Description
A delicious low-carb, keto-friendly zucchini bread that’s moist, flavorful, and perfect for a healthy breakfast or snack.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 2 cups grated zucchini (squeezed dry)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, melted butter, and vanilla extract.
- Combine wet and dry ingredients, then fold in squeezed dry zucchini and optional walnuts.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to ensure proper texture.
- Store in an airtight container in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months.
- Walnuts can be substituted with other nuts or omitted entirely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: keto, low-carb, zucchini bread, gluten-free, healthy breakfast
