Keto Zucchini Bread

Keto Zucchini Bread Recipe with Walnuts is a delicious and easy way to enjoy your favorite foods while still losing weight. With just about any fruit, vegetable or even mix, this easy bread can be a great snack or dessert.

This delicious recipe for low-carb, low-sugar, Keto Zucchini Bread with Walnuts is just the right snack for any occasion! From breakfast, lunch or dinner, this delicious bread with walnuts is the perfect answer for those who want to indulge but don’t want to feel as guilty as those who indulge in high-calorie and fatty foods.

Keto Zucchini Bread is made with zucchini, which is high in fiber. This type of bread is usually sweet and has a mild flavor.

It typically has a thinner texture than regular bread or you might find that it is crumbly when you bite into it. This type of bread typically has more protein than most breads. Here is a brief overview of this bread, which you might find interesting.

Keto Zucchini Bread is a delicious bread made with zucchini. It is made from a spiral-shaped type of zucchini that is used in its bread making process.

By using this kind of vegetable in this recipe, you can get rid of a large percentage of calories that you would normally get from white breads. How to make Keto Zucchini Bread is quite simple. Here are the steps that you need to follow:

Keto Zucchini Bread

Recipe by TiffanieCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

55

minutes

This keto zucchini bread is fluffy, moist, and positively delicious! This is the perfect time of year to make all sorts of zucchini recipes, and this healthy zucchini bread is one of my ultimate favorites. Once you sink your teeth into a slice of bread, I am sure you will agree. 

Ingredients

  • 1 cup almond flour

  • ½ cup coconut flour

  • ½ cup Trim Healthy Mama Gentle Sweet or my sweetener

  • 2 eggs

  • ⅓ cup butter melted

  • ⅓ cup  sour cream

  • 1 tsp vanilla

  • 1 tsp molasses ***

  • 1 ½ tsp cinnamon

  • 1 tbsp baking powder

  • 1 cup shredded zucchini (do not drain, you want all the liquid)

Directions

  • Preheat the oven to 350. Line a standard 9-inch loaf pan with parchment paper and spray with cooking spray.
  • Add all the ingredients into a large bowl. Stir until smooth. Pour into the prepared loaf pan. Spread evenly.
  • Bake for 50-55 minutes until golden and no longer jiggly. The center should feel firm to the touch. Store in the fridge.

Reference : joyfilledeats.

 

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