Keto Zucchini Bread

21 votes

I love hiding vegetables in desserts and this keto zucchini bread is my new favourite. You cannot taste (or see) the zucchini at all. Its gently sweet flavour works perfectly in this recipe - think fluffy almond flour loaf cake with bonus nutrients!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: British

Diet: Diabetic, Gluten Free

Servings:

Calories: 188kcal

Author: Katrin Nürnberger

Ingredients

1 ½ cup shredded zucchini all liquid squeezed out, 230g
4 eggs
1 teaspoon vanilla extract
½ cup butter softened, 100g
1 ¼ cup almond flour or ground almonds, 125g
¼ cup plus 3 tbsp coconut flour 50g
1 ½ teaspoon baking powder
3 tablespoon granulated erythritol or more, to taste
1-2 teaspoon cinnamon to taste
½ teaspoon nutmeg
¼ cup chopped hazelnuts or pecans 30g

Instructions

Pre-heat the oven to 180 Celsius / 350 Fahrenheit.
Peel and then grate 3-4 small zucchini. Using a kitchen cloth, squeeze as much liquid out as possible. You should end up with 1 ½ cup or 230g shredded zucchini.
Whisk the eggs with an electric mixer or in a food processor until pale, frothy and doubled in size. Add the butter and vanilla and blend.
Add the zucchini and blend until combined.
Mix all dry ingredients in a separate bowl – almond flour, coconut flour, baking powder, erythritol, cinnamon and nutmeg – making sure there are no lumps. Then add to the batter and blend until combined.
Stir in half the nuts.
Line a loaf tin with parchment paper and fill in the batter. Top with the remaining nuts.
Bake for about 50 minutes or until a toothpick/knife inserted comes out clean. If the cake gets too brown, cover the top loosely with aluminium paper.
Let cool completely before slicing.

Notes

2.1 net carbs per slice. Makes 12 slices.

Make sure you squeeze the liquid out of the zucchini as much as you can. And when you think you're finished, squeeze some more. I ended up with 160 ml of zucchini liquid.

Store in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.

I used ground almonds in this recipe – that’s the same as regular almond flour in the US. If you want to use extra-fine almond flour, I recommend you reduce the amount by 1-2 tablespoons.

Nutrition