Keto Zucchini Spice Bread

Keto Zucchini Spice Bread without any grain-flour or sugar.

Keto Zucchini Spice Bread is something I was craving recently (I mostly eat meat, so it’s a rare thing) and I had a few keto baking ingredients to use up. I could honestly not notice much difference between this and regular zucchini bread. I hope you enjoy!

INGREDIENTS

1 cup fine almond flour
2 tablespoons coconut flour
1/2 teaspoon salt
2 teaspooon baking powder
2 teaspoons pumpkin pie spice

2 cups zucchini, grated and squeezed dry
2 large eggs
1 teaspooon vanilla
2 tablespoons melted butter (not hot)
3/4 cup Allulose (or 1/3 cup granulated sweetener such as erythritol/Swerve)

DIRECTIONS

Prepare a loaf pan with parchment paper and preheat oven to 350 F.

In a large bowl, whisk together the almond flour, coconut flour, salt, baking powder, and pumpkin pie spice.

Add the beaten eggs, vanilla, melted butter, and sweetener and mix together until you form a thick batter. Add in the grated zucchini and continue mixing until all is well-combined.

Pour batter into your prepared loaf pan and bake 30-40 minutes.

The zucchini bread is done when a knife inserted into the middle comes out clean.

Let the zucchini bread rest in the loaf pan on the counter to cool at lesat 5-10 minutes, then turn out the loaf onto a wire rack to cool completely before slicing.

Makes about 8-10 slices.

NOTES

Keeps well-wrapped in parchment on the counter top for a day or so, but if you are not going to eat it that soon, place in an airtight container and keep in the fridge.