Low Carb Homemade Zucchini Bread
Satisfy your cravings for a comforting yet healthy treat with this Low Carb Homemade Zucchini Bread, a delightful twist on the classic recipe. Made with almond flour and naturally sweetened with granulated erythritol, this keto-friendly zucchini bread is not only gluten-free but also packed with wholesome ingredients like fresh zucchini and crunchy walnuts. Infused with warm cinnamon and a hint of vanilla, each slice bursts with flavor while keeping your carbs in check. Perfectly moist and easy to make, this quick bread comes together in just 15 minutes of prep time, making it an ideal option for a guilt-free breakfast, snack, or dessert. Whether you're following a ketogenic lifestyle or just looking for a nutritious baked good, this low carb zucchini bread is sure to become a favorite!
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Ingredients
- 2 medium Zucchini
- 2 cups Almond flour
- 0.75 cup Granulated erythritol
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut oil, melted
- 0.5 cup Chopped walnuts
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper for easy removal.
Step 2
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Step 3
In a large mixing bowl, combine almond flour, granulated erythritol, baking powder, baking soda, salt, and ground cinnamon. Stir until well mixed.
Step 4
In a separate bowl, whisk together the eggs, vanilla extract, and melted coconut oil until smooth and well combined.
Step 5
Add the wet ingredients to the dry ingredients, stirring until fully incorporated. Fold in the grated zucchini and chopped walnuts.
Step 6
Pour the batter into the prepared loaf pan, spreading evenly with a spatula.
Step 7
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 8
Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Step 9
Enjoy your low carb homemade zucchini bread as a healthy snack or breakfast option!
Nutrition Facts
| Serving size | (1077.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2898.7 |
| Total Fat 269.7g | 0% |
| Saturated Fat 113.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 558mg | 0% |
| Sodium 5610.0mg | 0% |
| Total Carbohydrate 233.9g | 0% |
| Dietary Fiber 29.0g | 0% |
| Total Sugars 37.1g | |
| Protein 73.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 619.9mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1321.6mg | 0% |
Source of Calories