Keto Zucchini Bread

Keto Zucchini Bread

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Keto Zucchini Bread with walnuts is a delicious and nutritious low-carb treat that’s perfect for those following a ketogenic diet or looking for a healthier alternative to traditional zucchini bread. This recipe combines the natural sweetness of zucchini with the crunch of walnuts to create a moist and flavorful bread that’s ideal for breakfast, snacks, or a guilt-free dessert. Plus, it’s keto-friendly and gluten-free, making it suitable for various dietary preferences. Let’s dive into the recipe.

Recipe: Keto Zucchini Bread with Walnuts

Ingredients:

  • 2 cups grated zucchini (about 2 medium-sized zucchinis)
  • 4 large eggs
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1/4 cup unsweetened almond butter
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • Optional: 1/4 cup sugar-free chocolate chips (check the carb count)

Instructions:

Preparing the Batter:
  1. Preheat your oven to 350°F (175°C). Grease a standard-sized loaf pan or line it with parchment paper for easy removal.
  2. Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside.
  3. In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol (or your chosen keto-friendly sweetener), ground cinnamon, baking powder, baking soda, and salt. Ensure the dry ingredients are well combined.
  4. In another bowl, beat the eggs, then add the melted coconut oil, almond butter, and vanilla extract. Mix until the wet ingredients are well combined.
  5. Pour the wet ingredients into the bowl with the dry ingredients and stir until a smooth batter forms.
  6. Gently fold the grated zucchini into the batter, along with the chopped walnuts and optional sugar-free chocolate chips if desired.
Baking the Bread:
  1. Pour the batter into the prepared loaf pan and spread it out evenly.
  2. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean, and the top of the bread is golden brown.
  3. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Serving:
  1. Slice your Keto Zucchini Bread with Walnuts into thick pieces and enjoy! It’s delicious on its own or spread with a bit of butter or almond butter.
Nutrition Facts:

(recipe makes about 12 servings):

  • Calories: 163
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 62mg
  • Sodium: 182mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 3g
  • Sugars: 1g
  • Protein: 5g