Keto Zucchini Bread (Moist and fluffy!)

This keto zucchini bread is a moist and tender loaf that makes a fabulous low carb dessert! Made using simple ingredients, it can be made sweet or savory.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings Slices

Calories 182kcal

Author Arman Liew

Ingredients

1 1/2 cups almond flour
1/4 cup coconut flour
1/3 cup allulose or a brown sugar substitute
1 teaspoon baking powder
3 large eggs room temperature
1/2 cup butter softened
1/2 cup Greek yogurt can use sour cream
1/4 cup milk of choice I used unsweetened coconut milk
1 teaspoon vanilla extract
1/2 cup zucchini shredded and excess moisture removed

Instructions

Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
In a mixing bowl, whisk together your dry ingredients until combined. In a separate mixing bowl, whisk together the eggs, softened butter, yogurt, milk, and vanilla extract until smooth. Slowly add the dry ingredients into the wet ingredients and mix well. Fold through the shredded zucchini.
Transfer the batter into the lined loaf pan and bake for 45-50 minutes, or until a skewer comes out clean.
Let the zucchini bread cool in the pan completely, before slicing.

Notes

TO STORE: Leftover zucchini bread should be stored in the refrigerator, covered. It will keep well for up to 1 week.

TO FREEZE: Place slices of zucchini bread in a ziplock bag and store in the freezer for up to 6 months.

Nutrition