This simple keto zucchini bread recipe is delicate, fluffy, gently candy and deliciously spiced. It is gluten-free and makes a fantastic breakfast or snack.
Have you ever tried baking with zucchini but? It’s sooo good!
We now have been consuming this low carb zucchini bread for breakfast over the previous couple of days. It is great heat unfold with butter.
My youngsters like it too. And I get to really feel all smug and comfortable that I am feeding them greens with out them realising.
How does zucchini bread style?
Zucchini bread is barely candy and moist. It has the texture of a muffin reasonably than of bread: delicate and fluffy.
Substances
Listed below are the substances you’ll want to make a low carb zucchini bread:
Recent zucchini – I peeled it to keep away from having inexperienced specks in my bread. Nevertheless, you’ll be able to go away it unpeeled.
Almond flour – I used floor almonds on this recipe, which is equal to common almond flour within the US. Tremendous tremendous almond flour additionally works effectively – simply scale back the quantity by 2 tablespoons.
Coconut flour – This low carb flour all the time works so effectively together with almond flour. Ideally, measure it with scales reasonably than cups. It is far more actual.
Eggs – They need to be giant eggs and room temperature.
Butter
Sweetener – I used an erythritol monk fruit sweetener mix. It’s a 1:1 sugar substitute. Any sweetener of your alternative works right here, from stevia to Swerve to allulose or stevia.
Baking powder – Ensure that it’s recent for a very good rise
Cinnamon and nutmeg
Chopped hazelnuts
The best way to make keto zucchini bread
(This part comprises step-by-step directions and photographs that present easy methods to make this recipe. Discover the recipe card with ingredient quantities and dietary info on the backside of the put up.)
1.) Peel after which grate 3-4 small zucchini.
2.) Drain as a lot liquid out of the zucchini as attainable to take away the surplus moisture.
3.) In a big mixing bowl, whisk the eggs with an electrical mixer or in a meals processor till pale, frothy and doubled in dimension. Add the butter and vanilla and mix.
4.) Add the zucchini and mix till mixed.
5.) Combine all dry substances in a separate bowl – almond flour, coconut flour, baking powder, granulated erythritol, cinnamon and nutmeg – ensuring there are no lumps.
Then add to the batter and mix till mixed. Stir in half the nuts (non-obligatory, however I like a little bit of crunch on this bread).
6.) Line an everyday dimension loaf pan with parchment paper and fill within the batter. Prime with the remaining nuts and bake for about 50 minutes or till a toothpick/knife inserted comes out clear.
Serving suggestion
Zucchini bread tastes great all by itself. Nevertheless, it is also scrumptious unfold with butter, almond butter and even peanut butter.
Suggestions
Listed below are some ideas for an ideal end result!
Squeeze the zucchini effectively
That is crucial step of all. You’ll want to squeeze as a lot liquid out as attainable. It’s best to find yourself with 1 ½ cup or 230g shredded zucchini.
I squeezed out 160 ml of liquid in complete, that is a whole small glass.
Style the batter
At all times style the batter! This recipe is simply gently candy, which is how I prefer it finest. Do add extra sweetener in case you want a sweeter bread. Use as much as ½ cup of 100 grams.
Loaf pan sizes
I used an everyday dimension 9×5 inchloaf pan. Nevertheless, it also needs to be attainable to make use of a small 8 x 3.5 inch pan. On this case, the batter will attain to the highest of the pan and oven time could enhance barely.
Forestall over-browning
Test the low carb zucchini bread after 30-40 minutes. As quickly as the highest is golden brown, cowl it loosely with aluminium paper to stop it from burning.
Recipe Variations
Carrot bread
I believe this recipe would work equally effectively with grated carrots. On this case, there is no want for squeezing out any liquid – merely grate and go!
Almond flour zucchini bread
Use an extra 1.5 cup or 150 grams of almond flour rather than the coconut flour.
Dairy Free
For a dairy-free model, swap the butter for coconut oil.
Taste
If you do not have a cinnamon and nutmeg individually, sub with 2 tsp of pumpkin spice combine.
Choice so as to add a pinch of salt and / or vanilla extract.
For recent taste, add a tablespoon of lemon juice and grated zest from 1 lemon.
Toppings / Add ins
Use walnuts, pecans or slivered almonds rather than the hazelnuts. Or stir sugar free chocolate chips and even recent blueberries into the batter.
Can I take advantage of the zucchini with out squeezing?
Completely not. Squeezing the shredded zucchini is the make or break step of this recipe. For those who do not do it (or in case you do not squeeze sufficient) the bread is not going to be fluffy.
Take your time! You do not need a soggy bread.
Can I make muffins with this recipe?
Sure. Merely fill right into a muffin tin and scale back the oven time to round 25-Half-hour. Or do that coconut flour zucchini muffin recipe.
Storage
Fridge: Retailer within the fridge in an hermetic container for as much as 5 days.
Freezer: Pre-slice the low carb zucchini bread and layer parchment paper between the slices so they do not stick. Then, freeze in freezer luggage for as much as 3 months.
Reheating: Gently reheat the bread within the microwave. It’s too fragile for the toaster.
Extra keto zucchini recipes
Keto Zucchini Grilled Cheese Sandwich
Crispy Baked Keto Zucchini Fries
Extra low carb dessert recipes like this
Tried this Keto zucchini bread? Give it a star score beneath!
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Keto Zucchini Bread
from Sugar Free Londoner
I really like hiding greens in desserts and this wholesome low carb zucchini bread is my new favorite. You can not style (or see) the zucchini in any respect. Its gently candy flavour works completely on this recipe – suppose fluffy almond flour loaf cake with bonus vitamins!
Observe: The servings slider solely adjustments the primary quantity in every line and never any subsequent quantities. Please make your personal calculations the place needed. ***As an Amazon Affiliate I earn from qualifying purchases.
Directions
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Pre-heat the oven to 180 Celsius / 356 Fahrenheit.
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Peel after which grate 3-4 small zucchini. Utilizing a kitchen fabric, squeeze as a lot liquid out as attainable. It’s best to find yourself with 1 ½ cup or 230g shredded zucchini.
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Whisk the eggs with an electrical mixer or in a meals processor till pale, frothy and doubled in dimension. Add the butter and vanilla and mix.
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Add the zucchini and mix till mixed.
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Combine all dry substances in a separate bowl – almond flour, coconut flour, baking powder, erythritol, cinnamon and nutmeg – ensuring there are not any lumps. Then add to the batter and mix till mixed.
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Stir in half the nuts.
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Line a loaf tin with parchment paper and fill within the batter. Prime with the remaining nuts.
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Bake for about 50 minutes or till a toothpick/knife inserted comes out clear. If the cake will get too brown, cowl the highest loosely with aluminium paper.
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Let cool utterly earlier than slicing.
Notes
2.1 internet carbs per slice on the premise of 12 slices.
Retailer within the fridge in an hermetic container for as much as 5 days or freeze for as much as 3 months.
I used floor almonds on this recipe – that’s what we name “common” almond flour right here within the UK. If you wish to use extra-fine (fat-reduced) almond flour, I like to recommend you utilize 1 cup / 100g as a substitute of the 125 g / 1 ¼ cup (and, if the dough appears too delicate, add one other 1-2 tbsp of almond flour if needed). The super-fine almond flour absorbs extra liquid than the coarser almond flour/floor almonds.
Vitamin
Energy: 188kcalWhole Carbohydrates: 4.6gProtein: 6gFats: 16.6gSaturated Fats: 6.4gSodium: 26mgPotassium: 220mgFiber: 2.5gSugar: 0.9g
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First printed in October 2019. Republished with extra particulars in August 2022.
