Transform garden-fresh zucchini into a moist, delicious keto-friendly bread that satisfies your carb cravings without breaking your diet. This nutrient-rich loaf combines the wholesome goodness of zucchini with high-fat, low-carb ingredients for a perfect keto treat.
Why You'll Love This Recipe
This zucchini bread achieves the perfect balance between healthy and indulgent. The zucchini adds moisture and nutrients while keeping the carb count low, and almond flour creates a tender crumb that rivals traditional wheat-based breads. Whether following a ketogenic diet or simply looking for a healthier bread alternative, this recipe delivers on both taste and texture.
Ingredients
- 2½ cups shredded zucchini (about 2 medium zucchini)
- 3 cups almond flour
- 3 large eggs
- ¼ cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated erythritol sweetener
- ½ teaspoon salt
- 1 teaspoon apple cider vinegar
- Optional: 1 cup chopped walnuts
Nutritional Information (per slice)
- Calories: 185
- Net Carbs: 3g
- Protein: 7g
- Fat: 16g
- Fiber: 3g
Instructions
- Preparation (15 minutes):
- Preheat your oven to 350°F (175°C)
- Line a 9x5 inch loaf pan with parchment paper
- Grate the zucchini using a box grater
- Place grated zucchini in a clean kitchen towel and squeeze out excess moisture
- Mix Dry Ingredients (5 minutes):
- In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder, baking soda, and salt
- Break up any clumps in the almond flour for a smoother texture
- Combine Wet Ingredients (5 minutes):
- In a separate bowl, beat eggs until light and fluffy
- Add melted coconut oil, vanilla extract, and apple cider vinegar
- Mix until well combined
- Create the Batter (10 minutes):
- Add the dried zucchini to the wet ingredients
- Gradually fold the dry ingredients into the wet mixture
- If using walnuts, fold them in last
- The batter should be thick but spreadable
- Bake (50-60 minutes):
- Pour the batter into the prepared loaf pan
- Smooth the top with a spatula
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean
- If the top browns too quickly, cover with foil
- Cool and Serve:
- Let the bread cool in the pan for 15 minutes
- Remove from pan and cool completely on a wire rack
- Slice only when fully cooled to prevent crumbling
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps fresh for up to a week
- Freezer: Wrap individual slices and freeze for up to 3 months
Recipe Notes
- Proper zucchini draining is crucial. Remove as much moisture as possible to prevent a soggy loaf.
- The bread will continue to set as it cools, so resist the urge to cut into it too soon.n
- For extra flavor, try adding sugar-free chocolate chips or a teaspoon of nutmeg. eg
- To test doneness, insert a toothpick in the center – it should come out clean or with just a few moist crumbs.
Variations
- Add ½ cup unsweetened cocoa powder for chocolate zucchini bread
- Mix in ½ cup sugar-free chocolate chips
- Include ½ cup unsweetened shredded coconut for tropical flavor
- Swap walnuts for pecans or macadamia nuts
Enjoy this wholesome, keto-friendly zucchini bread as a breakfast treat, afternoon snack, or whenever you need a satisfying low-carb option that doesn't compromise taste or texture.
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