Keto Banana Zucchini Bread Recipe

If you’ve never tried keto banana zucchini bread recipe, you’re in for a real treat. This cozy, low-carb loaf brings together the sweet flavor of banana and the moisture-packed goodness of zucchini, all without kicking you out of ketosis. It’s the kind of recipe that makes you do a happy dance when it comes out of the oven.

I love making this whenever I’m craving something sweet but don’t want a full-on sugar bomb. It’s perfect for breakfast, a snack with coffee, or even a little dessert after dinner. The best part? It tastes like the real thing, but it’s totally keto-friendly!

Quick Highlights

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Net Carbs: Approximately 5.9g per slice
Servings: 8
Difficulty: Easy

Recipe Card

Keto Banana Zucchini Bread

Recipe by SouhailDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

295

kcal

A moist and flavorful low-carb bread combining the natural sweetness of banana with the moisture of zucchini. Perfect for a keto-friendly breakfast or snack.

Ingredients

2 cups almond flour
2 tablespoons coconut flour
1 medium zucchini, shredded and moisture removed (about 150g after draining)
1 ripe medium banana
2 large eggs
½ cup erythritol
¼ cup melted butter
¼ cup sugar-free dark chocolate chips (optional)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt

Directions

Preheat your oven to 350°F (175°C) and line a 5″ x 9″ loaf pan with parchment paper.
Prepare the zucchini: Grate the zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt.
Combine wet ingredients: In a large bowl, whisk the eggs, then add the melted butter, vanilla extract, and mashed banana. Mix until well combined.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in zucchini and chocolate chips: Gently fold the shredded zucchini and chocolate chips (if using) into the batter.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.

Pro Tips for Keto Banana Zicchini Bread Recipe That’s Actually Great

Keto baking can be a little tricky, especially when you’re working with almond flour and veggies. But don’t worry, I’ve got your back. These simple tips will help make sure your keto banana zucchini bread comes out moist, flavorful, and just the right amount of sweet every single time.

Squeeze that zucchini like you mean it
Extra moisture can make your loaf gummy, so wrap your grated zucchini in a clean towel and really press the water out.
Go for a ripe banana
The riper, the better. It adds more sweetness and banana flavor without needing extra sweetener.
Don’t skip the coconut flour
A little goes a long way! It helps balance the almond flour and keeps the texture from getting too soft.
Mix gently
Stir until just combined. Overmixing can lead to a dense or dry loaf.
Let it cool completely
I know it’s tempting, but letting the bread cool fully before slicing helps it set properly and avoids crumbles.

Easy Ways to Switch It Up

Want to make this recipe your own? There are lots of simple tweaks you can try depending on what you have on hand, or your mood! Here are some easy ways to customize your keto banana zucchini bread Recipe while keeping it low-carb and delicious.

Make it dairy-free
Swap out the butter for coconut oil or a plant-based butter alternative.
Try different sweeteners
Erythritol works great, but monk fruit or allulose are good options too. Just make sure it’s a 1:1 sugar replacement.
Add nuts for crunch
Chopped walnuts or pecans are perfect for a bit of texture (plus they make it feel like classic banana bread!).
Go nut-free
Can’t do almond flour? Try sunflower seed flour instead, it works as a 1:1 swap and still keeps things low-carb.
Bake them as muffins
Pour the batter into a muffin tin and bake for about 20–25 minutes for a grab-and-go version.

Nutrition Facts (per serving)

Calories: Approximately 295 kcal
Fat: 23.8g
Protein: 9.4g
Net Carbs: 5.9g

FAQs About Keto Banana Zucchini Bread Recipe

Can I use banana extract instead of a real banana?

Yes, you can use banana extract to reduce the carb content further. However, using a real banana provides natural sweetness and moisture that enhances the bread’s texture and flavor.

How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.

Can I make muffins with this recipe?

Absolutely! Divide the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.

Before You Go, More Sweet Keto Wins You’ll Love

If you’re anything like me, once you find a keto treat you love (like this keto banana zucchini bread), you’ll want to keep the dessert train rolling! Whether you’re into creamy, comforting desserts or something you can munch on straight from the fridge, there’s something here for you.

Next up, you’ve got to try this cozy and nostalgic keto banana pudding, it’s super creamy and no one will believe it’s sugar-free. Or, if you’re more of a cookie lover, these keto oatmeal cookies are chewy, satisfying, and just the right amount of sweet.

Let me know in the comments which one you’ll bake first, or tag me if you post it. Happy baking!