Zucchini Bread
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4.69 from 47 votes

Keto Zucchini Walnut Bread

Want to make a Keto Zucchini Bread you'll be over-the-moon excited to eat and serve to others? This recipe with walnuts is perfect!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Desserts, Snacks
Cuisine: American
Keyword: keto bread recipe, low carb zucchini bread, Zucchini Bread
Servings: 8 slices
Calories: 397kcal
Author: Urvashi Pitre

Equipment

Ingredients

Instructions

  • Preheat the oven to 350F.  
  • Grease a 6 cup bundt pan and set aside.
  • Meanwhile, place Truvia, eggs, and oil into the stand mixer mixing bowl and using the paddle attachment of your stand mixer, beat the mixture for 2-3 minutes until well incorporated and fluffy.
  • Add coconut and almond flour, baking powder, baking soda, cinnamon, nutmeg and almond milk, and continue to mix for another 2-3 minutes.
  • Remove the bowl from the stand mixer. Stir in shredded zucchini and chopped walnuts.
  • Pour the mixture into the greased pan and spread evenly.  
  • Bake at 350F for 30 minutes until a toothpick inserted into the middle of the cake emerges clean.  
  • Cool and serve. This makes a large cake with 8 generous slices. 

Notes

  • Grate the zucchini and let it drain before baking to remove some excess moisture.
  • Use the combination of almond and coconut flour. The coconut flour alone will not absorb well.

Nutrition

Calories: 397kcal | Carbohydrates: 12g | Protein: 10g | Fat: 36g | Saturated Fat: 15g | Fiber: 6g | Sugar: 2g