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Keto Zucchini Bread

Moist Keto Zucchini Bread Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 169
Ingredients Method Notes

Ingredients
  

  • 2 cups super fine blanched almond flour
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1/3 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, squeezed dry

Method
 

  1. Preheat oven to 350°F (180°C) and line a 9x5-inch loaf pan with parchment. Shred 1 medium zucchini, then wring out all the liquid in a towel until you have 1 1/2 cups dry shreds.
  2. Whisk the eggs, sweetener, melted butter, and vanilla in a large bowl until smooth.
  3. Stir in the almond flour, baking powder, salt, and cinnamon with a spatula just until no dry flour remains.
  4. Fold the squeezed zucchini into the batter gently until evenly mixed.
  5. Pour the batter into the pan and smooth the top. Bake 45 to 55 minutes until golden and a toothpick comes out clean.
  6. Cool in the pan 10 minutes, then lift out and cool completely on a rack. Slice into 12 pieces with a serrated knife.

Notes

If you want an even lower carb count, try pure monk fruit extract instead of a granulated blend, but start with just 1/4 teaspoon and taste the batter. The loaf is best sliced after cooling fully, which gives the crumb time to set.