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The keto diet doesn’t have to mean sacrificing breakfast staples like comforting quick breads. This zucchini bread recipe offers a delicious and satisfying alternative, packed with hidden veggies and featuring a delightful balance of moistness and spice. Using almond flour and a touch of keto-friendly sweetener, this bread delivers a delightful low-carb twist on a classic breakfast or tea-time favorite.

Zucchini Bread Recipe

Ingredients (for 1 loaf):

• 1 1/2 cups Almond flour
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 1/4 teaspoon Salt
• 1/2 cup Unsalted butter, melted
• 3 large Eggs
• 1/2 cup Powdered erythritol (or your preferred keto-friendly sweetener)
• 1 teaspoon Vanilla extract
• 1 1/2 cups Grated zucchini (about 1 medium zucchini)
• 1/4 cup Chopped walnuts or pecans (optional)

Equipment:

• Mixing bowls (2)
• Box grater or food processor with grater attachment
• Loaf pan (9.25×5.25 inch)
• Parchment paper
• Spatula

Instructions:

1. Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Line a loaf pan with parchment paper. Grate the zucchini using a box grater or food processor with the grater attachment.
• Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.

2. Dry Ingredients

• In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.

3. Wet Ingredients

• In a separate bowl, whisk together the melted butter, eggs, powdered erythritol, and vanilla extract until smooth and well combined.

4. Combine & Fold

• Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
• Be careful not to overmix.

5. Zucchini & Nuts

• Fold in the grated zucchini and chopped walnuts or pecans (if using).

6. Bake to Perfection

• Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool & Enjoy

• Let the bread cool completely in the pan before slicing and serving.

Key Points:

• Veggie-packed: Grated zucchini adds moisture, nutrients, and a hidden veggie boost.
• Low-carb: Almond flour and keto-friendly sweeteners keep the carbs in check.
• Treat: A delicious and satisfying alternative to traditional sweet breads.
• Indulge Guilt-Free: Start Your Keto Day with Zucchini Bread!

This zucchini bread recipe proves that healthy and delicious can go hand in hand, even at breakfast.

It’s a fantastic way to sneak in some extra veggies while satisfying your sweet tooth with a low-carb treat.

Say goodbye to the sugary cereals and embrace the delightful combination of flavor and function with this keto-friendly zucchini bread recipe!

FAQs:

• Can I use a different type of nut flour? Absolutely! Experiment with coconut flour or a combination of almond and coconut flour, adjusting the amount as needed for consistency.

• What if I don’t have powdered erythritol? You can substitute with another keto-friendly sweetener like stevia or monk fruit, adjusting the amount to taste.

• How can I store leftover zucchini bread? Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.