Easy Gingerbread Loaf, Low Carb with Zucchini

Last updated on December 1st, 2025

This Zucchini Gingerbread is packed with all the festive, feel-good flavours of ginger, cinnamon, nutmeg, and cloves. Finished with a luscious sugar-free coconut icing, it perfectly sets the mood for the holiday season. Serve it warm or cold to family and friends, or enjoy a slice with your morning coffee.

Low Carb Zucchini Gingerbread

I love making this Zucchini Gingerbread when I’m craving something sweet and bready, yet still want a healthy option. It’s low-carb, gluten-free, and gets a nutritious boost from grated zucchini. If you’re in Europe, you may know zucchini as ‘courgette’, the European term for what we call zucchini in North America. 

Zucchini works wonders in baking, adding moisture without making the texture dry while remaining almost undetectable in the final product. Even if you’re not a fan of zucchini, you’ll barely notice it in this delicious gingerbread loaf.

I used to enjoy traditional zucchini bread made with all-purpose flour and a generous layer of icing. My family loved it too! Developing a low-carb version took a few tries, but with almond flour, this recipe has now become a new favourite, even surpassing my original.

Why you will love Gingerbread with Zucchini

• All the comforting holiday flavours in one cozy loaf.
• Low-carb, with sugar-free coconut icing to help you stay on track.
• The recipe easily doubles for mini loaves, ideal for gifts or portion control. Refrigerate for handy snacks.
• A stealthy way to add more veggies to your day, just like sneaking them into baked goods for the kids!
• Freezes beautifully, perfect for meal prep or lunchboxes.
• Pairs perfectly with coffee, tea, or my Cardamom Ginger Chai.
• Delicious plain, without any frosting or topping.

Carbs in this Low Carb Zucchini Gingerbread

3.6g net carbs / per serving (without the icing)

Each serving (without icing) contains just 3.6g net carbs. The recipe yields 12 slices and uses almond and coconut flour. If you include the tablespoon of molasses (for authentic gingerbread flavour), it adds just 1g net carb per slice and is optional.

Ingredients to make Low Carb Zucchini Gingerbread

Almond Flour – provides structure and replaces all-purpose flour in traditional gingerbread recipes.

Coconut Flour – absorbs moisture, keeping it soft.

Spices – ground ginger, cinnamon, nutmeg and cloves add a holiday vibe to this recipe.

Baking staples – Cocoa baking powder, salt, and baking soda all help with rising. I add cocoa powder to add a dark colour reminiscent of gingerbread.

Sweeteners – I use a mix of Swerve brown and Erythritol/Monkfruit blend.

Butter – softened to room temperature. (try melted)

Vanilla Extract – to give the recipe a little aroma

Eggs – bind all the ingredients together.

Egg white – makes the bread light and airy.

Molasses – optional, but it enhances the gingerbread flavour and gives the bread a lovely golden colour.

Sour Cream – reacts with the baking soda to help the bread rise. It also gives the zucchini gingerbread a richer taste.

Zucchini – makes the gingerbread moist and tender. It doesn’t provide much flavour but does contain vitamins and minerals. Shred it over a couple of paper towels, and let it sit until you have gathered all your ingredients. Bring the paper towels together and squeeze out as much water as possible. 

How to make Zucchini Gingerbread

Prepare the Zucchini

To make a delicious zucchini gingerbread, don’t overlook this step! The zucchini’s high water content will make the bread too moist if some of it hasn’t been squeezed out before adding it to the batter. Follow these easy steps to ensure perfect results when baking your zucchini gingerbread.

1. Lay two paper towels, one over the other, in a cross shape over a chopping board or plate.
2. Grate the zucchini onto paper towels and spread it out over the middle section.
3. Let the grated zucchini sit on the paper towels for about 5 to 10 minutes while you gather the rest of your ingredients. The paper towels will slowly soak up the moisture from the zucchini.

4. Pick up the edges of the paper towel towards the middle to encase the grated zucchini and twist the top edges to form a little ball with the grated zucchini inside.
5. With one hand at the bottom and the other at the top, gently squeeze the paper towel to remove excess water. I usually do this over the sink.
6. Transfer the zucchini into a bowl and open the paper towels. The grated zucchini will be much drier. The zucchini is ready to be measured and added to the batter. 

Make the Batter

7. Preheat the oven to 325°F and line a loaf pan, size 9×5”, with parchment paper to prevent the zucchini gingerbread from sticking to the loaf pan after baking.
8. Whisk all the dry ingredients into a large mixing bowl, including the sweeteners.
9. In a smaller bowl, combine all the wet ingredients except the grated zucchini.
10. Pour the wet ingredients into the dry ingredients, then mix with a wooden spoon.

Bake

11. Fold in the grated zucchini, stirring until all ingredients are incorporated. The batter will be thick.
12. Add dollops of the batter into the loaf pan, then level it evenly with a spatula.
13. Transfer the loaf pan to the preheated oven and bake for 50 minutes.
14. After 50 minutes, poke a toothpick into the middle of the zucchini gingerbread to check for doneness; it should come out clean.
15. Turn the oven off and leave the pan in the oven for 10 more minutes to let the center finish baking without burning the crust. Remove the pan from the oven and let the gingerbread cool completely in the pan before icing.

Sugar-free Coconut Icing

Even though the zucchini gingerbread is delicious without any icing or topping, and you can enjoy it with a cuppa, I took it a step further. I added a delightful sugar-free coconut icing to give it an extra seasonal vibe.

Ingredients for Sugar-Free Coconut Icing

• 1/2 cup + 2 tablespoons Sweetener – powdered to ensure a smooth texture.
• 1/2 cup Cream Cheese – softened
• 2 tablespoons Butter – softened
• 2 tablespoons Coconut cream – just the top creamy part of a can of coconut milk
• Desiccated Coconut – unsweetened and finely shredded

How to make Sugar-Free Coconut Icing

1. Add all the ingredients to a mixer bowl and whisk on medium speed for about 4 minutes, until smooth.
2. Refrigerate the icing for about 10 minutes to firm up, then top the zucchini gingerbread once it has cooled.

Other Topping Suggestions You May Like 

Vanilla Icing Drizzle

• 1/2 cup Powdered Sweetener of choice – I use Erythritol/Monkfruit Blend
• 2 tablespoons Unsweetened Almond Milk – or any nut milk
• 2 teaspoons Vanilla Extract

Mix everything until smooth. Drizzle the icing over the zucchini gingerbread with a spoon, then let it set.

Walnut Streusel

Add this topping to the surface of the batter before you bake it. It will turn crunchy and sweet after the zucchini gingerbread has cooled.

• 1/4 cup Chopped Walnuts
• 2 tablespoons Salted Butter – melted
• 1 1/2 tablespoons Swerve Brown Sweetener – granulated

In a small bowl, add the butter and microwave on high for about 10-20 seconds until melted.

Add the chopped walnuts, swerve brown sweetener to the melted butter, and mix it all up. Spoon the walnut streusel onto the batter, spreading it around to cover the surface, then bake the low-carb zucchini gingerbread loaf as directed.

Chocolate Fudge Icing  

• 1/2 cup Sugar-Free Chocolate chips
• 1/4 cup Whipping cream
• 2 tablespoons Butter

Add all the ingredients to a microwavable bowl and heat on high for 1 min; stir, then heat for an additional 30 seconds. Stir until everything is combined and a warm chocolate glaze has formed. Pour or spread it over the gingerbread. Let it sit to firm up. Alternatively, drizzle it over warm gingerbread slices.

Gifting Gingerbread Loaves

If you’re looking for edible gift ideas, this recipe yields two mini loaves that can be easily gift-wrapped with a decorative bow. Stores like Michaels or Hobby Lobby offer sturdy paper liners to keep the loaves intact, but parchment paper works beautifully as well. I partially wrapped my loaves in parchment paper and trimmed the edges with craft scissors from a set I purchased years ago. You’ll likely find similar scissors at any craft store.

Storage and Freezing Suggestions

Storage

Without topping: Store leftover slices or the entire loaf in an airtight container in the fridge for up to 7 days, or keep them in a covered container on the counter at room temperature for 2 days.

With topping: Store leftovers in an airtight container in the fridge for up to 5 days.

Freezing

Freeze: Wrap the entire loaf (without icing) in plastic wrap and store in a ziplock bag or air-tight container for up to 3 months. You can also wrap individual slices to take out when you need them for a quick snack or to add to your lunchbox.

Tips for a Successful Zucchini Gingerbread 

• Follow the tips above on how to prepare the zucchini for the gingerbread loaf. 
• Level out the batter evenly in the pan.
• Ensure your baking soda is not outdated, as it may prevent the batter from rising.
• Cream the butter and sweeteners first, then add the wet ingredients.
• Mix all the dry ingredients in a separate bowl. 
• Allow the zucchini gingerbread to cool completely in the pan before. 
• Add topping variations once it has cooled.

Did you make this recipe?

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