Keto Zucchini Bread Recipe

Low Carb and Keto Zucchini Bread or Muffins Low …

WEBJul 9, 2019 · Instructions. Preheat oven to 350F. Grease an 9x5 loaf pan with butter or cooking spray. In a large bowl, combine the almond flour, …

Rating: 5/5(143)
1. Preheat oven to 350F. Grease an 9x5 loaf pan with butter or cooking spray.
2. In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
3. Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
4. Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.

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Keto Zucchini Bread (Almond Flour) Healthy Recipes …

WEBAug 15, 2023 · Whisk together the eggs, sweetener, and vanilla. (Photo 1). Mix in the dry ingredients (almond flour, cinnamon, salt, and baking …

Rating: 5/5
1. Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment so that there’s an overhang, as shown in the video below. Lightly spray the lined pan with oil.
2. Grate the unpeeled zucchinis (I grate them by hand). You should have about 2 cups of grated zucchini.
3. Place the grated zucchinis in a clean kitchen towel and squeeze out as much water as you can. You’ll get quite a lot of water out, as you can see in the video!
4. In a medium bowl, whisk together the eggs, stevia, and vanilla extract.

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Keto Zucchini Bread with Almond Flour Sweet As Honey

WEBAug 28, 2019 · Set aside in a bowl. In a large mixing bowl, whisk the almond flour, coconut flour, sugar-free crystal sweetener, baking …

1. Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
2. Grate the zucchini finely, skin on, using a food processor or a hand grater. Squeeze out the water from the grated zucchini pressing them with your hands first, then pat dry on kitchen absorbent paper (or clean towel). You must remove all the water from the zucchini or the bread batter may be too moist. Measure the amount of grated zucchini required by the recipe after you dry them. Set aside in a bowl.
3. In a large mixing bowl, whisk the almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and spices: cinnamon, ginger, and nutmeg. Set aside.
4. Stir in wet ingredients: beaten eggs, vanilla, and melted coconut oil. Combine for about 1 minute until it forms a consistent cake batter.

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