This easy keto zucchini bread recipe is soft, fluffy, gently sweet and deliciously spiced. It's gluten-free and makes a great breakfast or snack. Savoury option included.
We have been eating this low carb zucchini bread for breakfast over the last few days. It's wonderful warm spread with butter or a nut butter or your choice.
My teenagers love it too. And I get to feel all smug and happy that I'm feeding them vegetables without them realising.
Sugar Free Homemade Zucchini Bread
3.) In a large mixing bowl, whisk the eggs with an electric mixer or in a food processor until pale, frothy and doubled in size.
6.) Mix all dry ingredients in a separate bowl – almond flour, coconut flour, baking powder, granulated erythritol, cinnamon and nutmeg. Then add to the batter and blend until combined. Stir in half the nuts (optional, but I like a bit of crunch in this bread).
7.) Line a regular size loaf pan with parchment paper and fill in the batter. Top with the remaining nuts and bake until golden and a toothpick inserted comes out clean.
Low Carb, Keto, Gluten Free Zucchini Bread With Cream Cheese Frosting
Squeeze the zucchini well. This is the most important step. You should end up with 1 ½ cup or 230g shredded zucchini and 160 ml of liquid in total. That's an entire small glass.
Always taste the batter! This recipe is only gently sweet, which is how I like it best. Do add more sweetener if you prefer. Use up to ½ cup of 100 grams.
Loaf pan sizes: I used a regular size 9x5 inch loaf pan. It should also be possible to use a small 8 x 3.5 inch pan. In this case, the batter will reach to the top of the pan and oven time may increase slightly.
Almond Flour Zucchini Bread
Prevent over-browning: Check the low carb zucchini bread after 30-40 minutes. As soon as the top is golden brown, cover it loosely with aluminium paper to prevent it from burning.
Keto zucchini bread is slightly sweet and moist. It has the texture of a muffin rather than of bread: soft and fluffy.
No. Squeezing the shredded zucchini is essential. If you don't do it (or if you don't squeeze enough) the bread will not be fluffy. Take your time! You don't want a soggy bread.
Best Keto Zucchini Bread With Coconut Flour (paleo
Yes. Simply fill into a muffin tin and reduce the oven time to around 25-30 minutes. Or try these keto zucchini muffins.
Simply leave out the sweetener, vanilla extract and spices. Instead, add salt to taste. Option to add some grated parmesan or spices such as turmeric.
Flavor: Instead of the spices and cinnamon, add a pinch of salt or a tablespoon of lemon juice and grated zest from 1 lemon. Or, make a savoury low carb zucchini bread. Turmeric, paprika, cumin or grated cheddar cheese work well.
Keto Zucchini Bread With Almond Flour
Toppings / Add ins: Use walnuts, pecans or slivered almonds in place of the hazelnuts. Or stir sugar free chocolate chips or even fresh blueberries into the batter.
Freezer: Pre-slice the bread and layer parchment paper between the slices so they don't stick. Then, freeze in freezer bags for up to 3 months.
I love hiding vegetables in desserts and this keto friendly low carb zucchini bread is my new favourite. You cannot taste (or see) the zucchini at all. Its gently sweet flavour works perfectly in this recipe - think fluffy almond flour loaf cake with bonus nutrients!
Keto Zucchini Bread With Walnuts
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Make sure you squeeze the liquid out of the zucchini as much as you can. And when you think you're finished, squeeze some more. I ended up with 160 ml of zucchini liquid.
I used ground almonds in this recipe – that’s the same as regular almond flour in the US. If you want to use extra-fine almond flour, I recommend you reduce the amount by 1-2 tablespoons.
Keto Zucchini Bread [coconut Flour] · Fittoserve Group
Calories: 188 kcal Total Carbohydrates: 4.6 g Protein: 6 g Fat: 16.6 g Saturated Fat: 6.4 g Sodium: 26 mg Potassium: 220 mg Fiber: 2.5 g Sugar: 0.9 g
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.This keto zucchini bread is so tender and moist, with a hint of cinnamon and studded with sugar free chocolate chips. It makes a wonderful easy breakfast or mid-day snack. Now with an instructional video.
Got zucchini coming out your ears? Okay, not literally because that would be weird. You’d probably be considered a medical marvel, if that were the case.
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I truly believe that this is the best keto zucchini bread. And I don’t say that lightly. It’s tender and delicious, with just the right amount of sweetness. The chocolate chips don’t hurt either!
Zucchini really is a versatile low carb vegetable. I don’t like it raw very much but roasted or grilled, it becomes flavorful and tender.
It’s useful in savory dishes as zucchini noodles, and it can also be turned into keto zucchini boats and stuffed with any number of delicious fillings. And this zucchini casserole is one of my most popular keto side dishes.
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But one place were zucchini really shines is in keto baking. Finely grated zucchini adds moisture and texture to recipes like keto zucchini muffins, or keto chocolate zucchini cake. And of course to this amazing keto zucchini bread.
This is an easy recipe that you will want to make over and over again. Be sure to check out the video in the recipe card to see the process start to finish.
This keto zucchini bread uses one large zucchini, which is about 12 ounces or 330 grams. Any more than that and your bread may become mushy.
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This is an almond flour zucchini bread so it won’t work with coconut flour. However, my keto zucchini spice muffins are coconut flour based so I recommend making that recipe instead.
Yes, any granular sweetener should work here. One caveat is that allulose can make keto baked goods overly brown. They aren’t burnt but they come out very dark in color, which can be a little off-putting.
Absolutely, I’ve made a dairy free version of keto zucchini bread and it’s delicious. Replace the whey protein with egg white protein powder, and the butter with coconut or avocado oil. Coconut oil can make it a bit greasier so I recommend using only 6 tablespoons.
Healthy Almond Flour Zucchini Bread
This is a wonderful make-ahead recipe. The bread can last on the counter for up to 5 days, as long as you don’t live in a very humid environment. Keep it wrapped up tightly so it doesn’t dry out.
It also freezes very well, and I’ve frozen it for 6 months before without any issues. You can freeze the whole loaf for future use, or cut it into slices for individual servings. Either way, make sure you wrap it up tightly so it doesn’t get any freezer burn.
This keto zucchini bread is so tender and moist, with a hint of cinnamon and studded with sugar free chocolate chips. It makes a wonderful easy breakfast or mid-day snack.
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Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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