Keto Zucchini and Walnut Bread
Author: Aaron from FatForWeightLoss Blog
This keto zucchini and walnut bread is a simple gluten-free, grain-free recipe that will have your family asking, “How is this bread low carb?” It’s moist, flavorful, and an excellent option for those following a ketogenic or low-carb lifestyle while still wanting a satisfying baked good.
Aaron from the ketogenic food blog FatForWeightLoss developed this recipe and has shared many other excellent ketogenic bread recipes on his site. This version uses zucchini and walnuts to add texture, nutrients, and flavor while keeping the carb count low.
Nutrition science evolves continuously, and many of us are learning new, practical ways to eat that support improved energy, mental clarity, and body composition. This zucchini bread delivers on those goals while also offering important vitamins and minerals.
Why use zucchini? Zucchini is a good source of vitamin C, vitamin B6, manganese, riboflavin, and potassium—nutrients that are valuable on a low-carb, high-fat diet. The seeds contain compounds that help reduce oxidative damage and support liver function.
Walnuts bring healthy fats and other nutrients that support brain health. They contain vitamin E, folate, melatonin, and omega-3 fatty acids, and have been associated with reduced markers of oxidative stress. They also contribute a pleasant crunch that contrasts nicely with the moist zucchini bread.
Enjoy this recipe as a nutritious, low-carb alternative to traditional zucchini bread. It makes a tasty breakfast slice, snack, or accompaniment to tea or coffee.
Keto Zucchini and Walnut Bread Recipe
Ingredients:
- ½ cup coconut flour
- ½ cup butter
- 6 eggs
- 1 zucchini, grated
- ½ cup walnuts, coarsely chopped
- ½ teaspoon salt
- 1 teaspoon xanthan gum
Method & Directions:
- Preheat oven to 180°C (350°F). Grease a loaf tin and set aside.
- Grate the zucchini into a large mixing bowl.
- Add the coconut flour, butter, eggs, salt, and xanthan gum to the bowl. Mix with an electric mixer for 1–2 minutes until combined and smooth.
- Fold in about half of the chopped walnuts, reserving the rest to sprinkle on top. Level the batter in the prepared loaf tin and scatter the remaining walnuts over the surface.
- Bake for approximately 50 minutes, or until the loaf is set and a toothpick inserted into the center comes out clean. Oven times may vary, so check toward the end of baking.
- Allow the loaf to cool slightly before slicing. Serve with plenty of butter if desired.
Nutritional Information (per slice, yield 10): Calories: 191; Total Carbs: 5 g; Net Carbs: 2 g; Fiber: 3 g; Fat: 16 g; Saturated Fat: 8 g; Protein: 6 g; Sugars: 1 g.
Printable Recipe Card
Keto Zucchini and Walnut Bread
Ingredients
- ½ Cup Coconut Flour
- ½ Cup Butter
- 6 Eggs
- 1 Zucchini, grated
- ½ Cup Walnuts, coarsely chopped
- ½ teaspoon Salt
- 1 teaspoon Xanthan Gum
Instructions
- Grate zucchini into a large mixing bowl.
- Add all ingredients except the walnuts. Mix with an electric mixer for 1–2 minutes.
- Grease a loaf tin and pour in the batter.
- Sprinkle walnuts on top and lightly press to level the surface.
- Bake at 180°C (350°F) for about 50 minutes, or until set.
- Slice into large pieces and enjoy with butter.
Notes
*All nutritional data are estimates based on the products used.
Yield: 10 slices. Serving size: 1 slice.
Nutrition
Calories: 191 kcal
Carbohydrates: 5 g
Protein: 6 g
Fat: 16 g
Saturated Fat: 8 g
Fiber: 3 g
Sugar: 1 g
Please check out Aaron’s ketogenic blog and social media!
Aaron / Owner / Blogger: https://www.fatforweightloss.com.au
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