Keto Zucchini Bread

This loaf is made from almond flour, grated zucchini, mozzarella and cream cheese, sweetened with erythritol and flavored with vanilla and cinnamon. Everything goes into one bowl, the batter is thick but pourable, and it bakes for 50 to 60 minutes in a 9×5-inch loaf pan. The recipe makes 8 slices, with 3 grams of carbohydrates in each.

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Prep is 15 minutes and the total time is 1 hour 10 minutes. The card gives this total, so plan for a little over an hour from start to finish.

What Goes in the Batter

Full amounts are in the recipe card. These are the ingredients and their jobs.

• Grated zucchini (2 cups, about 1 medium zucchini): adds moisture. Squeeze out the excess liquid before it goes in.
• Almond flour (1½ cups): the low-carb flour, with a nutty flavor.
• Mozzarella (½ cup) and cream cheese (½ cup, softened): add moisture, chew and richness.
• Eggs (3 large): bind the batter.
• Erythritol (¼ cup): the sweetener. You can use another keto sweetener, such as monk fruit or stevia, though each tastes a little different.
• Baking powder and baking soda (1 teaspoon each): leaven the loaf.
• Vanilla (1 teaspoon), cinnamon (½ teaspoon) and salt (¼ teaspoon): the flavoring.

Squeezing the Zucchini and Baking

Excess moisture leads to a soggy loaf, so grate the zucchini and squeeze it in a clean kitchen towel or cheesecloth to get as much liquid out as you can. A box grater or a food processor both work.

Preheat the oven to 350°F (175°C) and grease the loaf pan or line it with parchment paper. Combine all the ingredients in a large bowl and mix until smooth. A hand mixer or a whisk will do. The batter should be thick yet pourable, like a creamy pancake batter. Spread it evenly in the pan, reaching the corners, and bake for 50 to 60 minutes, until a toothpick in the center comes out clean or with just a few crumbs. If it is still wet, give it a few more minutes.

Let the bread cool in the pan for about 10 minutes, then move it to a wire rack to cool completely.

Add-Ins and Flavor Changes

• Nuts: chopped walnuts or pecans for crunch.
• Chocolate: sugar-free chocolate chips or a couple of tablespoons of cocoa powder.
• Spice: a pinch of nutmeg or a teaspoon of pumpkin spice.

Serving and Storage

A slice goes well with sugar-free whipped cream or a sprinkle of cinnamon, or with a little butter. A salad of avocado, cherry tomatoes and lime juice works as a side. Herbal tea or coffee suits it too.

Wrap leftovers tightly in plastic wrap or keep them in an airtight container. They last a couple of days at room temperature, and longer in the refrigerator. To freeze, slice the loaf, wrap each slice in plastic wrap and put the slices in a freezer bag. Frozen slices keep for up to three months, and parchment paper between them keeps them from sticking.

Nutrition per Slice

Each slice has approximately 180 calories, 15 grams of fat (6 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 6 grams of protein and 200 milligrams of sodium. These are estimates.

FAQ

Can I use other types of flour?

Coconut flour or a gluten-free blend are options. Coconut flour is more absorbent, so you will need to adjust the liquid.

What can you substitute for eggs?

A flax egg or a chia egg. For one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.

How do you know when it is done?

Insert a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is ready.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us