Keto Zucchini Bread: Seriously Moist...You Won't Believe It's Keto!
A truly moist and flavorful keto zucchini bread that uses almond flour, coconut flour, and fresh grated zucchini to create the perfect low-carb loaf. You won’t believe it’s keto!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Grater for zucchini
- 9x5 inch loaf pan
- Parchment paper
- Measuring cups and spoons
Ingredients
- 3 large eggs
- ½ cup melted butter or coconut oil
- ½ cup erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 2 cups grated zucchini, squeezed dry
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9x5 inch loaf pan with parchment paper.
- In a large bowl, whisk together eggs, melted butter (or coconut oil), sweetener, and vanilla extract.
- In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in the squeezed zucchini and optional chopped nuts.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes, then lift out using parchment and cool completely before slicing.
Notes
Customize this bread with nuts, chocolate chips, or lemon zest. Always squeeze the zucchini well to avoid soggy results. Store in the fridge or freeze slices for later!