Keto Zucchini Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy, gently sweet keto-friendly loaf cake made with almond and coconut flour, studded with hazelnuts and sweetened with erythritol. The zucchini adds moisture and nutrients while remaining completely undetectable in flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cup shredded zucchini (all liquid squeezed out, 230g )
- 4 eggs
- 1 tsp vanilla extract
- ½ cup butter (softened, 100g)
- 1 ¼ cup almond flour (or ground almonds, 125g)
- 1/4 cup plus 3 tbsp coconut flour (50g)
- 1 ½ tsp baking powder
- 3 tbsp granulated erythritol (or more, to taste)
- 1-2 tsp cinnamon (to taste)
- ½ tsp nutmeg
- ¼ cup chopped hazelnuts or pecans (30g)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 74mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 51mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.