This keto zucchini bread fits right into your keto diet, thanks to almond flour, monk-fruit sugar, butter, eggs and nuts (plus a few other goodies for flavor!). You’ll have the higher fat content needed for a keto diet and tons of flavor with zero gluten and sugar. Bonus: This bread actually tastes good. The zucchini keeps the bread moist and flavorful, and the hint of cinnamon gives it a nice depth of flavor. Serve it smeared with butter alongside a hot cup of keto coffee and a side of bacon. In a word? Yum.
Ingredients for Keto Zucchini Bread
- Almond flour:Â Almond flour can be crumbly, but because this recipe includes zucchini, eggs and butter, you won’t have to worry about that here.
- Leavening agents: You’ll be using baking powder and baking soda to keep this bread light and fluffy.
- Ground cinnamon:Â Zucchini and cinnamon are an excellent combination in baked bread goods.
- Salt:Â Any salt will do, but larger, more flaky salt is delicious in this recipe.
- Butter: For the healthiest keto option, opting for a grass-grazed raw butter will result in a finer keto zucchini bread, but the truth is any butter will do here–you can even make your own.
- Monk fruit sugar: Look specifically for granulated golden monk fruit sugar substitute without erythritol – this sweetener is healthier, keto-friendly, and key for this recipe’s nice, sweet balance.
- Eggs: Bring the eggs to room temperature before lightly beating them.
- Vanilla extract: Together with the ground cinnamon, vanilla extract helps to give this bread a nice depth in flavor–something that can be hard to do in keto baking. Consider making your own for a little extra flavor.
- Shredded zucchini:Â You can use a box grater, food processor or blender to shred your zucchini so that it almost melts into the finished bread.
- Pecans:Â Chop your pecans roughly, as it’s nice to have a mix in size.
Directions
Step 1: Prepare the oven and pan
Preheat the oven to 350°F. Line a greased, 9×5-inch loaf pan with parchment paper.
Step 2: Make the batter
In a large bowl or stand mixer, combine the flour, baking powder, cinnamon, baking soda and salt. In a smaller bowl, whisk together melted butter, monk fruit sugar substitute, eggs and vanilla extract. Stir the wet ingredients into the dry ingredients until the batter is just moistened. Fold in the zucchini and 1/2 cup of the nuts.
Step 3: Bake the bread
Transfer the batter to the prepared pan. Sprinkle the top with the remaining 1/4 cup of pecans. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool the bread for 10 minutes before removing from the pan, and place it on a wire rack. Gently remove the parchment paper.
Keto Zucchini Bread Variations
- Add orange: Either swap out the vanilla extract for orange extract or grate fresh orange zest directly into the batter. The orange is a delightful complement to the zucchini, cinnamon and vanilla flavors and is still keto-friendly.
- Bring on the chocolate:Â Keto-friendly dark chocolate chips mixed in with the chopped pecans makes for one amazing, decadent dessert keto zucchini bread.
How to Store Keto Zucchini Bread
Securely wrap cooled bread in plastic wrap or airtight container and store it in the fridge. This is a moist bread, so keeping it cool and refrigerated is key. It will last for about a week if properly stored.
Can I freeze keto zucchini bread?
Absolutely. Make sure the bread is cooled completely, then wrap (either an entire loaf or slices) tightly in plastic wrap or foil and store in a zip-top bag or airtight container. Once frozen, zucchini bread is good for about three months.
Keto Zucchini Bread Tips
Can I turn these into single-serving muffins?
Yes, you can turn this recipe into keto zucchini muffins. To do so, grease a muffin pan and line it with muffin papers, and then fill with the batter until 2/3 full. Bake until a toothpick inserted in the center comes out clean. You’ll likely need to significantly reduce the baking time.
How can I be sure the zucchini bread is done?
This bread is known for being moist thanks to the high water content in zucchinis. This is partly why it’s so delicious, but it can also be tricky to tell if it’s actually done or not. If the top is beginning to crack and the sides are pulling away a bit from the edges, you’ve got a bread that’s ready to be pulled from the oven. Another way to measure this is to check the internal temperature–a thermometer in the center should read at least 190°.
What else should I serve with keto zucchini bread?
This bread is yummy all on its own, but if you’re craving a dessert spread, consider a slew of other keto dessert favorites.
