Can I use coconut flour instead of almond flour?

No, coconut flour is much more absorbent than almond flour and will drastically alter the texture. This recipe is specifically formulated for almond flour.

How do I get the moisture out of zucchini?

After grating the zucchini, place it in a cheesecloth or paper towel and squeeze tightly to remove excess moisture. This step ensures the bread doesn’t turn out soggy.

Is this keto zucchini bread sweet?

Yes, it's lightly sweetened with monk fruit or erythritol to keep it sugar-free and keto-friendly. You can adjust the sweetness to your preference.

Can I add chocolate chips or nuts to the recipe?

Absolutely! Feel free to add sugar-free chocolate chips or chopped nuts like walnuts for extra flavor and texture.

How should I store leftover keto zucchini bread?

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 2 months.

What’s the best way to reheat it?

You can microwave a slice for 15–20 seconds or toast it lightly for a crisp edge and warm center.

Keto Zucchini Bread Recipe | Low-Carb Snack Idea

Description

This moist and fluffy keto zucchini bread is made with almond flour, naturally sweetened with erythritol or monk fruit, and perfect for low-carb snacks or a healthy breakfast option.

Ingredients

Scale

1 ½ cups almond flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅓ cup erythritol or monk fruit sweetener
2 large eggs
¼ cup unsweetened almond milk
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 cup finely grated zucchini (excess moisture squeezed out)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
In a medium bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, and erythritol.
In a separate large bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold in the grated zucchini gently until evenly mixed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to squeeze out as much moisture from the zucchini as possible for best texture.
Add chopped walnuts or sugar-free chocolate chips for extra flavor.
Let the bread rest completely to improve texture before slicing.
This recipe stores well in the fridge for up to 5 days or can be frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 165 kcal
Sugar: <1g
Sodium: 115mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg