Keto Zucchini Bread
You can make tender keto zucchini bread in a few simple steps. This low carb zucchini bread is tender and just sweet enough for breakfast, dessert, or a nutritious snack.
Subscribe to Four Score LivingFor the latest recipes and more subscribe!
Equipment
Ingredients
- 2 cups almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup coconut oil melted and cooled (or oil of choice)
- ¼ cup sugar free maple-flavored syrup or granulated sweetener
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ¾ cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line a small loaf pan with parchment paper; set aside.
- In a large mixing bowl, mix together almond flour, salt, baking powder, and cinnamon.
- Add the coconut oil, maple flavored syrup, vanilla extract, and eggs.
- Stir in the shredded zucchini.
- Spoon batter evenly into your parchment lined loaf pan.
- Bake for 30-35 minutes or until the center is set.
- Remove from the oven and let cool completely before slicing.
- If desired, drizzle with icing or dust with powdered sweetener.
- Store in an airtight container at room temperature for up to 4 days.
Notes
- Spoon the almond flour into your measuring spoon, then level before adding to the batter.
- You can use your sweetener of choice.
- You can use your oil of choice.
- To make keto zucchini muffins, line a muffin pan with paper liners. Spoon batter evenly into each muffin well (about ¼ cup of batter), and bake for 22-25 minutes, or until the center is set.
Nutrition
Serving: 1Calories: 191kcalCarbohydrates: 9gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 47mgSodium: 116mgFiber: 3gSugar: 6g
Tried this recipe?Let us know how it was!