Easy Keto Zucchini Bread With Vegan Options

Easy Keto Zucchini Bread With Vegan Options

Easy Keto Coconut Flour Zucchini Bread (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour zucchini bread that is nut free and gluten free
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Course: Appetizer, Breakfast, Snack
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 8 1 inch thick slices
Calories: 33kcal

Ingredients

  • 3/4 cup coconut flour
  • 1 cup golden monkfruit sweetener or brown sugar sweetener of choice, (can be adjusted to desired taste) can also use granulated sugar instead
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon more or less according to taste
  • 3 large eggs, room temperature
  • 3/4 cup oil of choice
  • 2 tsp vanilla extract more or less according to taste
  • 1 cup shredded zucchini more or less according to taste
  • 1/2 cup nuts or add ins of choice, optional more or less according to taste

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 4 inch loaf pan with parchment paper. Allow the paper to over hang on the sides to use as "handles" when the bread is done baking
  • Sift or whisk all the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients
  • Add the eggs. Stir until the eggs a fully combined and the dry ingredients have been lightly moistened
  • Add the oil and the vanilla. Stir until fully combined. Roll dough into a ball. Massage 1 minute to make sure of texture. Dough should be moist but not sticky or crumbly. Allow to rest 5 minutes so the ingredients can bind together
  • Fold in the zucchini and the add-ins (if using) until evenly distributed throughout the dough
  • Place the dough into the prepared loaf pan. Press the dough evenly throughout the pan. Place in preheated oven. Bake at 350 degrees for 5-50 minutes or until golden and a tester comes out clean
  • Remove from the oven. Allow to cool in pan about 30 minutes or until the bread is firm enough to remove from the pan
  • Grasp the parchment paper "handles" and transfer the bread to a wire rack. Allow to cool completely before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days or slice it into desired pieces and freeze for up to 1 month

Nutrition

Serving: 1one inch slice | Calories: 33kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 9mg | Fiber: 0.6g | Sugar: 0.3g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.5mg

Easy Keto Coconut Flour Vegan Zucchini Bread (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour vegan zucchini bread without nuts or gluten
Print Pin Rate
Course: Appetizer, Breakfast, Snack
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 8 1 inch thick slices

Ingredients

  • 3 TBS ground flax or chia seeds
  • 9 TBS warm water
  • 3/4 cup coconut flour
  • 1 cup golden monkfruit sweetener or brown sugar sweetener of choice (more or less according to taste) can also use granulated sweetener instead
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon, more or less according to taste
  • 3/4 cup oil of choice
  • 2 tsp vanilla extract, more or less according to taste
  • 1/4 tsp xanthan gum
  • 1/4 cup warm water
  • 1 cup shredded zucchini or squash of choice, more or less according to taste
  • 1/2 cup nuts or add-ins of choice, more or less according to taste

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 4 inch loaf pan with parchment paper
  • In a small bowl use a fork and stir together the flax seeds and 9 tablespoons of water until fully combined. Set aside for at least 5 minutes or until the mixture begins to thicken slightly
  • In a large mixing bowl sift or whisk together the dry ingredients until there are no lumps in the dry ingredients
  • Add the thickened flax/water mixture. Stir until fully combined and the dry ingredients are all slightly moistened. If needed use fingers and massage the ingredients together to make sure all the dry ingredients are slightly moist
  • Add the oil and the vanilla. Stir to fully combine. If needed use fingers to make sure everything is fully combined
  • Sprinkle in the xanthan gum and the water. Stir at least 30 seconds to fully combine the xanthan gum. Massage dough for 1 minute to make sure of the texture. The dough should be moist but not sticky of crumbly. Roll dough into ball and allow to rest at room temperature for 10 minutes so all the ingredients can bind together
  • Use wooden spoon and break up the dough ball. Gradually add in the zucchini and the add-ins (if using) until evenly distributed throughout the dough
  • Place dough into the prepared loaf pan. Press the dough evenly throughout the loaf pan. Place in preheated oven. Bake 40-45 minutes or until golden and a tester comes out clean
  • Remove from the oven. Allow to cool in pan at least 30 minutes or until the bread is firm enough to be removed from the pan
  • Carefully grasp the parchment paper "handles" and remove from the pan. Transfer to a wire rack and allow to cool completely before slicing. Store leftovers in an airtight container at room temperature up to 3 days or slice into desired pieces and freeze up to 1 month


2 thoughts on “Easy Keto Zucchini Bread With Vegan Options”

  • Wish you had nutrition info associated with your recipes. All the ones I’ve seen look wonderful BUT… I am diabetic and need to know carb count. Thanks, Mary Ann

    • I just added the nutritional information to this recipe. Let me know if there are other recipes you need the nutritional information for let me know and I will be happy to get that information to you

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