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Keto Zucchini Bread

Keto Zucchini Bread

Keto Zucchini Bread

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
9x5 inch loaf pan
2
Mixing bowls
3
Whisk
4
Box grater
5
Measuring cups
6
Measuring spoons
7
Toothpick
8
Wire rack
9
Parchment paper or grease

Ingredients

Dry

  • 1
    2.5 cups Almond Flour
  • 2
    1 cup Granulated Erythritol
  • 3
    1 teaspoon Baking Powder
  • 4
    0.5 teaspoon Baking Soda
  • 5
    1 teaspoon Ground Cinnamon
  • 6
    0.5 teaspoon Ground Nutmeg
  • 7
    0.25 teaspoon Salt

Wet

  • 1
    0.5 cup Avocado Oil
  • 2
    3 count Large Eggs
  • 3
    1 teaspoon Vanilla Extract

Vegetable

  • 1
    2 cups Zucchini

Directions

1

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper. This will prevent sticking and make removal easier.

2

Prepare Zucchini

Wash and grate zucchini using a box grater. For best results, squeeze out excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth. This step helps prevent a soggy bread.

3

Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This ensures even distribution of leavening and spices.

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4

Combine Wet Ingredients

In a separate bowl, whisk together the avocado oil, eggs, and vanilla extract until the mixture is smooth and well blended. This creates an emulsion that helps with the bread’s texture.

5

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix. Overmixing can lead to a tough bread. Gently fold in the grated zucchini, ensuring it’s evenly distributed throughout the batter.

6

Transfer to Pan

Pour the batter into the prepared loaf pan. Spread the batter evenly to ensure uniform baking.

7

Bake the Bread

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

8

Cool the Bread

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling completely prevents the bread from crumbling when slicing.

Recipe Tips

  • Use fresh, firm zucchini for the best flavor and texture.
  • For extra flavor, add a 1/2 cup of chopped walnuts or pecans to the batter.
  • Store leftover keto zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Always allow the bread to fully cool before slicing to prevent it from crumbling.
  • If you don't have avocado oil, you can substitute with melted coconut oil or light olive oil.

Nutrition Facts (per serving)

Calories

200 kcal

Carbs

7g

Protein

7g

Fat

17g

Fiber

4g

Sugar

2g

Sat. Fat

2g

Sodium

150mg

Trans Fat

0.1g

Cholesterol

75mg

Potassium

200mg

Vitamin A

100%

Vitamin C

5%

Calcium

50%

Iron

1.5%

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