Keto Zucchini Bread Recipe
User Reviews
5
Keto Zucchini Bread Recipe
Description
The Keto Zucchini Bread Recipe uses grated zucchini squeezed dry to avoid excess water affecting the bake. The batter combines almond flour, eggs, stevia glycerite as a sugar substitute, vanilla extract, cinnamon, salt, and baking soda. This mixture creates a dense but moist batter that bakes into a loaf with a soft crumb.
The texture largely depends on drying the zucchini thoroughly and measuring almond flour by weight for accuracy. The baking soda helps the loaf rise, though an alternative baking powder option is suggested in case of unwanted reactions. Additional optional ingredients like dark chocolate chips or nuts can be incorporated for more texture and flavor variety.
This bread is baked in a small loaf pan to maintain proper shape and oven timing. Once cooled, slices can be stored refrigerated for a few days or frozen for longer keeping, with layering and paper towels used to absorb moisture.
The recipe can also be adapted into muffins baked in greased liners to avoid sticking. Adding melted butter increases richness, while the careful choice of sweetener keeps the loaf keto appropriate without sacrificing flavor.
Ingredients
- Avocado oil spray for the pan
- 3 zucchini about 21 ounces total weight, medium
- 3 egg large
- 1 ½ teaspoon stevia glycerite equals about ½ cup of sugar
- 1 teaspoon vanilla extract
- 2 cups almond flour 8 ounces, blanched, finely ground
- 1 tablespoon ground cinnamon
- Pinch salt
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F. Line a small loaf pan (8.5 x 4.5 inches) with parchment so that there’s an overhang. Lightly spray the lined pan with oil.
- Grate the unpeeled zucchini. I grate them by hand using a box grater. You should have about 2 cups of grated zucchini.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. You’ll get quite a lot of water out, as you can see in the photo. Draining the zucchini is a must to prevent soggy bread.
- In a medium bowl, whisk together the eggs, stevia, and vanilla extract.
- Using a rubber spatula, mix in the almond flour, cinnamon, kosher salt, and baking soda. Add the grated and drained zucchini.
- Depending on how thoroughly you squeezed the water out of the zucchini, at this point, you might need to add a little water to the mixture. Add one tablespoon at a time until the batter is thick but easy to mix. I typically add two tablespoons.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
- Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
- Cool the bread on the cooling rack for about an hour before slicing. You can speed things up by placing it in the fridge, on the cooling rack, for 30 minutes. Don’t try to slice it when it’s warm.
- After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes. Top with butter and serve.
Notes
- Use a small loaf pan (8.5 x 4.5 inches) to prevent the bread from spreading too flat.
- Measure almond flour by weight (8 ounces for 2 cups) for consistent results.
- Drain grated zucchini thoroughly to avoid sogginess in the bread.
- To make muffins, use greased foil or parchment liners and bake until a toothpick comes out clean.
- Consider substituting baking soda with baking powder if a strong ammonia smell is a concern.
- Optional additions like dark chocolate chips or nuts can be mixed in after the batter is prepared.
- Store cooled slices in the fridge up to 4 days or freeze with paper towels between slices to absorb moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 162kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 177mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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