WebBlend together oil and sugar; each egg. Add zucchini. Sift together flour, add cinnamon and beat until done, approximately 45 minutes. Ingredients: 6 (cinnamon .. eggs .. oil .. …
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Preheat oven to 350F and grease a 9×5″ loaf pan. In a large bowl, toss together the flour, cinnamon, baking soda, and salt. Set aside. In a medium bowl, whisk together the oil, sugar, eggs, and vanilla. Stir in the grated zucchini. Add the wet mixture to the dry ingredients. Stir until just combined. Spoon batter into the prepared baking pan.
You can make tender keto zucchini bread in a few simple steps. This low carb zucchini bread is tender and just sweet enough for breakfast, dessert, or a nutritious snack. Preheat oven to 350 degrees F (180 degrees C). Line a small loaf pan with parchment paper; set aside.
I tend to like my desserts with a little less sweetness than most desserts. If you are really looking for that super sweet zucchini bread, I highly recommend an extra 1/4 – 1/2 cup of low carb sweetener. But this bread definitely is sweet.
As with any flour, you should always use the "spoon & level" method when measuring. Too much almond flour will cause your zucchini bread to have a texture that is undesirable, so it's important to follow the recipe exactly. Zucchini bread makes a great breakfast, snack, or dessert on its own, but there are several ways to jazz it up.