Keto Zucchini Bread
⏱ Prep: 10 min🍳 Cook: 1h✅ Ready: 1h 10min
74
Calories
1.3g
Net Carbs
4g
Protein
5.5g
Fat
Summer is a great time to use up large amounts of fresh garden zucchini and what a better way than to turn them into delicious keto zucchini bread!
How to Make It
Step 1
Preheat an oven to 350 F. Grate a zucchini then place shredded zucchini onto a paper towel.
Step 2
Squeeze out 1 oz of water. Remove the paper towel and set it aside.
Step 3
Combine the almond flour, baking powder, kosher salt, and eggs together in a food processor. Blend until well combined.
Step 4
Add in the zucchini and sugar. Blend until just combined.
Step 5
Spray a loaf pan with non-stick cooking spray. Then pour batter into it.
Step 6
Bake for 55-60 minutes until loaf is cooked through.
Step 7
Allow loaf to cool before attempting to unmold and cut.
Ingredients
- Almond Flour 1 cup
- Baking Powder 1 tablespoon
- Coarse Kosher Salt by Morton ⅛ tsp
- Raw Egg 6 large
- Zucchini, Raw 6-½ ounce
- Brown Sugar Replacement by Swerve ¾ cup
- Step 1 Preheat an oven to 350 F. Grate a zucchini then place shredded zucchini onto a paper towel.
- Step 2 Squeeze out 1 oz of water. Remove the paper towel and set it aside.