Irresistibly Moist Keto Zucchini Bread Recipe with Almond & Coconut Flour

For those following a ketogenic or gluten-free diet, finding satisfying bread recipes can be a challenge. This keto zucchini bread recipe, utilizing both almond and coconut flour, offers a moist, flavorful, and guilt-free way to enjoy a classic comfort food. This recipe is perfect for using up an abundance of zucchini, offering a healthy breakfast, snack, or even dessert option.

Why This Recipe Works

This recipe avoids common pitfalls of low-carb baking by excluding ingredients like xanthan gum and whey protein powder, which can be problematic for some individuals. It also limits the amount of almond flour, opting for a blend with coconut flour to achieve a better texture. The addition of psyllium husk powder (optional for GAPS diet) contributes to a desirable rise and a lighter crumb.

Ingredients You'll Need

Here's what you'll need to bake this delicious keto zucchini bread:

Eggs: Large eggs, preferably at room temperature, provide structure and richness.
Zucchini: Fresh zucchini, grated and drained of excess moisture, is the star of the show. About 1 cup (or slightly more, loosely packed) to 1 1/2 cups of grated zucchini is ideal. There's no need to peel the zucchini.
Coconut Flour: This low-carb flour works well in combination with almond flour, providing a unique texture.
Almond Flour: Super-fine almond flour is used as the base of the dry ingredients, locking in moisture and giving the bread a tender crumb.
Sweetener: A granulated sweetener of choice, such as erythritol, monk fruit sweetener, or coconut sugar (honey for GAPS), adds sweetness without the carbs. Adjust the amount to your preference.
Coconut Oil or Butter: Melted and cooled coconut oil or butter (or ghee) adds moisture and flavor. If using melted coconut oil, make sure your eggs are at room temperature.
Coconut Cream: Melted (if solid) and cooled coconut cream contributes to the bread's moistness.
Psyllium Husk Powder: This optional ingredient (omit for GAPS/Paleo) helps with the rise and texture.
Apple Cider Vinegar: Reacts with the baking soda to create lift and a tender crumb.
Baking Soda: A leavening agent that helps the bread rise.
Sea Salt: Enhances the flavors of the other ingredients.
Cinnamon and Nutmeg: Warm spices that complement the zucchini and add depth of flavor. Vanilla extract is also a good option.
Optional Add-Ins: Chocolate chips, chopped walnuts, or pecans can be added for extra flavor and texture.

Step-by-Step Instructions

Follow these simple steps to create your own keto zucchini bread:

Prepare the Zucchini: Grate the zucchini using a box grater (coarse shred or largest size hole when grating). Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Draining the zucchini is a must to prevent soggy bread. You should end up with about 1 ½ cup or 230g shredded zucchini and 160 ml of liquid in total.
Preheat and Prepare: Preheat the oven to 325-350°F (160-175°C). Line a loaf pan (8.5 x 4.5 inches or 9 x 5 inches) with parchment paper, leaving an overhang on the sides for easy removal. Grease both ends of the parchment paper with a little fat of choice.
Combine Wet Ingredients: In a large bowl, crack eggs and beat briefly. Add the zucchini, sweetener, melted and cooled fat of choice, coconut cream, and apple cider vinegar. Stir to combine.
Combine Dry Ingredients: In a separate small bowl, combine the dry ingredients: coconut flour, almond flour, psyllium husk powder (if using), cinnamon, nutmeg, sea salt, and baking soda (sifted). You may also add optional chocolate chips or nuts at this stage.
Mix Wet and Dry: Add the dry ingredients to the wet ingredients and stir until well combined. The batter will thicken as you stir and should be thick, not pourable.
Transfer to Pan: Use a spatula to scoop and roll the loaf into your prepared pan. Smooth the top out with a spatula. Sprinkle the top of the loaf with the remaining chocolate chips or nuts, if desired.
Bake: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. After about 30-40 minutes, check the low carb zucchini bread. As soon as the top is golden brown, cover it loosely with aluminium paper or a sheet of parchment paper to prevent it from burning.
Cool: Remove the bread from the oven and let it cool in the pan for at least 20 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely. Don't try to slice it when it's warm. After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes.

Tips for Success

Squeeze the Zucchini Well: This is the most important step to prevent a soggy bread. Take your time and squeeze out as much moisture as possible.
Measure Ingredients Accurately: Especially when using coconut flour, accurate measurement is key. Use scales for best results.
Don't Over-Bake: Check the bread regularly and cover the top if it starts to brown too quickly.
Let it Cool Completely: This allows the bread to set properly and prevents it from being too crumbly.
Taste the Batter: This recipe is only gently sweet, which is how I like it best. Do add more sweetener if you prefer. Use up to ½ cup of 100 grams.
Loaf pan sizes: I used a regular size 9x5 inch loaf pan. It should also be possible to use a small 8 x 3.5 inch pan. In this case, the batter will reach to the top of the pan and oven time may increase slightly.

Serving and Storing

We like this best with a bit of butter smeared on it! Actually, we put a lot of butter on all the breads we eat! 😉 Enjoy Best Zucchini Bread alongside breakfast. Put a couple slices in with your lunch. (I often send it off to work with my husband this time of year.) Have it as an afternoon snack with a bit of protein. Or, enjoy as a healthy dessert.

Read also: Easy Low-Carb Cheese Crackers

Storage: Simply wrap your cooled bread in a container that seals, and refrigerate for up to 5 days. You can also leave Zucchini Bread on the counter for up to 2 days, in a well-sealed container.
Freezing: To freeze, store in a glass container with a rubber lid (or your preferred storage container) for up to 3 months. To thaw, place container in the fridge overnight, or out on the counter for 4 to 6 hours. Freeze extra for the holidays and colder months
Serving Suggestions: Enjoy this bread plain, with butter, cream cheese, or a sprinkle of sweetener. It's also delicious toasted. My daughter enjoys it with almond or walnut butter.

Variations

Dairy-Free: For a dairy-free version, swap the butter for coconut oil.
Nut-Free: While this recipe uses almond flour, you can experiment with sunflower seed flour as a substitute, though the texture may vary.
Savory: Leave out the sweetener, vanilla extract and spices. Instead, add salt to taste. You can also add grated parmesan or spices such as turmeric.

Troubleshooting

Soggy Bread: This is usually caused by not squeezing enough moisture out of the zucchini. Make sure to squeeze it really well!
Dry Bread: This can be caused by over-baking or using too much coconut flour. Measure your ingredients carefully and check the bread regularly while it's baking.
Ammonia Smell: Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of baking powder (gluten-free if needed) instead of baking soda.
Bread Not Rising: Ensure your baking soda is fresh and that you're using the correct amount. The apple cider vinegar also helps with the rise.

Nutritional Information

This keto zucchini bread is low in carbohydrates and high in healthy fats, making it a great choice for those following a ketogenic diet. The exact nutritional information will vary depending on the specific ingredients used, but each slice typically contains around 5 grams of net carbs.

Read also: Magnesium Supplements for Keto

tags: #keto #zucchini #bread #almond #coconut #flour