If you’re looking for a healthy and delicious alternative to traditional bread, this Low-Carb Zucchini Bread recipe is perfect for you.
Made with grated zucchini, almond flour and natural sweetener, it offers a nutritious and tasty option for those following a low-carb diet. Ideal for breakfast, snacks or even as a side dish.
Ingredients
Dry ingredients
2 cups (200 g) almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
Wet ingredients
2 large eggs
1/4 cup (60 ml) melted coconut oil
1/3 cup (70 g) erythritol or stevia sweetener
1 teaspoon vanilla extract
1 1/2 cups (150 g) grated zucchini (drained well)
Directions
Preheat oven to 350°F (180°C). Grease a loaf pan with coconut oil or line with parchment paper.
Prepare the zucchini: grate and place in a colander. Squeeze with your hands or a clean cloth to remove excess water. Set aside.
Mix the dry ingredients: In a large bowl, combine the almond flour, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients: In another bowl, beat the eggs with the coconut oil, sweetener, and vanilla extract.
Incorporate the dry ingredients into the wet ingredients: mix gently until the batter is smooth.
Add the zucchini: mix gently until it is evenly distributed throughout the batter.
Bake: Pour the batter into the pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool completely before slicing.
Nutritional Values (per slice, considering 10 slices)
- Calories: 145 kcal
- Carbohydrates: 4 g
- Proteins: 5 g
- Fats: 12 g
- Fibers: 2 g
- Sugars: 1 g
This Low-Carb Zucchini Bread is the perfect choice for those who want to enjoy delicious bread without feeling guilty.
Rich in fiber, healthy fats and very low in carbohydrates, it is perfect for keeping you full and in balance with your diet. Serve with a little almond butter for a special touch!
Frequently Asked Questions
Can I substitute almond flour for something else?
Yes, coconut flour can be used, but in smaller quantities (about 1/3 of the almond flour), as it absorbs more liquid.
Do I need to peel the zucchini?
No, the peel adds texture and nutrients to the recipe.
How long does bread last?
It can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Can I add other ingredients?
Yes, chopped nuts, flax seeds or even sugar-free chocolate chips are great options to enrich the flavor.
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