Almond flour keto zucchini bread

Sliced chocolate chip zucchini bread on a cooling rack.

5 from 1 vote

Almond flour keto zucchini bread

This almond flour keto zucchini bread recipe with chocolate chips is a soft and moist gluten-free dessert that melts in your mouth.

Prep Time15

Cook Time50

Total Time1 5

Course: Bread, Dessert

Cuisine: American

Keyword: Gluten-free bread, Healthy bread, Keto bread, Zucchini bread

Servings: slices

Calories: 176kcal

Author: Anna

Equipment

9x5 inch (23cm x 13cm) loaf pan

Ingredients

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

Instructions

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.

Notes

NET CARB: 3g

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.

Nutrition