Description
Keto Zucchini Bread is moist, fluffy, and full of warm spices—perfect for anyone on a low-carb lifestyle. Packed with grated zucchini and made with almond and coconut flour, this easy recipe offers all the comfort of traditional zucchini bread without the carbs.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup keto-friendly sweetener (erythritol, monk fruit, or stevia)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (squeeze out excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk eggs, melted butter or coconut oil, and vanilla extract.
- Pour wet mixture into dry and stir until just combined.
- Fold in zucchini and optional nuts.
- Transfer batter to loaf pan and spread evenly.
- Bake 50–60 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for 10–15 minutes, then move to wire rack to cool fully.
- Slice and enjoy!
Notes
Ensure zucchini is well-drained to avoid sogginess. Try chocolate chips or a cream cheese swirl for extra indulgence. Store leftovers in fridge or freezer for best freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: keto zucchini bread, low carb, almond flour, gluten-free, sugar-free