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–+ servings

Keto Zucchini Bread

A moist and flavorful keto-friendly zucchini bread, perfect for breakfast or a snack, low in carbs and high in healthy fats.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups Almond flour Sifted for a lighter texture.
  • 1 teaspoon Baking powder Ensure it's fresh for proper leavening.
  • 1/2 teaspoon Baking soda Helps the bread rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Cinnamon Optional, for added flavor.
Wet Ingredients
  • 3 large Eggs Room temperature for better mixing.
  • 1/2 cup Olive oil Can substitute with melted coconut oil.
  • 1/4 cup Erythritol Or any keto-friendly sweetener.
  • 1 cup Zucchini Grated and excess moisture squeezed out.
  • 1 teaspoon Vanilla extract Enhances the overall flavor.
Optional Add-ins
  • 1/2 cup Chopped walnuts For added crunch.
  • 1/2 cup Sugar-free chocolate chips For a sweeter touch.

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). This ensures even baking.
  2. Grease a 9x5 inch loaf pan with olive oil or line it with parchment paper for easy removal.
Mix Dry Ingredients
  1. In a large mixing bowl, combine almond flour, baking powder, baking soda, salt, and cinnamon. Whisk together until well combined.
Mix Wet Ingredients
  1. In another bowl, beat the eggs until frothy. This incorporates air, making the bread lighter.
  2. Add olive oil, erythritol, grated zucchini, and vanilla extract to the eggs. Mix until fully combined.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.
  2. If using, fold in walnuts or chocolate chips at this stage.
Bake the Bread
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
  2. Transfer the bread to a wire rack to cool completely before slicing. This helps maintain its structure.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 4gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Store any leftovers in an airtight container in the refrigerator for up to a week. This bread can also be frozen for longer storage.

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