25+ Easy and Delicious Low Carb Zucchini Bread Recipes You’ll Love

If you’re looking for a delicious way to incorporate more veggies into your diet without sacrificing flavor, look no further than low-carb zucchini bread!

This versatile treat is perfect for breakfast, snacks, or even dessert, and can easily be tailored to suit various dietary preferences.

Zucchini adds moisture and a subtle flavor that pairs beautifully with a variety of ingredients, making it the perfect base for creative and low-carb baking.

In this article, we’ll explore over 25 mouthwatering low-carb zucchini bread recipes, from sweet and spiced varieties to savory options.

Whether you’re a seasoned baker or just starting, these recipes will inspire you to whip up something delicious while keeping your carb count in check.

25+ Easy and Delicious Low Carb Zucchini Bread Recipes You’ll Love

With over 25 low-carb zucchini bread recipes at your fingertips, you have a world of flavors and textures to explore.

Each recipe not only celebrates the delightful zucchini but also fits seamlessly into a low-carb lifestyle, allowing you to enjoy tasty treats without guilt.

From classic favorites like chocolate chip and cinnamon swirl to innovative flavors like lemon poppy seed and savory herb blends, there’s something for everyone in this collection.

So grab your baking essentials, embrace your inner chef, and delight your taste buds with these nutritious and satisfying zucchini breads.

Low Carb Zucchini Bread with Almond Flour

This delightful zucchini bread is moist and rich, featuring almond flour that gives it a wonderfully nutty flavor. It’s perfect for a quick breakfast or as a snack with your favorite low-carb spread. The addition of cinnamon enhances the overall flavor, making it a comforting treat without the carb overload.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well combined.
4. Add the grated zucchini to the wet ingredients, mixing well.
5. Pour the wet mixture into the dry ingredients and stir until just combined. If desired, fold in the nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour zucchini bread is a fantastic option for anyone following a low-carb lifestyle. It’s incredibly versatile—enjoy it plain, with a smear of cream cheese, or even toasted with butter. Its moist texture and satisfying taste make it a great addition to your low-carb repertoire.

Cheesy Savory Zucchini Bread

This savory zucchini bread is a unique twist on traditional recipes, incorporating cheese and herbs for an extra kick of flavor. It’s a great side dish for dinner or can be enjoyed as a snack throughout the day. The combination of zucchini and cheese not only keeps the bread moist but also adds a delightful richness that makes it hard to resist.

Ingredients:

• 2 cups grated zucchini (squeeze out excess moisture)
• 1 1/2 cups almond flour
• 1/2 cup grated cheddar cheese
• 1/4 cup grated Parmesan cheese
• 3 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• Optional: 1/4 teaspoon red pepper flakes for heat

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the grated zucchini, almond flour, cheddar cheese, Parmesan cheese, baking powder, garlic powder, Italian seasoning, salt, and optional red pepper flakes.
3. In a separate bowl, whisk the eggs until fluffy, then add them to the dry ingredients. Mix until well combined.
4. Transfer the batter to the prepared loaf pan and spread it evenly.
5. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cheesy savory zucchini bread is a fantastic way to enjoy zucchini in a different form. Its cheesy goodness makes it appealing to both adults and kids, while the low-carb profile ensures it fits into your healthy eating plan. Serve it warm, or toast slices the next day for an even crunchier texture—perfect alongside a salad or soup!

Chocolate Chip Low Carb Zucchini Bread

Indulge your sweet tooth with this decadent chocolate chip zucchini bread that keeps the carb count low while delivering rich flavor. The combination of chocolate and zucchini makes for a moist and satisfying treat that feels indulgent but is actually quite healthy. It’s a great way to sneak in veggies while still enjoying dessert!

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and baking soda.
3. In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well mixed.
4. Stir in the grated zucchini to the wet mixture, ensuring it’s evenly incorporated.
5. Combine the wet and dry ingredients, mixing until just combined. Fold in the sugar-free chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip zucchini bread is the perfect low-carb treat for satisfying your sweet cravings. With its rich chocolate flavor and the added moisture from zucchini, it’s a delicious option for dessert or a midday snack. Feel free to store it in an airtight container for several days, and enjoy it sliced with a cup of coffee or tea. You won’t believe how healthy and delicious low-carb can be!

Cinnamon Swirl Low Carb Zucchini Bread

This cinnamon swirl zucchini bread is a delightful combination of sweet and spicy flavors, featuring a lovely swirl of cinnamon and erythritol that elevates the classic zucchini bread experience. It’s perfect for breakfast or an afternoon snack, providing a satisfying treat that won’t derail your low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Optional: 1/4 cup chopped walnuts or pecans for added crunch

For the cinnamon swirl:

• 1 tablespoon cinnamon
• 2 tablespoons erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, and grated zucchini until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped nuts.
5. In a small bowl, mix the cinnamon and erythritol for the swirl.
6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture over the batter. Pour the remaining batter on top and finish with the rest of the cinnamon mixture.
7. Use a knife to swirl the mixture gently.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon swirl zucchini bread not only tastes fantastic but also looks beautiful when sliced, revealing the gorgeous cinnamon patterns inside. It’s a wonderful way to enjoy the flavors of fall while sticking to your low-carb goals. Serve it warm with a pat of butter for an indulgent breakfast treat or a delicious afternoon snack.

Lemon Poppy Seed Low Carb Zucchini Bread

Brighten up your day with this refreshing lemon poppy seed zucchini bread! The zesty lemon flavor combined with the crunch of poppy seeds creates a delightful and unique twist on traditional zucchini bread. It’s perfect for brunch or as a light dessert, offering a tangy flavor without the carbs.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons lemon zest (from about 1 large lemon)
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, lemon zest, poppy seeds, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
4. Stir the grated zucchini into the wet ingredients, ensuring it is well mixed.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed zucchini bread is a refreshing addition to your low-carb baking repertoire. The bright lemon flavor perfectly complements the zucchini, while the poppy seeds add a delightful crunch. Enjoy it sliced with a cup of tea or coffee, or serve it as a light dessert after a meal. Its vibrant flavor and moist texture make it a perfect choice for any occasion!

Pumpkin Spice Low Carb Zucchini Bread

Embrace the flavors of fall with this pumpkin spice zucchini bread. It combines the rich, warm spices of pumpkin pie with the moisture of zucchini, creating a comforting and delicious bread that is perfect for any time of the year. This bread is low in carbs, making it a great option for those who want to enjoy the taste of fall without the guilt.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, baking soda, pumpkin spice, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, and melted coconut oil until well combined.
4. Stir the grated zucchini into the wet mixture, ensuring it is evenly distributed.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin spice zucchini bread is a delightful treat that captures the essence of fall in every bite. It’s perfect for breakfast, a snack, or even as a dessert. The combination of zucchini and pumpkin keeps it moist while the spices provide a comforting warmth. Enjoy it plain, or spread with a little cream cheese for an extra indulgence—either way, it’s a must-try for low-carb enthusiasts!

Spiced Nut Low Carb Zucchini Bread

This spiced nut zucchini bread combines the delightful flavors of warm spices and crunchy nuts, making it a hearty and satisfying low-carb option. The blend of cinnamon, nutmeg, and chopped nuts adds depth and texture, making it perfect for breakfast or as a snack throughout the day. It’s not only delicious but also packed with nutrition, thanks to the zucchini.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, and grated zucchini until well mixed.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped nuts.
5. Transfer the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced nut zucchini bread is a wonderful addition to your low-carb baking collection. The aromatic spices combined with the crunch of nuts make it an irresistible treat. Whether enjoyed warm or at room temperature, it’s perfect for pairing with a cup of coffee or tea. The added nutrition from the zucchini and nuts ensures you’ll feel good about indulging in this delicious loaf.

Chocolate Chip Banana Low Carb Zucchini Bread

Indulge in the delicious flavors of chocolate and banana with this low-carb zucchini bread. The ripe banana adds natural sweetness and moisture, while the chocolate chips provide a delightful burst of flavor. This bread is a great way to enjoy the taste of a classic treat without compromising your low-carb diet.

Ingredients:

• 1 cup almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 ripe banana (mashed)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, mashed banana, and vanilla extract until well combined.
4. Stir in the grated zucchini until evenly mixed.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip banana zucchini bread is a decadent yet low-carb treat that will satisfy your sweet cravings. The combination of banana and chocolate creates a delicious flavor profile that everyone will love. Enjoy it fresh out of the oven or toasted for breakfast; it’s a delightful way to start your day or indulge in a sweet snack.

Herbed Feta Low Carb Zucchini Bread

Elevate your zucchini bread experience with this herbed feta version, combining the flavors of fresh herbs and tangy feta cheese. This savory bread is perfect for serving with a salad or soup, making it a versatile addition to any meal. The use of zucchini keeps it moist while adding nutritional benefits without the extra carbs.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup crumbled feta cheese
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon fresh chopped herbs (such as dill, basil, or thyme)
• 1/4 teaspoon salt
• Optional: 1/4 teaspoon black pepper for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, baking powder, baking soda, salt, and optional black pepper.
3. In a separate bowl, whisk together the eggs, melted coconut oil, and grated zucchini until well mixed.
4. Stir in the crumbled feta cheese and fresh herbs.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This herbed feta zucchini bread is a unique and savory alternative to traditional sweet zucchini bread. The tangy feta and fresh herbs provide a delightful flavor that pairs beautifully with a variety of dishes. Slice it up and serve alongside a fresh salad, or enjoy it on its own as a nutritious snack. Its versatility and delicious taste make it a must-try for any low-carb enthusiast!

Peanut Butter Chocolate Low Carb Zucchini Bread

Satisfy your cravings for something sweet and nutty with this peanut butter chocolate zucchini bread. The rich flavor of peanut butter complements the chocolate chips beautifully, creating a decadent treat that is still low in carbs. This bread is perfect for breakfast, a snack, or even dessert, offering a delightful mix of protein and flavor.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup natural peanut butter (unsweetened)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, peanut butter, melted coconut oil, and vanilla extract until smooth.
4. Stir in the grated zucchini until well incorporated.
5. Add the wet mixture to the dry ingredients and mix until combined. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter chocolate zucchini bread is a fantastic way to indulge your sweet tooth while sticking to your low-carb lifestyle. The combination of peanut butter and chocolate creates a rich, satisfying flavor that everyone will love. Enjoy it as a pre-workout snack or a sweet treat with your coffee; it’s sure to become a favorite!

Almond Joy Low Carb Zucchini Bread

Transport your taste buds to paradise with this Almond Joy-inspired low-carb zucchini bread. Combining the flavors of chocolate, coconut, and almond, this bread offers a tropical twist that is both satisfying and delicious. It’s perfect for those who love the classic candy bar and want a healthier version that fits into their low-carb diet.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup chopped almonds
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together almond flour, cocoa powder, erythritol, baking powder, baking soda, shredded coconut, chopped almonds, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract until smooth.
4. Stir in the grated zucchini until well combined.
5. Add the wet ingredients to the dry ingredients and mix until thoroughly combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Almond Joy zucchini bread is a delightful way to enjoy the classic flavors of coconut and almond while keeping your carb intake low. It’s moist, rich, and full of flavor, making it a perfect treat for breakfast or dessert. Slice it up and enjoy it as a guilt-free indulgence!

Savory Tomato Basil Low Carb Zucchini Bread

Bring the flavors of Italy to your kitchen with this savory tomato basil zucchini bread. The combination of fresh tomatoes, basil, and cheese creates a moist, flavorful loaf that’s perfect for serving alongside soups or salads. This low-carb option is a great way to enjoy classic Italian flavors without the carbs.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup diced tomatoes (fresh or canned, drained)
• 1/2 cup shredded mozzarella cheese
• 3 large eggs
• 1/4 cup melted coconut oil or olive oil
• 1 teaspoon baking powder
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Optional: 1/4 teaspoon black pepper for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, baking powder, salt, garlic powder, and dried basil. If using black pepper, add it now.
3. In a separate bowl, whisk together the eggs and melted coconut oil until smooth.
4. Stir in the grated zucchini, diced tomatoes, and mozzarella cheese until well mixed.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This savory tomato basil zucchini bread is a delightful option for those who prefer a more savory flavor profile. It pairs wonderfully with a variety of dishes and can be enjoyed warm or at room temperature. Whether you serve it with a hearty soup or enjoy it on its own, this low-carb bread is sure to impress!

Pumpkin Spice Low Carb Zucchini Bread

Embrace the flavors of fall with this delicious pumpkin spice low-carb zucchini bread. The combination of pumpkin and zucchini creates a moist and tender loaf, while warm spices like cinnamon and nutmeg provide that quintessential autumn flavor. It’s perfect for breakfast, a snack, or even as a cozy dessert with a cup of tea.

Ingredients:

• 1 1/2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• Optional: 1/2 cup chopped walnuts or pecans for added texture

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and grated zucchini until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped nuts.
5. Transfer the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin spice zucchini bread is a delightful treat that captures the essence of autumn in every bite. The combination of pumpkin and zucchini keeps it moist and flavorful, while the warm spices provide comfort and warmth. It’s a fantastic addition to your low-carb baking repertoire, and it’s sure to be a hit at your fall gatherings!

Cinnamon Swirl Low Carb Zucchini Bread

Indulge in the deliciousness of this cinnamon swirl low-carb zucchini bread, featuring a sweet cinnamon filling that creates a delightful ribbon throughout the loaf. This bread is perfect for breakfast or as an afternoon snack, and its warm flavors will make your kitchen smell amazing while it bakes.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon (for the batter)
• 1/4 teaspoon salt
• For the cinnamon swirl:
  • 2 tablespoons erythritol
  • 1 tablespoon cinnamon
  • 1 tablespoon melted coconut oil or butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, and grated zucchini until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. In a small bowl, mix together the cinnamon swirl ingredients (erythritol, cinnamon, and melted coconut oil) until combined.
6. Pour half of the zucchini batter into the prepared loaf pan. Drizzle half of the cinnamon swirl mixture over the batter, then add the remaining zucchini batter on top. Finish with the rest of the cinnamon swirl mixture, gently swirling it into the batter with a knife.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon swirl zucchini bread offers a delightful twist on traditional recipes, with a beautiful swirl of sweet cinnamon throughout. It’s an ideal way to enjoy a low-carb treat that feels indulgent yet remains guilt-free. Whether enjoyed warm or at room temperature, it’s a comforting choice that your family will love!

Lemon Poppy Seed Low Carb Zucchini Bread

Brighten your day with this refreshing lemon poppy seed low-carb zucchini bread. The zesty lemon flavor combined with the crunch of poppy seeds creates a delightful and fragrant loaf that is perfect for breakfast or an afternoon treat. This bread is light, moist, and a great way to use up that extra zucchini.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/2 cup erythritol or preferred low-carb sweetener
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon poppy seeds
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, lemon zest, poppy seeds, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, lemon juice, and grated zucchini until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Transfer the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed zucchini bread is a delightful way to enjoy a fresh, citrusy flavor in your baking. The combination of zesty lemon and crunchy poppy seeds creates a lovely texture and taste that brightens up any meal. It’s a wonderful option for a light snack or a refreshing breakfast that fits perfectly into your low-carb lifestyle!

Note: More recipes​ are coming soon!