Description

This Keto Zucchini Bread is a moist, subtly sweet, low-carb loaf made with almond flour, sugar-free sweetener, and warm cinnamon. Perfect for breakfast, snacks, or dessert, it’s naturally gluten-free and packed with flavor.

Ingredients

2 cups almond flour

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 cup sugar-free granulated sweetener

1 teaspoon baking soda

3 large eggs, beaten

1/2 cup melted butter

1 1/2 cups grated zucchini with peel, excess liquid squeezed out

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mix almond flour, salt, cinnamon, sweetener, and baking soda.
Wrap grated zucchini in a kitchen towel, squeeze out excess liquid, and discard the liquid.
Add zucchini, beaten eggs, and melted butter to the dry mixture.
Stir until the batter is smooth and fully combined.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before slicing into 12 pieces.

Notes

Add chopped walnuts or pecans for extra crunch.

Mix in nutmeg or pumpkin pie spice for added warmth.

Fold in sugar-free chocolate chips for a dessert-like version.

Replace butter with coconut oil for a dairy-free option.

Make muffins by portioning batter into a muffin tin and baking for 20–25 minutes.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 1g
Sodium: 150mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg