Description
Keto Zucchini Bread: A Moist, Delicious Low-Carb Treat!
Ingredients
Scale
- 2 cups almond flour
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup sugar-free granulated sweetener
- 1 teaspoon baking soda
- 2 large eggs, beaten
- ¼ cup melted butter
- 1½ cups grated zucchini (with peel, moisture squeezed out)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or cooking spray.
- In a large bowl, mix almond flour, salt, cinnamon, sweetener, and baking soda.
- Wrap grated zucchini in a clean towel and squeeze out excess moisture. Discard the liquid.
- Add zucchini, beaten eggs, and melted butter to the dry ingredients. Stir until well combined.
- Pour the batter into the greased pan and smooth the top.
- Bake for 45–60 minutes or until a toothpick inserted comes out clean.
- Cool completely before slicing. Cut into 12 slices.
Notes
- For added flavor, fold in ½ cup sugar-free chocolate chips, chopped walnuts, or 1 cup blueberries before baking.
- To make muffins, divide batter into a 12-cup muffin pan and bake at 350°F for 18–20 minutes.
- This bread freezes well whole or in individual slices.
- Enjoy it with a pat of butter or alongside some bacon or hard-boiled eggs for a keto-friendly breakfast.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 0g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 0mg
