Keto Zucchini Bread Gf Paleo Dairy Free Recipes

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KETO ZUCCHINI BREAD {GF, PALEO + DAIRY-FREE}



keto zucchini bread {gf, paleo + dairy-free} image

This keto zucchini bread is a deliciously tender, slightly sweetened loaf made with warm spices and zero refined sugar! It's a healthy zucchini bread made with almond flour and coconut flour to remain low-carb, and you'd never even know it!

Provided by Abby Cooper

Categories     snacks

Time 1h10m

Number Of Ingredients 17

1 large zucchini, grated (about 1 cup)
1/2 teaspoon salt
1/3 cup avocado oil (or sub olive oil or coconut oil)
3 eggs (pasture-raised when possible)
1 teaspoon apple cider vinegar
1/4 cup full-fat coconut milk (unsweetened)
1 teaspoon vanilla
1-1/2 cups almond flour
1/4 cup coconut flour
3 tablespoons flaxseed meal
1/2 cup granulated monk fruit sweetener* (I use Lakanto)
2 teaspoons baking powder (aluminum-free and gluten-free)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1/4 teaspoon nutmeg (optional)
1/4 cup (or less) of pecans or walnuts for topping

Steps:

  • In a medium bowl, grate the zucchini. You should end up with about 1 cup. Sprinkle the salt over the zucchini and lightly toss it. Set it aside to sit for 10-15 minutes, then dump the zucchini into a clean dish towel and squeeze out all of the excess water.
  • Preheat the oven to 350°F. Line an 8x4" loaf pan (or a 9x5") with parchment paper, leaving excess paper hanging over the edges as "wings" (this overhang will help you lift the loaf out of the pan after baking). Grease the ends (without parchment) with some oil and set the pan aside.
  • In a mixing bowl, whisk together the oil, eggs, vinegar, coconut milk, and vanilla. Add in the almond flour, coconut flour, flaxseed meal, monk fruit sweetener, baking powder, baking soda, and spices. Stir the mixture together until it forms a thick batter.
  • Add the prepared zucchini into the batter and gently fold it in. Pour the batter into the prepared loaf pan and top with the nuts.
  • Bake at 350°F for 45-50 minutes. After about 30 minutes, place a single sheet of parchment paper over the loaf to keep the top of the bread golden brown.
  • The bread is done when a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow it to cool for 15-20 minutes before attempting to lift the loaf out of the pan (optional).

Nutrition Facts : Calories 317 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 28 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 29 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

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