Making a moist keto zucchini bread with sugar-free buttercream frosting is simple to make.
This low-carb and keto zucchini bread is made with almond flour and coconut flour.
From mid-July until September, organic zucchini is ready to be picked from gardens across Ontario.
Check out the Ontario harvest calendar, which shows all of the harvest times in Ontario.
To make this keto zucchini bread with thick buttercream frosting takes patience but presents and tastes the best.
Let me show you how I make it. You’ll love it.
Keto Zucchini Bread With Green Zucchini
I’ve tried to make this keto zucchini bread with both green and yellow zucchini.
Did you know that there are over 14 different varieties of zucchini?
Me either, but it’s the truth as zucchini, also known as courgette, is grown worldwide.
Types of Zucchini
All green bush zucchini is, as the name indicates, a green squash.
For this recipe, I used a green bush zucchini to find at the grocery store.
Other varieties of zucchini you may or may not have heard of are the;
- Black Beauty Zucchini
- Nero de Milano Zucchini
- Cocozelle Zucchini
- Gourmet Gold Zucchini
- Gadzukes Zucchini
- Rampicante Zucchini
You can find more information about the different varieties of zucchini here.
By far, the green zucchini is the best to use as it’s heartier and doesn’t mush like the yellow zucchini.
However, if you only have yellow zucchini, use it to make delicious keto zucchini bread.
It all comes down to personal preference, and today I’ll be using the green zucchini from our community garden.
We didn’t grow zucchini this year, but our neighbour did, and we swapped for radishes that we grew.
If you were unaware, the orange zucchini blossoms in the photo above are edible, so don’t waste them.
Wash and chop them up and add them to your keto zucchini bread batter.
The blossoms also add a nice colour to the keto zucchini loaf, along with the green from the zucchini.
Other Keto Zucchini Recipes You Might Like
- Italian Pitticelle Cucuzze Keto Zucchini Fritters
- Keto Zucchini Ravioli Roll-Ups
- Low-Carb Keto Stuffed Zucchini Egg Roll
- Ricotta Filled Zucchini roll-ups
- Keto Chocolate Zucchini Brownies
- Parmesan Crusted Zucchini Chips Keto
- Quick and Easy Zucchini Casserole
How To Make Keto Zucchini Bread
The key tip for making anything with zucchini is to squeeze out the natural waters.
When I make my Italian Zucchini Fritters, I squeeze out the water so they are not wet.
Working with a wet batter adds moisture that the recipe does not call for.
Once you grate the green zucchini, place it on a clean tea towel or what I do is use cheesecloth.
I do this the night before I want to make the Keto Zucchini Bread as that ensures I get the water out.
This is not mandatory, but this is how I like to do it.
Once you feel you’ve squeezed the water out, you’re good to go.
Close the tea towel or cheesecloth and start squeezing the water, then set it in a colander in the sink.
Every couple of hours, I’ll come back and give the cheesecloth another squeeze.
Before bed, I put the grated zucchini in the refrigerator, so it’s ready for me in the morning.
Keto Zucchini Bread Ingredients
**The full printable recipe is below.**
- 4 large eggs
- 1 cup of powdered Allulose or Erythritol sweetener
- 1/2 cup of softened butter
- 2 cups of zucchini that has been squeezed (see tips above)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons pure vanilla extract
- 1 cup chopped walnuts
- 1/2 teaspoon xanthan gum
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup coconut flour
- 1 1/2 cups of almond flour
- 1 teapsoon baking soda
Putting The Keto Zucchini Bread Together
- Preheat your oven to 350 degrees
- Using a deep large 6 x11 loaf pan or ceramic loaf pan as we did, butter the sides so the bread does not stick.
- If you don’t have large loaf pans, use two standard loaf pans.
- Line the loaf pan with parchment paper so you can easily remove the zucchini bread.
- Add the eggs, butter, and salt to a stand mixer, mix for one minute and add the sweetener.
- Follow that with another 2 minutes of mixing on medium speed until it forms a fluffy batter.
- Now add the spices, vanilla extract, xanthan gum, almond flour, baking powder, baking soda, baking powder and 1/2 cup of chopped walnuts (optional).
- Mix the ingredients for about 2 to 3 minutes scraping down in between with a silicone spatula.
- Pour the zucchini bread batter into your prepared baking dish
- Top with the remainder of chopped walnuts.
- Bake in the oven for 55 to 60 minutes or until a toothpick comes out with no batter on it.
Notes: If you find the top of your zucchini bread is getting too brown, lightly cover it with tin foil.
Let the zucchini bread cool completely, then make the buttercream frosting and layer it on thick.
Each slice of this wonderful keto dessert is only 6 net carbs, according to my calculations.
Keep in mind I’m not a dietician, so run the numbers yourself based on the products you use.
You may also find you’ll get different net carb numbers by how thick you cut the slices.
If you do not add the buttercream icing or the walnuts, each slice is 4 net carbs.
You can freeze the zucchini loaf wrapped in tinfoil and put it into a freezer bag for up to 3 months.
It’s perfect for making before the Christmas holidays to offer your guests.
Simple Steps To Make Keto Buttercream Frosting
When making any frosting, using a stand-mixer or hand-blender will yield the best results.
The idea of buttercream frosting is to make it fluffy and creamy by adding air using the mixer.
You can make keto buttercream frosting by hand but get ready for lots of hand and wrist work.
Anyhow, to make this wonderful sugar-free vanilla buttercream frosting, I used a handful of ingredients.
Types Of Extracts To Stock Your Kitchen Pantry
Another tip for buttercream frosting is that you don’t need to use pure vanilla extract.
If you prefer a lemon buttercream frosting, orange buttercream frosting or even maple buttercream frosting, use a sugar-free extract.
I always keep about 10-12 varieties of extracts in the pantry for baking various recipes.
If you have the money to splurge on pure organic extracts, they are the best.
- Maple extract
- Orange extract
- Rum extract
- Caramel extract
- Lemon extract
- Coconut extract
- Star Anise extract
- Pure Almond extract
- Banana extract
- Peppermint extract
- Vanilla Bourbon Madagascar Pure
Sugar-Free Buttercream Frosting Ingredients
For this particular thick buttercream frosting, I used:
- 1 cup of softened salted or unsalted butter (not melted)
- 2 tablespoons of pure vanilla extract
- 3 1/2 cups of sugar-free powdered sugar
- 1 to 2 tablespoons of either whipping cream or cream
Add the butter and the sugar to the mixer and blend for about 2 minutes until fluffy
Pour in the pure vanilla extract and 1 tablespoon of whipping cream or cream. Blend for 2 minutes.
Lastly, if the frosting is not creamy enough, you can add another tablespoon of cream or as needed.
You can always add but never take away.
One other tip for the frosting is to make it before you want to frost your keto zucchini bread that is cooled.
For best results, let the keto zucchini cake sit in the refrigerator overnight as the flavours and flours produce the best product.
I’ve made many keto desserts over the years, and I can say without a doubt let any dessert have a day’s vacation before eating.
If you only have a granulated sugar-free sugar substitute but have a coffee grinder, you can grind it to a powder.
- Swerve Powdered Sugar Substitute
You can store any extra buttercream frosting in the refrigerator or freezer for use on another baked good.
Personally, I like to lay the buttercream frosting on thick with chopped walnuts over the top.
It’s so good.