Zucchini Coconut Bread Low Carb Recipe | KetoVale

Keto Zucchini Coconut Bread

There are so many low carb bread options for you to choose on a keto diet. Each type of bread has its own unique flavor.

You may have heard or tried zucchini bread or coconut bread but have you ever tried making them together?

Today we are showing you our low carb Zucchini Coconut Bread. This recipe uses coconut flour and freshly grated zucchini which provides an additional dose of fiber. To improve the texture and add more consistency and protein, we use 1 scoop of low carb protein powder.

To add even more flavor, you can add chopped pecan or peanut, or coconut flakes. You can explore other options to make it flavorful such as adding cinnamon or vanilla.

Low Carb Zucchini Coconut Bread

This Coconut Zucchini Bread is great for snack or lunch. It’s so convenient to to take to work for lunch. You can store the rest of the bread in the fridge until you eat it again.

Feel free to save this recipe by pinning this picture to your Pinterest board for later use!

Keto Coconut Zucchini Bread

Check other bread recipes from our blog:

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Print Recipe
Zucchini Coconut Bread
Zucchini Coconut Bread
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Course Lunch, Snack
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Lunch, Snack
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Zucchini Coconut Bread
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350F.
  2. Wash the zucchini very well and grate it with a hand grater. Add a little bit of salt to the shredded zucchini and mix well in a bowl. Transfer the zucchini to a colander and squeeze it to get rid of the excess water and moisture.
  3. Making the dry mixture: In a bowl, mix baking powder, sweetener, coconut flour and protein powder.
    Mix baking powder, sweetener, coconut flour and protein powder
  4. In a mixer, whisk eggs and melted butter together then add the shredded zucchini and dry mixture in slowly and mix well. Finally, add chopped pecan in (if using).
    Whisking egg in batter
  5. Pour the bread batter into a buttered loaf pan and bake for approximately 40 to 45 minutes until cooked. When the surface is golden brown, remove from the oven and let cool down for about 10 minutes before unmolding.
    Baking Zucchini Coconut Bread
  6. Cut into slices and enjoy.
    Coconut Zucchini Bread Recipe
Recipe Notes

This loaf can be cut into 12 slices. Here's the nutritional information per slice:

Macros (per serving): Calories: 155– Fat: 12.6g – Net carbs: 1.9g (total carbs: 4.4g, dietary fiber: 2.5g) – Protein: 6.5g

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