Low Carb Zucchini Bread

Our favorite low-carb, sugar-free bread that tastes delicious! This gluten-free zucchini bread is moist and has notes of coconut and almonds!


Our favorite low-carb, sugar-free bread that tastes delicious! This gluten-free zucchini bread is moist and has notes of coconut and almonds!

Nearly 13 years ago when hubby and I first came to the US, we fell in love with the many delicious foods that were available and uniquely American. We were likewise amazed at the sheer variety of food we saw in all the grocery stores. Aisles of cereals, countless types of ice cream, and simply just the overwhelming amount of food choices!

It was dizzying just looking at how many foods to choose from. At the same time, we were also very excited to try as much food as we can! After all, whether in England or the Philippines, we didn’t have that much to choose from!


Our favorite low-carb, sugar-free bread that tastes delicious! This gluten-free zucchini bread is moist and has notes of coconut and almonds!

During that time, we had access to a food pantry provided by the church we used to attend in Michigan and usually during Fridays we stopped there to see what new food we can try or use for the coming week.

I also cannot forget Meijer grocery which for a certain time on a daily basis gave away free samples of donuts similar to Krispy Cremes and, naturally, we had a good share of those!

Occasionally, for a treat, we also tried some restaurants that people recommended and our favorite was Arnie’s which made the yummiest cheesecake in Michigan! Before we knew it we were packing on the pounds. We had too much food – both good and bad! 🙂

We were about to return to the Philippines after nearly a year in the US and we decided that we ought to do something about this weight gain before we go home lest my relatives tease us about it!

This is how we got into the Atkins diet which we tried and worked so well for us. I lost the nearly 10 pounds I gained through this diet and with a lot of walking exercise as well.

Now, what does this have to do with this bread? Well, this particular bread was our favorite treat while on the Atkins diet. Mark had been requesting me for the longest time to make it and finally, since I am doing a lower-carb diet again, I decided to make it.

This is essentially the Atkins recipe with very minor modifications. I opted to use Coconut flour over the soy flour and changed the oil from canola to coconut for a more pronounced coconut flavor.

You can also use other neutral-flavored oil if you like or if too much coconut flavor is not your thing. I wasn’t sure if the substitution would work but it did and we truly enjoyed this.

After I made it, the bread was gone in just one day! It came out moist and really tasty!

Certainly, when I fancy a low-carb treat this bread would be on top of my list! After all, how can you go wrong when you have coconut and almonds together plus the extra nutrition from zucchini, too!


Our favorite low-carb, sugar-free bread that tastes delicious! This gluten-free zucchini bread is moist and has notes of coconut and almonds!


If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

Print Friendly, PDF & Email

Click the above icon to print. To remove images for easy printing, simply click on each photo.

Low Carb Zucchini Bread

By: Manila Spoon
Published: 04/08/2017


Our favorite low-carb, sugar-free bread that tastes delicious! This gluten-free zucchini bread is moist and has notes of coconut and almonds!!



  • 1 cup ground Almonds
  • 1 cup Coconut flour
  • 1 cup Sucralose Based Sweetener (Sugar Substitute) like Splenda
  • 1 1/2 teaspoons ground Cinnamon
  • 1/2 teaspoon ground Nutmeg
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 cup Coconut oil or other neutral-flavored Oil (or a combo of both)
  • 4 large Eggs
  • 1 medium grated Zucchini (about 1 cup)
  • 1 teaspoon Vanilla Extract


  1. Preheat oven to 350°F. Grease a loaf pan with butter or use an oil spray. In a large bowl whisk together ground almonds, coconut flour sugar substitute, cinnamon, nutmeg, salt, baking soda, and baking powder.
  2. In another bowl, add the oil, eggs, grated zucchini, and vanilla extract and whisk to come together. Mix the wet and dry ingredients until just combined. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 minutes or until golden brown and a cake tester inserted in the center comes out clean. Cool in pan for 10 minutes before removing loaf from pan. Cool completely before slicing with a serrated knife.

Yield: 18 slices
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 45 mins.
Total time: 60 mins.
Tags: Gluten-free, Low-carb, Sugar-free, Zucchini Bread, Healthy, Easy, Recipe


Our favorite low-carb, sugar-free bread that tastes delicious! This gluten-free zucchini bread is moist and has notes of coconut and almonds!

Recipe adapted from Atkins’ Zucchini Nut Bread.

Last updated on April 20th, 2021 at 03:39 pm



  1. April 14, 2017 / 1:02 pm

    I keep meaning to try zucchini bread myself, as somehow I haven't made it. I love the idea of this low carb version.

  2. April 14, 2017 / 6:53 pm

    I love baking with coconut oil, and I recently tried coconut flour for the first time! Now I'll have to try it for zucchini bread 🙂

  3. April 14, 2017 / 8:49 pm

    I love Zucchini bread but never had a low carb version before. Love that your recipe has almond meal and coconut flour Sounds so yum..

  4. April 15, 2017 / 4:26 am

    Great idea to add veggies to bread. I love zucchini bread but have never made it now I am inspired thanks!

  5. April 15, 2017 / 9:53 pm

    I need to put this bread on my to do list. Looks and sounds great and I just recently bought some coconut flour to experiment with.

  6. April 16, 2017 / 1:35 am

    Although we don't have an dietary restrictions, I do like to experiment with gluten free recipes. I have some zucchini in the freezer. I think this is the perfect way to use some…and delicious too.

  7. April 16, 2017 / 9:12 am

    Ooo I have all the ingredients in the house for this – I feel some low carb courgette cake coming on!

  8. April 16, 2017 / 11:54 am

    I have eaten my fair share of zucchini bread, but can you believe I have never tried to make it! Zucchini has such a short season where I live, so when it's affordable, I buy it quite often, but usually end up with a savoury dish. This summer though, I'm promising myself that I will make this lovely zucchini bread.

  9. April 16, 2017 / 3:06 pm

    This looks pretty good. Unfortunately, my husband (and most of his family) has a very bad reaction to sucralose, but I may still make this for me and my grandmother. She's a diabetic and so I try to find things like this for us to share with tea.

  10. April 16, 2017 / 4:06 pm

    I love zucchini bread, but I have never tried a low carb version (even though I have been saying for months I need to limit my carbs) I am putting this on my summer baking list, when we have an abundance of summer squash from our garden.

  11. April 17, 2017 / 7:29 am

    The bread looks so delicious and fresh. I would totally try this recipe and have it with a hot cup of masala chai 🙂

  12. April 17, 2017 / 12:10 pm

    I made Zucchini bread for the first time last year and I fell in love with it. I love the use of almond and coconut flour to give it a more nutty flavor. Can't wait for Zucchinis to start growing in the backyard to make more of the bread.

  13. April 17, 2017 / 6:30 pm

    I never tried zucchini bread and now I suddenly have an urge to make one. This looks absolutely delicious Abby, moist and flavorful. I love that this is low carb and sugar-free. It's perfect for sneaking some veggies into my picky eater kiddos meal too hehe

  14. April 17, 2017 / 7:29 pm

    I've been trying hard to watch my carb intake, your zucchini bread recipe has arrived at just the right time. Looks simply delicious for those garden fresh zukes.

  15. April 17, 2017 / 7:32 pm

    I can absolutely relate to being new in the USA and being so overwhelmed with choices at the grocery store! This zucchini bread looks soooo good. I do eat low carb (my family does not), but I bet I could sneak this by them! Yum!

  16. April 17, 2017 / 8:04 pm

    What an awesome recipe! I DEFINITELY NEED TO finally make some bread! I have never done it before, but I am ready – especially with ZUCCHINI!! I cannot have nuts, so coconut flour would be my main flour, but perhaps some arrowroot starch or tapioca flour could help!

  17. April 20, 2017 / 6:12 am

    I have made this Zucchini Bread two times now and each time when I mix it up the batter is too dry. I have tried adding more eggs (2) and 1/2 cup milk or water, but it is still dry and measly. Just checked my recipe and I have it right–don't know what is wrong. Any suggestions.

    • April 23, 2017 / 12:35 am

      I suggest that you make it a day ahead. The next day – the texture will be much better and then you'll find that it's quite moist and tastes better. That's what I discovered based on my experience. Don't over mix it as well. Nonetheless, since this is gluten-free – don't expect it to be like a regular zucchini bread – the texture would be different and mealy (but because it's almond flour). If you've done any gluten-free baking before you know it's not the same as the original all flour recipe. Hope that helps. 🙂

      • Karan Brown
        October 18, 2018 / 10:13 pm

        I’m having the same problem, love the flavor and actually the “crumbles” are yummy – but I cant get it to stick together…. I use Almond flour routinely so I don’t think that is the problem….. Anyone come up with any fixes??

  18. April 21, 2017 / 3:24 am

    I love making zucchini bread but have never made a gluten free version. But I have a good friend who would love this because she is gluten free!

  19. August 22, 2017 / 3:10 pm

    This looks so good! How many net carbs are in this per serving?

  20. bonnie L Borgeson
    April 1, 2018 / 9:08 pm

    1 cup of sweetner? Is that a typo? Everything else looks yummy, just worried about the sweetner

    • abigail
      April 2, 2018 / 10:10 pm

      No it’s not a typo – it is Splenda cup for cup sweetener – so it is measured the way regular sugar is. Make sure to find a sweetener that’s used for baking and not the one you use for coffee. Hope this helps! Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *