Delicious Keto Zucchini Bread
A healthy, low-carb, and moist zucchini bread recipe that's easy to make and perfect for a keto diet.
Equipment
- Sieve
- Loaf Pan (8x4 or 9x5 inch)
Ingredients
- 1 large zucchini (about 12 ounces / 340g), grated
- 1/2 tsp salt divided
- 2 1/2 cups almond flour
- 1/2 cup granular brown erythritol (like Swerve Brown)
- 1/3 cup unflavored whey or egg white protein powder
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 3 large eggs
- 1/2 cup melted butter
- 1/2 tsp vanilla extract
- 1/4 to 1/2 cup water
- 1/3 cup sugar-free dark chocolate chips (optional)
Instructions
- Prepare Your Zucchini: Grate your zucchini and place it in a sieve set over a bowl. Sprinkle with 1/4 teaspoon of salt and toss gently. Let it sit and drain for about an hour to draw out excess moisture. After draining, firmly squeeze out as much liquid as you possibly can – this step is crucial for the perfect bread texture!
- Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8x4 inch loaf pan. If using a 9x5 inch pan, your bread may bake a bit faster.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, granular sweetener, protein powder, baking powder, cinnamon, and the remaining 1/4 teaspoon of salt. Whisk them together until everything is well blended.
- Combine Wet with Dry: Add the eggs, melted butter, vanilla extract, and your well-drained zucchini to the dry ingredient mixture. Stir everything until just combined.
- Adjust Batter Consistency: Pour in 1/4 cup of water. If the batter seems too thick to pour smoothly into the pan, gradually add a little more water, a tablespoon at a time, until it reaches a thick but pourable consistency.
- Add Chocolate (Optional): Gently fold in most of the sugar-free chocolate chips, if you're using them. Save a few for sprinkling on top.
- Bake to Perfection: Spread the batter evenly into your prepared loaf pan. Sprinkle the reserved chocolate chips over the top. Bake for 50 to 65 minutes, or until the top is beautifully golden brown and feels firm to the touch.
- Cool Completely: Allow the zucchini bread to cool in the pan for at least 30 minutes. This helps it set and prevents it from falling apart. Then, carefully transfer it to a wire rack to cool down entirely before slicing and enjoying this healthy, moist treat!
Notes
Nutrition Information (per 16 slices):
Calories: 196 kcal
Total Carbs: 6.9 g
Net Carbs: 3.5 g
Fats: 16.5 g
Protein: 7 g
Calories: 196 kcal
Total Carbs: 6.9 g
Net Carbs: 3.5 g
Fats: 16.5 g
Protein: 7 g
