Delicious Zucchini Bread (Keto Version)

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If you’re looking for a low-carb treat that satisfies your sweet tooth, then this Zucchini Bread (keto version) is a must-try. It’s soft, moist, and packed with flavor, making it the perfect guilt-free indulgence. Plus, it’s a great way to sneak some extra veggies into your diet without even realizing it!

This recipe is not only simple to make, but it’s also incredibly versatile. You can enjoy this Zucchini Bread (keto version) for breakfast, as a snack, or even as a dessert. Add some nuts or sugar-free chocolate chips for an extra touch, and you’ll have a delightful treat that everyone will love!

The Ultimate Keto Zucchini Bread

Sliced Keto Zucchini Bread on a cutting board, showcasing its moist texture and green zucchini flecks.

This Keto Zucchini Bread is a flavorful and moist quick bread made with freshly grated zucchini, almond flour, and sweetened with low-carb sweeteners. It’s subtly spiced with cinnamon and nutmeg, making it a deliciously sweet option for those on a keto diet.

Ingredients

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 2 cups almond flour
  • 1/2 cup erythritol or your choice of low-carb sweetener
  • 3 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or sugar-free chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Prepare Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture and set aside.
  3. Mix Dry Ingredients: In a large bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Mix Wet Ingredients: In another bowl, whisk together the eggs, melted coconut oil, vanilla extract, and the drained zucchini.
  5. Combine: Add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in the walnuts or chocolate chips.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool: Allow the bread to cool in the pan for 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: 120kcal
  • Fat: 9g
  • Protein: 4g
  • Carbohydrates: 3g

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