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Keto Zucchini Bread

Keto Zucchini Bread

A moist, tender keto zucchini bread made with almond flour and healthy fats, perfect for a low-carb breakfast or snack. Naturally gluten-free and packed with flavour.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 2
Course: Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups almond flour
  • 1 cup grated zucchini (squeezed to remove moisture)
  • 3 large eggs
  • ½ cup erythritol (or preferred keto sweetener)
  • ¼ cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of salt

Equipment

  • 1 Mixing bowls
  • 1 Whisk
  • 1 Grater
  • 1 Spatula
  • 1 Measuring cups and spoons
  • 1 Loaf pan
  • 1 Parchment Paper

Method
 

  1. Oven: Preheat your oven 350°F (175°C).Line a loaf pan with parchment paper.
  2. Prepare Zucchini: Grate zucchini and drain out any excess liquid using a cheese cloth or paper towel.
  3. Combine Dry Ingredients: In a bowl, Mix almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. Mix Wet: In a separate bowl, beat eggs, sweetener, melted butter and vanilla until smooth.
  5. Pour and Fold: Pour the dry ingredients into the wet ingredients and fold gently. Stir in grated zucchini.
  6. Bake: Pour the batter into the loaf pan and bake for 45 minutes until or when a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Cool for 10 minutes before slicing and serving.

Notes

  • Make sure to always squeeze the liquid out of zucchini to prevent soggy bread.
  • To give it some extra oomph, throw in a choped handful of walnuts or sugar-free chocolate chips.
  • Transfer to an airtight container and store in the refrigerator for up to 4 days.
  • To achieve the best texture, use room-temperature eggs.