Bread: Keto Zucchini Bread

The guy I get lettuce from at Farmer’s Market had his first batch of zucchini for the season, and you know what that means? Zucchini bread time! For this entry, we’re going to make a zucchini bread that is not only tasty, but…keto-friendly!

For the record, I have made this previously in a post, but I wanted to go into more detail with some more pictures.

Alright, let’s start with the most annoying part of the recipe: grating the zucchini.

My rotary cheese grater wouldn’t have been very useful for this recipe.

Because this requires one and a half cups of grated zucchini, I ended up using two of them to get the necessary amount, and that is after squeezing all the water out of it.

Zucchini doesn’t look as good in this form…
It took two zucchini to make this happen.

Once the zucchini is ready, put it aside. In a medium bowl (I used a large bowl, and it was a bit much), mix the 2 cups of almond flour, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/2 cup sweetener, and 1 teaspoon baking soda together.

Once the dry ingredients are whisked together, then you’ll go ahead and add the grated zucchini to the mix.

Plop!

Once the zucchini is in place, you’ll need to beat a couple of eggs and pour them into the bowl.

I think I need to use a bowl that is a little less like a mirror and something more solid. That polished surface is a little distracting.

The last ingredient you will add is some melted butter. Take half of a stick of butter, melt it in the microwave for about 30 seconds, and pour it in.

Sweet, all the ingredients are in. Now for the fun part…

Once everything is together, mix it all up with a spatula of sorts.

Ignore the spoon.

Once it’s mixed up, get your 9″ x 5″ loaf pan and coat it with cooking spray.

Take my word for it, it is lined with cooking oil.

Once you have your loaf pan ready, pour the mix into it and level it as best as you can.

Do your best to smooth it out on top.

With your oven at 350F, place the pan in the oven for 1 hour.

After an hour, it should be ready.

Handle with care.

After you have let it cool off, make sure you gently remove it from the pan. You might have greased it well, but it might not unstick easily.

Zucchini bread!

This recipe is pretty simple, but it requires quite a bit of effort to grate the zucchini. As for ingredients, Costco seems to be amazing when it comes to a ketogenic diet, as I was able to find my almond flour and monkfruit sweetener there. It’s also very tasty and makes for a great breakfast with some butter in the morning. This can be made on impulse, but you will need to put in some extra effort to make it happen.

Ingredients:

  • 2 Cups almond flour (click here to see my favorite on Amazon)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon)
  • 1 teaspoon Baking soda
  • 2 Large Eggs, Beaten
  • 1/4 Cup Melted butter
  • 1 1/2 Cups Grated Zucchini with peel

Instructions:

  1. Preheat oven to 350F. Grease an 9×5 loaf pan with butter or cooking spray.
  2. In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
  3. Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
  4. Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.

Source

Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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