Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour, and xanthan gum (leave out the xanthan gum if your flour already has it in it). Stir in the shredded zucchini. Pour the zucchini bread batter into a greased loaf pan.
It’s perfect for a low carb breakfast, a snack, or even a keto dessert. This low carb keto zucchini bread recipe is gluten-free, sugar free, and surprisingly easy to make. Enjoy it with some keto coffee or tea! You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread.
( Full disclosure) Lemon blueberry zucchini bread is a light, summery cake-like bread that uses seasonal flavors, comes together simply, and is perfect for breakfast, a snack, or even dessert. This low carb zucchini bread recipe is gluten-free, sugar free, and surprisingly simple to make.
Cinnamon and nutmeg: These warm spices make this gf zucchini bread flavorful and comforting! Coconut oil: Melted coconut oil adds richness and moisture to the zucchini bread batter. Almond milk: Because this recipe calls for almond milk, the zucchini bread is also dairy-free.