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Sliced Zucchini Coconut Bread

Low Carb Zucchini Coconut Bread

This low carb bread is made with almond flour, coconut milk and a sugar substitute. It is delicious, but not as sweet as a typical zucchini bread. It also uses a boost of protein powder as one of the ingredients!
Course Snack
Cuisine American
Keyword keto coconut zucchini bread, low carb zucchini bread
Prep Time 25 minutes
Cook Time 1 hour
Resting time 15 minutes
Servings 10
Calories 327kcal
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: 327kcal | Carbohydrates: 14g | Protein: 8g | Fat: 29g | Sugar: 7g