon zest into the batter.

5

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.

6

Whisk together Swerve confectioners and lemon juice. Drizzle loaf with glaze.

Nutritional Information

Yield: 18 slices, Serving Size: 1/2 inch slice
Amount Per Serving: Calories: 143, Total Carbohydrates: 2g, Fiber: 1g, Net Carbohydrates: >1g, Total Fat: 13g,

Brought to you by Hip2Keto.
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37 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.3 / 7 ratings
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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)!

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.

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

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

Lemon Zucchini Loaf

yield: 18 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, drained

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 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 zucchini and lemon zest into the batter.

5

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.

6

Whisk together Swerve confectioners and lemon juice. Drizzle loaf with glaze.

Nutritional Information

Yield: 18 slices, Serving Size: 1/2 inch slice
Amount Per Serving: Calories: 143, Total Carbohydrates: 2g, Fiber: 1g, Net Carbohydrates: >1g, Total Fat: 13g,

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. 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. 


Up Next: Your family will LOVE This keto lemon poppy seed bundt cake

Join The Discussion

Comments 37

  1. 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!

    • Lina D

      That’s such great news! Thanks for sharing Rhoda!

    • Cassandra

      Did you change time or temp?

  2. 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?

      • Sus

        It comes out mostly clean, but it’s rolling like an ocean wave when I pull out the pan…kind of freaking me out:)

    • 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!

      • Sandi

        I’ve made zucchini bread a lot and I will take the shredded zucchini and roll it up in paper towels and squeeze the water out. I do this at least 3 times with new paper towels to make sure all the liquid is out.

        • Lina D (Hip2Save Sidekick)

          Oh nice tip! Thanks!

    • Ann Marie

      My almond flour (kirklands) has 20g carbs in it, but 12 grams of dietary fiber per cup so that drops the net carbs. I also decreased the amount of swerve to 1/2 cup vs. 3/4. That stuff is a a little pricey ($7.87 up for small bag). But so you know when I went to Whole foods on Sunday had the confectioners on sale (I didn’t see that they had the granular) for $6. 49 and then if you are prime member you get an additional 10% off….. so under $6 for the bag…..might be worth purchasing in multiple.

  3. 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.

    • Lina D

      Thanks for your feedback – we appreciate it!

  4. 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

      Thanks Colleen! I’m so happy you love it and will share suggestion with the team – thanks

  5. Rosemary

    Can I bake it without the xanthan gum? It’s unavailable in my area

    • 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!

    • Mumm

      I googled substitutes, lots of items work 🙂

  6. 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

  7. Brenda Hudson

    This cake turned out great! I will do this again and again!

    • Collin (Mrs. Hip)

      Yay! SO happy you enjoyed it! Thanks for the feedback, Brenda!

  8. Sandi

    I do have a question. There are different types of almond flour so I’ll need to know if I need to buy the fine blanched Almond flour or not?

    • Lina D (Hip2Save Sidekick)

      I would say just use your favorite almond flour 👍

      • Sandi

        But the texture is very different. Which one do you use?

  9. debra

    I would encourage people to double check the nutritional information with the products you use. My bag of Honeyville almond flour has 24 total carbs per cup. There are 2 cups of almond flour in this recipe. Plus the carbs in zucchini and lemon juice add up. It still looks like a very good recipe and I plan on making it, but I know the carbs will unfortunately be higher than listed in the nutritional information with the recipe.

  10. Amethyste

    Hi, Thanks for sharing this recipe. Is it possible to change the almond flour into coconut flour in this recipe? Or does anyone tried it using coconut flour? Thank you

    • Lina D (Hip2Save Sidekick)

      Hi There, I haven’t tried it however I do know you may have to adjust to using less flour. Here’s a helpful keto flour guide.

  11. Pam

    This is amazing! Definitely satisfied the craving. Used 1/2 stevia (I will be using 1/4 cup next time!) and baked in cake pan for 45 mins. I also shredded zucchini before hand then drained very well with some paper towel before folding in to batter, came out perfectly moist! Thank you so much for sharing

    • Lina D (Hip2Save Sidekick)

      Oh I’m so glad it turned out for ya! Thanks for coming back to share ❤️

  12. Pat

    The number 3 directions for putting this bread together calls for putting together oil, “sugar”, Swerve granular, eggs, vanilla and lemon juice. Where in the actual recipe is the “sugar”?? How much was to be added. I am in the middle of making this and don’t know how to finish. With or without the sugar? Can you respond ASAP???

    • Lina D (Hip2Save Sidekick)

      whoops sorry – no sugar- just swerve sugar substitute – will fix! thanks!

  13. Vickie Gage-Tims

    This came out perfect !! I cut the swerve in 1/2 but was still delicious – tasted more like lemon pound cake !!

    • Lina D (Hip2Save Sidekick)

      That’s such great news! Thanks for sharing Vickie!

  14. Taleena Kranz

    This was a flavorful treat! After 4 minutes in the oven I realized I forgot to add the coconut oil! I thought I can’t let these expensive ingredients go to waste so I pulled it out and poured it back in the bowl, mixed in the oil and put it back it to cook. It turned out perfect anyway! **My hip tip is to shred the zucchini right onto a kitchen towel and twist the towel over the sink to squeeze all the liquid out it.

    • Amber (Hip Sidekick)

      Oh good! Thanks a bunch for the helpful tip! SO glad to hear how yummy it turned out!

  15. Caroline

    I am so tired of trying Pinterest recipes that FAIL. But this one??? OMG ⚡️🌈💥Absolutely PERFECT!! Didn’t change a thing and rave reviews from the whole family. Thank you for sharing a 5 ⭐️ recipe!!

    • Lina D (Hip2Save Sidekick)

      Oh my goodness yes!! I’m so happy you shared that with me Caroline!! Yay!

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