Keto Zucchini Bread Without Eggs — Moist Low-Carb Recipe

Egg Free Keto Zucchini Bread

A simple, egg-free keto zucchini bread that’s moist, flavorful, and easy to make. This version uses flax or chia as an egg substitute and coconut flour for a low-carb loaf that works well for breakfast, a snack, or a side.

Course: Appetizer, Breakfast, Side Dish

Prep Time: 5 minutes

Cook Time: 55 minutes

Servings: 16 slices

Calories: 99kcal

Ingredients

52 grams golden flax seed or chia seed meal (1/2 cup), divided
177 ml room temperature water (3/4 cup)
140 grams coconut flour (1 1/4 cups)
15 grams baking powder (1 TBS)
1/4 tsp salt
1 TBS dry spices, adjust to taste I use ground cinnamon, ground ginger, ground nutmeg, and ground allspice
67 grams granulated sweetener (1/3 cup), adjust to taste
67 grams brown sugar sweetener (1/3 cup), adjust to taste
10 TBS butter, melted and cooled can use coconut oil or a dairy-free butter substitute
160 grams thick plain yogurt or sour cream (2/3 cup) can use thick dairy-free yogurt or sour cream substitute
2 grams xanthan gum or psyllium husk powder (1/2 tsp) can substitute with more finely ground flax or chia meal
1 tsp vanilla extract, optional
128 grams shredded zucchini (1 cup), press out as much water as possible

Instructions

Preheat the oven to 350°F (175°C). Line an 8 x 4-inch loaf pan with parchment paper, leaving the paper to hang over the sides for easy removal. In a small bowl, combine 26 grams (1/4 cup) of the flax or chia meal with the water and stir with a fork until smooth. Let sit 10 minutes until the mixture becomes thick and gummy.
In a large bowl, sift or whisk together the remaining dry ingredients until there are no lumps: coconut flour, remaining flax/chia meal, baking powder, salt, and spices. Stir in the melted butter (or oil), yogurt or sour cream, and vanilla if using, until the dry ingredients are evenly moistened.
Check the flax/chia mixture; it should be set and gummy. Pour it into the bowl with the dry ingredients and sprinkle in the xanthan gum or psyllium. Stir until fully combined, then continue stirring about 30 seconds more to create a smooth, moist dough.
Fold in the shredded zucchini gradually until it’s evenly distributed. Scrape down the sides of the bowl and gather the dough into the center. Let it rest 5 to 10 minutes so the coconut flour and seeds can absorb excess moisture.
Test the dough by rolling a small portion in your hands; it should form a smooth ball. Shape the dough into an oval or loaf shape and press it evenly into the prepared pan. Bake at 350°F (175°C) for 50 to 55 minutes, or until a toothpick or tester inserted in the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for at least 1 hour so it firms up. Use the overhanging parchment to lift the loaf onto a wire rack and cool completely before slicing. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.
Note: This bread has a moist center. If slices are too soft after cooling, arrange them on a lined baking sheet and toast in a 350°F (175°C) oven for 5 to 10 minutes to reach your preferred texture.

Nutrition

Serving: 11/2 inch slice | Calories: 99kcal | Carbohydrates: 1.6g | Protein: 1.6g | Fat: 8.9g