This is the easiest low-carb Zucchini Bread recipe you’ll find, thanks to NuTrail Golden Wheat keto bread mix. Add grated zucchini into the moist and airy bread dough for a slightly sweeter, greener baked good that’s also keto-friendly.
Zucchini bread is a great way to add extra veggies into your favorite meals without any added carbs. NuTrail bread mix is made with our specially formulated keto-friendly flour blend, so you can rest assured that your freshly baked loaf is diet-friendly and delicious.
Is Zucchini Bread Keto?
While most zucchini bread recipes out there contain sweeteners like white and brown sugar, this recipes stays keto friendly without added sweeteners. A bit of honey in the dough doesn’t add to the net carbs enough to make this bread non keto-compliant. Plus, you need a bit of natural sugar to facilitate the dough to rise, as the honey feeds the yeast in our bread mix.
As a result, this zucchini bread recipe is light, airy and savory, rather than dense and oily like so many sweeter zucchini bread recipes.
Making Low Carb Zucchini Bread
Our keto bread mix makes this a simple one-bowl recipe. Simply fold in the wet ingredients (water, eggs, melted butter and zucchini), and your dough is ready!
The shaped dough needs to rest for about 6 hours at room temperature before baking. This allows the dough to rise fully so the loaf has a dense, even crumb. You can also cover the loaf and place it in the fridge overnight to rise, then bake up a fresh loaf in the morning.
If you like a hint of sweetness and crunch, we love decorating the top of the loaf with a sprinkle of NuTrail granola. The Vanilla Strawberry flavor is especially nice and adds flavor and texture to this loaf.
How to Serve Low Carb Zucchini Bread
Rather than serving this savory bread like other zucchini bread recipes, which are more like desserts, treat this loaf like a traditional sandwich bread.
It’s delicious toasted with a bit of butter or sugar-free jam for breakfast. It also works great for keto sandwiches or to serve alongside a creamy bowl of soup or a fresh salad. You can easily make savory keto panini sandwiches with your favorite melty cheese for a warming lunch at home.
Store leftovers in an airtight container in the fridge for up to five days. You can also slice the loaf and freeze it for storage up to three months. Simply grab a slice or two from the freezer in the morning and pop them into the toaster to defrost.
If you love this keto zucchini bread recipe, be sure to follow along on Instagram, where we love to share new and delicious ways to cook with our NuTrail products. See you there!
Yield: 1 loaf, 18 slices
Prep time: 15 minutes
Resting: 6 hours
Cook time: 1 hour
Total time: 7:16
1 bag NuTrail Keto Bread Mix
¾ cup water
2 tablespoons unsalted butter, melted
1½ tablespoons honey
1½ cups grated zucchini
½ cup NuTrail granola, optional
- In a mixing bowl, whisk together the water, eggs, butter, and honey. Stir in the bread mix until just moistened.
- Fold in the zucchini and knead the dough for 7 minutes. It will be soft.
- Grease a loaf pan with non-stick spray and place the bread inside, gently shaping the dough to fill the pan. Sprinkle granola on top if you like. Rise at room temperature for 6 hours or cover with greased plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F.
- Bake the bread for 40 to 60 minutes, or until golden brown and firm when pressed. Cool for 10 minutes in the pan before removing from the pan and cooling to room temperature on a wire rack.
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