If you’re following a keto diet, you might find yourself craving baked goods that align with your low-carb lifestyle. The challenge often lies in finding recipes that are not only keto-friendly but also genuinely satisfying. Enter zucchini, a versatile ingredient that’s perfect for keto baking. It adds moisture, volume, and reduces the carbohydrate content, making it a star in keto zucchini bread recipes.
Zucchini is low in calories and high in essential vitamins and minerals. When incorporated into baked goods, it can create a delightful texture while keeping your carb count in check. This makes it an ideal choice for those who want to enjoy a slice of bread without the guilt.
Easy and Tasty Keto Zucchini Bread Recipe
This keto zucchini bread is not only simple to make, but it’s also moist and flavorful. With a perfect balance of sweetness and a hint of spice, it’s a delicious treat that fits right into your ketogenic lifestyle.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 large eggs
- 1/4 cup melted coconut oil or unsalted butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup erythritol or your choice of low-carb sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Prep the Zucchini: Grate the zucchinis using a box grater and place them in a clean towel. Squeeze out excess moisture to avoid a soggy bread.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, mix the almond flour, erythritol, baking powder, baking soda, cinnamon, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and any optional ingredients like walnuts or chocolate chips.
- Bake: Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 150kcal
- Fat: 12g
- Protein: 5g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g
