Keto Zucchini Bread
If you're craving a delicious low-carb treat, this Keto Zucchini Bread is the answer! Moist, flavorful, and easy to make, it's perfect for breakfast or a snack. Packed with wholesome ingredients, this bread will quickly become a favorite in your home. Try it tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup allulose or a brown sugar substitute
- 1 teaspoon baking powder
- 3 large eggs room temperature
- 1/2 cup butter softened
- 1/2 cup Greek yogurt can use sour cream
- 1/4 cup milk I used unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup zucchini shredded and excess moisture removed
Instructions
- First, preheat the oven to 350°F (180°C). It’s essential to have the right temperature for even baking.
- While the oven is preheating, grease and line a 9 x 4-inch loaf pan with parchment paper. This helps prevent sticking and makes for easy removal.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and allulose. Ensure everything is well mixed to avoid any clumps.
- In a separate bowl, whisk together the eggs, butter, Greek yogurt, milk, and vanilla extract until smooth. This mixture should be creamy and well combined.
- Now, slowly add the dry ingredients to the wet ingredients. Mix well until no dry spots remain, creating a smooth batter.
- Next, fold in the shredded zucchini gently. Avoid over-mixing – just incorporate it until evenly distributed.
- Transfer the batter into the lined loaf pan, spreading it evenly. Make sure it's level for consistent baking.
- Bake for 45 to 50 minutes, or until a skewer or toothpick inserted comes out mostly clean. Keep an eye on the top; it should be golden brown.
- Once baked, remove from the oven and let the bread cool in the pan for a few minutes. This helps it set up before transferring it to a wire rack.
- Finally, let the zucchini bread cool in the pan completely before slicing. This prevents it from crumbling and ensures perfect slices.
Notes
- Zucchini: I used one large zucchini for half a cup, but you may need more if yours are smaller.
- Loaf browning too quickly? Cover loosely with aluminum foil.
- Savory loaf: Swap out the allulose for either parmesan cheese or a combination of parmesan cheese and keto breadcrumbs.
- Leftovers: Store in an airtight container at room temperature for up to three days or in the fridge for up to one week. It also freezes really well; wrap slices individually for an easy grab-and-go snack. The bread will keep well frozen for up to six months.