Keto Zucchini Bread Recipe
This low-carb zucchini bread uses a smart moisture control method and protein powder to build a tender, spice-kissed crumb that rises beautifully, stays moist, and slices cleanly without crumbling.
Equipment
- 8x4 inch loaf pan
- Sieve
- Large bowl
- Wire rack
Ingredients
- 12 ounces grated zucchini (about 1 large zucchini)
- 1/2 tsp salt divided
- 2 1/2 cups almond flour
- 1/2 cup Swerve Brown
- 1/3 cup unflavored whey protein powder or egg white protein powder
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 3 large eggs
- 1/2 cup butter melted
- 1/2 tsp vanilla extract
- 1/4 - 1/2 cup water
- 1/3 cup dark chocolate chips sugar-free, optional
Instructions
- Place the zucchini in a sieve set in the sink or over a bowl. Sprinkle with 1/4 tsp of the salt and toss to combine. Let drain 1 hour, then squeeze to release as much moisture as possible.
- Preheat the oven to 350F and grease an 8x4 inch loaf pan. You can also use 9x5 but your bread will bake through a little faster.
- In a large bowl, combine the almond flour, sweetener, protein powder, baking powder, cinnamon, and the remaining salt.
- Stir in the eggs, melted butter, vanilla extract, and the zucchini. Add 1/4 cup of the water. If the batter is overly thick, add a little more water until it is a thick but pourable consistency.
- Stir in most of the chocolate chips, if using, reserving a few for the top of the bread.
- Spread the batter in the prepared loaf pan and sprinkle the top with the remaining chocolate chips. Bake 50 to 65 minutes, until the top is golden brown and just firm to the touch.
- Let cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.
Notes
Moisture control: Toss the grated zucchini with salt in a sieve, let it drain for 1 hour, then squeeze thoroughly in a clean kitchen towel until it feels compact and no longer drips easily to avoid a gummy center.
Slicing tip: Do not slice the bread while warm. Low-carb breads are delicate straight from the oven, and letting the loaf cool completely ensures clean, stable slices.
Storage: Store cooled bread in an airtight container. Refrigerate if your kitchen is warm or humid. Since this loaf contains eggs, practice safe handling by refrigerating at 40 °F or below.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.