Keto Zucchini Bread offers a tasty twist on traditional recipes by focusing on low-carb ingredients. Perfect for those on a keto diet, this bread is not only low in carbs but also high in flavor. With zucchini adding moisture and texture, this bread is a satisfying, guilt-free treat for any time of the day.
Keto Zucchini Bread
Keto Zucchini Bread offers a tasty twist on traditional recipes by focusing on low-carb ingredients. Perfect for those on a keto diet, this bread is not only low in carbs but also high in flavor. With zucchini adding moisture and texture, this bread is a satisfying, guilt-free treat for any time of the day.
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated erythritol or other keto-friendly sweetener
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with non-stick spray.
- Grate the zucchini to measure 1 1/2 cups. Squeeze out excess moisture using a clean towel to prevent soggy bread.
- In a medium bowl, mix together 1 1/2 cups almond flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, whisk together 1/2 cup granulated erythritol, 1/4 cup melted coconut oil, 3 large eggs, and 1 teaspoon vanilla extract until well combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini and, if using, 1/2 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 150
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 2%
- Calcium: 5%
- Iron: 6%
- Magnesium: 7%
I love making Keto Zucchini Bread for a wholesome snack or quick breakfast. It’s a fantastic way to use up extra zucchini and stay on track with my keto lifestyle. Whether I’m enjoying it with a cup of tea or packing it in my kids’ lunchboxes, it’s always a hit. This recipe makes healthy eating enjoyable and effortless.
Recipe Details
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: Keto
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated erythritol (or other keto-friendly sweetener)
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Loaf pan (8×4 inches)
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with non-stick spray.
- Grate the zucchini to measure 1 1/2 cups. Squeeze out excess moisture using a clean towel to prevent soggy bread.
- In a medium bowl, mix together 1 1/2 cups almond flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, whisk together 1/2 cup granulated erythritol, 1/4 cup melted coconut oil, 3 large eggs, and 1 teaspoon vanilla extract until well combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini and, if using, 1/2 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 150
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 2%
- Calcium: 5%
- Iron: 6%
- Magnesium: 7%
Keto Zucchini Bread is a wonderful addition to any low-carb diet. With its delightful taste and moist texture, it satisfies cravings without compromising your keto goals. Enjoy this bread as part of a balanced meal or a nutritious snack!
