Low Carb Greek Yogurt Zucchini Bread
Low carb • Sugar-free loaf, zucchini flecks in the crumb — 45 minutes, ten slices
This is low carb Greek yogurt zucchini bread, not a sugar loaf. Almond flour, Greek yogurt, egg, allulose, and squeezed zucchini bake into a gold crust with green flecks, like the loaf and the slice in the photo. Forty-five minutes. No wheat flour, no sugar.
Ten slices. Squeeze the zucchini dry or the crumb goes wet. Mix just until combined.
Why you’ll love this loaf
- 7g protein per slice — snack that is not empty
- 4g net carbs — almond flour plus allulose, not sugar flour
- About 45 minutes, one loaf pan
- Gold crust, zucchini flecks, like the photo
- No boxed mix, no sugar
- It slices clean for the week
Health notes
- Protein: Greek yogurt plus egg and a little whey.
- Lower carb than bakery zucchini bread: Almond flour and allulose. Not keto-zero. 4g net is the almond flour and zucchini.
- Ten slices: Macros are per slice, not the loaf.
- Wheat flour or sugar will jump the carbs. Stay with almond flour and allulose.
Key element — squeeze the zucchini, mix just until wet, do not overbake
Wet zucchini sinks the loaf. Grate, salt, wait 5 minutes, then squeeze hard. Stir yogurt, eggs, and allulose into the dry mix just until combined. Overmixing makes it dense. Pull when a toothpick is mostly clean and the top is gold — 30 to 35 minutes — like the cut loaf in the photo.
Ingredients
Loaf (10 slices)
- 1 1/2 cups blanched almond flour
- 1/2 scoop (about 15g) vanilla or unflavored whey protein
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup plain Greek yogurt
- 3 large eggs
- 1/3 cup powdered allulose
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon, optional
- Pinch of salt
- 1 Tbsp melted butter or oil, for the pan
Swaps
- No whey: Skip it. Protein drops a little. The loaf still bakes.
- Cottage cheese: Blend 1/2 cup until smooth instead of yogurt.
- Yellow squash: Same cup, same squeeze.
- Wheat flour or sugar: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Grease an 8×4 loaf pan. |
| 2 | Dry the zucchini. Grate, salt lightly, sit 5 minutes, then squeeze hard. Wet shreds make a gummy crumb. |
| 3 | Mix. Whisk almond flour, whey, baking powder, cinnamon, and salt. Stir in yogurt, eggs, allulose, vanilla, and zucchini just until wet. |
| 4 | Fill. Spoon into the pan and smooth the top. Do not fill past 3/4. |
| 5 | Bake. Bake 30 to 35 minutes until the top is gold and a toothpick is mostly clean. Cool 15 minutes, then turn out. One slice is one serving. |
Pro tips
- Squeeze the zucchini hard. Water sinks the center.
- Mix just until wet. Overmixing makes a dense loaf.
- Allulose, not sugar. That is how 4g net stays 4g net.
- Do not overbake. Dry edges mean it sat too long.
- Cool before you slice or the crumb tears.
Nutrition
| Nutrient | Per slice (1 of 10) |
|---|---|
| Calories | 160 |
| Protein | 7g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 12g |
| Sodium | 150mg |
Estimates with almond flour, yogurt, whey, and zucchini. Wheat flour or sugar will raise carbs. This is a lower-carb loaf, not zero-carb.
Variations
Lemon
Add 1 tsp lemon zest to the batter. Same bake time.
Walnut
Fold in 2 Tbsp chopped walnuts. Carbs rise a little.
Chocolate chip
Fold in 2 Tbsp sugar-free chips. Same bake time.
Muffins
Spoon into 8 liners. Bake 16 to 18 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Slice after the loaf cools |
| Refrigerator | Up to 5 days | Cover. Toast a slice if you want the crust back |
| Freezer | Up to 1 month | Wrap slices. Thaw, then warm in a toaster oven |
FAQ
Test your knowledge
5 quick questions about this loaf
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in a loaf?
4. Why squeeze the zucchini first?
5. Why skip wheat flour?
