American · dessert, snack

Keto Zucchini Bread with Almond Flour and Cinnamon

Keto Zucchini Bread with Almond Flour and Cinnamon — from Low Carb Recipes with Jennifer's cooking video Watch how it’s made · 6:07

Video by Low Carb Recipes with Jennifer on YouTube · Open on YouTube

75 min · plus coolingMakes 8 × 1 slice (1/8 loaf)220 kcal a portion
  • Keto (2.9 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients

Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.

Almond flour, eggs and fresh zucchini sweetened with Swerve: about 3 g net carbs and 7 g protein a slice, with no added sugar.

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Ingredients 9

Method

Tap a time to watch that step in the video.

  1. Heat the oven to 175°C (350°F). Grate the zucchini on a box grater and measure out 1½ cups. 0:32
  2. Wrap the zucchini in a clean kitchen towel and squeeze out as much liquid as you can; set aside and squeeze again later. 1:33
  3. In a large bowl mix the almond flour, Swerve, salt, cinnamon and baking soda. 2:23
  4. Add the beaten eggs and melted butter and stir together. 3:06
  5. Give the zucchini a final squeeze, add it to the bowl and stir until evenly mixed. 3:36
  6. Spray an 8 × 4-inch (20 × 10 cm) loaf pan, press in the batter and bake about 1 hour, until a toothpick comes out clean and the top is brown. 4:05
  7. Let it cool before cutting into 8 slices. 4:44

Tip. Fold in ½ cup walnuts or sugar-free chocolate chips before baking, as the cook suggests. Wrap the cooled loaf or slices and freeze up to 4 months.

The method is a summary in our words — the video shows every step.

One portion, 1 slice (1/8 loaf), gives you 1 of 8

Energy220 kcal920 kJ
Protein7.2 g14% of a day
Fibre3.4 g12% of a day
Carbohydrate6.4 g2.9 g net · 1.8 g sugars2% of a day
Fat20 g5 g saturated25% of a day
Sodium270 mg12% of a day

Where the energy comes from one serve

  • Net carbs 5%
  • Protein 13%
  • Fat 82%

Fits keto: 2.9 g net carbs a serve, with 82% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin E High45%

6.7 mg a serve, mostly from almond flour (95%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Magnesium Source17%

73 mg a serve, mostly from almond flour (92%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Show the other 13
Zinc9%

1 mg a serve, mostly from almond flour (78%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Selenium9%

5 µg a serve, mostly from eggs (77%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin A8%

69 µg a serve, mostly from butter (70%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Iron7%

1.2 mg a serve, mostly from almond flour (78%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Potassium6%

260 mg a serve, mostly from almond flour (70%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium6%

80 mg a serve, mostly from almond flour (84%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Folate6%

22 µg a serve, mostly from almond flour (49%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B126%

0.2 µg a serve, mostly from eggs (91%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin C5%

4.1 mg a serve, mostly from zucchini (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin B65%

0.1 mg a serve, mostly from zucchini (42%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Omega-33%

0.1 g a serve, mostly from butter (40%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin D2%

0.4 µg a serve, mostly from eggs (72%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin K1%

1.6 µg a serve, mostly from zucchini (60%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Low Carb Recipes with Jennifer; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.