Keto Zucchini Bread

A moist, fluffy keto zucchini bread made with almond and coconut flour — low-carb, gluten-free, and perfectly sweetened with erythritol for a guilt-free treat.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Keto, Low Carb

Prep Time: 15

Cook Time: 50

Cooling Time: 10

Total Time: 1 15

Servings: slices

Calories: 210kcal

Cost: $8–10

Equipment

1 9x5-inch loaf pan Greased or lined with parchment
2 Large mixing bowls One for wet, one for dry ingredients
1 Box grater For shredding zucchini
1 Whisk or hand mixer For smooth batter
1 Rubber spatula For folding batter
1 Wire cooling rack To cool completely

Ingredients

2 cups Almond flour Blanched preferred
¼ cup Coconut flour Adds structure
1 cup Zucchini Grated and squeezed dry
3 large Eggs Room temperature
½ cup Unsalted butter Melted and cooled
½ cup Erythritol Or monk fruit sweetener
1 teaspoon Vanilla extract Optional but recommended
1 teaspoon Baking powder Helps rise
½ teaspoon Baking soda Balances acidity
¼ teaspoon Sea salt To taste
1 teaspoon Ground cinnamon For warmth
½ cup Walnuts Chopped (optional)
¼ cup Dark chocolate chips Sugar-free optional

Instructions

Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Grate the zucchini and squeeze out as much moisture as possible.
In a large bowl, whisk together all dry ingredients.
In another bowl, whisk eggs, melted butter, sweetener, and vanilla extract until smooth.
Fold the wet ingredients into the dry using a spatula until just combined.
Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick comes out clean.
Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Notes

You can omit the walnuts or chocolate chips, or swap with nuts or seeds of choice. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition