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Keto Zucchini Bread
Indulge in this delectable Keto Zucchini Bread, a low-carb delight that perfectly balances moisture and flavor. Packed with fresh zucchini and enhanced with the warm notes of cinnamon, this bread is suitable for breakfast or as a guilt-free snack any time of the day. Whether enjoyed plain or with a pat of butter, this quick bread is a versatile treat that makes healthy eating feel indulgent. Historically, zucchini bread has its roots in the summer months when zucchinis are abundant, showcasing a clever way to use this versatile vegetable in a sweet, satisfying loaf.
Ingredients
- Almond flour
- 2 cups
- Coconut flour
- 1/4 cup
- Baking powder
- 2 teaspoons
- Cinnamon
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Erythritol
- 3/4 cup (or preferred keto sweetener)
- Eggs
- 3, large
- Zucchini
- 1 1/2 cups, grated (about 1 medium zucchini)
- Unsweetened almond milk
- 1/2 cup
- Vanilla extract
- 1 teaspoon
- Chopped walnuts
- 1/2 cup (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan (9x5 inches).
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, salt, and erythritol until well combined.
- In a separate bowl, beat the eggs until frothy. Add the grated zucchini, almond milk, and vanilla extract, mixing until the ingredients are fully combined.
- Carefully pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain the bread's fluffy texture.
- If desired, fold in the chopped walnuts for added crunch and flavor.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- For added flavor, try incorporating spices like nutmeg or pumpkin spice for a seasonal twist.
- You can substitute the walnuts with pecans or omit them entirely for a nut-free version.
- This bread freezes well; slice and store in an airtight container for up to 3 months.
Dietary Information
Servings: 12 Dish Type: Breakfast/Snack Prep Time: 15 minutes Cook Time: 50 minutes Calories: 130 Fat: 10g Carbs: 5g Protein: 4g Sodium: 150mg Sugar: 1g
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