Keto Zucchini Banana Bread – The best of both worlds!

As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.

Ooooh man this low carb / Keto zucchini banana bread takes me back to when I was a kid and my Auntie tried to sneak veggies into everything.

I have always loved Zucchini Bread & Banana bread so I combined them. Yeah, I know I did the same thing with Keto Carrot Cake Banana bread. But that’s because the flavor of banana’s goes so well with dessert.

The sweetness of banana flavoring make an ordinary treat into a fan-freaking-tastic dessert combination. Think of it as a two-for-one.

This is an easy recipe that you can make anytime you are craving a dessert bread. If you need a quick sandwich bread, check out this Keto English Muffin. It takes about TWO MINUTES to cook.

🥘The Ingredients:

  • 2 eggs

When baking it’s best to have your eggs at room temperature. Warm them up in a bowl full of warm water while you are gathering the rest of the ingredients.

If you want to know why we have to refrigerate eggs in the US while other countries don’t see this post.

  • ½ cup butter

Warm the butter until it’s melted to ensure it gets mixed in.

You can use coconut oil for a dairy free option.

Check out this post on the benefits of butter if you are curious about butter and it’s effects on health. It’s long been vilified, but new science says something different.

This is an optional ingredient to give the bread a banana flavor without all of the carbs of actual bananas. If you want regular zucchini bread…simply leave this out. But, it does make this bread special.

  • 1 cup zucchini shredded

Since this is such a small amount I just use a grater that I can put in the dishwasher. Being dishwasher safe is a must for kitchen tools around here.

We recommend erythritol because it doesn’t have any of the nasty chemicals of some of the low carb sweeteners out there. But you can use whatever you like.

If you are new to Keto, check out this post about Keto sweeteners so that you can make an informed decision about them. It’s a post about candy but it will give you the skinny on the good, the bad and the ugly sweeteners out there.

Use fresh baking powder to ensure the most rise.

My husband Thom and I differ in opinion about this ingredient.

I would use chocolate chips or some sort of chocolate in very single dessert I make. But he continues to insist that not every dessert needs to have chocolate included. So this is optional…I guess.

  • 1 tsp xanthan gum *optional but gives the bread a firmer texture

I will admit it right now that am not a huge fan of xanthan gum for gravies and whatnot.

But for bread…especially gluten free bread like this, it really helps to bind all of the ingredients together.

The eggs will bind the ingredients but this will help everything stick together better and provide a “firmer” texture.

👨🏿‍🍳How to make the Zucchini Bread:

  • Pre-heat oven to 350F
  • Mix all wet ingredients first.
  • Add shredded zucchini to wet ingredients.

Try to squeeze out as much moisture as you can before adding. You can do this by squeezing it in a cheesecloth or by pressing down with a fork in a colander. Don’t stress about it too much.

The worst that will happen if you don’t do this is that you will need to bake your bread longer.

  • Mix all dry ingredients, Nuts & Chocolate chips together.
  • Slowly fold the dry ingredients into the wet ingredients without “over mixing”
  • Bake @ 350F for 60-70minutes. Do the toothpick test to make sure it’s done.

Keep an eye on your bread after the 40 minute mark. If the top is getting too brown, lightly cover with foil so that it doesn’t burn. Don’t seal the foil or the moisture will not escape.

Looking for low carb dinner to go with dessert?

We have some great, easy low carb dinners too!

Beef Stir Fry Recipe
This recipe is delicious as is but don't forget to use you imagination too.  Add some other veggies like broccoli if you want to.  Change to chili peppers if you would like a little more spice.
Check out this recipe
Keto Beef Stir Fry recipe gluten free low carb
Keto Sopa de Albondigas Recipe ( Keto Meatball Soup)
This soup is packed with flavor and will warm you up from the inside out. If you have never had Albondigas (Al-bone-di-goss) then you are in for a treat. This is a tried and true recipe that I have been making for years and it's a hit EVERY SINGLE TIME. I have Ketofied it to be low carb but it's just as delicious as ever! The secret ingredient in the meatballs gives this soup a one of a kind flavor straight from Mexico. Half of the cooking time is passive simmering of deliciousness.
Check out this recipe
Keto Mexican Meatball Soup recipe gluten free low carb
Double-Double Cheeseburger Salad
Love the In-N-Out Double-Double? Me too, but it doesn't fit in with a low carb lifestyle. This salad has all of the taste and leaves out the carbs. It's a healthy Double-Double ( sort of) ! Plus, it's ready in about 20 minutes. It's a fantastic Summertime meal that won't turn you kitchen into a sauna.
Check out this recipe
cheeseburger salad recipe keto gluten free low carb

I think that’s it for the Keto Zucchini banana bread!

Let me know if you have any questions, cool customization’s or if you just want to tell me how much you love this recipe in the comments below.

Cheers Keto People!


Rich & Tender Keto Zucchini Banana Bread Recipe - low card - lchf - gluten free

Zucchini Banana Bread Recipe

This sugar free dessert bread has all of the flavor of banana bread and all of the fiber of a healthy treat.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 11 minutes
Course Dessert, Snack
Cuisine Keto, keto dessert
Servings 12 slices
Calories 308 kcal


Large Mixing Bowl
8*4 in Bread Pan



  • Pre-heat oven to 350F
  • Mix all wet ingredients first.
  • Add shredded zucchini to wet ingredients. (Try to squeeze out as much moisture as you can before adding.)
  • Mix all dry ingredients, Nuts & Chocolate chips together.
  • Slowly fold the dry ingredients into the wet ingredients without "over mixing"
  • Bake @ 350F for 60-70minutes. Do the toothpick test to make sure it's done.


Serving: 1sliceCalories: 308kcalCarbohydrates: 8gProtein: 8gFat: 28gSodium: 280mgFiber: 4gNet Carbs: 4gFat Ratio per Serving: 81.82%Protein Ratio per Serving: 10.39%Carb Ratio per Serving: 5.19%
Keyword bread, Dairy Free Options, zucchini
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Keto Zucchini Banana Bread is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

Leave a Reply

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

Recipe Rating


  1. 5 stars
    Tasted great but fell apart when I removed from pan.
    It didn’t state how long to cool before removing.

  2. Hi Chani! I think it would be too wet unless you left out another ingredient or increased the flour. You’ll need the eggs to bind the almond flour…so I suppose you could replace the zucchini with 2 bananas and it would come out dandy. You may need to tent with foil and bake for a little longer since they are “wetter” than zuccs. I haven’t tried it but there is no reason that it shouldn’t work. Cheers!

  3. Hello –
    Would it still come out the right texture if you use real bananas instead of the extract? I know that will not then be Keto, but that’s OK.