Low Carb Zucchini Bread with Almond Flour
A moist and flavorful low carb zucchini bread made with almond flour, perfect for a healthy snack or breakfast option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/3 cup erythritol sweetener
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, beat the eggs with the erythritol sweetener until the mixture is smooth and slightly frothy.
Add the unsweetened almond milk, melted coconut oil, and vanilla extract to the egg mixture and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently to combine.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.