Enjoy Moist and Delicious Keto Zucchini Bread

Craving a low-carb treat that doesn’t skimp on flavor? This Keto Zucchini Bread is the answer! It’s packed with healthy ingredients, lightly sweetened, and perfectly spiced with cinnamon. Whether you’re looking for a breakfast option or a snack to curb your cravings, this zucchini bread delivers.

The Benefits of Zucchini

Zucchini is a keto-friendly vegetable that’s low in carbs and high in water content. It adds moisture to baked goods without overwhelming the flavor, making it an ideal ingredient for bread recipes.

Customizing Your Bread

Make this bread your own with these ideas:

  • Add sugar-free chocolate chips for a decadent twist.
  • Swap walnuts for pecans or sunflower seeds for a nut-free option.
  • Adjust the sweetness by using more or less erythritol based on your taste.

Tips for Success

  • Squeeze out the excess moisture from the grated zucchini to avoid soggy bread.
  • Let the bread cool completely before slicing to maintain its structure.
  • Toast slices for an extra layer of flavor.

Perfect for Every Occasion

From breakfast to dessert, this Keto Zucchini Bread fits seamlessly into any part of your day. It’s easy to make, delicious, and loved by the whole family. Try it today and enjoy a keto-friendly twist on a classic favorite!

Recipe Summary

Moist, flavorful, and low-carb, this Keto Zucchini Bread is a delightful way to enjoy a healthy treat. Packed with shredded zucchini and a hint of cinnamon, it’s perfect for breakfast, snacks, or dessert.

Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Servings

  • Serves: 10 slices

Nutritional Information (per serving)

  • Calories: 160 kcal
  • Fat: 12g
  • Protein: 4g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Net Carbs: 4g

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup granulated erythritol or other keto-friendly sweetener
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (squeeze out excess moisture)
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and erythritol.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, melted coconut oil, and vanilla extract until well combined.
  4. Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing until a batter forms. Gently fold in the grated zucchini and chopped nuts, if using.
  5. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Equipment

  • Mixing bowls
  • Whisk
  • Grater
  • Loaf pan
  • Parchment paper or non-stick spray
  • Spatula
  • Wire rack

Notes

  • Store leftover slices in an airtight container in the fridge for up to 5 days.
  • For added flavor, sprinkle the top with a few extra chopped nuts before baking.