Description
Moist, low-carb zucchini bread made with almond flour, savory or sweet. Perfect for snacks, breakfasts, or sides.
Ingredients
2 cups almond flour
½ teaspoon kosher salt
½ teaspoon ground cinnamon (optional, sweet version only)
⅓ cup sugar-free granulated sweetener
1 teaspoon baking soda
2 large eggs, beaten
¼ cup butter, melted
1½ cups grated zucchini (with peel)
Instructions
Clean and grease a 9×5-inch loaf pan or 12-muffin pan.
In a medium bowl, mix almond flour, salt, cinnamon (if using), sweetener, and baking soda until combined.
Grate zucchini, keeping the peel intact for texture and nutrients.
Wrap in a clean towel, press firmly to extract 70-80% of liquid. Discard liquid immediately.
Add zucchini to the dry ingredient mixture and stir lightly to avoid overworking the batter.
Beat eggs, then pour melted butter into the bowl. Combine all wet ingredients into the batter.
Scrape batter into prepared pan using a spatula. Smooth the top for even baking.
Place in preheated 350°F oven. Check for doneness after 45 minutes—insert a toothpick and look for a clean pull.
Notes
Use a medium-grain zucchini for optimal texture.
Adjust salt to taste.
For savory version, omit cinnamon and add herbs/cheese to the batter.
Bread stays fresh for up to 3 days at room temperature.
- Prep Time: 15
- Cook Time: 45
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg