Lemon Blueberry Keto Zucchini Bread Recipe

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Lemon blueberry zucchini bread with lemon glaze is a light, summery cake-like bread that features seasonal flavors, comes together simply, and is perfect for a low carb breakfast, a snack, or even a keto dessert! This low carb keto zucchini bread recipe is gluten-free, sugar free, surprisingly easy to make… and it tastes just like those moist breads from a coffee shop.

You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread. It’s very similar to regular keto blueberry bread, but with zucchini hidden in there.

This is one of my favorite zucchini desserts, but it’s also healthy enough for breakfast! Or enjoy it with some keto coffee or tea in the afternoon, too.

Why You’ll Love This Keto Zucchini Bread Recipe

Sweet and lemony, with juicy blueberries
Moist with a fine crumb
Easy to make
Just 3g net carbs per slie

Lemon Blueberry Zucchini Bread Ingredients

This section explains how to choose the best ingredients for this blueberry zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card below.

Butter – Unsalted butter is the preferred fat in this blueberry zucchini bread recipe, but you can make it with ghee or coconut oil if you have issues with butter.
Besti Monk Fruit Allulose Blend – I used to make this zucchini bread with erythritol, and you still can, but now I prefer Besti because it makes a better texture (and tastes just like sugar!). We’re using this in the bread itself, but for the glaze you need powdered sweetener, so you can powder Besti in a blender if you like, or for more convenience, get Besti Powdered Monk Fruit Allulose Blend for the glaze.
Eggs – Use large eggs for this zucchini bread recipe.
Lemon – You’ll use the lemon juice, and optionally, the lemon zest as well. If you don’t have fresh lemons, bottled lemon juice works, too.
Vanilla extract
Wholesome Yum Almond Flour – Highly recommend using this one, because it has the finest consistency and is blanched, for the best texture in your low carb zucchini bread.
Baking powder – Make sure it’s gluten free if that’s important to you.
Zucchini – You’ll need 1.5 cups grated, which is about 2 to 3 zucchini, depending on the size. No need to peel.
Blueberries – Fresh or frozen. If you use frozen ones, add them to the batter while frozen, don’t thaw them first.
Sea salt – Balances out the sweetness.

How To Make Keto Zucchini Bread

This section shows how to make blueberry zucchini bread with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

Grate the zucchini. Before you get ready to mix up your batter, the very first thing you need to know about how to make zucchini bread is how to prep the zucchini. That’s the most critical so that it doesn’t end up WET! After grating, set it in a colander to drain for a bit. You can start the batter while you’re waiting on that.
Cream the butter and sweetener. In a large bowl, beat together the butter and Besti until they are nice and fluffy. This will make a light, moist low carb zucchini bread with almond flour, instead of a super dense one.
Add wet ingredients. Beat in egg, vanilla, lemon juice, and (optional) lemon zest.

Add dry ingredients. Mix in blanched almond flour, baking powder, and sea salt.
Remove water from zucchini. Gather it up in a few layers of paper towels or some cheesecloth, and squeeze all the excess moisture out of it.

REMINDER: This step is really important! Make sure you get out as much liquid as you can, otherwise the bread will be watery.

Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.

almond flour zucchini bread batter with dry ingredients

fresh blueberries and zucchini in zucchini bread batter

Transfer batter to prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.

low carb zucchini bread batter in a loaf pan

Bake. It’s done when a toothpick comes out clean and the top is golden. Cool completely in pan, or it will fall apart.

How to make glaze for keto zucchini bread

To make the glaze, simply add your sweetener to a blender and pulse it. Or, to make it even simpler, you can use an already powdered sweetener like this.

Then, simply whisk the powdered sweetener together with the lemon juice. Drizzle the glaze over the bread once it’s completely cooled.

Blueberry keto zucchini bread loaf with a few slices cut, fresh blueberries, and lemon wedges

Tips For The Best Blueberry Zucchini Bread

Here are a few quick tips to make your blueberry zucchini bread recipe amazing…

Make sure to get all the moisture out. When you squeeze the grated zucchini, do it several times. I often get a cup or more of liquid out. If you don’t get rid of enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
There’s an option for sturdier low carb zucchini bread. If you want to improve the texture of your lemon blueberry zucchini bread and make it more sturdy, add 1/2 tsp xanthan gum to the dry ingredients before adding the wet ingredients. This would is not required (I skipped it), but you can try it if you’d like.
Round the top before baking. Low carb breads don’t rise very much, including this one, so rounding the top upfront helps it have that shape in the end.
Check on the low carb zucchini bread in the oven, but not too often. Don’t check too often because it lets the heat out, but check a couple times toward the end. If the bread starts to brown before it’s cooked through inside, you can loosely tent the top with foil and continue baking. This will prevent the top from burning.
Let the lemon blueberry zucchini bread cool before adding glaze. Don’t put the glaze on the bread when it’s hot! If you do, it totally soaks in instead of staying on top.
Wait at least several hours, or overnight, before slicing. The bread stays together better if you let it cool to room temperature at the very least. But, it’s even better overnight.

Frequently Asked Questions

How many carbs in zucchini bread?

There are just 3 grams net carbs per slice in this keto zucchini bread recipe. Regular ones made with white flour and sugar will have at least 10 times more than that!

Can you make it with frozen blueberries?

Yes, you can. Be sure that you add them in their frozen state – do not thaw them first, or your bread will be too wet.

Can you use a different sweetener?

This recipe uses Besti sweetener, which is readily available to order. If you want to use a different sweetener, check the keto sweetener guide for conversions and ideas.

Can you make this low carb zucchini bread nut-free?

If you’re allergic to almonds, you could try sunflower seed meal in this keto zucchini blueberry bread. Just be aware that your lemon blueberry zucchini bread might turn green from the reaction with baking powder, but will still taste fine. Do not use coconut flour, which would make it too dry.

Storage Instructions

To store: Store this zucchini keto bread on the counter for 1-3 days. If it’s not eaten within a few days, refrigerate the bread wrapped in parchment paper (not plastic, so it doesn’t get soggy) for 5-7 days.
To reheat: If you like your bread warm, you can heat it in the microwave or the oven. (It’s too delicate for the toaster.)
To freeze: Another option is to slice it and flash freeze the slices, so you can pull them out one at a time. Place your keto zucchini bread slices flat on a baking sheet in the freezer, until solid. After that, you can transfer them to a freezer bag.

Low carb zucchini bread with blueberries, sliced

More Keto Zucchini Recipes

It’s no surprise that I love using zucchini! If you like this keto friendly zucchini bread, you might enjoy some of these other keto zucchini recipes:

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Recipe Video

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Ingredients

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Blueberry Zucchini Bread

Lemon Glaze

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Grate the zucchini first and set over the sink to drain while preparing other ingredients.
Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
In a large bowl, beat together the butter and erythritol, until fluffy.
Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
Beat in the almond flour, baking powder, and sea salt.
Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
Fold the blueberries into the batter.
Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool completely in the pan.
To make the glaze, run the sweetener through a blender to make it powdered. (Alternatively, you can use a powdered erythritol directly.) Whisk together the lemon juice and powdered sweetener. Drizzle the glaze over the bread.

Recipe Notes

Serving size: 1 1/2″-thick slice

Video Showing How To Make Lemon Blueberry Zucchini Bread:

Tap here to jump to the video for this recipe — it’s located directly above the ingredients list. It’s the easiest way to learn how to make Lemon Blueberry Zucchini Bread!

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 139

Fat 12g

Protein 4g

Total Carbs 5g

Net Carbs 3g

Fiber 2g

Sugar 2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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