Keto Zucchini Bread is a really versatile recipe that's quick and easy to make. Serve it for a healthy bread option for breakfast or a snack, or top it with cream cheese frosting for a cake suitable for any occasion.
Course Baking, Breakfast, Cakes, Muffins and Sweets, Snacks
Beat the eggs with a hand mixer for approximately 2 minutes or until light and frothy. Add the EVOO (oil) and vanilla extract and continue to beat until combined. Add all of the dry ingredients, including the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg and a pinch of salt. Mix until really well combined, especially the baking powder.
Squeeze the liquid out of the zucchini using a cloth or paper towel. Fold the zucchini and the chopped walnuts through the batter. Stirring until well combined
Pour the batter into evenly into a lined 9" x 5" inch loaf pan and bake for approximately 55-60 minutes or until a skewer inserted into the centre of the bread pulls out clean but is still moist.
Allow the bread to cool for approximately 10 minutes in the pan.
Bread can be sliced once completely cool.
Notes
Keto Zucchini Bread is best eaten within a few days for ultimate freshness. Store in an airtight container in the fridge, allowing to come to room temperature to serve.Serve with a smear of butter or pan fry in butter in a frying pan. Also tastes delicious and more cake like when topped with cream cheese frosting/icingKeto Zucchini Bread is ideal to freeze in an airtight bag/container.Because the base of the bread is made with almonds, the size of the walnut serving is small. Feel free to add more walnuts for more texture and flavor.Adjust the sweetener to suit your taste- add more for a sweeter bread or less for a more savory bread.For a cream cheese frosting, check out this recipe for Low Carb Cream Cheese Frosting.