Sliced Low Carb Zucchini Bread on a cutting board.
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Low Carb Zucchini Bread

This low carb zucchini bread is made with coconut flour and is completely sugar-free. Omit the walnuts for a great nut-free option.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings 12
Calories 166kcal
Author lowcarbmaven.com

Ingredients

Dry Ingredients

  • 3/4 cup Bob's Red Mill Coconut Flour (70 g)
  • 1/2 cup Sukrin Gold, packed (90 g) (or 1/2 c /110 g erythritol plus 1/4 t. maple extract)
  • 3 tablespoons whey protein powder (helps with texture - I like Isopure)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon

Zucchini

  • 5 oz medium zucchini, grated (142 g)
  • 1/4 teaspoon salt

Wet Ingredients

  • 6 large eggs
  • 4 oz salted butter, melted (113.4 g)
  • Optional
  • 1/3 cup chopped walnuts (1 1/2 oz/ 43 g, optional)

Instructions

  • Prep: Grate the zucchini, place it into a colander and mix it with the 1/4 teaspoon of salt. Let it sit while you gather the rest of the ingredients. Chop the walnuts if using. Preheat the oven to 350F and place rack into the lower third. Butter a loaf pan and cut a piece of parchment just wide enough for it to cover the bottom and have the excess hang over the long sides of the pan. Mine was a vintage size 7x3 inch.
  • Combine Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together. Add the eggs. Melt the butter and pour it in. Thoroughly squeeze the moisture from the zucchini and add it to the bowl along with the walnuts if using.
  • Mix: Mix the ingredients thoroughly with a hand mixer. Pour/spoon the thick batter into the prepared pan and level out with the back of the spoon or a spatula. Lift the pan a few inches off of the counter and let it fall. Do this a few times to knock out the large air bubbles.
  • Bake: Bake for 45-60 minutes. Cover the loaf with a piece of foil half way through baking to prevent burning. (IF USING A BIGGER PAN than I, the loaf will be shorter and will not take as long to bake. If using a glass loaf pan, decrease the oven temp 25 degrees.)
  • Bake until a toothpick inserted in the middle comes out clean, but the loaf still sounds moist when lightly pressed into the center of the loaf. 
  • Let the zucchini bread cool for about 10 minutes in the pan before removing. To remove, take a small sharp knife and cut along the short sides of the pan. Lift up on the parchment to lift the zucchini bread out of the pan and place on a rack to cool completely.

Notes

NOTE: If using the Sukrin Gold, the loaf will brown faster and be more brown than if regular erythritol is used.
NOTE: Nutritional Info per slice without walnuts: Calories: 145, Fat: 11, Carbs: 4, Fiber: 2, Protein: 7, NET CARBS: 2
Nutrition Facts
Low Carb Zucchini Bread
Amount Per Serving
Calories 166 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 127mg42%
Sodium 218mg9%
Potassium 65mg2%
Carbohydrates 5g2%
Fiber 3g13%
Protein 8g16%
Vitamin A 450IU9%
Vitamin C 1.7mg2%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 166kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 127mg | Sodium: 218mg | Potassium: 65mg | Fiber: 3g | Vitamin A: 450IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 0.7mg