Keto Zucchini Bread

This keto zucchini bread is soft, moist, and perfectly sliceable- just like the classic, but low carb. Made with pantry staples, it’s easy to customize for a sweet treat or savory loaf. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

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 I used unsweetened coconut milk
1 teaspoon vanilla extract
1/2 cup zucchini shredded and excess moisture removed

Instructions

Preheat the oven to 350°F (180°C). Grease and line a 9 x 4-inch loaf pan with parchment paper and set aside.
In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and allulose 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 to 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 or toothpick comes out mostly clean.
Let the zucchini bread cool in the pan completely before slicing.

Video

Notes

Zucchini: I used one large zucchini for half a cup, but you may need more if yours are smaller.
Loaf browning too quickly? Cover loosely with aluminum foil.
Savory loaf: Swap out the allulose for either parmesan cheese or a combination of parmesan cheese and keto breadcrumbs.
Leftovers: Store in an airtight container at room temperature for 3 days or in the fridge for up to one week. It also freezes really well- wrap slices individually for an easy grab-and-go snack. The bread will keep well frozen for up to 6 months.

Nutrition