Make a sweet bread that nourishes your body and helps your body burn fat! Keto pumpkin zucchini bread is high in fiber and low in carbs.
Zucchini Bread
One of my favorite ways to use garden zucchini is to make zucchini bread. My family loves it when I make chocolate chip zucchini muffins, but I have a soft spot for the bread.
Not only does it make my kitchen smell incredible, but I love slicing into it every morning. Keto zucchini bread tastes like dessert, but it’s actually pretty nutritious. This keto zucchini bread recipe is packed with vitamins and nutrients that will fuel your body while you’re in ketosis.
Zucchini is high in vitamins A and C. Pumpkin seeds are a great source of fiber and protein. And the base of almond flour is a good source of healthy fats and protein.
Pumpkin Zucchini Bread
My favorite way to eat this bread is to cut a slice when it’s still warm, fresh out of the oven, and add some butter on top. As the butter melts, it falls into the nooks and crannies and every bite is pure bliss.
This bread is tasty enough to be a dessert, but it’s healthy enough to eat for breakfast or lunch. If you want to eat it for breakfast, make some keto asparagus and eggs. The warm dressing complements the spicy sweetness of the pumpkin zucchini bread.
Keto Pumpkin Bread
When you make keto pumpkin bread, always make sure you’re using canned pumpkin puree, not pumpkin pie filling. The pumpkin pie filling has too much added sugar to be considered keto-friendly.
If you have fresh pumpkins around, cut them up, roast them, and make your own fresh puree for the bread. That will taste amazing!
When you slice the bread into 10 slices, each slice has just 4 grams net carbs. That makes this a fantastically low-carb sweet bread. And it’s why I enjoy eating a slice for breakfast.
Keto Fall Dessert
Is baking one of your favorite things to do each fall? It’s mine too! It’s finally cold enough to warrant heating up the kitchen with the oven. This keto pumpkin zucchini bread is the perfect thing to bake when you want something sweet and hearty.
The pumpkin puree and pumpkin pie spice place fits this bread in with other low-carb desserts.
While you’re baking, make some other recipes that feature cinnamon and pumpkin. Low Carb Snickerdoodle Bread doesn’t have any pumpkin in it, but the cinnamon and sugar combination reminds me of changing leaves and sweater weather.
Low-Carb Pumpkin French Toast Roll Ups are filled with sweet pumpkin cream cheese. It’s a rich and decadent dessert that is also a fun finger food.
If you love easy recipes, then make Keto Pumpkin Earthquake Cake. It’s filled with all your favorite fall ingredients and is the perfect way to end a meal.
How To Store Zucchini Bread
Make this bread last as long as possible by storing it correctly. Since this is such a moist bread, I suggest wrapping it in plastic wrap or parchment paper and storing it at room temperature. Keep the air off of it. It should last 3-5 days this way.
You can also refrigerate it. If you do, it will last about a week. Freezing the bread will keep it fresh for up to six months. Remember to seal it in an airtight container if you’re going to refrigerate or freeze the bread.
Keto Pumpkin Zucchini Bread Recipe
Here’s the list of the ingredients and steps that you’ll need to make this delicious keto pumpkin zucchini bread. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Servings: 10
Net Carbs: 4 net carbs per serving
Ingredients
- Almond Flour
- Shredded Zucchini
- Pumpkin Puree
- Eggs
- Vanilla Extract
- Pumpkin Pie Spice
- Swerve Confectioner’s Sugar
- Baking Powder
- Cream Cheese
- Pumpkin Seeds
Directions
Preheat the oven to 350 degrees, and line a loaf pan with parchment paper. Add all of the ingredients except for the pumpkin seeds to a mixing bowl, and blend until smooth.
Spread mixture into loaf pan and sprinkle with the pumpkin seeds.
Bake for 30-40 minutes, or until cooked through and browned. Allow to cool before slicing to serve.
Pin for later!
Follow me on Pinterest!
Keto Zucchini Pumpkin Bread
Equipment
- Parchment Paper
- Mixing Bowl
- Bread Pan
Ingredients
- 2 1/2 cups Almond Flour
- 2/3 cups Shredded Zucchini with all the water squeezed out
- 1/2 cup Pumpkin Puree
- 3 large Eggs
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- 2/3 cup Swerve Confectioner's Sugar Substitute
- 2 tsp Baking Powder
- 2 ounces Cream Cheese softened
- 1/4 cup Pumpkin Seeds
Instructions
- Preheat the oven to 350 degrees, and line a loaf pan with parchment paper.
- Add all of the ingredients except for the pumpkin seeds to a mixing bowl, and blend until smooth.
- Spread the mixture into the loaf pan.
- Sprinkle with the pumpkin seeds.
- Bake for 30-40 minutes, or until cooked through and browned.
- Allow to cool before slicing to serve.
Notes
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Bread Recipes
If you enjoyed making (and eating) keto pumpkin zucchini bread, here are some more incredible keto bread recipes you should make next. They are so good you can even give them away as gifts.
