Servings: 1 Loaf
Almond Flour Low-Carb Zucchini Bread
You'd never guess this low-carb zucchini bread made with almond flour is sugar-free and grain-free!
Ingredients
- 1 cup full-fat canned coconut milk
- 3 large eggs
- 1 tsp pure vanilla extract optional
- 3 1/2 cups Super Fine Almond Flour see note!!*
- 2/3 cup sugar-free sweetener
- ½ cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 medium zucchini grated (about 1.5 cups)
Optional Glaze:
- 1/3 cup coconut butter
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Whisk together the coconut milk, eggs, and vanilla extract in a mixing bowl until well-combined.
- Pour in the remaining ingredients except for the grated zucchini and stir well until completely combined and any lumps of flour are out.
- Fold in the grated zucchini.
- Transfer the batter to the parchment-lined pan and bake on the center rack of the preheated oven for 50 to 60 minutes, or until the bread tests clean.
- Allow bread to cool for at least 30 minutes before adding the glaze. To do so, simply microwave the coconut butter for 20 seconds to 40 seconds in the microwave, stirring well after 20 seconds, until melted. Pour the glaze over the bread and use a rubber spatula or butter knife to spread it around.
- Slice and serve!
Notes
*There is variation in absorbency between brands of almond flour. If you use Bob's Red Mill's super fine almond flour, start with 2 cups, and work your way up accordingly. The local brand of almond flour I use requires more for the proper texture (3.5 cups). You want the batter to be very thick and similar in consistency to regular banana bread batter.
Nutrition
Serving: 1slice, Calories: 294kcal, Carbohydrates: 15g, Protein: 12g, Fat: 20g, Fiber: 4g, Sugar: 2g