Keto Zucchini Bread
With this protein-packed, high-fiber, and low-carb zucchini bread, you can feel good about having a quick bread for breakfast or dessert any day. The dry base is a combination of almond and coconut flours. Almond flour provides bulk and has a light texture, while coconut flour offers binding and smoothness. We add heavy cream for the fluffy crumb and indulgent mouth feel you crave from a sweet loaf, and a little more zucchini than the average zucchini bread to ensure a moist, vegetable-rich bread. The result is a sliced treat that is at once filling, sweet, and wholesome.
Servings: 12 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 cup granulated brown sugar sukrin
- 1 teaspoon baking soda
- 3 teaspoons Baking Powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground Ginger
- ¼ teaspoon Nutmeg
- 1 1/4 cups Grated zucchini (about 2 small zucchini of any kind)
- 4 Eggs (Beaten)
- 3 Tablespoons Melted Butter (or melted Coconut oil)
- ¼ Cup Heavy Cream (or heavy Coconut Cream)
- 1/2 Cup Pecans halves (reserve some as a topping)
- 1/2 Cup Chopped Walnuts
Instructions
- Gather the ingredients. Preheat your oven to 350 F.
- Grate the zucchini using a food processor, mandolin, or grater and drain the water out with paper towels, or colander squeezing as much water out as possible.
- In a mixing bowl, stir together all dry ingredients (except nuts if using) with a fork. Sifting all the ingredients will ensure uniform consistency.
- Add all remaining ingredients and stir with a fork until free of lumps. Mix in nuts if using.
- Pour batter into a greased or lined 8 x 4-inch loaf pan and place in the oven.
- Bake for 50 minutes, or until golden on top and a toothpick or knife inserted into the bread comes out clean.
- Let cool before removing from the pan, then slice and enjoy.
Video
Notes
The bread can brown quickly, so at the 30 minute mark I like to cover it with foil.
You can grate the zucchini on a mandolin, box grater, or in a food processor, using any thickness of blade. The key is to let the zucchini, once grated, sit in a colander until ready for use in the recipe and to squeeze out any water that gathers with your hands. That ensures all extra water in the zucchini is removed. Skipping this step could lead to soggy bread!
It may seem unusual to use a fork instead of a whisk to make the batter. We suggest it for two reasons: one, whole food flours aren't able to aerate when whisked, and two, once the liquid ingredients are added the batter becomes a bit too stiff for a whisk and would stick to it.
Recipe Variations:
For chocolate chip zucchini bread, add 2/3 cups keto chocolate chips after the batter comes together, before pouring into the pan.
To make a chocolate zucchini loaf, substitute 1 tablespoon of coconut flour and 1/4 cup of almond flour for 1/3 cup cocoa powder.
For a nuttier bread, add 1/2 cup of walnuts or pecans after the batter comes together, before pouring into the pan.
For chocolate chip zucchini bread, add 2/3 cups keto chocolate chips after the batter comes together, before pouring into the pan.
To make a chocolate zucchini loaf, substitute 1 tablespoon of coconut flour and 1/4 cup of almond flour for 1/3 cup cocoa powder.
For a nuttier bread, add 1/2 cup of walnuts or pecans after the batter comes together, before pouring into the pan.