Can I make keto zucchini banana bread without almond flour?

Yes, you can swap almond flour with more coconut flour, but you'll need to adjust the amount. Coconut flour is very absorbent, so use less—about 1/4 cup extra coconut flour for every 1/3 cup almond flour you remove. The texture might change a bit but it still works.

Is zucchini banana bread really keto-friendly if it has banana in it?

Good question. This recipe only uses a small amount of banana, just enough to give flavor without a ton of sugar. One slice has very few carbs, so it can still fit into most keto diets. Just don’t overdo the banana, and you’re good.

How do I keep keto banana bread from getting soggy?

The trick is in the zucchini. After grating it, squeeze out all the water using a towel. Also, don’t underbake it—make sure a toothpick comes out almost clean before taking it out of the oven. Let it cool before slicing to keep it firm.

Easy Keto Zucchini Banana Bread That Tastes Like a Treat

Keto Zucchini Banana Bread Recipe

Print Recipe

Soft, moist keto zucchini banana bread that tastes just like classic banana bread but with way fewer carbs. Perfect for anyone on a keto diet looking for a sweet treat that feels like real dessert. Uses almond flour, coconut flour, zucchini, and just enough banana for taste.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 1 loaf (8 slices) 1x
Category: Bread
Method: Baking
Cuisine: American, Keto, Low-Carb

Ingredients

Scale

1 cup grated zucchini (squeeze dry)
1/4 cup mashed banana
2 large eggs
1/3 cup almond flour
1/3 cup coconut flour
1/2 cup erythritol or monk fruit sweetener
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
1/4 tsp salt
1/4 cup unsweetened almond milk
2 tbsp melted butter or coconut oil
1 tsp vanilla extract
Optional: 1/4 cup sugar-free chocolate chips or chopped nuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a loaf pan.
Grate zucchini and squeeze out water using a towel.
In a bowl, mix eggs, banana, almond milk, butter, and vanilla.
In another bowl, combine almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, and nutmeg.
Mix dry ingredients into wet. Stir well.
Fold in zucchini and optional add-ins like chocolate chips.
Pour into loaf pan and smooth the top.
Bake 45–55 minutes or until a toothpick comes out mostly clean.
Cool in pan 10 minutes, then transfer to a wire rack.

Notes

You can freeze slices individually for a quick snack.
Add chopped pecans or walnuts for crunch.
Slightly underripe bananas work best for flavor without too much sugar.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 slice
Calories: 160 Sugar: 2g Sodium: 150mg Fat: 12g Saturated Fat: 4g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 7g Fiber: 3g Protein: 5g Cholesterol: 40mg

Find it online: https://www.wellnesswarrior.org/keto-zucchini-banana-bread/