Keto Zucchini Bread Gf Paleo Dairy Free Recipes
KETO ZUCCHINI BREAD {GF, PALEO + DAIRY-FREE}
This keto zucchini bread is a deliciously tender, slightly sweetened loaf made with warm spices and zero refined sugar! It's a healthy zucchini bread made with almond flour and coconut flour to remain low-carb, and you'd never even know it!
Provided by Abby Cooper
Categories snacks
Time 1h10m
Number Of Ingredients 17
Steps:
- In a medium bowl, grate the zucchini. You should end up with about 1 cup. Sprinkle the salt over the zucchini and lightly toss it. Set it aside to sit for 10-15 minutes, then dump the zucchini into a clean dish towel and squeeze out all of the excess water.
- Preheat the oven to 350°F. Line an 8x4" loaf pan (or a 9x5") with parchment paper, leaving excess paper hanging over the edges as "wings" (this overhang will help you lift the loaf out of the pan after baking). Grease the ends (without parchment) with some oil and set the pan aside.
- In a mixing bowl, whisk together the oil, eggs, vinegar, coconut milk, and vanilla. Add in the almond flour, coconut flour, flaxseed meal, monk fruit sweetener, baking powder, baking soda, and spices. Stir the mixture together until it forms a thick batter.
- Add the prepared zucchini into the batter and gently fold it in. Pour the batter into the prepared loaf pan and top with the nuts.
- Bake at 350°F for 45-50 minutes. After about 30 minutes, place a single sheet of parchment paper over the loaf to keep the top of the bread golden brown.
- The bread is done when a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow it to cool for 15-20 minutes before attempting to lift the loaf out of the pan (optional).
Nutrition Facts : Calories 317 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 28 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 29 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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- 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.
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- Finely grate the zucchini and wrap it up in a thin kitchen towel or cheesecloth. Then wring it out until almost all liquid stops coming out and measure up 200g/7 ounces (its roughly a large zucchini). Set aside.
- Whisk together in a medium bowl almond flour, flaxseed meal, psyllium husk, baking powder, salt and garlic powder (optional). Set aside.
- Add melted and cooled butter (or coconut oil/ghee) to a large bowl. Add in the eggs, one at a time, whisking or beating with an electric mixer until fully combined . Mix in vinegar until fully incorporated.
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