Today, we are excited to share with you our mouthwatering recipe for Moist and Flavorful Keto Zucchini Bread with Almond Flour.
Recipe:
Whether you enjoy it for breakfast, as a satisfying snack, or as a guilt-free dessert option, this recipe is sure to delight your taste buds!
Ingredients
1 ½ cup zucchini grated
2 cups almond flour superfine, blanched
2 large eggs
¼ cup butter melted
½ cup granulated sweetener
1 tsp baking powder
½ tsp cinnamon
a pinch of salt
1. Preheat your oven to 350°F (180°C) and line a 9×5 loaf pan with parchment paper. Set it aside for later use.
2. Place the grated zucchini on a kitchen towel and firmly squeeze out as much moisture as possible.
3. In a large bowl, whisk together the almond flour, granulated sweetener, baking powder, cinnamon, and a pinch of salt until well combined.
4. Add the room-temperature eggs and melted butter to the dry ingredients mixture. Also, incorporate the squeezed zucchini into the bowl. Stir everything together until a smooth batter is formed.
5. For an extra burst of flavor and texture, gently fold in some chopped walnuts, luscious chocolate chips, or juicy blueberries using a rubber spatula. Customize your zucchini bread according to your preferences.
6. Transfer the prepared batter into the lined loaf pan, spreading it out evenly.
7. Bake the zucchini bread in the preheated oven for approximately 60 minutes. To check for doneness, insert a toothpick into the middle of the bread – it should come out almost clean.
Once the bread is fully baked, carefully remove it from the oven and place it on a wire rack to cool completely.
