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Lemon blueberry zucchini bread with lemon glaze is a light, summery cake-like bread that features seasonal flavors and comes together simply. It’s perfect for a low carb breakfast, a snack, or even a keto dessert. This low carb keto zucchini bread recipe is gluten-free, sugar free, and surprisingly easy to make. Enjoy it with some keto coffee or tea!
You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread. It’s very similar to regular keto blueberry bread, but with zucchini hidden in there. And just like keto lemon bars, every bite is bursting with zesty flavor.
Why You’ll Love This Keto Zucchini Bread Recipe
- Bursting with lemon flavor and juicy blueberries
- Ultra moist texture with a fine crumb
- Just the right amount of sweetness
- Very easy to make, all in one bowl
- Just 3g net carbs per slice
Ingredients & Substitutions
This section explains how to choose the best ingredients for this low carb zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Butter – Unsalted butter is the preferred fat in this blueberry zucchini bread recipe, but you can make it with ghee or coconut oil if you have issues with butter.
- Besti Monk Fruit Allulose Blend – I used to make this bread with erythritol, and you still can, but now I prefer Besti because it keeps it more moist, doesn’t have a cooling effect, and tastes just like sugar. We’re using this in the bread itself and for the glaze, because unlike most keto sweeteners, it dissolves effortlessly, for a smooth glaze. If you use a different brand of sweetener, the one used for the glaze must be powdered
- Eggs – Use large eggs for this easy keto zucchini bread recipe. An egg substitute such as flax eggs may work, but the loaf is more likely to fall apart, and it’s already fairly delicate to begin with.
- Lemon – You’ll use the lemon juice, and optionally, the lemon zest as well. If you don’t have fresh lemons, bottled lemon juice works, too.
- Vanilla Extract
- Wholesome Yum Almond Flour – Highly recommend using this one, because it has the finest consistency and is blanched, for the best texture in your low carb zucchini bread. If you’re allergic to almonds, you could try sunflower seed meal as a substitute. Just be aware that your lemon blueberry zucchini bread might turn green from the reaction with baking powder, but will still taste fine. Do not use coconut flour, which would make it too dry.
- Baking Powder – Prevents the keto zucchini bread from being too dense. Make sure it’s gluten free if that’s important to you. Don’t confuse this with baking soda, which is different.
- Zucchini – You’ll need 1 1/2 cups of grated or shredded zucchini, which is about 2 to 3 zucchini, depending on the size. No need to peel it before shredding.
- Blueberries – Fresh or frozen. If you use frozen ones, add them to the batter while frozen, don’t thaw them first.
- Sea salt – Balances out the sweetness.
How To Make Keto Zucchini Bread With Blueberries
This section shows how to make blueberry zucchini bread with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Grate and drain the zucchini. Grate your zucchini using a box grater, then set in a colander to drain. Draining is critical, so that it doesn’t end up wet! You can start the batter in the meantime.
- Cream the butter and sweetener. In a large mixing bowl, beat together the butter and Besti, until fluffy. Doing this will make a light, moist low carb zucchini bread, instead of a super dense one.
- Add wet ingredients. Beat in the eggs, vanilla, lemon juice, and (optional) lemon zest.
- Add dry ingredients. Mix in blanched almond flour, baking powder, and sea salt.
- Squeeze. Gather the zucchini in cheesecloth or a kitchen towel, and squeeze all the excess moisture out of it over the sink.
FYI: This step is very important!
Make sure you get out as much liquid as you can, otherwise the bread will be watery.
- Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.
- Transfer. Scoop the (thick) batter into the prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.
- Bake. Place the keto zucchini bread in the oven to bake. It’s done when a toothpick comes out clean and the top is golden.
- Cool. Let the bread cool completely in the pan, or cool for 30 minutes in the pan and then lift to finish cooling on a cooling rack. Do not slice before it’s completely cooled, or it will fall apart.
- Make the glaze. Whisk the powdered sweetener together with the lemon juice. If needed, you can thicken the glaze with more Besti, or thin it out with more lemon juice.
- Drizzle. Once your keto zucchini bread has cooled completely, drizzle the glaze over it.
Tips For The Best Low Carb Zucchini Bread
Here are a few quick tips to make your keto zucchini bread recipe amazing…
- Get all the moisture out. When you squeeze the grated zucchini, do it several times. I often get a cup or more of liquid out. If you don’t get rid of enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
- There’s an option for sturdier low carb zucchini bread. If you want to improve the texture of your keto quick bread and make it more sturdy, add 1/2 teaspoon of xanthan gum to the dry ingredients before adding the wet ingredients. This would is not required (I skipped it), but you can try it if you’d like.
- Round the top before baking. Low carb breads don’t rise very much, including this one, so rounding the top upfront helps it have that shape in the end.
- Check on the bread in the oven, but not too often. Checking too frequently lets the heat out, but do check a couple times toward the end. If the bread starts to brown before it’s cooked through inside, you can loosely tent the top with foil and continue baking. This will prevent the top from burning.
- Cool before adding glaze. Don’t put the glaze on the bread when it’s hot! If you do, it will soak in, instead of staying on top.
- Wait at least several hours, or overnight, before slicing. The bread stays together better if you let it cool to room temperature at the very least, but it’s even better overnight.
- Classic Cinnamon – If you prefer this flavor, make my plain almond flour zucchini bread recipe instead. Other warm spices, such as ginger or nutmeg, are also best added to that version instead of this one.
- Nutty – Fold in walnuts, pecans, or any other keto nuts you like. Just chop them up first.
- Chocolate Chip – Swap the blueberries with sugar-free dark chocolate chips, or add sugar-free white chocolate chips in addition to the berries. (You may want to leave out the lemon if you choose to add darker chocolate.)
- Zucchini Bread Muffins – You can easily bake this gluten free zucchini bread batter in a muffin tin instead. The baking time will be shorter, about 25-30 minutes. (I also have these coconut flour zucchini muffins if you’re looking for that option.)
- Store: Keep this zucchini keto bread on the counter for 1-3 days. If it’s not eaten within a few days, refrigerate the bread wrapped in parchment paper (not plastic, so it doesn’t get soggy) for 5-7 days.
- Reheat: If you like your bread warm, you can heat it in the microwave or the oven. (It’s too delicate for the toaster.)
- Freeze: Another option is to slice it and flash freeze the slices, so you can pull them out one at a time. Place your keto zucchini bread slices flat on a baking sheet in the freezer, until solid. After that, you can transfer them to a freezer bag. (Alternatively, freeze in a bag right away, with parchment paper between the slices to prevent sticking.)
More Keto Zucchini Recipes
It’s no surprise that I love using zucchini! If you like this keto friendly zucchini bread, you might enjoy some of these other keto zucchini recipes:
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The recipe card is below! Readers that made this also viewed these recipes:
Low Carb Keto Zucchini Bread (Lemon Blueberry)
This easy low carb keto zucchini bread recipe is moist, sweet, and bursting with juicy blueberries and lemon flavor. Just 3g net carbs per slice!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 18 (adjust to scale recipe)
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Grate the zucchini first and set over the sink to drain while preparing other ingredients.
Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
Beat in the almond flour, baking powder, and sea salt.
Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
Fold the blueberries into the batter.
Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool completely in the pan.
To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it’s not powdered.) Drizzle the glaze over the bread.
Serving size: 1 slice, 1/2″ thick
Amount per serving. Serving size in recipe notes above.
Total Carbs 5g
Net Carbs 3g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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