Keto Zucchini Bread

Sliced zucchini bread with butter to the right of it.

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4.97 from 82 votes!

Keto Zucchini Bread takes less than 10 minutes to prepare and in 1 hour you can have fresh baked bread!

Prep Time5

Cook Time1

Resting Time4

Total Time1 9

Course: Bread

Cuisine: Australian Keto

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: slices

Calories: 125kcal

Author: Megan Ellam

Equipment

Ingredients

80 g butter or light flavoured oil
180 g zucchini grated (weigh after squeezing)
150 g almond meal
85 g golden flax meal
30 g psyllium husk powder
4 eggs whisked until well aerated, light and fluffy
3 tsp gluten free baking powder
2 tsp apple cider vinegar
120 g sour cream or substitute coconut yoghurt
A pinch salt flakes
1 tbsp pepitas for topping

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Preheat oven to 180℃ fan/200°C static/400°F. Line a 20 x 10 cm loaf pan with baking paper.
Melt butter in a large bowl in the microwave or over a pot of simmering water.
Squeeze out water from grated zucchini and add to mixing bowl with remaining ingredients. Spoon into prepared pan, smooth over the top and sprinkle with pepitas
Bake 15 minutes then cover with foil and bake a further 30-40 minutes. Cool in pan for 5-10 minutes before removing and cooling completely on a wire rack.

THERMAL METHOD

Preheat oven to 180℃ fan/200°C static/400°F. Line a 20 x 10 cm loaf tin with baking paper.
Grate zucchini 5 sec/speed 5. Remove and squeeze out water. Set aside.
Melt butter 3 min/100°C/speed 1/cap off. Add remaining ingredients including zucchini; mix 20 sec/speed 4. Spoon into prepared pan, smooth over the top and sprinkle with pepitas.
Bake 15 minutes then cover with foil and bake a further 30-40 minutes. Cool in pan for 5-10 minutes before removing and cooling completely on a wire rack.

Notes

INGREDIENTS

Butter - can be replaced with light taste olive oil, MCT oil or coconut oil for a dairy-free keto bread (see sour cream substitute).

Sour Cream - can be replaced with mashed avocado, Greek yoghurt, or coconut yogurt.

Zucchini - make sure you squeeze out the excess water from the zucchini after grating.

Almond flour or almond meal - I have no preference for this bread. You can use lupin flour to make a lupin flour gluten free bread that is still very low in carbs.

Psyllium husk powder - swap with coconut flour (just 60g) or oat fibre if you prefer.

Eggs - I use fresh free range eggs and I always whisk just before adding. The eggs are best added when they are at room temperature. Room temperature eggs is the secret to make non-eggy keto bread.

BAKING TIPS FOR LOW CARB KETO ZUCCHINI BREAD

This zucchini bread recipe is pretty simple. You simply mix and pour into the pan.

The batter is NOT a dough! It might seem wet when you scoop it into the loaf pan, but like most low carb zucchini bread recipes you will find that the zucchini and flour really sucks up the excess moisture.

The bread is ready when lightly golden and springy to the touch.

The bread will rise only moderately as it is a low carb bread without yeast. the only rising agent in it is eggs.

Do not skip the apple cider vinegar as it helps to add strength to the bread.

I use 8.5-9.5 inch metal baking pan. I do not recommend silicone baking pans for gluten free baking. Metal pans get hotter quicker and force more of a rise when baking.

This recipe yields approximately 20 slices. The actual number of servings will depend on your preferred portion sizes.

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 20. The result will be the weight of one serving.

Nutritional values shown are a guideline only. They are for 1 serving using the ingredients listed.

All recipes have been tested using all of the cooking methods included by various recipe testers.

Nutrition