The keto zucchini bread may look strange to many. However, there’s no denying the fact that it’s delicious and healthy. As a matter of fact, it’s perfect for everyone on the keto diet. There are crunchy walnuts and different veggies in it making for a perfect slice of heaven.
How to Make the Keto Zucchini Bread
This particular keto bread is perfect for the summer. It’s light enough and easy to prepare, not to mention cheap. Zucchinis are the perfect summer veggies and they’re dirt cheap right now. But, instead of deep-frying them, you can prepare this tasty recipe and keep your calorie count under control.
The low-carb recipe will become your favorite as soon as you try it. It’s not as sweet as cake, sure, but it’s perfect for breakfast.
You can also eat a slice or two as an afternoon snack with a cup of hot coffee. Plus, it’s highly customizable. Just add chocolate chips to the dough to make a zucchini bread dessert that you’ll fall in love with.
Zucchini Baking Tips
Zucchinis can be eaten fresh, but taste much better when baked or fried. Since fried stuff isn’t actually very healthy, baking them is much better. Adding the veggie to this load of bread will give it texture and moisture, not to mention a ton of nutrients.
For this recipe, we strongly recommend grating zucchinis first or processing them in a blender. You don’t need to remove the excess moisture from the zucchinis before adding them to the batter. Of course, if they’re too watery, you should squeeze the grated zucchinis as hard as you can.
If you want our advice, you’ll get the best results if you add the grated zucchinis at the last stage of the process. Just fold them gently over until everything’s combined.
Baking with Low-Carb Flour
It’s pretty obvious that this zucchini bread requires quite a few low-carb ingredients. You’ll need butter, you’ll need eggs, salt, and baking powder as well.
For an extra low-carb touch, use coconut flour and sugar-free natural sweeteners. Thanks to the emergence of gluten-free and keto diets, all these ingredients are readily available nowadays.
Almond flour is a much better substitute for regular flour. When buying a pack, look for a blanched one with fine texture. A cup of almond flour has around 10 net carbs which is ideal for keto dieters.
If you want another alternative, coconut flour works great as well. If you decide to use it in this recipe, you’ll need ¼ of a cup.
When it comes to sweeteners, xanthan gum or erythritol work best. Both will sweeten the bread nicely. We won’t tell you how much you should use – it depends on your preference.
More Keto Bread Baking Tips
As we already said, grating the zucchini for this recipe will make things easier for you. Use a high-quality non-stick pan and parchment paper to prevent the bread from sticking. If it browns way to soon, cover the pan with foil for the last part of the process. Before taking the bread out, let it cool down. When warm, keto breads are crumbly and tender, so it’s best to leave them to cool down.
Can I Make Keto Zucchini Muffins?
Yes, you can. Actually, the muffins are even easier to make than the loaf. They’re very tasty and the perfect breakfast meal for a busy morning. To make the muffins, divide the batter into a muffin tray and bake for around half an hour.
How to Store the Keto Bread (or Muffins)?
This simple keto bread (or muffins) can be kept fresh if stored properly. To keep it fresh, let the bread cool down and wrap it tightly in plastic wrap. It will stay warm at room temperature – if you want to keep it fresh for longer, freeze it instead. You can cool the whole loaf or slice it up and store it like that. Just make sure it’s cool first. If you slice the whole loaf, wrap each piece in plastic wrap.
Keto Zucchini Walnuts Bread (serving size 1/12 of the recipe)
- ½ cup butter
- ¼ cup coconut flour
- 1 ½ cup almond flour
- 2 cups grated zucchinis
- ¾ cup erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ tablespoon chopped walnuts
- ½ teaspoon xanthan gum
- 5 eggs
Before starting, preheat the oven at 350 F. Now, take a suitable pan and grease it – if you want muffins, take a muffin tray. Next, mix the pre-softened butter with erythritol to get a fluffy batter. Break the eggs and add one at a time to the mix while stirring nicely. Do the same with the vanilla extract. You’re halfway done.
Next, mix the coconut and almond flour with baking powder, xanthan gum, salt, and cinnamon nicely. Make sure there aren’t any lumps. Before adding the zucchini in, mix the dry and wet ingredients together. If you want sweet bread, you can add chocolate chips.
The grated zucchini goes in at the end – just fold them over gently. The final step is to put the batter in the pan and bake it. You’ll probably need 50 minutes or so – you can check if the bread is done by inserting a toothpick in the center. If it comes out clean, it’s properly done.
- 15 gr. fat
- 5 gr. protein
- 5 gr. total carbs
- 3 gr. fiber
- 2 gr. net carbs
- 171 calories