Low Carb Keto Zucchini Bread

When you think of comfort food, zucchini bread might not be the first thing that comes to mind, but this Low Carb Keto Zucchini Bread is about to change that. Moist, flavorful, and indulgently satisfying, this recipe is perfect for those who want to enjoy a delicious treat without compromising their low-carb lifestyle. Whether you serve it for breakfast, snack time, or dessert, this zucchini bread is sure to wow your taste buds and keep your carb count in check.

Why It’s Crowd-Pleasing

One of the best things about this Low Carb Keto Zucchini Bread is how adaptable it is. It’s a fantastic way to sneak in some veggies, making it not only tasty but also nutritious. The blend of almond and coconut flour gives it a delightful texture, while the spices add warmth and flavor. Plus, it’s incredibly easy to make, which means you can whip it up on a whim or prepare it for gatherings. Whether you’re entertaining guests or just treating yourself, this zucchini bread is bound to become a favorite.

Ingredient List

• 1 cup shredded zucchini (all liquid squeezed out, 230g)
• 4 eggs
• 1 teaspoon vanilla extract
• ½ cup butter (softened, 100g)
• 1 cup almond flour (or ground almonds, 125g)
• ½ cup plus 3 tbsp coconut flour (50g)
• 1 teaspoon baking powder
• 3 tablespoons granulated erythritol (or more, to taste)
• 1-2 teaspoons cinnamon (to taste)
• ½ teaspoon nutmeg
• ¼ cup chopped hazelnuts or pecans (30g)

Equipment at a Glance

• Mixing bowls: For combining ingredients.
• Whisk: To blend wet ingredients smoothly.
• Measuring cups and spoons: For accurate ingredient measurements.
• Loaf pan: To bake the zucchini bread.
• Parchment paper: Optional, for easy removal of the bread.

Mastering Low Carb Keto Zucchini Bread: How-To

Step 1: Prepare the Zucchini

Start by washing your zucchini thoroughly. Then, grate it using a box grater or a food processor. Once grated, place the zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to ensure your bread isn’t soggy.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the squeezed zucchini, eggs, vanilla extract, and softened butter. Use a whisk to mix until the ingredients are well combined and the mixture is smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, mix the almond flour, coconut flour, baking powder, erythritol, cinnamon, nutmeg, and your choice of chopped hazelnuts or pecans. Stir until evenly distributed.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix; a few lumps are okay!

Step 5: Prepare the Loaf Pan

Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper for easy removal.

Step 6: Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Slice

Once baked, take the zucchini bread out of the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Spring to Winter: Ideas

• Top with cream cheese frosting for a decadent twist.
• Serve warm with a pat of butter and a sprinkle of cinnamon.
• Pair with fresh berries for a delightful summer breakfast.
• Add chocolate chips for a sweet treat any time of the year.
• Use slices to make Zucchini Bread Pancakes with maple pecan syrup.

Insider Tips

• Make sure to squeeze out excess moisture from the zucchini; this is key for the right texture.
• Experiment with spices; add a pinch of cardamom or ginger for a unique flavor.
• For a sweeter bread, increase the erythritol to suit your taste.
• Store any leftovers in an airtight container to keep it fresh.

Storing, Freezing & Reheating

To store your Low Carb Keto Zucchini Bread, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for about a week.

If you want to freeze it, slice the bread and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. It will maintain its quality for up to 3 months. To reheat, simply thaw at room temperature or microwave for a few seconds until warm.

Reader Questions

Can I use different types of flour?

Yes! While almond flour and coconut flour work best for this recipe, you can experiment with other low-carb flours. Just be mindful that the texture and taste may vary.

How can I make it sweeter without adding more erythritol?

You could incorporate mashed bananas or applesauce for natural sweetness, but keep in mind that this will slightly increase the carb content.

Can I add other ingredients like chocolate chips?

Absolutely! Feel free to fold in sugar-free chocolate chips, dried fruits, or even shredded coconut for added flavor and texture.

Is this zucchini bread suitable for meal prep?

Definitely! This Low Carb Keto Zucchini Bread is perfect for meal prep. You can bake it ahead of time and enjoy it throughout the week.

Cook This Next

• Lemon Glazed Zucchini Bread Muffins
• No Noodle Zucchini Lasagna

Make It Tonight

This Low Carb Keto Zucchini Bread is not only easy to make but also versatile and incredibly satisfying. Perfect for any time of day, it’s a delicious option for anyone looking to enjoy a low-carb lifestyle without sacrificing flavor. So grab your zucchini and get baking—you’re just a few steps away from a delightful loaf that will impress everyone! Enjoy every slice of this guilt-free treat!