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Low Carb Zucchini Bread

Moist Low Carb Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 cups (200 g) super-fine almond flour
  • 1/2 cup (100 g) granulated low-carb sweetener
  • 3 large eggs
  • 1/4 cup (60 ml) melted unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups (180 g) shredded zucchini, squeezed dry

Method
 

  1. Grate the zucchini and squeeze it dry in a clean towel, pressing out about 2 tablespoons of liquid.
  2. Preheat oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment. Whisk together the dry ingredients, then stir in the eggs, melted butter, vanilla, and squeezed zucchini until just combined.
  3. Scrape the batter into the pan and bake for 45 to 55 minutes, until golden and a toothpick comes out with only a few moist crumbs.
  4. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing.

Notes

Let the bread cool completely before slicing for clean cuts. Store in an airtight container in the refrigerator for up to 5 days.