Keto Zucchini Banana Bread

Loaf of keto zucchini banana bread with two slices cut, on a striped towel
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Introduction

A cup of cooked zucchini goes into this loaf — peeled, boiled soft and mashed to a pulp, so it disappears into the batter and leaves the moisture behind. In order to make this zucchini banana bread low carb AND keto-friendly, we decided to use banana extract to cut the sugar of using actual bananas. Adding a real banana back in would undo most of the point: see the carb figure below.

If you do want real banana, our mini keto banana nut muffins are a separate recipe built around half a ripe banana across fourteen small muffins.

Cooking With Mom Series:

My mom is quite the recipe developer and she always has been! Every so often she’ll text me about a recipe she’s creating and once she’s perfected it, she’ll come over and we will shoot it together for this blog and spend quality time together! Having these moments with her is priceless, and I’m so happy to have this series on my blog. I hope you love her newest creation, this keto zucchini banana bread, as much as I do! Be sure to check out more of her recipes in this series: Keto Coffee Cake, Best Keto Buns, and Low Carb Apple Crisp to name a few.

photo of my mom about to pour the keto zucchini banana bread batter into a loaf pan

Reasons Why We Used Zucchini For This Bread:

It comes down to the sugar. A medium banana carries about 14 grams of sugar and close to 24 grams of net carbohydrate, going by USDA FoodData Central. That is what the zucchini and the banana extract are here for: the moisture from one, the flavor from the other. If you want the serving-size details, read our guide to zucchini’s carbs and how it fits a keto diet.

Recommended ingredients for making this Keto Zucchini Banana Bread (low carb, grain free)

  • Banana extract — the only banana in this bread. A tablespoon of it gives the flavor without the sugar of real fruit.
  • Xanthan gum — half a teaspoon binds the almond-flour batter, which has no gluten to hold it together.

You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.

Keto Zucchini Banana Bread

6 net carbs
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Yield
10 slices
Course
Breakfast, Dessert, Snack
Cuisine
American

Ingredients

Nutrition Facts

10 servings per recipe
Trans Fat 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Preheat oven to 350F. Line 9x5-inch loaf pan with Parchment paper or grease; set aside.

  2. Peel two medium zucchini and boil until soft (about 15 min.). Drain.

  3. Using a fork or food processor, mash the zucchini until made into a pulp. If desired, use a paper towel to absorb excess water that may pool at the top of the pulp.

  5. In a separate bowl, cream together sweetener and butter.

  6. Then, mix the eggs and banana extract into the sweetener and butter.

  7. Add the zucchini pulp, olive oil, and ricotta cheese into the creamed sweetener, butter, egg and extract mixture, and blend well.

  8. Add in all remaining ingredients and blend.

  9. Pour mixture in loaf pan and bake for 50-55 minutes. Enjoy

If you make this recipe, leave a rating and tell us in the comments how it turned out, or share a photo on Instagram with #buttertogetherkitchen.

Correction — August 23, 2026: The article's nutrition numbers were out of date. The Nutrition Facts on the recipe card have the current calories, fat, fiber, protein and net carbs per serving.