Keto Zucchini Bread
A low-carb, deliciously moist zucchini bread made from almond flour, perfect for breakfast, snacks, or dessert!
Ingredients
Main Ingredients
- 2 cups finely grated zucchini, excess liquid squeezed out Ensure to squeeze out excess moisture
- 1.5 cups almond flour For nut-free version, substitute with coconut flour
- 3 large eggs, room temperature
- 0.25 cups erythritol or favorite low-carb sweetener
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 2 tsp ground cinnamon
- a pinch salt
Optional Add-ins
- 0.5 cups chopped walnuts or pecans For a nutty flavor
- 0.5 cups raisins or dark chocolate chips For added sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
- In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, and salt. Stir until well mixed.
- In a separate bowl, whisk together the eggs and vanilla extract until smooth. Then, fold in the grated zucchini.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined, avoiding over-mixing.
- Grease a 9x5 inch loaf pan and pour the batter inside. Optional: Sprinkle some seeds or nuts on top for texture.
Baking
- Place it in the preheated oven and bake for about 50–60 minutes, or until a toothpick comes out clean when inserted in the center.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Once fully cooled, slice and enjoy!
Notes
A delicious variation is to add a few teaspoons of lemon juice or zest for a refreshing citrus note. Let the loaf sit for a few hours (or overnight) before slicing to improve texture and flavor.