This almond flour keto zucchini bread recipe with chocolate chips is a soft and moist gluten-free dessert that melts in your mouth.
Ingredients and substitutes
Almond flour - It's not necessary, but you can sieve your flour through a fine-mesh sieve to break all the lumps which will result in a better consistency. Also, if you don't like almond flour or you have an almond allergy, you can use hazelnut flour to make this low carb keto bread.
Eggs - Eggs are a building material in this recipe. You need to beat them very well with sweetener to make a fluffy loaf of gluten-free zucchini bread. The idea of beating the eggs (at room temperature) until they triple in size and change color to pale yellow comes from a chiffon sponge cake recipe. The air that will be incorporated into the egg mixture will expand during baking, lifting our bread and making it as spongy as possible.
Sweetener - I use sweetener from Sukrin, but you can use pure erythritol like from Swerve, xylitol (note that xylitol is deadly for pets!), or allulose.
Zucchini - You need to grate zucchini (I prefer to use the finer side of my grater box) and squeeze out as much water as you can.
Olive oil - Extra mild olive oil will add softness and keep moisture in our almond flour zucchini bread. This trick is also used in chiffon sponge cake making. You can also use avocado or coconut oil, if you like.
Leavening agents - I use both baking powder and baking soda to help my low carb zucchini bread rise a little bit more.
Flavorings - I decided to add cinnamon, salt, vanilla, and keto-friendly chocolate chips to make my low carb bread extra delicious.
Lemon juice - Lemon juice adds the acidity that we need to activate baking soda. Also, acidic ingredients will remove baking soda's metallic flavor.
Step by step directions
Preheat the oven to 350F (175C) and line a 9x5 inch (23cm x 13cm) loaf pan with parchment paper.
Combine all dry ingredients (except chocolate chips) in a bowl.
Beat the eggs and sweetener for 5-7 minutes in a large bowl with a hand mixer until tripled in size and pale yellow.
Add the zucchini, olive oil, vanilla, lemon juice, and two tablespoons of the egg mixture to a medium bowl and mix well to break zucchini lumps.
Then, add the egg mixture to the dry ingredients and fold carefully using a spatula (not a whisk!) until no dry ingredients are left.
Add the zucchini mixture and fold. Then, add the chocolate chips and fold again.
Pour the batter into the loaf pan and bake on the lowest rack for around 50-55 minutes or until a toothpick inserted in the center comes out clean and the loaf is golden brown. If the top browns too fast, cover with a piece of foil and continue baking until done.
Remove from the oven and let it cool in the pan for 10 minutes. Then, remove it from the loaf pan and let it cool down completely on a cooling rack before slicing and serving.
Peanut butter - Add some creamy peanut butter on top after you’ve poured the batter into the loaf pan and make swirls using a toothpick. Then bake to get zucchini bread with an extra nutty flavor.
Nuts - Roughly chopped pecans or walnuts can be added to the batter instead of chocolate chips.
Spices - Add ground ginger and some nutmeg to compliment the cinnamon that’s already in the recipe.
Citrus - Add lemon, lime, or orange zest (or everything together) to include some freshness in our low carb keto zucchini bread.
Carbs in almond flour keto zucchini bread
You can slice this healthy zucchini bread into 12-14 slices. Each slice will have around 3g net carbs, which makes it perfect to enjoy on a low carb diet.
Store a completely cooled loaf of zucchini bread in an air-tight container or tightly wrapped in a plastic wrap at room temperature for up to 3 days. You can also store it in the fridge for up to 7 days.
Yes, zucchini is a low carb vegetable and can be eaten on a keto diet. 100g of raw zucchini has only around 2g net carbs.
Yes, freeze cooled and tightly wrapped in a plastic wrap, this loaf of bread will last for up to 3 months.
More low carb recipes
Almond flour keto zucchini bread
- 9x5 inch (23cm x 13cm) loaf pan
- 2 cup 200g almond flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 4 large eggs at room temperature
- ½ cup 100g granulated sweetener such as Swerve or Sukrin
- 1 teaspoon vanilla extract
- ⅓ cup 65g extra mild olive oil or coconut oil
- 1 cup 175g grated zucchini excess of water removed
- 1 tablespoon lemon juice
- 3.5 oz 100g keto-friendly dark chocolate (chopped) or chocolate chips such as from Lily's or ChocZero
- Preheat the oven to 350F (175C) and line a 9x5 inch (23cm x 13cm) loaf pan
- with parchment paper.
- In a large mixing bowl, combine the almond flour, baking powder, baking soda, cinnamon, and salt.
- In another mixing bowl, beat the eggs and sweetener for 5-10 minutes with a hand mixer until tripled in size and pale yellow.
- Add the zucchini, olive oil, vanilla, lemon juice, and two tablespoons of the egg mixture in a medium bowl and mix well. It will make it easier to fold it into the batter later without deflating the egg mixture too much.
- Add the egg mixture to the dry ingredients and fold carefully using a spatula (not a whisk!) until no dry ingredients are left.
- Add the zucchini mixture and fold again. Then, add the chocolate chips and fold.
- Pour the batter into the loaf pan and bake on the lowest rack for around 50-55 minutes or until a toothpick inserted in the center comes out clean and the loaf is golden brown. If the top browns too fast, cover with a piece of foil and continue baking until done.
- Remove from the oven and let cool in the pan for 10 minutes. Then, remove it from the loaf pan and let it cool down completely on a cooling rack before slicing and serving.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com