Go Back
Keto Zucchini Bread

Keto Zucchini Bread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
1 hour
Total Time 2 hours
Servings: 2
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 large eggs
  • 1/2 cup butter, melted
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1 1/2 cups packed grated zucchini (squeezed dry)

Equipment

  • Mixing bowls
  • Box grater
  • Cheesecloth or towel to squeezezucchini
  • Loaf pan
  • Oven
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a mixing bowl, stir together almond flour, coconut flour, baking powder, and salt, mixing well.
  3. In a separate bowl, mix egg with pumpkin puree, melted butter, erythritol, and vanilla until well blended.
  4. Stir in dry with wet, not forcefully, or it will result in a tough batter.
  5. Transfer batter to loaf pan and bake 50–55 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow it to cool in the pan for 10 minutes, then transfer to a rack and cool for at least 30 minutes before slicing.

Notes

Taking as much moisture out of the zucchini as possible is important to avoid a soggy loaf.
Add walnuts for crunch.
Store in fridge up to 5 days.
This zucchini bread is moist, spiced and just right with a cup of coffee for a keto breakfast or snack.