Keto zucchini nut bread is always a favorite among keto dieters. At only 4 net carbs this recipe ranks right up there with our keto banana walnut bread!
Keto bread loaves are a favorite of mine because they are easy to make and perfect for family gatherings and pot lucks.
I’m not sure how you eat your favorite bread, but I love keto zucchini bread with cream cheese! Move over bagels, am I right? If you wanted to get a little creative with this, you could add some chocolate powder!
If you are looking for something with more of a savory flavor check out this recipe! Man, that looks good!
Keto Zucchini Nut Bread:
Low Carb Zucchini Bread Ingredients:
Makes 10 servings
4 Net carbs/serving
- 1 1/4 C. Almond flour
- 1/2 C. Coconut flour
- 3 tsp. Baking powder
- 2 tsp. Cinnamon
- 3/4 C. Swerve confectioners sugar substitute
- Pinch of nutmeg
- 2 Tbsp. Sour cream
- 1 Stick butter softened
- 5 Eggs
- 1 Medium zucchini shredded
- 1/2 C. Chopped walnuts
Gluten-Free Zucchini Bread Directions:
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, Swerve confectioners sugar substitute and nutmeg. Stir to combine all of the dry ingredients well.
- Add the softened butter and the sour cream to the mixing bowl with the dry ingredients. Begin to mix them at a medium speed.
- Add the eggs into the batter 1 at a time while it is mixing. Switch the mixer to a high speed, and blend the ingredients until smooth and creamy.
- Fold the shredded zucchini into the batter.
- Mix in the chopped walnuts.
- Pour the mixture into a well-greased loaf pan, and bake for 60 minutes, or until the top is browned and a knife comes out clean when inserted into the center of the bread.
Have you tried our other keto loaf bread recipes? We have a delicious keto pumpkin bread and keto pumpkin spice cream cheese bread. These loaves of bread all travel well and make great gifts!
Keto Zucchini Nut Bread
Easy gluten-free and sugar-free keto zucchini nut bread recipe using almond and coconut flour.
Ingredients
- 1 1/4 C. Almond flour
- 1/2 C. Coconut flour
- 3 tsp. Baking powder
- 2 tsp. Cinnamon
- 3/4 C. Swerve confectioners sugar substitute
- Pinch of nutmeg
- 2 Tbsp. Sour cream
- 1 Stick butter softened
- 5 Eggs
- 1 Medium zucchini shredded
- 1/2 C. Chopped walnuts
Instructions
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, Swerve confectioners sugar substitute, and nutmeg. Stir to combine all of the dry ingredients well.
3. Add the softened butter and the sour cream to the mixing bowl with the dry ingredients. Begin to mix them at a medium speed.
4. Add the eggs into the batter one at a time while it is mixing. Switch the mixer to a high speed, and blend the ingredients until smooth and creamy.
5. Fold the shredded zucchini into the batter.
6. Mix in the chopped walnuts.
7. Pour the mixture into a well-greased loaf pan, and bake for 60 minutes, or until the top is browned and a knife comes out clean when inserted into the center of the bread.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 119mgSodium: 260mgNet Carbohydrates: 4gFiber: 3gProtein: 9g
If you try this recipe please don’t forget to rate it, and let us know what you thought! Did you change it up? Help our readers by sharing your tips for making the keto zucchini nut bread even better!
Try all of our keto bread recipes!