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Keto Zucchini Sugar Loaf
Keto Zucchini Sugar Loaf

Keto Zucchini Sugar Loaf
Once upon a time, in the quaint kitchen of a health-conscious baker, there brewed a magical concoction known as Keto Zucchini Sugar Loaf. Born from the desire to blend wholesome ingredients with the comfort of a classic loaf, this recipe…
Keto Zucchini Sugar Loaf
Source
Ingredients:
1
Servings
  • 480
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 240
    ml
     shredded zucchini, drained
  • 120
    ml
     erythritol (or preferred sugar substitute)
  • 60
    ml
     melted coconut oil
  • 4
    item
     eggs
  • 1
    tsp
     baking powder
  • 1
    tsp
     vanilla extract
  • 0.5
    tsp
     salt
  • 120
    ml
     chopped nuts or sugar-free chocolate chips for added crunch or decadence
Keto Zucchini Sugar Loaf
Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  5. Fold in the shredded zucchini and any optional additions like nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
  • 480
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 240
    ml
     shredded zucchini, drained
  • 120
    ml
     erythritol (or preferred sugar substitute)
  • 60
    ml
     melted coconut oil
  • 4
    item
     eggs
  • 1
    tsp
     baking powder
  • 1
    tsp
     vanilla extract
  • 0.5
    tsp
     salt
  • 120
    ml
     chopped nuts or sugar-free chocolate chips for added crunch or decadence
1
Servings
0

Preheat your oven to 350°F (175°C) and grease a loaf pan.

In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.

In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring until well combined.

Fold in the shredded zucchini and any optional additions like nuts or chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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