Low Carb Keto Zucchini Bread or Muffins
Delicious and moist low carb zucchini bread or muffins that are perfect for health-conscious eaters. Customizable with various spices and mix-ins.
Ingredients
Main Ingredients
- 2 cups grated fresh zucchini, packed Make sure to squeeze out excess moisture
- 1 cup almond flour Low-carb alternative to traditional flour
- 1/2 cup coconut flour Adds a touch of sweetness
- 1/2 cup erythritol or your preferred sugar substitute Adjust to taste for sweetness
- 4 large eggs Helps with binding and fluffiness
- 1/2 cup unsweetened applesauce For moisture and sweetness
- 1/2 cup melted coconut oil or unsalted butter
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Adds warmth
- 1/2 teaspoon nutmeg For spice flavor
- 1/2 cup chopped walnuts or dark chocolate chips Optional for added texture and flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper; muffin tins should be lined with paper liners.
- In a mixing bowl, combine the grated zucchini, melted coconut oil or butter, and unsweetened applesauce. Stir well.
- In another bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and spices.
- Slowly add the dry ingredients to the wet ingredients, mixing gently until fully combined. Fold in any optional add-ins at this stage.
- Pour the batter into the prepared loaf pan or divide it among muffin liners.
Baking
- Bake for 45–50 minutes for the loaf or 20–25 minutes for muffins, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Let your zucchini sit in a colander to release moisture before grating. Adjust erythritol to taste for sweetness. Cool the bread before slicing.