Keto Zucchini Bread
Keto zucchini bread is a moist, flavorful treat combining fresh zucchini and almond flour for a delicious, guilt-free indulgence.
Servings: 8
Equipment
Ingredients
- 2 cups almond flour
- ½ cup sugar-free granulated sweetener such as Swerve
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups grated zucchini (about 1 med. zucchini)
- ½ cup melted butter
- 1 teaspoon vanilla
- 1 cup walnuts optional, chopped
Instructions
- Preheat oven to 350℉. Grease a 8x4-inch loaf pan or line it with parchment.
- Use a box grater on the largest holes to grate the zucchini. Use a clean kitchen towel or cheesecloth to squeeze as much liquid as possible from the zucchini.
- In a large mixing bowl combine almond flour, sweetener, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl beat eggs. Stir in the zucchini, melted butter and vanilla.
- Combine wet and dry ingredients together and stir until combined. Fold in the chopped nuts if using.
- Spread batter into a loaf pan and bake for 45-55 minutes.
- Cool in pans for 5 minutes, then remove and cool on a wire rack.
Notes
Check your baking powder’s expiration date; fresh powder ensures the best rise.
Grate zucchini with the largest holes on a box grater and pat dry if too wet.
Use room temperature eggs and butter for quicker blending.
Line the pan with parchment paper for easy removal and clean-up.
Sift almond flour before measuring to avoid dense, heavy bread.
Nutrition
Calories: 381kcal | Carbohydrates: 21g | Protein: 10g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 363mg | Potassium: 159mg | Fiber: 4g | Sugar: 2g | Vitamin A: 481IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 2mg