Keto Zucchini Bread

Name: Keto Zucchini Bread
Total time: 60 min
Yield: 12 servings
Cuisine: Keto
Ingredients: 2 cups almond flour; 1/2 cup erythritol or allulose (granulated); 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 large eggs, lightly beaten; 1/2 cup unsweetened almond milk; 1/4 cup melted unsalted butter or coconut oil; 1 teaspoon vanilla extract; 1 1/2 cups shredded zucchini, excess water squeezed out; 1/2 cup chopped walnuts or pecans (optional)

Enjoy a moist and flavorful slice of this keto zucchini bread, perfectly spiced and sweetened without the carbs, ideal for breakfast or a snack.

✓ Keto-friendly 3 g net / serving

60 min 12 servings Involved ♥ Save recipe

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3 g

net carbs

6 g

protein

16 g

fat

185

kcal

Ingredients

2 cups almond flour

1/2 cup erythritol or allulose (granulated)

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 large eggs, lightly beaten

1/2 cup unsweetened almond milk

1/4 cup melted unsalted butter or coconut oil

1 teaspoon vanilla extract

1 1/2 cups shredded zucchini, excess water squeezed out

1/2 cup chopped walnuts or pecans (optional)

Method

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with coconut flour or line with parchment paper.

In a large bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, baking soda, salt, and nutmeg.

In a separate medium bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Gently fold in the shredded zucchini and optional nuts until evenly distributed.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.

Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Estimated values per serving. Not medical advice.