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Low Carb Keto Zucchini Bread

This Low Carb Keto Zucchini Bread is a moist, flavorful treat that satisfies your cravings without the carbs!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 servings

Ingredients

  • 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 coconut flour (50g)
  • 3 tablespoons granulated erythritol (or more, to taste)
  • 1 teaspoon baking powder
  • 1-2 teaspoons cinnamon (to taste)
  • ½ teaspoon nutmeg
  • ¼ cup chopped hazelnuts or pecans (30g)

Instructions

  • 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.
  • 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.
  • 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.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix; a few lumps are okay!
  • Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper for easy removal.
  • 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.
  • 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.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Loaf Pan
  • Parchment Paper

Notes

  • 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.