Description
A deliciously moist and fluffy zucchini bread that’s sugar-free, gluten-free, and low in carbs. Perfect for a healthy breakfast or snack, with options for added texture and flavor.
Ingredients
Scale
- 1 cup gluten-free 1:1 baking flour or almond flour
- ¼ cup coconut flour (optional, for texture)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 large eggs
- ⅓ cup coconut oil (melted)
- ¼ cup almond milk (or other plant milk)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ¾ cup erythritol or monk fruit sweetener
- 1 ½ cups grated zucchini (squeezed dry)
- Optional: ½ cup walnuts, sugar-free chocolate chips, or shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together all dry ingredients: flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine eggs, melted coconut oil, almond milk, lemon juice, vanilla extract, and sweetener.
- Stir in the grated zucchini until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
- Fold in any optional add-ins like walnuts, chocolate chips, or coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can store the bread in the fridge for up to 5 days or freeze slices for a quick, healthy snack. For a dairy-free version, ensure your chocolate chips are also dairy-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 1g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg