Are you on a keto journey and craving something deliciously satisfying? Look no further! Our Keto Zucchini Bread is not only low in carbs but also gluten-free, making it the perfect guilt-free treat for any time of day. Imagine biting into a warm, moist slice of zucchini bread, infused with the comforting flavors of cinnamon and vanilla, while knowing it aligns perfectly with your dietary goals. With just a handful of simple ingredients and a little love, you can whip up this delightful loaf in no time. Ready to impress your taste buds? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Keto
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup almond flour
- 3 large eggs
- 1/4 cup coconut oil
- 1/2 cup erythritol
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Grate fresh zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. This step is crucial to prevent a soggy bread.
- In a large mixing bowl, whisk together eggs, melted coconut oil, erythritol, vanilla extract, and salt until well combined and smooth.
- In a separate bowl, mix almond flour, baking soda, and cinnamon. Ensure there are no lumps in the dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold the drained zucchini into the batter, distributing evenly throughout the mixture.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center - it should come out clean.
- Remove from oven and let cool in the pan for 10 minutes. Then, use parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Squeeze Out the Moisture: The key to achieving the perfect texture is to thoroughly squeeze out the excess moisture from the grated zucchini. This prevents your bread from becoming soggy and ensures a delightful crumb.
- Use Room Temperature Ingredients: For the best results, make sure your eggs and coconut oil are at room temperature before mixing. This helps create a smoother batter and improves the overall texture of the bread.
- Don’t Overmix: When combining your wet and dry ingredients, be gentle! Overmixing can lead to a denser loaf, so mix until just combined for a light and fluffy result.
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. Use a toothpick to check for doneness; it should come out clean when inserted into the center.
- Store Properly: To keep your zucchini bread fresh, store it in an airtight container in the refrigerator. It can last up to 5 days, making it a great make-ahead option for busy weeks!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 6g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 55mg
