Butter - can be replaced with light taste 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 simple 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 it is 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 a 20 x 10 cm 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.