Go Back
To make this tasty Keto Lemon Zucchini Bread, you need these main ingredients: - 2 cups finely grated zucchini (about 2 medium zucchinis) - 1/4 cup unsweetened applesauce - 1/2 cup almond flour - 1/2 cup coconut flour - 1/2 cup erythritol or another keto-friendly sweetener - 3 large eggs - 1/4 cup melted coconut oil - 2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract These ingredients work together to create a moist and flavorful bread. The zucchini keeps it soft, while the lemon adds a bright taste. You can add some optional ingredients to make it your own. Here are a few ideas: - Chopped nuts (like walnuts or pecans) for crunch - Sugar-free chocolate chips for sweetness - Dried herbs like thyme or rosemary for a savory twist - A splash of almond or coconut milk for extra moisture Feel free to mix and match these options to suit your taste. To make this bread, you will need a few kitchen tools: - A large mixing bowl for combining ingredients - A separate bowl for the dry mix - A grater for the zucchini - A whisk for mixing - A spatula to fold the batter - A 9x5 inch loaf pan for baking - Parchment paper or cooking spray for easy removal Having these tools ready will make your cooking experience smooth and enjoyable. Happy baking with your Keto Lemon Zucchini Bread! For the full recipe, check out the details above. 1. First, preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grab a 9x5 inch loaf pan. Grease it lightly or line it with parchment paper. This helps with easy removal. 3. In a large bowl, finely grate the zucchini. You need about 2 medium zucchinis. 4. Mix the grated zucchini with 1/4 cup of unsweetened applesauce. If the zucchini is very fresh, squeeze it in a clean towel. This removes extra moisture. 5. Add 3 large eggs, 1/4 cup of melted coconut oil, 2 tablespoons of fresh lemon juice, lemon zest, and 1 teaspoon of vanilla extract to the zucchini mix. Stir until everything is well combined. 6. In another bowl, whisk together 1/2 cup of almond flour, 1/2 cup of coconut flour, 1/2 cup of erythritol, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. 7. Gradually fold the dry mix into the wet ingredients. Stir gently until you no longer see dry flour. Don't worry about lumps; they are fine. 8. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even layer. 9. Bake for 50-60 minutes. Check with a toothpick in the center. It should come out clean when done. 10. Let the bread cool in the pan for about 10 minutes. 11. Carefully transfer the loaf to a wire rack. Let it cool completely before slicing. 12. Serve warm or at room temperature. You can dust it with powdered erythritol for a sweet touch. A few thin lemon slices on the side add a fresh zing. Enjoy your Keto Lemon Zucchini Bread! For the full recipe, refer to the previous section. To grate zucchini well, use a box grater or a food processor. First, wash the zucchini and trim the ends. Then, grate it using the largest holes. This method gives you the best texture. After grating, place it in a clean towel. Squeeze out excess moisture, if needed. Too much water can make your bread soggy. One common mistake is overmixing the batter. Mix until no dry flour shows, but don’t overdo it. Overmixing can make the bread tough. Another mistake is not measuring the flour correctly. Use a kitchen scale for the best results. Too much flour can lead to a dry loaf. Always check the oven temperature. An oven that’s too hot can burn the bread. To boost flavor, add a pinch of cinnamon or nutmeg. These spices blend well with lemon and zucchini. You can also use flavored extracts, like almond. For extra moisture, try adding yogurt or sour cream. These ingredients can make the bread softer and richer. Finally, don’t skip the lemon zest. It adds a fresh zing that brightens the loaf. For the full recipe, check out the complete instructions. {{image_4}} You can enhance your Keto Lemon Zucchini Bread by adding nuts or seeds. Nuts like walnuts or pecans add crunch. Seeds such as chia or flaxseeds boost nutrition. Aim for about 1/2 cup of your chosen mix-ins. Add them when you combine the dry ingredients. This step ensures even distribution throughout the bread. If you want to change the sweetness of your bread, try different sweeteners. You can use monk fruit or stevia as alternatives. Make sure to check their conversion rates, as they can differ from erythritol. For liquid sweeteners, reduce other liquids slightly. This helps maintain the right texture. If you need a gluten-free option, stick with almond and coconut flour. These flours keep the bread moist and tasty. You can also try using a gluten-free flour blend. Look for a blend that has xanthan gum included. This will help your bread rise and hold together well. To keep your Keto Lemon Zucchini Bread fresh, store it in an airtight container. This helps avoid drying out. Place the bread at room temperature for up to three days. If you want to keep it longer, refrigerate it. Just remember to wrap it well to prevent moisture loss. Freezing is a great way to save your delicious zucchini bread. First, let the bread cool completely after baking. Then, slice it for ease. Wrap each slice in plastic wrap or foil. Place the wrapped slices in a freezer bag. This method helps keep them fresh for up to three months. When you’re ready to enjoy it, just thaw the slices at room temperature. To reheat the zucchini bread, first, take it out of the fridge or freezer. If frozen, allow it to thaw before reheating. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10-15 minutes, or until warm. You can also use a microwave. Heat each slice for 15-20 seconds. Enjoy your warm, tasty bread! For the full recipe, check out the earlier sections! Yes, Keto Lemon Zucchini Bread is low in carbs. The main ingredients, like almond flour and coconut flour, have fewer carbs than regular flour. The zucchini adds moisture and fiber without many carbs. This makes it a great choice for those on a keto diet. Yes, you can swap zucchini for other veggies. Consider using shredded carrots or yellow squash. Both add flavor and moisture. Just remember to adjust the moisture level if needed. Grate them finely, just like zucchini. Keto Lemon Zucchini Bread lasts about a week at room temperature. Keep it in an airtight container to prevent drying out. If you want it to last longer, store it in the fridge for up to two weeks. You can also freeze it for up to three months. Yes, adding nuts or seeds is a great idea! Walnuts or pecans add crunch and flavor. You can also use pumpkin seeds or sunflower seeds for a nut-free option. Just fold them in gently before baking. If you prefer a sweeter bread, just increase the sweetener. You can add more erythritol or use a different keto-friendly sweetener. Taste the batter before baking to find the perfect level of sweetness for you. Yes, you can easily make Keto Lemon Zucchini Bread dairy-free. Just use coconut oil instead of butter. The texture will still be great, and you won't lose any of the flavor. While using bottled lemon zest is possible, fresh zest is better. Fresh zest has a stronger flavor. It really enhances the taste of the bread. If fresh lemons are not available, use the bottled zest in a pinch. Yes! You can turn this recipe into muffins. Just adjust the baking time. Bake them for about 20-25 minutes instead of an hour. This gives you easy-to-eat portions that are perfect for snacking. Enjoy it plain, or spread a little nut butter on top. Cream cheese or lemon butter also works well. You can serve it warm or at room temperature. Each bite is a delightful treat! In this article, we explored how to make Keto Lemon Zucchini Bread. We discussed the main ingredients and optional tweaks for your taste. You learned the tools needed and followed step-by-step instructions for preparation and baking. We shared tips for perfecting your bread and gave you ways to store it well. Remember, this recipe can be customized with nuts or different sweeteners. Enjoy your baking adventure! You’ll love how simple and tasty this bread can be.

Keto Lemon Zucchini Bread

Indulge in the delightful flavors of Keto Lemon Zucchini Bread, a perfect low-carb treat that’s both moist and zesty! Made with fresh zucchini, almond, and coconut flour, this easy recipe is a guilt-free way to satisfy your sweet tooth. With just a few simple steps, you can bake a loaf that’s perfect for breakfast or a snack. Click through to explore the full recipe and enjoy this scrumptious keto-friendly delight!
Print Recipe Pin Recipe

Ingredients
  

2 cups finely grated zucchini (approximately 2 medium zucchinis)

1/4 cup unsweetened applesauce

1/2 cup almond flour

1/2 cup coconut flour

1/2 cup erythritol (or another keto-friendly sweetener of your choice)

3 large eggs

1/4 cup melted coconut oil

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper for easy removal.

    In a large mixing bowl, combine the finely grated zucchini with the applesauce. If your zucchini is particularly fresh, gently squeeze it in a clean kitchen towel to eliminate any excess moisture, ensuring the bread remains fluffy.

      Next, incorporate the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract into the zucchini mixture. Mix well until all components are thoroughly combined.

        In a separate bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt until evenly distributed.

          Gradually fold the dry ingredients into the wet ingredients, stirring gently just until you can no longer see any dry flour. Be careful not to overmix; a few lumps are perfectly fine.

            Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even layer.

              Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is done.

                After baking, allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing for the best texture.

                  Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 10 slices

                    - Presentation Tips: Serve the zucchini bread warm or at room temperature, dusted lightly with powdered erythritol for an elegant finish. Garnish with thin lemon slices on the side for that extra zing. Enjoy your deliciously moist and zesty Keto Lemon Zucchini Bread!