Easy Keto Zucchini Bread Recipes

EASY KETO ZUCCHINI BREAD

Steps:

• Pre-heat oven to 425°F. Line a large baking sheet with parchment paper.
• With a box grater finely grate the zucchini, then use a cheesecloth or dish towel to wring out the excess moisture. You should have 4 cups worth.
• In a mixing bowl combine the zucchini, eggs, Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, black pepper, almond flour, parmesan, and half the mozzarella cheese, stirring until incorporated.
• Transfer the zucchini mixture to the prepared baking sheet, patting evenly into a thin crust about 1/8" thick. Bake on oven middle rack for 25 minutes.
• Sprinkle crust with remaining mozzarella cheese, then return to the oven for another 5-10 minutes until the top is melted and bubbling. Cool slightly, then slice and serve.

JOY'S EASY BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

KETO ZUCCHINI BREAD RECIPE

Steps:

• Preheat the oven to 350°F and line a loaf pan with baking paper.
• In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol, salt and baking powder.
• In another bowl, whisk together the eggs, butter, Greek yogurt, milk, and vanilla extract.
• Fold the dry ingredients into the wet ingredients until a smooth batter forms.
• Add the shredded zucchini and stir gently.
• Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a skewer inserted at the center of the loaf comes out clean.
• Allow it to cool in the pan completely, before removing and slicing. Serve at room temperature or store covered in an airtight container for up to a week.