Servings: 1 Loaf
Keto Zucchini Bread
Keto Zucchini Bread made with coconut flour is a delightful sugar-free take on classic zucchini bread.
Ingredients
- 5 eggs
- 2/3 cup coconut milk or melted butter
- ⅔ cup coconut flour
- 1/2 cup sugar-free sweetener
- 1 tsp baking soda or 1.5 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp sea salt
- 1 large zucchini grated
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.
- Add all of the ingredients except the grated zucchini to a blender and blend until well-combined.
- Stir in the grated zucchini until it is well incorporated into the batter.
- Pour the bread batter into the prepared baking dish and smooth into an even layer.
- Bake on the center rack of the preheated oven for 45 minutes, or until the bread tests clean.
- Allow the bread to cool completely 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!
Nutrition
Serving: 1of 10, Calories: 96kcal, Carbohydrates: 5g, Protein: 4g, Fat: 6g, Fiber: 3g, Sugar: 1g