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–+ servings

Keto Zucchini Bread

This low carb and keto friendly zucchini bread is moist, warm, and perfectly spiced. A cozy classic you can enjoy without the guilt.
Keto Zucchini Bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 170 kcal
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Ingredients
  

  • 2 cups Almond Flour
  • 1/2 cup Granulated Erythritol
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 1/2 cups Shredded Zucchini, squeezed dry
  • 3 Large Eggs
  • 1/4 cup Butter, melted
  • 1 tsp Vanilla Extract
  • 1/3 cup Chopped Pecans (optional)

Equipment

  • 9x5-inch loaf pan
  • wire rack

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
  • Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is critical for preventing a soggy bread. You should remove at least a few tablespoons of liquid.
  • In a large bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, baking soda, nutmeg, and salt.
  • In a separate bowl, beat the eggs, melted butter, and vanilla extract together. Add the squeezed zucchini and stir to combine.
  • Pour the wet mixture into the dry ingredients and fold together with a spatula until just combined. Fold in the chopped pecans if using.
  • Pour the batter into the prepared pan and spread evenly. Bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 15 minutes before removing to a wire rack. Allow it to cool completely before slicing for the cleanest cuts.

Nutrition

Serving: 1servingCalories: 170kcalCarbohydrates: 3gProtein: 5gFat: 15g
Keyword almond flour, gluten free, keto zucchini bread, low carb
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