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Keto Blueberry Zucchini Bread Recipe

If you are needing an amazing keto breakfast bread, this Keto Blueberry Zucchini Bread recipe is perfect!  It can also be used as a dessert too!  The zucchini adds a beautiful moist texture to this bread without an eggy type taste!  You could also use raspberries, blueberries, or blackberries in this recipe or a combination of all of the berries together!  The glaze on top is not needed but it adds something a bit extra special.

Here’s a little tip for this recipe.  If you don’t have the Swerve confectioners sugar, you can easily pulse the Swerve granular sugar in a food processor to make the confectioners blend.  You do want the sugar to be nice and fine to make a super smooth glaze for the topping.  I do this little trick for many recipes.  It’s good to know when the confectioner’s blend is sold out at the store which seems to be happening more and more with the popularity of the ketogenic diet.

I should also mention that we are using two different types of keto friendly sweeteners in this recipe.  The reason is because the blend I created in this recipe creates the perfect level of sweetness for this bread and it does not leave a bitter taste in your mouth after you consume it.  Sometimes if you use too much Swerve if can be overpowering or it can leave a bitter aftertaste.  The other keto sweetener I use is Pyure Stevia All purpose blend found here on Amazon.

 

Here’s a quick video that shows you how we made it!

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Keto Blueberry Zucchini Bread Recipe Ingredients

 

Keto Blueberry Zucchini Bread Recipe Instructions

  1. Preheat oven to 325 degrees.
  2. Prepare a loaf pan with non-stick baking spray, the kind with flour in it.
  3. In a large bowl add eggs and beat.
  4. Add in melted butter, oil, swerve, stevia, vanilla and maple extract. Mix to combine.
  5. In a separate bowl, add in almond flour, coconut flour, salt, baking powder, xanthan gum, baking soda, and cinnamon. Whisk to incorporate.
  6. Add dry ingredients to wet ingredients and mix until well blended.
  7. Add in zucchini and blueberries, ensure to fold in to not break up the blueberries.
  8. Place mixture in a bread loaf, ensuring to spread the batter evenly.
  9. Bake for 60-70 minutes or until a toothpick comes out clean.
  10. In a small bowl whisk together the swerve with water to create a glaze.
  11. Remove the bread from the oven and allow to cool for 20-30 minutes before glazing.

 

Keto Blueberry Zucchini Bread Recipe Nutrition

Serves 8

Calories 76, Total C 4.2g, Fiber 0.8g, Net C 3.4g, Sugars 1.4g, Fat 5g, Protein 3.5g

 

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The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.

  • What’s a macro and why do I count them?
  • How do I find the best recipes?
  • What is ketosis and how do I get my body there?
  • What fruits are allowed on a ketogenic diet?
  • Will I get “Keto Flu” and what do I do about it?

Get the Keto Starter Guide today!

 

Here are the ingredients we used in this recipe:

Blueberry Zucchini Bread ingredients

All you need is a simple grater for the zucchini.

 

 

 

 

 

 

 

 

Mix all the dry ingredients together until it looks like this:

 

Add the dry ingredients to the wet ingredients.

 

 

Mix it until it comes together nice and smooth, just like this:

 

Add the zucchini and blueberries, yum!

 

 

 

After you pop that blueberry bread in the oven, you can start preparing the glaze.

 

 

 

Now the bread is done and ready for a topping of the glaze you just prepared!

 

 

Just look at how yummy that keto bread looks!  Oh my!

 

 

It’s perfectly baked and ready to eat!  Isn’t it beautiful!

 

Absolutely delicious!

 

Blueberry Zucchini Bread Recipe with Blueberries on top

Blueberry Zucchini Bread Recipe

Have lots of Zucchini's to use from the garden? You'll LOVE this Blueberry Zucchini Bread Recipe. It's super moist, quick to make and oh so delicious. In fact, you may want to double the recipe and make two loaves.
4.43 from 7 votes
Prep Time 10 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 1 hour 40 minutes
Course Keto Bread
Cuisine American
Servings 8 servings
Calories 76

Ingredients
  

Instructions
 

  • Preheat oven to 325°.
  • Prepare a loaf pan with non-stick baking spray, the kind with flour in it.
  • In a large bowl add eggs and beat.
  • Add in melted butter, oil, swerve, stevia, vanilla and maple extract. Mix to combine.
  • In a separate bowl, add in almond flour, coconut flour, salt, baking powder, xanthan gum, baking soda and cinnamon. Whisk to incorporate.
  • Add dry ingredients to wet ingredients and mix until well blended.
  • Add in zucchini and blueberries, ensure to fold in to not break up the blueberries.
  • Place mixture in bread loaf, ensuring to spread the batter evenly.
  • Bake for 60-70 minutes or until a toothpick comes out clean.
  • In a small bowl whisk together the swerve with water to create a glaze.
  • Remove the bread from the oven and allow to cool for 20-30 minutes before glazing.

Video

Nutrition

Serving: 1serving | Calories: 76 | Carbohydrates: 4.2g | Protein: 3.5g | Fat: 5g | Fiber: 0.8g | Sugar: 1.4g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

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4 Comments

  1. 5 stars
    Wow, this is super delish. Thanks for such a great recipe.

  2. 5 stars
    I used an 8 x 4 non stick loaf pan which I sprayed with a little avocado oil spray. Turned out nice and tall. Very moist and not dry like many keto breads can be.

  3. Kimberly Brecko says:

    5 stars
    Great recipe- lots of ingredients, but the flavor wins! I made waffles and muffins with the batter. Cheers

4.43 from 7 votes (4 ratings without comment)

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