Low Carb Pecan Zucchini Bread Recipe

Low Carb Pecan Zucchini Bread Recipe

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Low Carb Pecan Zucchini Bread is a delightful, moist loaf that incorporates the nutty richness of pecans and the subtle, fresh notes of zucchini. Perfect for those following a low-carb diet, this bread offers a guilt-free way to enjoy a baked treat, blending health with flavor. This recipe ensures that every slice is packed with wholesome ingredients, providing a great option for breakfast, a snack, or even a light dessert.

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Low Carb Pecan Zucchini Bread Recipe

Should You Squeeze Your Grated Zucchini?

The baking time for this pecan zucchini bread can significantly vary depending on the moisture content of your zucchini. While some recipes, like this one, suggest draining the shredded zucchini to achieve more uniform results, retaining some moisture can be crucial for yielding a lush and delectable loaf.

To optimize moisture content, grate the zucchini using a box grater positioned over a wide-rimmed plate to effectively capture any excess liquid. This technique allows you to control the amount of moisture you add back into the batter, ensuring the bread retains its delightful moistness.

For the baking process, aim to cook the bread at a relatively low temperature. Based on extensive kitchen testing, here are some insights: When baked at 350°F, the bread’s crust tends to form a tempting golden-brown color quickly, which might seem appealing but can be deceptive as the interior may still be undercooked. To address this, the loaves may require covering with aluminum foil towards the end of baking to prevent the crust from over-browning and becoming too hard.

Low Carb Pecan Zucchini Bread Recipe

The optimal approach discovered through testing involves baking at a lower temperature of 325°F. This adjustment helps achieve a balance, allowing the bread to be baked thoroughly without the exterior cooking too quickly. Start checking the bread after 45 minutes to gauge whether additional time is needed to perfect the loaf’s texture and consistency.

Kitchen-Testing Notes: The low carb pecan zucchini bread recipe was meticulously tested at both 325°F and 350°F to determine the most effective baking strategy. The lower temperature setting proved superior, promoting an evenly cooked interior and a beautifully caramelized crust. Adjustments to the baking time should be made based on these observations to ensure your pecan zucchini bread turns out impeccably every time.

Nutritional Information for Low Carb Pecan Zucchini Bread

  • Calories: 220 per slice
  • Net Carbs: 4g
  • Fat: 18g
  • Protein: 6g
  • Fiber: 3g

This low-carb Pecan Zucchini Bread is not only delicious but also complements a healthy lifestyle, offering a nutrient-rich, satisfying snack. The inclusion of almond and coconut flours not only enhances the flavor but also provides a texture that’s both dense and soft, typical of traditional zucchini bread but without the guilt of carbs.

Low Carb Pecan Zucchini Bread Recipe

Recipe by Easy Clean RecipesCuisine: Low CarbDifficulty: Easy

1 loaf

Prep time


Cooking time




  • 1 1/2 cups almond flour

  • 1/2 cup coconut flour

  • 1/4 cup granulated erythritol (or another low-carb sweetener)

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 3 large eggs at room temp

  • 1/3 cup unsweetened almond milk

  • 1/4 cup coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1 cup grated zucchini (read moisture instructions)

  • 1/2 cup chopped pecans


  • Preheat your oven to 350°F (175°C). Grease a 9″ loaf pan and line it with parchment paper for easy removal.
  • In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
  • In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
  • Stir the grated zucchini into the wet mixture, ensuring it is evenly distributed.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
  • Fold in the chopped pecans, reserving a few to sprinkle on top for a crunchy finish.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved pecans on top. Bake for 45-65 minutes, or until a toothpick inserted into the center comes out clean. (This depends on your moisture content)
  • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Slice and serve. The bread can be stored in an airtight container for up to 5 days at room temperature or refrigerated for longer freshness.

Try next: Keto Chocolate Mousse or Keto Blueberry Tea Cake

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