This is a wonderful quick bread recipe to make when you want a bread high in protein, but low in sugar and without gluten. Just know that it is quite crumbly and it is not very sweet, so if you are expecting the typical sweetness of zucchini bread you’ll be a bit surprised.

Keto Zucchini Coconut Bread
Keto Zucchini Coconut Bread
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Breads that can Work with Low Carb Lifestyles

For some of the low carb clients that I coached, breads and baked goods were a part of life that they were loath to part with.  So, with this recipe, I used almond flour or coconut flour and sugar substitutes.  

The idea was to try a few recipes to have something to share with clients, but friends and family liked it so much that it became one of our standard quick breads.

This particular recipe is simple, tasty involves ingredients that you can find at most grocery stores.  Protein powder might be the only ingredient you don’t have on hand, although it is readily available at most grocery stores.

It was inspired by a woman named Carolyn and this is the link to her recipe.  The recipe below has been very slightly modified.

One other note: 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.

Low Carb Zucchini Coconut Bread

Keto Zucchini Coconut Bread
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr
Servings 10
Calories 327
Author dorothy stainbrook


  • 9 x 11 loaf pan


  • 2 cups shredded zucchini
  • salt to taste
  • 2 cups almond flour
  • 1 cup unsweetened shredded coconut
  • sweetener equivalent to 1/2 cup sugar I used Truvia
  • 1/3 cup protein powder whey isolate
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 1/3 cup unsweetened coconut milk plus more if needed
  • 1/3 cup chocolate chips dark chocolate


  • Place zucchini 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.
  • 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).
  • 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.
  • Stir in the 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.


Calories: 327kcalCarbohydrates: 14gProtein: 8gFat: 29gSugar: 7g
Did you make this recipe?Please leave a comment on the blog or share it on Instagram! @dorothy_stainbrook_heathglen or tag #heathglen!

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I have followed the slow carb diet for 3 years and the keto diet for 2 years now, and I have put my “been there done that” knowledge to work helping people figure it out.  I am currently an online diet coach (info can be found here if you’re interested), and have just hit the 250 client mark.  Come and visit me and see if online coaching might be for you!

If not for diet, there are other coaches on the site that coach anything from writing a blog, to getting up early, to getting rid of that pesky procrastination.  Explore the site while you are there.  There are some wonderful coaches and the testimonials will tell you what you need to know.  Click here to get to my profile and then explore others from there.

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