Keto Zucchini Bread

I have been working on a few different Keto-Friendly Zucchini Bread Recipes.  This version is one of my family's favorites so far.  It has a great texture and flavor.  If you haven't baked much with almond flour, it does give the bread a different texture than what you might be used to with regular all-purpose flour.  To help with the texture, make sure you squeeze out as much liquid from the zucchini as you can.  This will help keep the bread from being too wet.  I like to peel most of my zucchini, but I do leave some of the peel to have some pretty green specks throughout the bread. 

I have been making at least one loaf of this bread, each week, for the past month.  It's great for breakfast, lunch or just as a snack.  

You might also like:

Keto Strawberry Dream Dessert

Faux-tato Salad (Keto Friendly)

Cinnamon Roll Zucchini Bread

Lion House Zucchini Bread

Lemon Zucchini Bread with Lemon Glaze

Keto Zucchini Bread

adapted from: Jennifer Banz

(Printable Recipe)

2 c. almond flour

1/2 tsp. kosher salt

1 tsp. cinnamon

1 tsp. baking soda

1/2 c. keto-friendly granulated sweetener (I like Monkfruit and Swerve)

2 large eggs

1 tsp. vanilla

1/4 c. unsalted butter, melted

1 1/2 c. grated zucchini zucchini

Preheat oven to 350 degrees.  Line a 9x5-inch loaf pan with parchment paper and spray with cooking spray (don't skip this step); set aside.  In a small bowl, combine almond flour, kosher salt, cinnamon and baking soda; set aside.  In a separate medium bowl, whisk together sweetener, eggs and vanilla until well combined.  Slowly whisk in the melted butter.  Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can.  Discard liquid and add the zucchini to the egg mixture and stir to combine.  

Add the dry ingredients to the wet ingredients. Stir together until combined.  Batter will be very thick.  Add batter to prepared loaf pan and spread out evenly.  Bake in preheated oven for 50-55 minutes or until a toothpick comes out clean.  I like to tent my loaf with foil for the last 15 minutes, so the loaf doesn't get super dark. Cool in pan for 10 minutes, then remove and allow to cool completely.  Slice into 10-12 slices and serve.  

Notes: I used an online nutrition calculator and for 10 slices, I got 194 calories per slice, 16.3 grams of fat, 6.3 grams of protein and 2.6 net carbs per slice.  This is provided to help give you an estimate of stats.  Please use your trusted nutrition calculator for nutrition facts.