The BEST KETO Zucchini Bread | Deliciously tender and moist

Grate 12 ounces (about 330 grams) of zucchini using a box grater or food processor.

Place the grated zucchini in a sieve and sprinkle with 1/4 teaspoon of salt. Toss to combine and let drain for about an hour.

After an hour, squeeze out as much moisture as possible from the zucchini. You can do this with your hands in the sieve or by wrapping it in a tea towel.

In a mixing bowl, whisk together 2 1/2 cups of finely ground almond flour and 1/3 cup of Swerve brown sweetener, breaking up any clumps.

Add 1/3 cup of unflavored whey protein powder, 2 1/2 teaspoons of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of additional salt to the dry ingredients and whisk until combined.

In a separate bowl, whisk together 3 large eggs, 1/2 cup of melted butter, and 1 teaspoon of vanilla extract. Add the drained zucchini and mix well.

Gradually add water to the mixture until you achieve a thick but pourable batter consistency.

Fold in 1/3 cup of keto chocolate chips, reserving a few for topping the bread.

Grease an 8x4 inch loaf pan with melted butter and avocado oil spray. Pour the batter into the pan and sprinkle reserved chocolate chips on top.

Bake in a preheated oven at 350°F for 50 to 65 minutes, until the bread is firm to the touch and golden brown.

Let the bread cool for about half an hour before loosening it from the pan with a knife and flipping it out.

Slice and enjoy the keto zucchini bread.

Equipment Needed

Spice Level:

Dietary

Allergens