Keto Zucchini Bread
You can make tender keto zucchini bread in a few simple steps. This low carb zucchini bread is tender and just sweet enough for breakfast, dessert, or a nutritious snack.
Servings: 12 servings
Calories: 163kcal
Equipment
Ingredients
- 2 cups almond flour superfine
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup coconut oil melted and cooled (or oil of choice)
- ¼ cup sugar free maple-flavored syrup
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ¾ cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line a small loaf pan with parchment paper; set aside.
- In a large mixing bowl, mix together almond flour, salt, baking powder, and cinnamon.
- Add the coconut oil, maple flavored syrup, vanilla extract, and eggs.
- Stir in the shredded zucchini.
- Spoon batter evenly into your parchment lined loaf pan.
- Bake for 30-35 minutes or until the center is set.
- Remove from the oven and let cool completely before slicing.
- If desired, drizzle with icing or dust with powdered sweetener.
- Store in an airtight container at room temperature for up to 4 days.
Notes
- For best results, always use room temperature almond flour.
- There is no need to squeeze the shredded zucchini, the excess water is needed.
- You do not have to peel the zucchini before grating.
- The bread batter will be on the thick side, that is due to using almond flour.
- Freeze for up to 3 months. We like to allow it to cool completely, then slice into serving sizes. Freeze each slice individually wrapped or in freezer bags. This makes it easy to grab a slice when needed.
- Defrost on the countertop or warm in the microwave.
Nutrition
Serving: 1 | Calories: 163kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 97mg | Potassium: 37mg | Fiber: 2g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg