Keto Zucchini Bread: Moist, Flavorful, and Low Carb

This Keto Zucchini Bread is the perfect way to enjoy a classic comfort bread while staying true to your low-carb lifestyle. Crucially, grating and draining the zucchini ensures a moist, tender crumb without adding excess liquid, and the blend of almond flour and whey protein powder provides a sturdy yet soft structure. This sugar-free loaf is simple to mix and bake, making it ideal for a keto breakfast, snack, or light dessert.

Ingredients for a Moist Keto Loaf

• Grated zucchini: The star vegetable; provides moisture and bulk. It is crucial to drain and squeeze the moisture out before adding it to the batter.
• Salt: Used to draw excess moisture out of the zucchini, which is then divided for use in the batter.
• Almond flour: The primary low-carb flour base, offering a tender and rich texture.
• Swerve Brown: A brown sugar substitute that provides sweetness and a hint of molasses flavor typically associated with baked goods.
• Unflavored whey protein powder, or egg white protein powder, helps create a sturdier structure often missing in full almond flour baked goods.
• Baking powder: A leavening agent that ensures the bread rises beautifully.
• Cinnamon: Adds the warm, classic spice flavor that complements zucchini and chocolate.
• Large eggs: Act as a binder for the flours and add richness.
• Butter: Melted; adds fat and moisture to the batter.
• Vanilla extract: An essential flavor enhancer for baked goods.
• Water: Used as needed to adjust the batter consistency to a thick but pourable state.
• Dark chocolate chips: Sugar-free; an optional but delicious addition for a classic chocolate swirl.

How to Make Keto Zucchini Bread

The most important step in this recipe is preparing the zucchini correctly, followed by gently mixing the wet and dry ingredients.

1. Preparing the Zucchini and Dry Ingredients

Draining the zucchini is non-negotiable for achieving the correct bread texture.

1. Drain the Zucchini: Place the zucchini in a sieve set over a bowl or in the sink. 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.
2. Prep Pan: Preheat the oven to 350°F and grease an 8 x 4 inch pan. You can also use 9 x 5, but your bread will bake through a little faster.
3. Combine Dry: In a large bowl, combine the almond flour, sweetener, protein powder, baking powder, cinnamon, and the remaining salt.

2. Mixing the Batter and Baking

The batter should be mixed gently, and the final consistency may require adding a small amount of water.

1. Add Wet: Stir in the eggs, melted butter, vanilla extract, and the zucchini.
2. Adjust Consistency: 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.
3. Add Chips: Stir in most of the chocolate chips, if using, reserving a few for the top of the bread.
4. Bake: 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.

3. Cooling

1. Cool: Let cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.

Recipe Notes and Serving Suggestions

• Loaf Pan: Pan size: Using the 9 x 5 inch loaf pan will result in a slightly wider, shorter loaf with a slightly reduced baking time.
• Consistency: Batter: Do not skip adjusting the water! The absorption rate of almond flour can vary, and a thick but pourable batter is key.
• Sweetener: Swerve Brown: You can substitute other brown sugar keto sweeteners, such as Lakanto Golden, with success.
• Storage: Once completely cool, the bread stores well wrapped tightly at room temperature for up to 3 days or in the refrigerator for a week.