I remember when I first tried zucchini bread when I was a kid – I was amazed by how the green vegetable could transform into a moist and delicious cake-like bread. My father, who was a doctor, had a patient who brought him a fresh loaf of zucchini bread every time she came in to see him, and I was so excited when she did. My mom started to experiment with the recipe — sometimes trying to add a Indian flair with cardamom and pistachios — and now I have begin tinkering with the recipe to make keto zucchini bread that tastes amazing. I use pecans or walnuts typically in my recipe to add more healthy fats and a bit more texture to my keto zucchini bread. You can leave out the nuts if you have allergies or don’t like them – either way, the end result is delicious and low carb goodness!
Why Zucchini is A Ketology Superfood
Naturally low carb, zucchini is loaded with health benefits – especially as we age. High in Vitamin A and Vitamin C, zucchini (which is botanically considered a fruit!) supports vision and our immunity. Also rich in antioxidants and carotenoids, zucchini offers protection against cancer and helps give our skin a boost while promoting proper digestion thanks to its ample water content and it’s a good source of soluble and insoluble fiber. A known alternative for low carb diets (think zucchini noodles), zucchini is a preferred pasta alternative because it has been found to help lower blood sugar levels…the keto holy grail! There are so many ways to use zucchini – it’s always in my fridge and should be in yours!
Keto Zucchini Bread
- Avocado oil spray
- 3 medium zucchinis
- 3 large eggs
- 1/2 cup Swerve sweetener
- 1 1/2 teaspoons vanilla extract
- 2 cups finely ground almond flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- pinch Himalayan pink salt
- 1/2 cup chopped walnuts or pecan optional
- Preheat your oven to 350?F.
- Lightly spray a small loaf pan with the avocado oil. You can also line the pan with parchment first for easy removal.
- Grate your zucchini until you yield about 2 cups.
- Place a kitchen or tea towel over a strainer in your skin and place the grated zucchini in the center of the towel. Gently wring out the zucchini to extract as much water as possible.
- In a medium bowl, whisk together the eggs, Swerve, and vanilla.
- Slowly mix in the almond flour, baking soda, cinnamon, cardamom, and salt. mixing with a spoon until combined.
- Fold in the grated zucchini and nuts.
- If the batter seems dry, add water slowly until you get a smooth batter (about 1 – 2 tablespoons max).
- Pour the batter into your prepared pan.
- Bake the bread until browned and a toothpick inserted in the center comes out clean, about 35 – 45 minutes.
- Carefully remove the bread from the pan (either by inverting it or if you lined it with parchment, lifting it out of the pan.
- Allow to cool on a wire rack for about 15 – 20 minutes.
- When fully cooled, slice and serve!
- You can also store the keto zucchini bread in an airtight container in the fridge for 3 – 4 days.