Low Carb Zucchini Bread
A delicious and moist gluten-free zucchini bread that's low in carbs, perfect for enjoying with butter or as a healthy snack.
Ingredients
Main Ingredients
- 2 cups grated zucchini Squeeze out excess moisture
- 2 cups almond flour or coconut flour Almond flour yields a nuttier flavor
- 3 large eggs Can substitute with flax eggs for vegan option
- 2 teaspoons baking powder
- 1/2 cup sweetener (erythritol or monk fruit) Honey or agave can be used for non-low-carb
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Optional Add-ins
- 1/2 cup chopped nuts Optional for added texture
- 1/2 cup dark chocolate chips Optional for a sweeter flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
Mixing Dry Ingredients
- In a mixing bowl, whisk together the almond flour, baking powder, sweetener, cinnamon, and nutmeg.
Mixing Wet Ingredients
- In another bowl, beat the eggs and add the grated zucchini. Mix until incorporated.
- Fold the wet ingredients into the dry mixture until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, ensure all ingredients are fresh and properly measured. This recipe is perfect for meal prep, allowing you to enjoy slices throughout the week.