Savor the best keto zucchini bread that’s low-carb, moist, and easy to bake. Perfect for healthy diets and keto lovers craving baked treats!
1 ½ cups almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
3 large eggs
⅓ cup erythritol (or your preferred keto sweetener)
1 teaspoon vanilla extract
1 cup grated zucchini (squeeze out extra water)
¼ cup melted coconut oil or butter
Optional: ¼ cup chopped walnuts or sugar-free chocolate chips
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients:
In another bowl, beat the eggs. Add erythritol, vanilla extract, melted coconut oil, and the grated zucchini. Mix well.
Combine:
Gradually fold the wet mixture into the dry ingredients. Stir until just combined. If using, fold in walnuts or chocolate chips.
Bake:
Pour the batter into the prepared loaf pan and spread evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Allow the bread to cool completely in the pan before slicing for best texture.
Tip: Squeeze zucchini very well to avoid soggy bread.
Sweetness: Adjust sweetener depending on your taste preference.
Storage: Store covered at room temperature for 2–3 days or refrigerate for up to 1 week.
Keywords: low-carb zucchini bread, healthy zucchini bread recipe, sugar-free zucchini bread, gluten-free zucchini bread, keto-friendly bread
Find it online: https://www.hightasty.com/keto-zucchini-bread/