Last updated on March 31st, 2023

Low Carb Zucchini Gingerbread

I make this Zucchini Gingerbread when I want to eat something healthy but sweet and bready because it’s low-carb, gluten-free and uses grated zucchini. If you live in Europe, you might know zucchini as a courgette, whereas zucchini is the North American name for this squash. 

Zucchini cooks magically in baking recipes, bringing moisture without drying out the texture, yet it remains somewhat invisible in the result. If you don’t particularly like zucchini, you won’t notice it much in this delicious version of a gingerbread loaf.

Once upon a time, I would have enjoyed zucchini bread made with all-purpose flour, more so when I topped it with icing. My family also devoured it. Re-creating a low-carb version took work, but after a few trials using almond flour, this Zucchini Gingerbread has overtaken a recipe favourite in the race.

Why you will love Zucchini Gingerbread

• You will have all the holiday flavours in one loaf, making it a cozy treat during the holiday season.
• Zucchini Gingerbread has low-carb ingredients that help you stay within your carb budget. The coconut icing is sugar-free too.
• Double the recipe and make several mini loaves to give out as gifts, or slice them and refrigerate them for easy snacking. Smaller loaves are great for portion control; keto-goers may prefer it this way.
• Zucchini Gingerbread is a great way to sneak veggies into your diet, just like we moms did for our kids – remember those hidden veggies in that pasta or meatballs?
• Slices of this gingerbread loaf can be frozen individually as a meal prep idea for lunch boxes.
• It’s a great accompaniment to coffee and tea, much like a coffee cake. Enjoy it any time of the day with my Cardamom Ginger Chai.
• Serve it without any frosting or topping.

Carbs in this Low Carb Zucchini Gingerbread

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

This Zucchini Gingerbread uses almond and coconut flour and yields 12 slices, but each slice will carry a bit of molasses, which adds 1g net carbs in each slice, don’t worry you only use a tablespoon of it for the entire recipe. It is optional and you can leave it out, but I find it gives the recipe a classic gingerbread taste, which is what I am after in this recipe.

Ingredients to make Low Carb Zucchini Gingerbread

Almond Flour – gives the bread structure and replaces all-purpose flour used in traditional gingerbread recipes.

Coconut Flour – absorbs moisture and keeps 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 – binds all the ingredients together.

Egg white – makes the bread light and airy.

Molasses – is optional, but it does enhance the gingerbread taste 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 the water as much as possible. 

How to make Zucchini Gingerbread

Prepare the Zucchini

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

Lay two paper towels, one over the other, in a cross shape over a chopping board or plate.

Grate the zucchini onto the paper towels and spread it out over the middle section of the paper towels.

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.

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.

With one hand at the bottom and the other on the top, gently squeeze the paper towel with both hands to remove excess water. I usually do this over the sink.

Transfer the zucchini into a bowl and open the paper towels. The grated zucchini will be much dryer. 

The zucchini is ready to be measured and added to the batter. 

Make the Batter

Preheat the oven to 325F and line a loaf pan size of 9×5” with parchment paper to prevent the zucchini gingerbread from sticking to the loaf pan after baking.

Whisk all the dry ingredients into a large mixing bowl, including the sweeteners.

In a smaller bowl, combine all the wet ingredients except the grated zucchini.

Pour the wet ingredients into the dry ingredients and mix them with a wooden spoon.

Fold in the grated zucchini and stir until all the ingredients are incorporated. The batter will be thick.

Add dollops of the batter into the loaf pan, then level it evenly with a spatula.

Transfer the loaf pan to the preheated oven and bake for 50 minutes.

After 50 minutes, poke a toothpick into the middle of the zucchini gingerbread to check for doneness; it should come out clean.

Switch the oven temperature off and leave the pan in the oven for 10 more minutes to let the center bake without burning the crust. Remove the pan from the oven and let the gingerbread cool in the pan completely before icing it.

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 delicious 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

Add all the ingredients into a mixer bowl and whisk on medium speed for about 4 minutes until it becomes smooth.

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 surface of the zucchini gingerbread with a spoon and let it set.

Walnut Streusel

Add this topping onto 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 into a microwavable bowl and heat on high for 1 min; stir it around, then heat again for 30 more 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 slices of gingerbread.

Make Mini Zucchini Gingerbread Loaves

If you want edible gift ideas, this recipe makes two mini loaves to gift wrap and add a little bow. Some stores like Michaels or Hobby Lobby sell sturdy paper liners to keep the loaves intact. Here I used parchment paper to partially wrap the loaves. I cut the edges with special craft scissors that came with a collection I bought years ago but I’m sure you will find them 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 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.

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