Quick Summary: A protein-packed quick bread made with almond flour, coconut, and a sugar substitute. It’s not as sweet as traditional zucchini bread, but it’s satisfying and ships well in care packages. Prep time: 25 minutes | Cook time: 1 hour | Makes: 12 slices
Jump to: | RECIPE | What Makes this Slow-Carb? | Tips for Success | More Quick Breads | FAQ
This quick bread works when you want something high in protein, low in sugar, and without gluten. It uses almond flour, coconut milk, and a granular sugar substitute instead of the usual ingredients.
Fair warning: it’s a bit crumbly and not as sweet as traditional zucchini bread. If you’re expecting that familiar sweetness, you’ll be surprised. But for a slow-carb treat, it’s satisfying and flavorful.
I originally developed this for my coaching clients who struggled giving up baked goods. Family and friends liked it so much it became one of our standard quick breads.
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What Makes This Slow-Carb
- Almond flour instead of all-purpose flour
- Coconut milk (unsweetened) for moisture
- Sugar substitute (I use Truvia) instead of sugar
- Protein powder (whey isolate) for extra protein
Keep in mind: low-carb doesn’t mean low-calorie. Almond flour and coconut are calorie-dense. This is a treat, not a health food.
Tips for Success
- Drain the zucchini well. Salt the shredded zucchini and let it sit in a sieve, pressing down periodically. Excess moisture makes the bread gummy.
- Don’t expect it to be sweet. The sugar substitute and dark chocolate chips provide some sweetness, but this isn’t dessert bread. Think of it as a lightly sweet quick bread.
- It’s crumbly. That’s the nature of almond flour baked goods without gluten to hold them together. Slice carefully and handle gently.
Shipping in Care Packages
When my kids were in college I often sent quick breads in their care packages. This type of bread generally ships well and arrives in good shape and not dried out. Wrap it tightly however, as it is on the crumbly side.
More Great Quick Breads
A couple of other delicious quick breads that ship well and are coveted treats in care packages include:
FAQ
Coconut flour can work, but it absorbs more liquid, so you’d need to adjust the recipe. Almond flour gives the best results.
Whey isolate with minimal flavoring. Vanilla works well. Avoid protein powders with a lot of added ingredients.
Yes, but they add sweetness and flavor that help balance the bread. You could substitute chopped walnuts or leave them out entirely.
Probably too much moisture from the zucchini. Drain it very thoroughly. Also, don’t overmix the batter.
Room temperature for a day or two, tightly wrapped. Refrigerate for longer storage. It also freezes well.
Yes. Reduce baking time to 20-25 minutes and check with a toothpick.
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Low Carb Zucchini Coconut Bread
Equipment
- loaf pan 9 x 11
- food grater for shredding zucchini
Ingredients
- 2 cups shredded zucchini
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- sweetener equivalent to 1/2 cup sugar I used Truvia
- ⅓ cup protein powder whey isolate
- 1 Tbsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup melted coconut oil
- ⅓ cup unsweetened coconut milk plus more if needed
- ⅓ cup chocolate chips dark chocolate
Instructions
- Shred the zucchini and place in a sieve set in the sink or over a bowl. Sprinkle with salt, let it sit for a while to drain and press down on it firmly with hands every so often to help it drain.2 cups shredded zucchini
- Preheat oven to 325° F. Grease a 9 x 5 loaf pan with butter or spray oil
- In large bowl, combine the dry ingredients (flour, coconut, sweetener, protein powder, baking powder and salt).2 cups almond flour, 1 cup unsweetened shredded coconut, sweetener equivalent to 1/2 cup sugar, 1/3 cup protein powder, 1 Tbsp baking powder, 1/4 tsp salt
- Slightly beat the eggs in a small bowl and then stir in the eggs, the coconut oil, the coconut milk and the drained zucchini to the dry ingredients in the large bowl. If the batter is too thick and not spreadable, add a little more coconut milk.3 large eggs, 1/3 cup melted coconut oil, 1/3 cup unsweetened coconut milk
- Stir in the chocolate chips.1/3 cup chocolate chips
- Pour into the prepared loaf pan and spread out evenly. Bake at 325 for 55 to 65 minutes, unti the top is set and a knife inserted in the center comes out clean.
- Let cool in pan 15 minutes and then transfer to wire rack to cool.
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