THE WORLD'S BEST KETO ZUCCHINI BREAD
4.78 - 411 votes
– 1 1/2 cup Grated Zucchini – 2 1/4 cups Almond Flour – 2 tablespoons Coconut Flour – 3/4 cup Erythritol – 3 teaspoons Baking Powder – 1 teaspoon Ground Cinnamon – 1/4 teaspoon Ginger – 1/4 teaspoon Nutmeg – 5 large Eggs – 1/2 cup Coconut Oil – 2 teaspoons Vanilla Essence – 1/2 cup Pecan Nuts – 1/2 cup Walnuts
Grate the zucchini finely, skin on, using a food processor or a hand grater. Squeeze out the water from the grated zucchini pressing them with your hands first, then pat dry on kitchen absorbent paper (or clean towel).
Combine Dough Ingredients
In a large mixing bowl, whisk the almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and spices: cinnamon, ginger, and nutmeg. Set aside.
Add Wet Ingredients
Stir in wet ingredients: beaten eggs, vanilla, and melted coconut oil. Combine for about 1 minute until it forms a consistent cake batter.
Stir in grated zucchini (make sure they are dry, no liquid), chopped walnuts, and 1/4 cup chopped pecan nuts as you keep 1/4 cup to decorate the top of the bread.
Transfer to Pan
Transfer the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup chopped pecan on top. Slightly press the nuts on top of the bread to make sure they stick to it while baking.
Bake on fan-bake mode in an oven preheated to 350°F (180°C), in the center rack of the oven, for 50 -70 minutes in total.
Cool in the pan for 15 minutes, then lift out the pieces of parchment paper to transfer the zucchini bread onto a cooling rack.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 60 Minutes
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