You’ll love this moist and delicious Keto Zucchini Bread with Walnuts. It’s slightly sweet, packed with hidden veggies, and topped with crunchy walnuts. – You must try this recipe.

This Keto Zucchini Bread with Walnuts has just the right amount of sweetness. It’s also great slathered in butter and eaten warm from the oven. I know this because that’s exactly how I had my first slice, and it was incredible.

In addition to this Keto Zucchini Bread with Walnuts being delicious and just the most perfect texture for a quick bread, the walnuts add such a nice touch.

I love making low-carb recipes that recreate the taste of my favorite traditional recipes. And this recipe definitely does the trick. This Keto Zucchini Bread with Walnuts is so good, you won’t believe it’s low carb!

If you like this, you can try similar recipes:

• Low Carb Gluten Free Double Chocolate Zucchini Bread
• Low Carb Lemon Blueberry Zucchini Bread
• Best Keto Bread Rolls
• Best Keto Bread
• Keto Garlic Bread

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Keto Zucchini Bread with Walnuts

4 from 10 votes

Recipe by B. Johnson, Photo Credit: Teri Virbickis Course: Breakfast, Dessert, SnacksCuisine: American

Servings

16

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

200

kcal

You’ll love this moist and delicious Keto Zucchini Bread with Walnuts. It’s slightly sweet, packed with hidden veggies, and topped with crunchy walnuts.

Ingredients

• 2 1/2 cups almond flour

• 1/2 cup olive oil

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups erythritol

• 1/2 teaspoon salt

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon nutmeg

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1 cup grated zucchini

• 1/2 cup chopped walnuts

Directions

• Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side.
• In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.
• Using a cheesecloth or paper towel, take the zucchini and squeeze out the excess water.
• Then, whisk the zucchini into the bowl with the eggs.
• Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
• Lightly spray a 9×5 loaf pan, and spoon in the zucchini bread mixture.
• Then, spoon in the chopped walnuts on top of the zucchini bread.
• Press walnuts into the batter using a spatula.
• Bake for 60 minutes at 350°F or until the walnuts on top look browned.
• Enjoy!

Notes

• Net Carbs : 2.6g
• Want some chocolate chips? Feel free to add 1/2 cup of mix-ins to the batter before baking.
• Want zucchini bread muffins instead? Divide the batter into greased muffin tins. Be sure to reduce the baking time.