Why You’ll Love This Recipe
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Keto-Friendly: With only 3g net carbs, it’s perfect for those on a keto or low-carb diet.
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Moist & Flavorful: The almond flour and zucchini make this bread rich and tender.
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Simple Ingredients: Made with easy-to-find ingredients, it’s perfect for keto bakers.
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Customizable: Add walnuts, sugar-free chocolate chips, or even pumpkin spice for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups almond flour (superfine and blanched)
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3 large eggs
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1 1/2 cups grated zucchini (squeeze out excess moisture)
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1/4 cup unsalted butter (melted)
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1/3 cup sweetener (like Erythritol or Monk fruit)
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1 tsp baking powder
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1 tsp ground cinnamon
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1/2 tsp salt
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Zest of 1 lemon (optional)
Directions
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Prepare the Zucchini: Grate the zucchini and squeeze out the excess moisture using a kitchen towel. Set aside.
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Mix the Dry Ingredients: In a large bowl, combine the almond flour, baking powder, cinnamon, and salt.
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Make the Batter: Add the eggs, melted butter, sweetener, and grated zucchini to the dry ingredients. Stir until fully combined. The batter will be thick.
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Transfer to Loaf Pan: Pour the batter into a greased loaf pan lined with parchment paper. Smooth the top with a spatula.
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Bake: Preheat the oven to 350°F (180°C). Bake for 55-60 minutes or until a toothpick comes out clean from the center.
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Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Servings and Timing
Servings: 10
Prep time: 15 minutes
Cook time: 55-60 minutes
Total time: 1 hour 15 minutes
Variations
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Chocolate Version: Add unsweetened cocoa powder and sugar-free chocolate chips to the batter.
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Pumpkin Spice: Add 1 1/2 tsp of pumpkin spice for a fall twist.
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Muffin Version: Divide the batter into muffin tins and bake for 20-25 minutes for individual servings.
Storage
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Refrigeration: Store in an airtight container in the fridge for up to 5 days.
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Freezing: Wrap slices tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge or microwave.
FAQs
Can I use coconut flour instead of almond flour?
Coconut flour isn’t a direct substitute for almond flour, as it absorbs more liquid. If you choose to use it, you’ll need to adjust the amounts and add more moisture.
Can I make this bread dairy-free?
Yes, you can use melted coconut oil or avocado oil in place of butter.
How do I prevent the bread from being soggy?
Be sure to squeeze out excess moisture from the zucchini before mixing it into the batter.
Conclusion
This Keto Zucchini Bread is a moist, flavorful treat that’s perfect for anyone on a low-carb or keto diet. With its deliciously tender texture, fresh zucchini, and customizable flavor options, it’s sure to become a staple in your keto baking collection!
Moist and Flavorful Keto Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Diet: Gluten Free
Description
This Moist and Flavorful Keto Zucchini Bread is a delicious low-carb treat made with almond flour, perfect for keto diets. With just 3g net carbs per slice, it’s a moist and tender bread packed with zucchini, cinnamon, and a hint of sweetness. Ideal for breakfast, dessert, or a snack!
Ingredients
For the Zucchini Bread:
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2 cups almond flour (superfine and blanched)
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3 large eggs
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1 1/2 cups grated zucchini (squeeze out excess moisture)
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1/4 cup unsalted butter (melted)
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1/3 cup sweetener (like Erythritol or Monk fruit)
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1 tsp baking powder
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1 tsp ground cinnamon
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1/2 tsp salt
- Zest of 1 lemon (optional)
Instructions
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Prepare the Zucchini
Grate the zucchini and squeeze out the excess moisture using a kitchen towel. Set aside. -
Mix the Dry Ingredients
In a large bowl, combine the almond flour, baking powder, cinnamon, and salt. -
Make the Batter
Add the eggs, melted butter, sweetener, and grated zucchini to the dry ingredients. Stir until fully combined. The batter will be thick. -
Transfer to Loaf Pan
Pour the batter into a greased loaf pan lined with parchment paper. Smooth the top with a spatula. -
Bake
Preheat the oven to 350°F (180°C). Bake for 55-60 minutes, or until a toothpick comes out clean from the center. -
Cool and Slice
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Notes
Chocolate Version: Add unsweetened cocoa powder and sugar-free chocolate chips to the batter for a chocolatey twist.Pumpkin Spice: Add 1 1/2 tsp of pumpkin spice for a fall-inspired variation.Muffin Version: Divide the batter into muffin tins and bake for 20-25 minutes for individual servings.
