Keto Zucchini Bread
User Reviews
5
Keto Zucchini Bread
Description
Keto Zucchini Bread uses heavily drained shredded zucchini mixed into a batter of almond flour, coconut flour, eggs, and softened butter. The dry ingredients include baking powder and spices like cinnamon and nutmeg, enhanced with erythritol sweetener to keep the carb count low. Eggs are whisked until frothy to incorporate air and help rise.
After combining all ingredients and folding in half the chopped hazelnuts, the batter is baked in a lined loaf tin until a skewer comes out clean, with care taken to avoid excessive browning. The topping of remaining nuts adds a toasted texture and nutty flavor contrast.
This bread delivers moistness from the zucchini while maintaining keto-friendly macros. It is suitable for slicing thinly to serve as a quick breakfast or snack, and keeps well refrigerated or frozen according to the notes.
Ingredients
- 1 ½ cup zucchini all liquid squeezed out, 230g, shredded
- 4 egg
- 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 erythritol or more, to taste, granulated
- 1-2 teaspoon cinnamon to taste
- ½ teaspoon nutmeg
- ¼ cup hazelnut 30g, or pecans, chopped
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
- Ensure the zucchini is thoroughly squeezed to remove excess moisture, which affects texture and baking.
- The recipe yields approximately 12 slices, each about 1 net carb.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Ground almonds used here are equivalent to standard almond flour; if using extra-fine almond flour, reduce the quantity slightly by 1-2 tablespoons for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Total Carbohydrates | 4.6g | 2% |
| Protein | 6g | 12% |
| Fat | 16.6g | 26% |
| Saturated Fat | 6.4g | 32% |
| Sodium | 26mg | 1% |
| Potassium | 220mg | 5% |
| Fiber | 2.5g | 10% |
| Sugar | 0.9g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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