Keto Low Carb Zucchini Bread

Keto Low Carb Zucchini Bread

The keto low carb zucchini bread is made from coconut flour to keep the carbohydrates as low as possible. Although adding walnuts makes the recipe tastier,



you can omit the same if you prefer having a nut-free ketogenic recipe.You get a low-carb diet either way though. For preparing the yummy and healthy keto low-carb zucchini bread,

you would require a number of ingredients. However, most of them are commonly found in any kitchen.
The keto recipe requires some decent effort and time, but you will find its worth once you get
to have one of the low-carb zucchini bread. Excited already! Let’s go then.

Ingredients required
Total Servings – 12
Prep Time – 15 minutes
Cooking Time – 45 to 60 minutes
Dry ingredients:
1 3 tablespoons whey protein powder
2 1 1/2 teaspoons cinnamon
3 1 teaspoon baking powder
4 3/4 cup or 70 grams coconut flour
5 1/2 cup or 90 grams packed Sukrin Gold
6 1/2 teaspoon baking soda
7 1/3 cup walnuts (chopped) [Optional]
Wet ingredients:
8 6 eggs (large)
9 4 ounces butter (melted and salted)
Zucchini:
10 5 ounces medium zucchini (grated)
11 1/4 teaspoon salt



Note:-
12 You can replace the Sukrin gold with 1/2 cup or 110 grams of erythritol and 1/4
teaspoon of maple extract

How to Prepare
You can prepare the keto low-carb zucchini bread recipe by following these steps:
1 – Put the grated zucchini in a colander, mix it with the salt, and set aside. Butter a loaf
pan and place a parchment paper on it to cover the bottom. Preheat the oven to 350 0 F and
place a rack into the lower end of the oven
2 – Take a medium-size bowl and add all the dry ingredients to it. Whisk together and  then add the eggs, melted butter, chopped  walnuts, and mix well. Before adding the zucchini to  the bowl draw out as much water as possible from it.

Mix thoroughly to get a thick batter
3 – Add the batter to the loaf pan and level it out using a spoon or spatula. To knock out the large air bubbles, lift off the pan a few inches above from the surface and then let it fall. Repeat until all large bubbles are gone
4 – Bake the batter for 20 to 25 minutes and then cover it with a piece of foil. Bake it again for 20 to 35 minutes or until a toothpick inserted in the middle comes out clean and the loaf is moist when pressed lightly in the center
5 – Wait for the zucchini bread to cool for about 10 minutes before removing from the
loaf pan
6 – Now, place it on a rack to cool completely and then cut it into 12 equal pieces
7 – Serve and enjoy!
Note:-
 Using Sukrin Gold will brown the loaf faster than compared to when erythritol is used




Nutritional Information
Energy – 166 kcal
Carbohydrates – 5 grams
Fat – 13 grams
Fiber – 3 grams

Protein – 8 grams

 


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