Low Carb Zucchini Bread for Mornings When You Need a Cozy Boost

There’s something about waking up on a slow weekend morning that calls for a gentle, warm treat. This low carb zucchini bread, made with almond flour, offers just that—a quiet comfort that feels like a little secret between you and the kitchen. It’s not the kind of sweet that makes you feel guilty afterward, but the kind that makes you pause, savor the moment, and maybe even curl up with a book or a cup of tea.

One morning, I pulled this bread from the oven, the kitchen filled with a subtle cinnamon and nutmeg scent that wasn’t overpowering but inviting. I sliced a piece while it was still warm, the crumb tender and moist, flecked with tiny green bits of zucchini that added a fresh note. I wasn’t paying full attention—my mind wandered to that to-do list I’d been avoiding—but the first bite gently pulled me back to the present. It was almost like the bread was saying, “Slow down. This is your moment.” Somehow, that imperfect pause made it taste even better.

• Moist and flavorful without relying on traditional flours, keeping it low carb.
• The almond flour adds a subtle nuttiness that complements the mild sweetness of zucchini.
• It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
• Perfect for breakfast or a snack, especially when you want something wholesome but not heavy.
• Because it uses erythritol, it avoids the sugar crash but still feels like a treat.

If you’re a little nervous about baking with almond flour or zucchini, don’t worry. This recipe handles those ingredients with ease, and the result is consistently satisfying.

Low Carb Zucchini Bread with Almond Flour

Print Recipe

A moist and flavorful low carb zucchini bread made with almond flour, perfect for a healthy snack or breakfast option.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8

Ingredients

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2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/3 cup erythritol sweetener
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, beat the eggs with the erythritol sweetener until the mixture is smooth and slightly frothy.
Add the unsweetened almond milk, melted coconut oil, and vanilla extract to the egg mixture and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently to combine.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.

When I make this, I usually just use a regular loaf pan—nothing fancy needed—and the bread turns out great every time. It pairs beautifully with a smear of butter or a drizzle of honey if you want a touch of extra sweetness. Sometimes, I toss in a handful of chopped walnuts or a sprinkle of chocolate chips before baking, but honestly, the original version is my go-to. If you want to switch things up, you might try adding a pinch more cinnamon or even a splash of orange zest for brightness. Just a heads up, the bread is best enjoyed within a few days, but if you freeze it, it thaws well and keeps its moist texture.

FAQ

Can I use regular flour instead of almond flour? This recipe is designed for almond flour’s texture and moisture, so swapping out flours might change the outcome quite a bit.

Do I have to squeeze the zucchini dry? It helps keep the bread from getting too wet, but a little extra moisture won’t ruin it.

How do I store leftovers? Room temp for a few days is fine; refrigeration and freezing both work well if you want to keep it longer.

If you’re ready for a cozy, low carb treat that feels like a gentle morning hug, this zucchini bread might just become your new favorite.