When it comes to Keto bread, recipes can be really hit or miss. This Zucchini Bread with walnuts, is not only Keto, but it’s DELICIOUS! I even had some friends who are not doing Keto try it, and they said it’s crave-worthy.
I was so excited about this recipe, I ate a slice before it could be photographed. Oops. It was SO worth it.
Hey, I had to test it before I photographed it, right? After that, it was difficult not to eat another slice because it was so yummy.
Low Carb Zucchini Bread
In addition to this Zucchini Bread being delicious and just the most perfect texture for a quick bread, the walnuts add such a nice touch. The semi-crunch it gives the bread a great texture. Walnuts are also low in carbs and high in fat, which makes it great for if you’re doing Keto and having a hard time hitting those fat levels in your diet.
This Zucchini Bread has just the right amount of sweetness. It’s also great slathered in butter and eaten warm from the oven. I know this because that’s exactly how I had my first slice, and it was incredible.
NEED MORE LOW CARB RECIPES TO SATISFY YOUR BREAD CRAVINGS? TRY OUT MY LOW CARB NUT AND SEED BREAD!
This Zucchini Bread will be a staple for your Keto kitchen over the summer when zucchini is plentiful. It’s not a difficult recipe and doesn’t have a ton of weird ingredients, so even if you’re not a confident baker, you can make this with success!
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS TO RATE.
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!
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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.