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Gluten Free Keto Zucchini Bread

This recipe is designed to teach everyone how to make zucchini bread that is low carb, gluten free, keto friendly and diabetic friendly
Prep Time 5 minutes
Cook Time 1 hour

Ingredients

  • 2 large eggs, room temperature
  • 1/2 cup oil
  • 1 TBS vanilla extract
  • 1 cup monkfruit sweetener or sweetener of choice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 TBS ground cinnamon
  • 1 1/2 cups almond flour
  • 3/4 tsp xanthan gum
  • 1 tsp apple cider vinegar
  • 1 cup shredded zucchini
  • 1/2 cup nuts, chocolate chips or other add-ins, optional

Instructions

  • In a large mixing bowl whisk together eggs, oil, and vanilla until fully combined
  • Add monkfruit, sweetener, baking powder, salt and cinnamon. Whisk together until fully combined
  • Add almond flour, xanthan gum, and apple cider vinegar. Use a wooden spoon and mix together until everything is fully combined and mostly smooth.
  • Gently fold in the zucchini until the zucchini is fully distributed throughout the batter. Let batter sit for 3 minutes so the xanthan gum can absorb moisture
  • After it has set give it a gentle stir to make sure everything is combined. Pour batter evenly into a lined 9x5 or 8x4 inch loaf pan.
  • Bake at 350 degrees for 1 hour or until a tester comes out clean. After it has baked let it cool in the pan for 15 minutes
  • Use a butter knife and loosen the edges of the bread from the pan. Continue to let it cool in the pan for 1 hour to make sure all the ingredients have set.
  • gently turn the bread out onto a wire rack and let it cool completely before you slice it.