Easy Keto Recipe

Keto Zucchini Bread

Dish Info

Net Carbs

3.3

Calories

217

Minutes

15

INGREDIENTS

Keto Zucchini Bread  – 1 ½ cup Zucchini – 2 ¼ cups Almond Flour – 2 tbsp Coconut Flour – ¾ cup Erythritol – 3 tsp Baking Powder – 1 tsp Ground Cinnamon – ¼ tsp Ginger – ¼ tsp Nutmeg – 5 large Eggs – ½ cup Coconut Oil – 2 tsp Vanilla Essence – ½ cup Pecan Nuts – ½ cup Walnuts

Trim the ends of the Zucchinis using a sharp kitchen knife

1

Grate the zucchinis using a food processor or a hand grater.

2

Squeeze the water out of the grated zucchinis by squishing them in a hand towel.

3

Measure the amount of squeezed zucchinis accurately.

4

Combine the dry Keto Zucchini Bread ingredients in a bowl.

5

Mix the dry Zucchini Bread ingredients with a whisk.

6

Pour the beaten eggs into the dry ingredients. Add the vanilla and melted coconut oil.

7

Mix the Keto Zucchini Bread batter with a wooden spoon.

8

Combine the grated zucchinis in the keto bread batter.

9

Add the chopped walnuts and chopped pecan nuts to the bread batter.

10

Pour the Keto Zucchini Bread batter into a loaf pan lined with oiled parchment paper.

11

Spread the batter and bake the zucchini bread for 50-70 minutes in an oven at 350°F (180°C).

12

Let the Keto Bread cool in the pan for 15 minutes. Take it out of the pan to cool for another 3 hours.

13

Slice the Keto Zucchini Bread into 16 slices.

14

NET CARBS FAT PROTEIN

3.3 grams

14.6 grams

5.1 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 16 Slices

Prep: 15 Minutes Cook: 60 Minutes

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