Description
This tender low-carb zucchini bread is lightly sweetened and infused with cinnamon, offering a guilt-free, flavorful treat perfect for snack time or a healthy breakfast option.
Ingredients
Dry Ingredients
- 1 cup almond flour
- ½ tsp cinnamon
- ½ tsp baking powder
Wet Ingredients
- 2 eggs
- ¼ cup sweetener or honey substitute
Other
- 1 cup shredded zucchini (squeezed dry)
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to prepare it for baking the bread.
- Mix Ingredients: In a large bowl, combine the almond flour, cinnamon, and baking powder. In a separate bowl, whisk together the eggs and sweetener or honey substitute until blended. Gradually mix the wet ingredients into the dry ingredients until fully combined.
- Fold in Zucchini: Gently fold the squeezed dry shredded zucchini into the batter, ensuring it is evenly distributed without overmixing.
- Bake: Pour the batter into a lined or greased baking pan. Bake for 25 to 30 minutes, or until the bread turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the zucchini bread to cool before slicing into 8 pieces. Optionally, add chopped walnuts or sugar-free chocolate chips before baking for extra texture and flavor.
Notes
- Add chopped walnuts or sugar-free chocolate chips for added texture and flavor.
- Squeeze zucchini thoroughly to remove excess moisture to ensure proper bread texture.
- This recipe is low-carb and gluten-free, suitable for keto diets.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread / Snack
- Method: Baking
- Cuisine: American
