Quick Keto Maple-Spiced Zucchini Bread
This recipe is designed to teach everyone how to make quick keto maple-spiced zucchini bread
Servings 14 slices
Ingredients
- 202 grams (1 1/2 cups) zucchini, shredded cheese,
- 75 grams (2/3 cup) coconut flour
- 6 grams (1 tsp) baking soda
- 2 grams (1/2 tsp) baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 3 large eggs, room temperature
- 1/2 cup butter, melted
- 156 grams (1/2 cup) keto maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350℉. Line a 7×3 inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal. Spread the shredded zucchini in a single layer on a paper towel. Set aside while the oven preheats. Sift the dry ingredients into a large mixing bowl until combined and there are no lumps.
- Stir the remaining ingredients except the zucchini into the dry ingredients until fully combined and a thick smooth batter forms. Set aside. Wrap the zucchini in the paper towel. Squeeze out as much liquid as possible. Gradually fold the squeezed zucchini into the batter until fully added and evenly distributed throughout the batter.
- Spoon the batter into the prepared loaf pan. Spread the batter evenly throughout the loaf pan. Place the loaf in the preheated oven and bake for 50 to 60 minutes until darkened and a tester comes out clean.
- Remove the bread from the oven and allow to cool in the pan at least 30 minutes until firm. Once firm, grasp the overhanging parchment paper and carefully transfer the bread to a wire rack. Allow to cool at least 1 hour before slicing and serving.
