Keto Zucchini Bread

Name: Keto Zucchini Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12 serving
Ingredients: 1 ½ cup shredded zucchini; 4 eggs; 1 teaspoon vanilla extract; ½ cup butter; 1 ¼ cup almond flour; ¼ cup plus 3 tbsp coconut flour; 1 ½ teaspoon baking powder; 3 tablespoon Granulated Erythritol; 1-2 teaspoon cinnamon; ½ teaspoon nutmeg; ¼ cup chopped hazelnuts or pecans

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
12
Calories
188 kcal
Course
Dessert
Cuisine
British

Keto Zucchini Bread

Raiden Walker

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I love hiding vegetables in desserts and this keto 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!

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Ingredients

Servings

1 ½ cup shredded zucchini all liquid squeezed out, 230g
4 eggs
1 teaspoon vanilla extract
½ cup butter softened, 100g
1 ¼ cup almond flour or ground almonds, 125g
¼ cup plus 3 tbsp coconut flour 50g
1 ½ teaspoon baking powder
3 tablespoon Granulated Erythritol or more, to taste
1-2 teaspoon cinnamon to taste
½ teaspoon nutmeg
¼ cup chopped hazelnuts or pecans 30g

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Instructions

Pre-heat the oven to 180 Celsius / 350 Fahrenheit.
Peel and then grate 3-4 small zucchini. Using a kitchen cloth, squeeze as much liquid out as possible. You should end up with 1 ½ cup or 230g shredded zucchini.
Whisk the eggs with an electric mixer or in a food processor until pale, frothy and doubled in size. Add the butter and vanilla and blend.
Add the zucchini and blend until combined.
Mix all dry ingredients in a separate bowl – almond flour, coconut flour, baking powder, erythritol, cinnamon and nutmeg – making sure there are no lumps. Then add to the batter and blend until combined.
Stir in half the nuts.
Line a loaf tin with parchment paper and fill in the batter. Top with the remaining nuts.
Bake for about 50 minutes or until a toothpick/knife inserted comes out clean. If the cake gets too brown, cover the top loosely with aluminium paper.
Let cool completely before slicing.

Notes

1 net carbs per slice. Makes 12 slices.
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.
Store in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.
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.

Nutrition Information

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Calories 188kcal (9%) Total Carbohydrates 4.6g Protein 6g (12%) Fat 16.6g (26%) Saturated Fat 6.4g (32%) Sodium 26mg (1%) Potassium 220mg (6%) Fiber 2.5g (10%) Sugar 0.9g (2%)