Easy and Delicious Zucchini Bread (Keto, Paleo)
This easy and delicious zucchini bread recipe is a crowd favorite! It is perfect for anyone following keto or paleo, or for someone who is gluten-free, grain-free or dairy-free.
Servings: 10 slices
Ingredients
Dry ingredients
- 1-1/4 cup blanched almond flour (140 g), I like the Natures Eats brand
- 1/3 cup coconut flour (37 g), I like the Arrowhead mills brand
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 4 tablespoons granulated sweetener of choice
Wet ingredients
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup shredded zucchini (150 g)
- 3 tablespoons melted coconut oil or butter
- 2 teaspoons apple cider vinegar
- 2 tablespoons water if needed to thin out batter
Instructions
- Preheat oven to 400F.
- Add all dry ingredients to a bowl and mix. Add all wet ingredients (except water) to a second bowl, and mix until eggs are well-incorporated.
- Add half of wet ingredients into the dry ingredients and mix thoroughly. Add second half and mix again. If the batter is still rather thick, you can add 2 tablespoons of water to thin out the batter a bit. Do not add more water though, or the bread will not be as sturdy.
- Grease a bread pan, and then pour batter into pan. Cook uncovered for 30-35 minutes, or until a toothpick comes out clean in the center. Allow to cool fully before slicing. Store in the fridge in an air-tight container for up to a week, or in the freezer in an air-tight container for up to a month.
Notes
Nutrition Facts (per slice, recipe makes 12 slices, assuming a sugar-free sweetener is used, such as pyure): 141 calories, 12 g fat, 9 g total carbs, 3 g fiber, 4 g from pyure sweetener (2 g net carbs), 5 g protein