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Keto Zucchini Bread Recipe

Keto Zucchini Bread Recipe

This Keto Zucchini Bread recipe offers a delicious and healthy alternative for those following a low-carb or Keto diet. It combines almond and coconut flour with grated zucchini, eggs, and Keto-friendly sweeteners to create a moist and flavorful bread that's perfect for breakfast or a satisfying snack. Optional additions like nuts, chocolate chips, or lemon zest can enhance the flavor profile. The bread is easy to make and can be stored in the fridge or freezer for longer shelf life. Serve slices with Keto-friendly spreads or enjoy alongside your favorite low-carb beverages.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 People
Calories 150 kcal

Equipment

  • Mixing bowls For combining dry and wet ingredients separately.
  • Whisk or Spatula For mixing the batter.
  • Loaf pan To bake the zucchini bread.
  • Grater For grating the zucchini.
  • Kitchen towel or cheesecloth To squeeze out excess moisture from the grated zucchini.
  • Oven For baking the bread.
  • Cooling Rack To cool the bread after baking.
  • Measuring cups and spoons For precise measurements of ingredients.
  • Optional Parchment paper or non-stick cooking spray for lining the loaf pan.

Ingredients
  

  • 1½ Cups Almond flour
  • 1/4 Cup coconut flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Keto-friendly sweetener (such as erythritol or stevia)

Optional

  • 1 Teaspoon Ground Cinnamon
  • 1/2 Cup Chopped Nuts (such as walnuts or pecans)
  • 1/4 Cup Sugar-Free Chocolate Chips
  • Zest of 1 lemon (for added flavor)

Wet Ingredients

  • 4 Large Eggs
  • 1½ Cups Grated Zucchini (excess moisture squeezed out)
  • 1/4 Cup Melted Coconut Oil or Butter
  • 1 Teaspoon Vanilla Extract

Instructions
 

  • Preheat the oven and grease or line a loaf pan.
  • Combine almond flour, coconut flour, baking powder, salt, sweetener, and cinnamon in a bowl.
  • In another bowl, whisk together eggs, grated zucchini, melted coconut oil or butter, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until well combined.
  • Gently fold in the grated zucchini into the batter.
  • Transfer the batter into the prepared loaf pan.
  • Bake the zucchini bread in the preheated oven until golden brown and a toothpick inserted into the center comes out clean.
  • Serving Suggestions
  • Allow the zucchini bread to cool before slicing.
  • Serve slices with Keto-friendly spreads like sugar-free almond butter.
  • Enjoy the bread with Keto-friendly beverages such as unsweetened almond milk or herbal tea.

Notes

Here are some important notes for making Keto Zucchini Bread:
  1. Grate and Squeeze Zucchini: Grate the zucchini and then squeeze out excess moisture using a kitchen towel or cheesecloth. This step prevents the bread from becoming too wet.
  2. Choice of Sweetener: Use a Keto-friendly sweetener like erythritol or stevia to keep the bread low in carbohydrates. Adjust sweetness to taste.
  3. Baking Time: Keep an eye on the bread towards the end of the baking time to avoid over-browning. Oven temperatures can vary, so use a toothpick to check for doneness.
  4. Optional Additions: Feel free to add chopped nuts, sugar-free chocolate chips, or lemon zest for extra flavor and texture. Adjust quantities based on personal preference.
  5. Storage: Store the cooled bread in an airtight container in the refrigerator for up to a week or freeze slices individually for longer storage.
  6. Serving Suggestions: Serve the bread with Keto-friendly spreads or enjoy it alongside low-carb beverages for a satisfying snack or breakfast option.
  7. Nutritional Information: While the estimated calorie count per slice is provided, note that the actual nutritional content may vary based on ingredients used and serving size. Adjust calculations accordingly if tracking macros or dietary requirements closely.
 
Keyword Keto Zucchini Bread