Gluten-Free Lemon Zucchini Bread

I never thought I’d be the person baking bread on a Tuesday morning, but here we are. Something about summer zucchini taking over my garden turned me into that neighbor who shows up with baked goods. The problem? My family’s been eating low-carb for a while now, so regular zucchini bread with all that sugar and flour wasn’t going to cut it.

That’s when I started playing around with keto-friendly flours and sweeteners. Turns out, almond flour and monkfruit powder make a pretty solid stand-in for the regular stuff. Add some fresh lemon zest to the mix, and you’ve got yourself a bread that actually tastes like a treat, not like you’re suffering through a diet. My kids don’t even realize they’re eating zucchini—which, let’s be honest, is a win in itself.

What Kind of Zucchini Should I Use?

Any variety of zucchini will work great for this bread, whether you’ve got the standard green zucchini or the lighter-colored yellow summer squash. The key is to choose zucchini that’s medium-sized rather than those giant ones from the garden – the smaller ones tend to have fewer seeds and a better texture for baking. Once you’ve shredded your zucchini, don’t skip the step of patting it dry with paper towels, as zucchini holds a lot of water that can make your bread soggy if you don’t remove some of it first. If your zucchini is particularly watery, you can even give it a gentle squeeze in a clean kitchen towel to get rid of excess moisture.

Options for Substitutions

This keto bread is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Almond flour: This is really the base of the recipe, so I’d recommend sticking with almond flour for the best texture. Sunflower seed flour can work if you have a nut allergy, but note that it may turn the bread slightly green due to a reaction with baking powder – totally safe, just a color thing.
• Protein powder: If you don’t have Iconic brand, any unflavored or vanilla whey or collagen protein powder works. Just make sure it’s low-carb and keto-friendly. You can also replace it with an additional 1/2 cup almond flour if you prefer to skip the protein powder altogether.
• Monkfruit sweetener: Swerve or erythritol work just as well here. You can also use allulose if that’s what you have on hand. Just stick with a 1:1 sugar replacement sweetener to keep the measurements simple.
• Butter: Coconut oil or ghee make great substitutes if you’re dairy-free. Use the same amount and make sure it’s melted and slightly cooled before adding.
• Lemon: Fresh lemon zest and juice give the best flavor, but if you’re in a pinch, 1 teaspoon of pure lemon extract works fine. Just skip the zest if using extract.
• White chocolate chips: You can swap these for sugar-free dark chocolate chips, chopped nuts like pecans or walnuts, or leave them out entirely for a simpler loaf.

Watch Out for These Mistakes While Baking

The biggest mistake when making this keto bread is not properly drying your shredded zucchini, which can add too much moisture and leave you with a dense, undercooked center – press it firmly between paper towels or squeeze it in a clean kitchen towel to remove as much liquid as possible.

Another common error is deflating those carefully beaten egg whites by stirring too vigorously when folding them in, so use a gentle folding motion from the bottom up to keep the batter light and airy.

Since keto baked goods can brown quickly on the outside while staying raw inside, tent your loaf with foil after 30 minutes if the top is getting too dark, and always check doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs.

Finally, resist the urge to cut into the bread right away, as letting it cool completely helps it firm up and makes slicing much cleaner.

What to Serve With Lemon Zucchini Bread?

This lemon zucchini bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or tea. I love spreading a little butter or cream cheese on a warm slice, which adds extra richness and pairs beautifully with the bright lemon flavor. It also makes a great addition to a brunch spread alongside scrambled eggs, bacon, and fresh berries. Since it’s on the sweeter side, you could even serve it as a light dessert with a dollop of whipped cream or a scoop of low-carb vanilla ice cream.

Storage Instructions

Store: Keep your lemon zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the fridge for up to a week – it actually tastes great cold too!

Freeze: This bread freezes really well, which is great since the recipe makes a full loaf. Wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. You can also freeze the whole loaf if you prefer.

Thaw: Just pull out a slice the night before and let it thaw in the fridge, or leave it on the counter for about 30 minutes. If you’re impatient like me, a quick 20-30 seconds in the microwave works perfectly too.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 80-90 g
• Fat: 115-130 g
• Carbohydrates: 75-90 g

Ingredients

• 6 large eggs, separated (room temperature)
• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup vanilla protein powder
• 2/3 cup monkfruit powder
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp xanthan gum
• 1 large lemon, zested and juiced (approx. 3 tbsp juice)
• 1 tsp vanilla extract
• 2 cups shredded zucchini, squeezed very dry
• 6 tbsp butter, melted and cooled
• 1/2 cup keto-friendly white chocolate chips

Step 1: Prepare Pan and Preheat Oven

• Loaf pan
• Butter or cooking spray for greasing

Preheat your oven to 350°F.

While it heats, prepare a loaf pan (approximately 8×4 inches or 9×5 inches) by greasing it well with butter or cooking spray, then lining the bottom with parchment paper for easy removal.

This ensures your bread won’t stick and gives you clean edges.

Step 2: Combine Dry Ingredients

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup vanilla protein powder
• 2/3 cup monkfruit powder
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp xanthan gum

In a medium bowl, whisk together the almond flour, coconut flour, vanilla protein powder, monkfruit powder, salt, baking powder, and xanthan gum.

Make sure everything is evenly combined with no lumps, especially the xanthan gum, which can clump easily.

Set this dry mixture aside—the xanthan gum will help give your bread structure since this keto version lacks traditional gluten.

Step 3: Beat Egg Whites to Stiff Peaks

• 6 large eggs, whites separated

Separate your room-temperature eggs carefully, making sure no yolk gets into the whites.

In a clean, dry bowl, beat the egg whites using an electric mixer on high speed until stiff peaks form—this takes about 3-5 minutes.

Stiff peaks are essential here because they’ll create lift in your bread, compensating for the lack of traditional flour structure.

Set the whites aside in a separate clean bowl.

Step 4: Build the Wet Batter Base

• 6 large eggs, yolks
• 6 tbsp butter, melted and cooled
• 1 large lemon, zested and juiced
• 1 tsp vanilla extract
• 2 cups shredded zucchini, squeezed very dry
• dry ingredient mixture from Step 2

In a large bowl, combine the egg yolks, melted and cooled butter, lemon juice, lemon zest, and vanilla extract.

Whisk until well combined and smooth.

Add the dry ingredient mixture from Step 2 to this wet mixture and stir until just combined—don’t overmix.

Now fold in the squeezed zucchini (it’s crucial that it’s very dry to prevent a soggy loaf, so squeeze it well).

I like to add the zucchini last so it distributes evenly throughout the batter without deflating it.

Step 5: Fold in Egg Whites and Chocolate Chips

• egg whites from Step 3
• batter from Step 4
• 1/2 cup keto-friendly white chocolate chips

Gently fold the stiff egg whites from Step 3 into the batter using a spatula, working in two additions if needed.

Fold slowly and deliberately to maintain the airiness—this is what gives your bread its tender crumb.

Once the whites are mostly incorporated with just a few streaks remaining, fold in the white chocolate chips.

Pour the batter into your prepared pan from Step 1, smoothing the top gently.

Step 6: Bake Until Golden and Set

Place the pan in your preheated 350°F oven and bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).

The top should be golden brown.

Since keto baked goods can brown quickly due to their ingredients, check at the 40-minute mark—if the top is browning too fast, tent it loosely with foil for the remaining time.

Step 7: Cool and Rest

Remove the pan from the oven and let the bread cool in the pan for at least 30-45 minutes.

This cooling time is important because the crumb continues to set during this period.

I’ve found that rushing this step results in the bread crumbling when you try to remove it.

Once cooled, run a thin knife around the edges and turn the bread out onto a wire rack to cool completely before slicing.

Gluten-Free Lemon Zucchini Bread

Delicious Gluten-Free Lemon Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 10 slices

Calories: 1750

Ingredients Method

Ingredients

  

• 6 large eggs, separated (room temperature)
• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup vanilla protein powder
• 2/3 cup monkfruit powder
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp xanthan gum
• 1 large lemon, zested and juiced (approx. 3 tbsp juice)
• 1 tsp vanilla extract
• 2 cups shredded zucchini, squeezed very dry
• 6 tbsp butter, melted and cooled
• 1/2 cup keto-friendly white chocolate chips

Method

 

1. Preheat your oven to 350°F. While it heats, prepare a loaf pan (approximately 8x4 inches or 9x5 inches) by greasing it well with butter or cooking spray, then lining the bottom with parchment paper for easy removal. This ensures your bread won't stick and gives you clean edges.
2. In a medium bowl, whisk together the almond flour, coconut flour, vanilla protein powder, monkfruit powder, salt, baking powder, and xanthan gum. Make sure everything is evenly combined with no lumps, especially the xanthan gum, which can clump easily. Set this dry mixture aside—the xanthan gum will help give your bread structure since this keto version lacks traditional gluten.
3. Separate your room-temperature eggs carefully, making sure no yolk gets into the whites. In a clean, dry bowl, beat the egg whites using an electric mixer on high speed until stiff peaks form—this takes about 3-5 minutes. Stiff peaks are essential here because they'll create lift in your bread, compensating for the lack of traditional flour structure. Set the whites aside in a separate clean bowl.
4. In a large bowl, combine the egg yolks, melted and cooled butter, lemon juice, lemon zest, and vanilla extract. Whisk until well combined and smooth. Add the dry ingredient mixture from Step 2 to this wet mixture and stir until just combined—don't overmix. Now fold in the squeezed zucchini (it's crucial that it's very dry to prevent a soggy loaf, so squeeze it well). I like to add the zucchini last so it distributes evenly throughout the batter without deflating it.
5. Gently fold the stiff egg whites from Step 3 into the batter using a spatula, working in two additions if needed. Fold slowly and deliberately to maintain the airiness—this is what gives your bread its tender crumb. Once the whites are mostly incorporated with just a few streaks remaining, fold in the white chocolate chips. Pour the batter into your prepared pan from Step 1, smoothing the top gently.
6. Place the pan in your preheated 350°F oven and bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The top should be golden brown. Since keto baked goods can brown quickly due to their ingredients, check at the 40-minute mark—if the top is browning too fast, tent it loosely with foil for the remaining time.
7. Remove the pan from the oven and let the bread cool in the pan for at least 30-45 minutes. This cooling time is important because the crumb continues to set during this period. I've found that rushing this step results in the bread crumbling when you try to remove it. Once cooled, run a thin knife around the edges and turn the bread out onto a wire rack to cool completely before slicing.