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The Ultimate Keto Zucchini Bread
Soft, buttery, lightly sweet, and impossibly tender, this keto zucchini bread delivers everything people love about classic zucchini bread—without the sugar, flour, or dense “keto” texture. Each slice tastes like real bakery-style quick bread, not a low-carb imitation, with just 3 grams net carbs per slice.
What makes this loaf different isn’t just the ingredient list. It’s the balance. Instead of relying on a single flour or excess eggs, this recipe uses a carefully tuned combination of almond flour, coconut flour, and psyllium husk to recreate the crumb of traditional zucchini bread. A small amount of pureed cottage cheese adds moisture and structure without making the loaf heavy or eggy, while grated zucchini keeps the interior soft for days.
This is the kind of keto bake that surprises people. It slices cleanly, holds together when warm, and improves overnight as the sweetness and spice settle. If you’ve ever been disappointed by dry, crumbly keto loaves, this one fixes everything.
Why This Zucchini Bread Works
Cottage Cheese Adds Moisture Without Heaviness
When pureed and lightly drained, cottage cheese disappears into the batter. It adds protein, moisture, and structure without the density cream cheese can cause. The result is a tender crumb that stays soft even after cooling.
The Flour Blend Mimics Real Bread Texture
Almond flour provides richness, coconut flour absorbs excess moisture, and psyllium husk creates elasticity. Together, they behave more like wheat flour than any single keto flour alone.
Zucchini Hydrates the Crumb Naturally
Zucchini releases moisture slowly during baking, keeping the loaf plush instead of dry. Squeezing it just enough—without drying it out completely—is the key.
Lower Bake Temperature Prevents Overbrowning
Baking at 325°F allows the loaf to cook evenly through the center without burning the crust or drying out the edges.
Balanced Sweetness
Confectioners Swerve dissolves cleanly into the batter, giving sweetness without grit or aftertaste.
Ingredient Notes
Almond Flour
Use finely ground, blanched almond flour. Coarse or almond meal will produce a gritty loaf.
Coconut Flour
Only a small amount is needed. It absorbs excess moisture and helps the loaf set without becoming dense.
Psyllium Husk Powder
This is essential for bread-like structure. Powdered psyllium works better than whole husk for even texture.
Cottage Cheese
Full-fat is recommended. Blend completely smooth and drain off excess whey so the loaf isn’t wet.
Zucchini
Fresh zucchini works best. Lightly salting and resting it before squeezing improves texture and flavor.
Butter
Butter provides richness and tenderness. Melt and cool slightly so it doesn’t scramble the eggs.
Technique Breakdown
Why the Zucchini Is Salted First
Salting draws out surface moisture and concentrates flavor. Squeezing removes excess water while leaving enough moisture to keep the bread soft.
Why the Cottage Cheese Is Drained
Blending alone isn’t enough. Draining ensures you add creaminess without free liquid that could collapse the crumb.
Why Psyllium Is Added to the Dry Ingredients
Psyllium hydrates quickly. Mixing it evenly with the flours prevents clumping and ensures consistent structure.
Why the Bread Rests Before Slicing
Keto loaves continue setting as they cool. Allowing a short rest ensures clean slices and a tender interior.
Step-by-Step Method
1. Prepare the Pan
Preheat oven to 325°F (163°C). Line an 8×4-inch loaf pan with parchment, leaving overhang for easy removal. Lightly grease exposed sides.
2. Prepare the Zucchini
Grate zucchini, sprinkle lightly with salt, and let rest 5 minutes. Squeeze firmly until just lightly damp.
3. Prepare the Cottage Cheese
Blend cottage cheese until completely smooth. Drain excess whey using a fine sieve or cheesecloth.
4. Mix Dry Ingredients
In a bowl, whisk almond flour, coconut flour, psyllium husk powder, baking powder, salt, and cinnamon.
5. Mix Wet Ingredients
In another bowl, whisk eggs and Swerve. Add melted butter, cream, vanilla, and pureed cottage cheese.
6. Combine
Fold dry ingredients into wet until nearly uniform. Fold in zucchini and optional nuts gently.
7. Bake
Spread batter evenly into pan.
Bake uncovered for 35 minutes, then check browning. If deeply golden, tent loosely with foil. Continue baking 55–60 minutes total, until a toothpick comes out mostly clean.
8. Cool
Cool 15 minutes in pan, then lift out and rest another 15 minutes on a rack before slicing warm.
Serving Suggestions
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Serve warm with butter
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Toast lightly and spread with cream cheese
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Pair with coffee or tea
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Dust with confectioners Swerve for presentation
Make-Ahead, Storage, and Freezing
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Room Temperature: Up to 24 hours
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Refrigerator: 5 days, tightly wrapped
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Freezer: Slice and freeze up to 2 months
Reheat gently to restore softness.
Variations
Chocolate Chip Zucchini Bread
Add sugar-free chocolate chips to the batter.
Nut-Free Version
Omit nuts entirely; texture remains excellent.
Spice-Forward
Add a pinch of nutmeg or ginger for extra warmth.
Lemon Zucchini Bread
Add lemon zest and a touch of lemon extract.
Frequently Asked Questions
Does this taste like cottage cheese?
No. Once blended and baked, it’s completely undetectable.
Can I skip the psyllium husk?
No. It’s critical for bread-like structure.
Why is my loaf dense?
Over-squeezed zucchini or under-baked centers can cause density.
Is this good the next day?
Yes. Flavor and texture improve overnight.
Recipe Card
The Ultimate Keto Zucchini Bread
Ingredients
1⅓ cups blanched almond flour
2 Tbsp coconut flour
1 Tbsp psyllium husk powder
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
3 large eggs
½ cup unsalted butter, melted
2 Tbsp heavy cream
1 tsp vanilla
¾ cup confectioners Swerve
1 cup grated zucchini, lightly squeezed
⅓ cup full-fat cottage cheese, pureed and drained
Optional: chopped nuts
Instructions
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Prepare pan and oven.
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Prep zucchini and cottage cheese.
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Mix dry ingredients.
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Mix wet ingredients.
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Combine, fold in zucchini.
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Bake at 325°F for 55–60 minutes.
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Cool and slice.
Nutrition (Per Slice — 10 Slices)
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Calories: 210
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Fat: 19 g
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Protein: 7 g
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Net Carbs: ~3 g