Description

A moist, keto-friendly zucchini bread made with almond flour and sugar-free sweetener. Perfect for low-carb or gluten-free diets, with just 2 net carbs per serving. Choose to keep it sweet with cinnamon or add savory toppings.

Ingredients

2 cups almond flour
½ teaspoon kosher salt
½ teaspoon ground cinnamon (optional)
¼ cup sugar-free granulated sweetener
1 teaspoon baking soda
2 large eggs, beaten
½ cup melted butter
1½ cups grated zucchini

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Instructions

Preheat oven to 350°F (180°C)
Grease 9×5 loaf pan with 1 tablespoon butter
Set oven rack to middle position
Combine almond flour, salt, cinnamon (if using), sweetener, and baking soda in a large bowl
Toss dry mixture with 4 tablespoons flour to prevent sifting
Wrap grated zucchini in paper towels and squeeze out ½ cup liquid
Stir zucchini into dry ingredients until uniformly moistened
Pour beaten eggs into zucchini mixture and stir in melted butter until just combined
Scrape batter into prepared pan

Notes

Double-squeeze zucchini for denser texture
Use sea salt as a substitute
For savory version, omit cinnamon and add dried herbs or crumbled cheese

Prep Time: 15
Cook Time: 50
Category: Bread recipes
Method: Baking
Cuisine: American