Moist Keto Zucchini Bread
A tender, lightly sweet low-carb loaf that feels like comfort food. This keto-friendly zucchini bread uses superfine almond flour and a specific moisture-removal technique to ensure a perfect, bakery-style crumb every time.
Ingredients
- Avocado oil spray for greasing the pan
- 3 medium zucchinis approx. 21 oz; do not peel
- 3 large eggs room temperature
- 1 1/2 tsp stevia glycerite equals about 1/2 cup sugar
- 1 tsp vanilla extract high-quality pure extract
- 8 oz superfine almond flour approx. 2 cups; measure by weight
- 1 tbsp ground cinnamon
- 1 pinch salt to balance sweetness
- 1 tsp baking soda
Instructions
- Preheat your oven to 350°F. Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving overhang handles on the long sides. Lightly mist with avocado oil spray.
- Grate the zucchinis using the large-hole side of a box grater. Place shreds in a clean kitchen towel and squeeze out every drop of moisture over the sink until dry.
- In a medium bowl, whisk the room-temperature eggs, stevia glycerite, and vanilla extract until frothy and pale yellow.
- Fold in the almond flour, cinnamon, salt, and baking soda using a silicone spatula until just combined. The batter will be thick.
- Gently fold the dry, squeezed zucchini into the batter. If too stiff, add 1-2 tbsp of room-temperature water until spreadable.
- Scoop batter into the pan, smooth the top, and bake for 40-45 minutes on the middle rack until a toothpick comes out clean.
- Lift the loaf out using the parchment handles and cool on a wire rack for a full hour before slicing to prevent crumbling.
Notes
For best results, use a digital scale to measure exactly 8oz of almond flour. You can add 1/2 cup of chopped walnuts or sugar-free chocolate chips for variety. Store in an airtight container in the fridge for up to 4 days.