Keto Zucchini Bread Recipe
Wonderfully moist and fragrant, this keto zucchini bread is the perfect breakfast. It's delicious, easy to make, and filling!
Servings 10 slices
Calories 162kcal
Ingredients
- Avocado oil spray for the pan
- 3 medium zucchinis about 21 ounces total weight
- 3 large eggs
- 1 ½ teaspoon stevia glycerite equals about ½ cup of sugar
- 1 teaspoon vanilla extract
- 2 cups blanched finely ground almond flour 8 ounces
- 1 tablespoon ground cinnamon
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment so that there’s an overhang. Lightly spray the lined pan with oil.
- Grate the unpeeled zucchini. I grate them by hand using a box grater. You should have about 2 cups of grated zucchini.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. You’ll get quite a lot of water out, as you can see in the photo.
- In a medium bowl, whisk together the eggs, stevia, and vanilla extract.
- Using a rubber spatula, mix in the almond flour, cinnamon, kosher salt, and baking soda. Add the grated and drained zucchini.
- Depending on how thorough you were when squeezing the water out of the zucchini, at this point, you might need to add a little water to the mixture. Add one tablespoon at a time until the batter is thick but easy to mix. I typically add 2 tablespoons.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
- Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
- Cool the bread on the cooling rack for about an hour before slicing. You can speed things up by placing it in the fridge, on the cooling rack, for 30 minutes. Don’t try to slice it when it’s warm.
- After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes. Top with butter and serve.
Video
Notes
- It's important to use a small loaf pan (8.5 X 4.5 inches). If you use a standard loaf pan (9 X 5 inches), the bread will be wide and flat.
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces (dry measurements are different than liquid measurements). It's best to measure almond flour by weight rather than by volume.
- It's best to grate the zucchini finely by hand, using a box grater. However, some people like to grate it coarser, and you can also use the grating blade of your food processor.
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired.
- Leftovers: Once the bread has cooled, slice it, place the leftover slices on the cooling rack, and allow them to cool completely. Store the cooled slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. They can be kept in the fridge for up to 4 days. You can also freeze them in freezer bags in a single layer. If you layer them, separate the layers with wax paper.
Nutrition
Serving: 1slice | Calories: 162kcal | Carbohydrates: 8g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 177mg | Fiber: 4g | Sugar: 2g
