Keto Zucchini Banana Bread
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Introduction
You’ll love our perfectly delicious and moist Keto Zucchini Banana Bread! This healthy-for-you recipe is the recipe you have been missing on a low carb/keto diet!
Click HERE to Pin Keto Zucchini Banana Bread
Keto Zucchini Banana Bread
Are you looking to incorporate more vegetables into your diet? This is a sneaky-delicious way to get that extra serving or two of vegetables into your diet without even noticing! This Keto Zucchini Banana Bread is deliciously moist, flavorful, and healthy! 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. It’s under your discretion if you desire to use a ripe banana or two with this recipe. You do you!
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: Best Oven Baked Pancakes, Best Keto Buns, and Low Carb Apple Crisp to name a few.
How To Make Keto Zucchini Banana Bread:
Reasons Why We Used Zucchini For This Bread:
We used Zucchini in this recipe to make it more keto friendly since bananas tend to have quite a bit of sugar (14 grams of sugar and over 20 net carbs for a medium sized banana). Using zucchini for this recipe made our bread moist just like bananas would have. For the banana flavor, we used banana extract and it worked like a charm! 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)
Nutrition (per slice) 1 loaf; About 10 Slices
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Click HERE to Pin Keto Zucchini Banana Bread
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Ingredients
All Ingredients
- 2x zucchini, medium
- 4 oz butter, unsalted
- ¾ cup besti monkfruit sweetener
- 3x large egg
- 1 tbsp banana extract
- ¼ cup olive oil
- 2 tbsp ricotta cheese
- 2 ½ cups almond flour
- 1 tbsp cinnamon, ground
- 1 tbsp baking powder
- ½ tsp xanthan gum
- A pinch of salt
- ½ cup walnuts (optional)
Nutrition Facts
10 servings per recipe| Per Serving 370 | Per Recipe 3740 | |||
| 2 servings of zucchini, medium (2 x) @ 33 each | 6.6 | 66 | ||
| 8 ⅒ servings of butter, unsalted (4 oz) @ 100 each | 81 | 809.99 | ||
| 3 servings of large egg (3 x) @ 60 each | 18 | 180 | ||
| 4 servings of olive oil (¼ cup) @ 120 each | 48 | 480 | ||
| ½ serving of ricotta cheese (2 tbsp) @ 100 each | 5 | 50 | ||
| 20 servings of almond flour (2 ½ cups) @ 90 each | 180 | 1799.99 | ||
| 3 servings of cinnamon, ground (1 tbsp) @ 6 each | 1.8 | 18 | ||
| ⅙ serving of xanthan gum (½ tsp) @ 5 each | 0.08 | 0.83 | ||
| 1 ⅘ servings of walnuts (½ cup) @ 185 each | 33.04 | 330.36 | ||
| 35g | 46% | 355g | 455% | |
| 2 servings of zucchini, medium (2 x) @ 0.6 g each | 0.12 g | 1.2 g | ||
| 8 ⅒ servings of butter, unsalted (4 oz) @ 11 g each | 8.91 g | 89.1 g | ||
| 3 servings of large egg (3 x) @ 4 g each | 1.2 g | 12 g | ||
| 4 servings of olive oil (¼ cup) @ 14 g each | 5.6 g | 56 g | ||
| ½ serving of ricotta cheese (2 tbsp) @ 7 g each | 0.35 g | 3.5 g | ||
| 20 servings of almond flour (2 ½ cups) @ 8 g each | 16 g | 160 g | ||
| 3 servings of cinnamon, ground (1 tbsp) @ 0.03 g each | 0.01 g | 0.09 g | ||
| 1 ⅘ servings of walnuts (½ cup) @ 18.5 g each | 3.3 g | 33.04 g | ||
| 8g | 42% | 85g | 424% | |
| 8 ⅒ servings of butter, unsalted (4 oz) @ 7 g each | 5.67 g | 56.7 g | ||
| 3 servings of large egg (3 x) @ 1.5 g each | 0.45 g | 4.5 g | ||
| 4 servings of olive oil (¼ cup) @ 2 g each | 0.8 g | 8 g | ||
| ½ serving of ricotta cheese (2 tbsp) @ 5 g each | 0.25 g | 2.5 g | ||
| 20 servings of almond flour (2 ½ cups) @ 0.5 g each | 1 g | 10 g | ||
| 3 servings of cinnamon, ground (1 tbsp) @ 0.01 g each | 0 g | 0.03 g | ||
| 1 ⅘ servings of walnuts (½ cup) @ 1.7 g each | 0.3 g | 3.04 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 89mg | 30% | 890mg | 297% | |
| 8 ⅒ servings of butter, unsalted (4 oz) @ 30 mg each | 24.3 mg | 243 mg | ||
| 3 servings of large egg (3 x) @ 210 mg each | 63 mg | 630 mg | ||
| ½ serving of ricotta cheese (2 tbsp) @ 35 mg each | 1.75 mg | 17.5 mg | ||
| 220mg | 10% | 2200mg | 96% | |
| 2 servings of zucchini, medium (2 x) @ 16 mg each | 3.2 mg | 32 mg | ||
| 3 servings of large egg (3 x) @ 70 mg each | 21 mg | 210 mg | ||
| ½ serving of ricotta cheese (2 tbsp) @ 65 mg each | 3.25 mg | 32.5 mg | ||
| 12 servings of baking powder (1 tbsp) @ 160 mg each | 192 mg | 1920.01 mg | ||
| ⅙ serving of xanthan gum (½ tsp) @ 10 mg each | 0.17 mg | 1.67 mg | ||
| 1 ⅘ servings of walnuts (½ cup) @ 1 mg each | 0.18 mg | 1.79 mg | ||
| 24g | 9% | 236g | 86% | |
| 2 servings of zucchini, medium (2 x) @ 6.1 g each | 1.22 g | 12.2 g | ||
| 36 servings of besti monkfruit sweetener (¾ cup) @ 4 g each | 14.4 g | 144 g | ||
| 3 servings of large egg (3 x) @ 0.99 g each | 0.3 g | 2.97 g | ||
| ½ serving of ricotta cheese (2 tbsp) @ 4 g each | 0.2 g | 2 g | ||
| 20 servings of almond flour (2 ½ cups) @ 3 g each | 6 g | 60 g | ||
| 3 servings of cinnamon, ground (1 tbsp) @ 2.1 g each | 0.63 g | 6.3 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.12 g | 1.17 g | ||
| 1 ⅘ servings of walnuts (½ cup) @ 3.9 g each | 0.7 g | 6.96 g | ||
| 3g | 12% | 33g | 117% | |
| 2 servings of zucchini, medium (2 x) @ 2 g each | 0.4 g | 4 g | ||
| 20 servings of almond flour (2 ½ cups) @ 1 g each | 2 g | 20 g | ||
| 3 servings of cinnamon, ground (1 tbsp) @ 1.4 g each | 0.42 g | 4.2 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.12 g | 1.17 g | ||
| 1 ⅘ servings of walnuts (½ cup) @ 1.9 g each | 0.34 g | 3.39 g | ||
| 3g | 33g | |||
| 2 servings of zucchini, medium (2 x) @ 4.9 g each | 0.98 g | 9.8 g | ||
| ½ serving of ricotta cheese (2 tbsp) @ 3 g each | 0.15 g | 1.5 g | ||
| 20 servings of almond flour (2 ½ cups) @ 1 g each | 2 g | 20 g | ||
| 3 servings of cinnamon, ground (1 tbsp) @ 0.1 g each | 0.03 g | 0.3 g | ||
| 1 ⅘ servings of walnuts (½ cup) @ 0.7 g each | 0.12 g | 1.25 g | ||
| 14g | 144g | |||
| 36 servings of besti monkfruit sweetener (¾ cup) @ 4 g each | 14.4 g | 144 g | ||
| 6g | 59g | |||
| 2 servings of zucchini, medium (2 x) @ 4.1 g each | 0.82 g | 8.2 g | ||
| 3 servings of large egg (3 x) @ 0.99 g each | 0.3 g | 2.97 g | ||
| ½ serving of ricotta cheese (2 tbsp) @ 4 g each | 0.2 g | 2 g | ||
| 20 servings of almond flour (2 ½ cups) @ 2 g each | 4 g | 40 g | ||
| 3 servings of cinnamon, ground (1 tbsp) @ 0.7 g each | 0.21 g | 2.1 g | ||
| 1 ⅘ servings of walnuts (½ cup) @ 2 g each | 0.36 g | 3.57 g | ||
| 9g | 19% | 93g | 186% | |
| 2 servings of zucchini, medium (2 x) @ 2.4 g each | 0.48 g | 4.8 g | ||
| 3 servings of large egg (3 x) @ 6 g each | 1.8 g | 18 g | ||
| ½ serving of ricotta cheese (2 tbsp) @ 4 g each | 0.2 g | 2 g | ||
| 20 servings of almond flour (2 ½ cups) @ 3 g each | 6 g | 60 g | ||
| 3 servings of cinnamon, ground (1 tbsp) @ 0.1 g each | 0.03 g | 0.3 g | ||
| 1 ⅘ servings of walnuts (½ cup) @ 4.3 g each | 0.77 g | 7.68 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it 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
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Preheat oven to 350F. Line 9x5-inch loaf pan with Parchment paper or grease; set aside.
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Peel two medium sized Zucchini's and boil until soft (about 15 min.). Drain.
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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.
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In a separate bowl, cream together sweetener and butter.
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Then, mix the eggs and banana extract into the sweetener and butter.
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Add the zucchini pulp, olive oil, and ricotta cheese into the mixture from step 4 and blend well.
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Add in all remaining ingredients and blend.
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Pour mixture in loaf pan and bake for 50-55 minutes. Enjoy
Correction — August 23, 2026: The article's nutrition figures were out of date. Per-serving calories, fat, fiber, protein, and net carbs now come from the Nutrition Facts panel with the recipe, calculated from its ingredient list.
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