The Ultimate Low-Carb Zucchini Bread
Get ready to fall in love with a zucchini bread that’s not only incredibly moist and tender but also perfectly keto-friendly! This recipe sneaks in healthy veggies while delivering a rich, buttery flavor and a delightful crunch from toasted pecans. It’s the perfect guilt-free treat for breakfast, a snack, or dessert. Say goodbye to dry, crumbly low-carb breads—this one is a game-changer!
Ingredients
• 1/2 cup / 120g zucchini, grated
• 3/4 cup / 100g coconut flour
• 1/2 tsp salt
• 1/2 cup / 120g erythritol sweetener
• 2 tbsp unflavored protein powder
• 3/4 tbsp baking powder
• 1/4 cup / 50g pecans, chopped
• 1 tsp unsweetened vanilla extract
• 1/2 cup / 115g salted butter, melted
• 6 large pasteurized eggs, at room temperature
Instructions
1. DirectionsPreheat your oven to 350°F / 175°C. Grease a 9×5 inch / 22.5×12.5 cm loaf pan.Place the grated zucchini in a cheesecloth or clean kitchen towel and squeeze firmly to remove as much excess water as possible. This step is crucial for the right texture.In a large bowl, whisk together the dry : coconut flour, salt, erythritol, protein powder, and baking powder.In a separate bowl, beat the room temperature eggs, melted butter, and vanilla extract with an immersion blender or whisk until smooth.Pour the wet into the dry . Add the squeezed zucchini and stir until just incorporated. Gently fold in the chopped pecans, being careful not to overmix.Spoon the batter into your prepared loaf pan and use a spatula to smooth the top evenly.Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.Once cooled, slice into 10 servings and enjoy!
Nutritional Information
• Recipe Details & Nutrition
• Preparation time: 10 minutes
• Cooking time: 40 minutes
• Total time: 50 minutes
• Servings: 10 slicesNutritional Info (Per Serving): 189 Cal | 16.5 g Fat | 5.6 g Protein | 6.7 g Carb | 3.1 g Fiber | 3.6 g Net Carb
Pro Tips
• for Perfect Keto Zucchini Bread
• Don’t skip squeezing the zucchini! Removing excess moisture is the most important step to prevent a soggy loaf. Squeeze until you can’t get any more water out.
• Use room temperature eggs and melted (but not hot) butter. This helps the combine smoothly for a uniform, tender crumb.
• Avoid overmixing the batter. Once the wet and dry are combined, stir only until you no longer see streaks of flour. Overmixing can make the bread dense.
• For proper storage, keep the completely cooled bread in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
FAQ
Q: Why is my low-carb zucchini bread soggy
A: The most common reason for soggy zucchini bread is not removing enough moisture from the grated zucchini. The recipe emphasizes squeezing the zucchini firmly in a cheesecloth or kitchen towel until you can’t get any more water out. This step is crucial for achieving the perfect, non-soggy texture.
Q: Can I use a different flour instead of coconut flour
A: This recipe is specifically developed for coconut flour, which is highly absorbent and behaves differently than other flours like almond flour. Substituting it directly would require significant adjustments to the liquid ingredients, so it’s best to stick with coconut flour for the intended results.
Q: How should I store this keto zucchini bread
A: For optimal freshness, let the bread cool completely and then store it in an airtight container in the refrigerator for up to 5 days. This bread also freezes beautifully for up to 3 months.
Q: Is this zucchini bread gluten-free
A: Yes, this zucchini bread is naturally gluten-free because it is made with coconut flour. To be certain, always double-check that your other ingredients, like protein powder and baking powder, are certified gluten-free.
