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Keto Zucchini Bread
A moist, fluffy, and sugar-free Keto Zucchini Bread made with almond flour and coconut flour. Perfect for breakfast, snack, or dessert on a low-carb lifestyle.
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Course:
Breakfast, Dessert, Snack
Cuisine:
Gluten-Free, Keto, Low Carb
Prep Time:
15
minutes
minutes
Cook Time:
55
minutes
minutes
Resting Time:
10
minutes
minutes
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
12
slices
Calories:
180
kcal
Cost:
$7–$9
Equipment
9x5-inch loaf pan
Metal preferred for even baking
Box grater
Fine holes for best texture
Clean kitchen towel
To squeeze excess moisture
Mixing bowls
For dry and wet ingredients
Wire cooling rack
To cool bread evenly
Muffin cups
Optional – for individual servings
8x8-inch square pan
Alternative shape
Ingredients
1.5
cups
Finely grated zucchini
Squeeze out moisture
1.5
cups
Almond flour
Not almond meal
0.25
cup
Coconut flour
Measure carefully
0.5
cup
Erythritol or monk fruit sweetener
Adjust to taste
4
Large eggs
Room temperature
0.25
cup
Melted coconut oil or butter
Cooled slightly
1
teaspoon
Vanilla extract
1
teaspoon
Baking soda
0.25
teaspoon
Salt
1
teaspoon
Cinnamon
0.5
cup
Chopped walnuts
Optional
0.33
cup
Sugar-free chocolate chips
Optional
1
teaspoon
Lemon zest
Optional – adds brightness
Instructions
Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
In a large bowl, whisk together almond flour, coconut flour, sweetener, baking soda, salt, and cinnamon.
In another bowl, beat the eggs and mix with melted coconut oil (or butter), vanilla extract, and the squeezed zucchini.
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Let the batter rest for 10 minutes to allow the coconut flour to hydrate.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice once fully cooled and enjoy.
Notes
You can bake the batter in muffin cups or an 8x8-inch square pan as an alternative to a loaf pan.
Nutrition
Serving:
60
g
|
Calories:
180
kcal
|
Carbohydrates:
6
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
60
mg
|
Sodium:
160
mg
|
Potassium:
220
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
150
IU
|
Vitamin C:
5
mg
|
Calcium:
60
mg
|
Iron:
1.2
mg