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This low-carb and gluten-free Zucchini Bread is super easy to make and uses simple ingredients, such as coconut flour — a paleo, keto-friendly, gluten-free flour — and Greek yogurt — which is sugar free and high protein! It’s soft and moist, just like Banana Bread, but contains a vegetable you can’t taste! If you grow your own zucchini, or are looking for new recipes using zucchini, you’ve gotta give this healthy Zucchini Bread recipe a try!
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Zucchini Bread with Lemon Cream Cheese Frosting

Servings: 1 9x5" loaf
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
This low-carb and gluten-free Zucchini Bread is super easy to make and uses simple ingredients! It’s soft, moist, and contains a vegetable you can’t taste!

Ingredients

Zucchini Bread:

  • 2 Large Zucchinis
  • 112g (1 cup) Coconut Flour
  • 128g (⅔ cup) Truvia Spoonable
  • ½ tbs Double-Acting Baking Powder
  • ¼ tsp Salt
  • 114g (½ cup) Plain, Nonfat Greek Yogurt
  • 4 Large Eggs
  • 2 tsp Lemon Zest
  • ¾ cup Unsweetened Vanilla Almond Milk
  • 2 tsp Vanilla Extract

Lemon Cream Cheese Frosting:

  • 8 oz Neufchatel Cream Cheese (or ⅓ Less Fat Cream Cheese)
  • ¼ cup Truvia Spoonable
  • 1 tsp Lemon Zest

Instructions

For The Zucchini Bread:

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9x5” loaf pan with cooking spray and line with parchment paper one way for easy removal later.
  • Cut the ends off of the zucchini and grate them.  I used the grater attachment on my food processor!  Measure 200g (or 1¼ cups, packed) and set aside.
  • In a small bowl, whisk together the coconut flour, Truvia Spoonable, baking powder, and salt.
  • In a large bowl, whisk together the yogurt and eggs.  Then whisk in the lemon zest, then the almond milk, then vanilla extract.  Dump the dry ingredients into the wet ingredients and whisk until completely combined.  Stir in the grated zucchini.
  • Pour the batter into the loaf pan and spread it out.  Bake for 1 hour and 20 minutes, or until the surface springs back when tapped. Let cool completely in the pan, then transfer to a wire cooling rack to cool completely.

For the Lemon Cream Cheese Frosting:

  • In a stand mixer bowl fitted with a whisk attachment, add the cream cheese, Truvia Spoonable, and lemon zest.  Whisk on high speed until completely smooth.
  • Frost the cooled loaf. Slice, serve, and enjoy! Store covered in the fridge for up to 5 days.
Nutrition Facts
Zucchini Bread with Lemon Cream Cheese Frosting
Amount Per Serving (1 slice = 1/8th of Zucchini Bread; does not include frosting)
Calories 120 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 2.5g16%
Cholesterol 105mg35%
Sodium 220mg10%
Carbohydrates 11g4%
Fiber 6g25%
Sugar 2g2%
Protein 8g16%
Vitamin A 200IU4%
Vitamin C 5.8mg7%
Calcium 130mg13%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Bread & Muffins
Keyword: Cream Cheese, Gluten Free, High Protein, Keto, Low Carb, Low Fat