Keto Zucchini Bread With Almond Flour

Try it fresh out of the oven with a little sweet butter… it’s amazing. And leftovers are great too! You can either refrigerate them for a few days or freeze them for several months. When I can’t stop after one slice of something, I know I’ve made something good. And when I made this bread for the first time, I had three slices. 😳 That was last year, and I have made it many times since. I finally decided it was time to add it to this website. And since it’s now late August as I write these lines, this is pretty much our last chance this year to get gorgeous, firm-fleshed, flavorful in-season zucchinis.

Ingredients

You’ll only need a few simple ingredients to make this keto zucchini bread. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Fresh zucchini: You can leave them unpeeled. Eggs: I use large eggs in almost all my recipes, this one included. Sweetener: I use stevia. You can use a granulated sweetener if you wish. Vanilla extract: Try to use pure vanilla extract, not the artificial stuff. Almond flour: An excellent flour substitute. I use blanched and finely ground flour in this recipe. I don’t recommend using a coarse almond meal. There’s a big difference. Cinnamon: Make sure it’s fresh. A stale spice can easily ruin a dish. Kosher salt: If using fine salt, reduce the amount you use, or the bread could come out too salty. Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

Instructions

Making this keto zucchini bread is truly easy. You simply mix everything in one bowl. Even grating the zucchini isn’t so difficult. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Grate the zucchini, place it in a clean kitchen towel and squeeze hard to get rid of excess liquids. Whisk together the eggs, sweetener, and vanilla. Then mix in the remaining ingredients with a rubber spatula. If the mixture is very dry and difficult to mix, add a bit of water - one or two tablespoons. Transfer the mixture to a parchment-lined and greased small loaf pan and bake the bread until browned and cooked through, about 40 minutes in a 350°F oven. Remove the bread from the pan, place it on a cooling rack and remove the parchment paper (as shown in the video). Cool the bread on the rack for at least 1 hour before slicing. Or speed things up by placing the bread, still on the cooling rack, in the fridge for 30 minutes.

Expert tip

It’s important to use a small loaf pan (8.5 X 4.5 inches) to make this recipe. If you use a standard loaf pan (9 X 5 inches), the bread will be wide and flat.

Frequently asked questions

Serving suggestions

This bread is wonderful all by itself. I also like it with sweet butter. My daughter enjoys it with almond butter or walnut butter. The leftovers are really good lightly toasted and spread with sweet butter.

Storing leftovers

Once the bread has cooled, I slice it, then place the leftover slices on the cooling rack and allow them to cool completely. I then store the slices in the fridge, in an airtight container, on paper towels to absorb extra moisture. You can keep them in the fridge for up to 4 days. You can also freeze them in freezer bags, in a single layer. If you layer them, separate the layers with wax paper.

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