Keto Zucchini Bread
A moist and delicious low-carb zucchini bread that blends unique flavors and spices, making it a delightful family favorite.
Ingredients
Main Ingredients
- 2 cups grated zucchini (squeeze out moisture) Ensure to squeeze out excess moisture to avoid a soggy loaf.
- 1.5 cups almond flour Coconut flour can be used as a substitution, adjust liquids accordingly.
- 0.5 cup unsweetened apple sauce Provides moisture.
- 3 pieces eggs For binding.
- 0.5 cup erythritol or your preferred low-carb sweetener Can replace with monk fruit sweetener or stevia.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons cinnamon
- 0.5 teaspoon salt
Optional Add-ins
- to taste nuts, seeds, or sugar-free chocolate chips For added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- In a mixing bowl, combine the grated zucchini and apple sauce. Squeeze out excess moisture from the zucchini.
- In another bowl, whisk together the eggs and sweetener until frothy.
- Combine the wet ingredients with the zucchini mixture, stirring until well blended.
- In a separate bowl, mix the almond flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently.
- If desired, fold in nuts or chocolate chips.
- Pour the batter into your prepared loaf pan and level the top with a spatula.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Notes
Keep an eye on your bread during baking; cover the top with aluminum foil for the last 15 minutes if it browns too quickly.