Description
A low-carb, gluten-free zucchini bread or muffin recipe that’s moist, delicious, and keto-friendly. Perfect for breakfast or snacks, with optional add-ins like walnuts or blueberries.
Ingredients
Scale
- 2 cups almond flour
- ½ tsp kosher salt
- ½ tsp ground cinnamon (omit for savory version)
- ½ cup sugar-free granulated sweetener
- 1 tsp baking soda
- 2 large eggs, beaten
- ¼ cup melted butter
- 1½ cups grated zucchini (moisture squeezed out)
- Optional Add-ins:
- ½ cup chopped walnuts or sugar-free chocolate chips
- 1 cup blueberries
Instructions
- Preheat oven to 350°F (175°C).
- Grate zucchini and squeeze out as much liquid as possible using a clean dish towel.
- In a large bowl, mix together almond flour, salt, cinnamon, sweetener, and baking soda.
- Add eggs, melted butter, and zucchini to the bowl. Mix well until the batter is combined.
- Fold in optional add-ins like chocolate chips, walnuts, or blueberries if desired.
- Pour batter into a greased 9×5 loaf pan or divide into 12 muffin cups.
- Bake: For loaf: 45–60 minutes or until a toothpick comes out clean. For muffins: 18–20 minutes.
Notes
To keep it keto, use sugar-free chocolate chips or omit add-ins. Store in the refrigerator for up to 5 days or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (loaf) / 20 minutes (muffins)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin or 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg