Low Carb Zucchini Bread

Ingredients

• 70 g (¾ cup)coconut flour
• 90 g, packed (½ cup); or 110 g erythritol (½ cup) plus ¼ teaspoon maple extractlow-carb brown sugar
• 3 tablespoonswhey protein powder
• 1 teaspoonbaking powder
• ½ teaspoonbicarbonate of soda
• 1½ teaspoonscinnamon
• 142 g (5 oz)medium courgette, grated
• ¼ teaspoonsalt
• 6 largeeggs
• 113.4 g (4 oz)salted butter, melted
• 43 g (⅓ cup; 1½ oz), optionalchopped walnuts

Instructions

1. 1

   Prepare the tin

   Grate the courgette, put it in a colander and mix it with the ¼ teaspoon of salt. Leave it while you gather the remaining ingredients, and chop the walnuts if using. Heat the oven to 175°C (350°F) with a shelf in the lower third. Butter a loaf tin and cut a piece of baking parchment wide enough to cover its base, with the ends extending over the long sides. The original recipe uses a 18 × 8 cm (7 × 3 inch) tin.

2. 2

   Combine ingredients

   Whisk all the dry ingredients together in a medium bowl. Add the eggs. Melt the butter and pour it into the bowl. Squeeze the moisture thoroughly from the courgette, then add it with the walnuts, if using.

3. 3

   Mix the batter

   Beat the ingredients thoroughly with a hand mixer. Spoon or pour the thick batter into the prepared tin and level the top with the back of a spoon or a spatula. Lift the tin a few centimetres above the worktop and drop it a few times to release large air bubbles.

4. 4

   Bake the loaf

   Bake for 45–60 minutes. Halfway through baking, cover the loaf with foil to help prevent it from burning. A larger tin will make a shorter loaf that may bake more quickly; if using a glass loaf tin, lower the oven temperature by 15°C (25°F).

5. 5

   Check for doneness

   Insert a toothpick into the centre; the loaf is ready when it comes out clean, while the centre still feels moist when lightly pressed.

6. 6

   Cool the bread

   Leave the loaf in its tin for about 10 minutes. Run a small sharp knife along the short sides, then lift it out using the parchment and set it on a rack to cool completely.

What is low-carb zucchini bread?

Zucchini bread is an American quick bread: a loaf made with grated courgette rather than yeast-risen dough. This version uses coconut flour and a low-carb sweetener, with cinnamon for warmth and walnuts as an optional addition.

Coconut flour absorbs a lot of moisture, so the eggs, butter and well-squeezed courgette all help shape the loaf. Whey protein powder is included to support the texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 166 calories, 8g protein, 5g carbs, 13g fat.

The eggs and whey protein provide much of the protein, while the butter supplies most of the fat. Coconut flour and the sweetener contribute carbohydrates; pair a slice with eggs or plain yoghurt if you want a more filling plate.

Choosing the ingredients

Sweetener: Use the low-carb brown sugar listed, or the stated erythritol and maple extract alternative. The recipe gives quantities for each option.

Courgette: A medium courgette is grated and salted before mixing. Removing excess water helps keep the batter from becoming too wet.

Walnuts: They are optional, so leave them out for a nut-free loaf. The recipe does not require another ingredient in their place.

Getting the courgette ready

Salting: Mix the grated courgette with the measured salt and leave it in a colander while you prepare the other ingredients.

Squeezing: Before adding it to the bowl, press out as much moisture as you can. This is the main preparation detail that helps keep the loaf from turning soggy.

Mixing a coconut-flour batter

Dry ingredients: Whisk them together first so the baking powder, bicarbonate of soda and cinnamon are distributed through the coconut flour.

Batter: Add the eggs, melted butter and squeezed courgette, then mix thoroughly with a hand mixer. Expect a thick mixture; level it in the tin with a spoon or spatula.

Baking and checking the centre

Timing: Bake at 175°C for 45–60 minutes, covering the loaf with foil halfway through. A larger tin makes a shorter loaf that may need less time.

Doneness: A toothpick inserted in the middle should come out clean, but the loaf should still feel moist when the centre is pressed lightly. If using a glass tin, reduce the oven temperature by 15°C.

Cooling and serving

Resting: Leave the loaf in its tin for about 10 minutes before lifting it out. Use a knife along the short sides and the parchment overhang to help release it.

Serving: Let it cool completely on a rack before slicing, so the slices hold together. It works well on its own or alongside eggs or plain yoghurt for a more substantial snack.

Recipe notes & tips

• Squeeze the salted courgette thoroughly before adding it to the batter.
• Whisk the dry ingredients well to distribute the raising agents and cinnamon.
• Line the tin with parchment that overhangs the long sides for easier lifting.
• Cover the loaf with foil halfway through baking to help prevent the top from burning.
• Use the toothpick test as well as the gentle centre press to check the loaf.
• Let the loaf cool completely on a rack before slicing.

Variations

• Nut-free: Leave out the walnuts for the option described in the recipe.
• Erythritol sweetener: Use 110 g erythritol with ¼ teaspoon maple extract instead of the low-carb brown sugar.
• Walnut texture: Stir in the optional chopped walnuts for a crunchy contrast.
• Glass tin: Lower the oven temperature by 15°C when baking in a glass loaf tin.

Common mistakes to avoid

• Wet courgette: Squeeze it thoroughly after salting so excess moisture does not thin the batter.
• Burnt top: Cover the loaf with foil halfway through baking.
• Overbaking: Check the centre with a toothpick and stop when it comes out clean and the loaf still feels moist.
• Wrong tin adjustment: Remember that a larger tin makes a shorter loaf that may bake more quickly.
• Fragile slices: Cool the loaf completely before cutting so it has time to set.

How to store

Once completely cool, store the loaf in an airtight container in the fridge and use within 4 days. Reheat individual slices gently in a microwave or warm oven.

Frequently asked questions