Your search for the BEST, moist and delicious Keto Zucchini Bread recipe ends here! The Keto Grill Kitchen has done it again! This tried and tested Keto zucchini bread has the perfect blend of spices, tender crumb and amazing and with only 2.20 Net Carbs you can help yourself to seconds! .
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup oil (vegetable or canola oil)
- 3 large eggs
- 2 cups grated zucchinis
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 3/4 cup chopped nuts or chocolate chips (optional)
Preheat oven to 325 degrees F. Grease two 8x4'' bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.
YIELD: Makes TWO 8x4'' loaves, or 6 mini loaves. * If the loaves are browning too much on top during baking, place a piece of tinfoil over top until they're finished baking. Freezing instructions: Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave). Mini loaves: Line six mini loaf pans with a piece of parchment paper and spray lightly with cooking spray. Bake for 30-35 minutes or until a toothpick inserted in the center of a loaf comes out clean. Muffins: Line a standard muffin tin with liners and spray lightly with cooking spray. Bake muffins at 350 degrees for muffins for 20-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Chocolate chip zucchini bread: Add 1 cup Lilly's semi-sweet sugar-free chocolate chips to the batter, along with the dry ingredients.Chocolate Zucchini bread: replace 1/3 cup of Almond flour with unsweetened cocoa powder.
Calories: 173kcal | Carbohydrates: 35g | Protein: 3g | Fat: 2g