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

Course Appetizer, Breakfast, Snack

Prep Time 5

Cook Time 45

Servings 1 inch thick slices

Calories 33kcal

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

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